Enhancing Nutritional Quality and Antidiabetic Effects of Pan Bread Fortified with Germinated Red Radish Seed Powder

This study aimed to investigate the nutritional and therapeutic potential of germinated red radish seed powder (GRRSP) as a functional ingredient in pan bread and its effects on biochemical parameters in diabetic rats. Proximate analysis revealed that GRRSP contained significantly higher levels of protein (35.20%), fiber (19.50%), and ash (10.80%) compared to wheat flour, along with lower carbohydrate and fat content. GRRSP was also rich in essential minerals such as potassium (1020 mg/100g), calcium, magnesium, phosphorus, and iron, and exhibited elevated levels of bioactive compounds, including total phenolics (9.59 mg GAE/g), flavonoids (0.85 mg QE/g), and antioxidant activity (91.30%). Substituting wheat flour with GRRSP (2.5–10%) in pan bread formulations improved the nutritional profile, especially in protein, fiber, and mineral content. However, higher substi-tution levels adversely affected loaf volume, crumb texture, and sensory scores, with blends containing up to 5% GRRSP main-taining acceptable sensory quality. In vivo, diabetic rats fed diets containing GRRSP showed dose-dependent improvements in blood glucose levels, lipid profiles, and liver enzyme activities over a six-week period. At 10% GRRSP inclusion, blood glucose levels decreased by 45%, while HDL increased and LDL, total cholesterol, and triglycerides significantly decreased. Liver en-zymes (ALT, AST, ALP) also declined toward normal values, suggesting hepatoprotective effects. These findings demonstrate that GRRSP can serve as a functional food ingredient with substantial nutritional enhancements and antidiabetic effects, support-ing its potential use in therapeutic diet formulations and functional bakery products.