In elderly populations, nutrient deficiencies contribute to disorders including cardiovascular disease, kidney problems, cancer, digestive disorders, and bone and eye conditions. Garlic (Allium sativum) is widely used in food for its therapeutic properties, while kiwi fruit (Actinidia deliciosa) is rich in vitamins, minerals, and phytochemicals with therapeutic activity. This study evaluated kiwi fruit and garlic peel powder for developing a nutrient-rich dietary supplement bread through sensory, proximate, and mineral analyses. Bread was formulated with all-purpose flour, 5% oat bran, and increasing levels of kiwi fruit and garlic peel (3:1%, 6:2%, 9:3%, and 12:4%). Among the treatments, T3 (9% kiwi fruit, 3% garlic peel) was identified as the optimum formulation. Compared with the control, T3 showed reduced springiness (0.457% vs. 0.623%) and higher calcium content (82.925 vs. 13.44 mg/100 g). Proximate analysis revealed 13.14% protein in T3 compared with 8.62% in the control, along with increased carbohydrate content relative to the control. Colour analysis showed measurable shifts in L*, a*, and b* values with increasing fortification. Higher levels of kiwi fruit and garlic peel affected bread texture and appearance in sensory evaluation. Overall, T3 (9% kiwi fruit, 3% garlic peel) produced bread with the best balance of texture, aroma, and nutrient enrichment, supporting its potential as a therapeutic, nutrient-dense dietary option for elderly populations.
