The current study aimed to utilize the white grapefruit albedo layer flour in wheat toast bread
fortification. Study included determination of gross chemical composition, caloric value and minerals (Ca, Fe,
Zn, Na, K and P) content of studied toast bread likewise; physical and sensory characteristics of studied toast
bread were assessed. The data revealed that incorporation of both wheat flour and defatted grapefruit albedo
layer flour increased crude fat, ash and crude fiber to (1.57%, 6.41%), (0.59%, 2.20%) and (0.82%, 9.13%),
respectively. However, it decreased protein and carbohydrate contents (4.24%, 12.85%) and (64.83%, 72.12%).
The mean values of minerals composition of wheat flour and fortified wheat toast bread DGAF revealed that
no significant differences between 5% and 10% DGAF toast bread in iron and phosphorus, while there are an
increase in Ca, K contents in fortified toast bread ranged from (38.00% to 171.00%) and (90.00% to 210.00%)
compared with control; respectively. The results showed that 5%, 10%, 15% and 20% (DGAF) had a different
effect on all studied sensory and physical characteristics of all studied toast bread. Moreover, toast bread with
5% defatted grapefruit albedo flour was recorded the best scores of all studied sensory characteristics in
fortified toast bread. Consequently, it recommended utilizing the grapefruit albedo layer flour in order to
enhance the nutritional values of toast bread.