This study investigated the process for incorporation of amla (Emblica officinalis) residue, rich in nutrient contents along with dietary fibre incorporation in to flour for development of bread. Proximate analysis were carried out for the whole amla, amla residue, control bread as well as amla residue incorporated bread. Data showed that amla residue had high amount of dietary fibre (39.76%) with high proportion of Insoluble Dietary Fibre. Bread prepared from incorporation of 3% amla residue increased the dietary fibre content from 2.31% to 3.43% thus meeting the RDA requirement per 100g. Addition of food grade gluten to the residue incorporated bread had shown better dough development and rise in final bread volume. Thus three types of bread were formulated CB (Control Bread), RBG (Residue Bread with Gluten) and RB (Residue Bread without gluten) and evaluated for chemical composition, physical characteristics. Storage studies were carried out for a period of 7 days with evaluation of change in nutrient contents and microbial load during storage. It was observed that there is decrease in total sugar content, protein and total phenolics content, increase in moisture and titrable acidity and no change in pH during storage.
