Carrot pomace(CP) isa by-productof carrotjuiceprocessing industry. It contains largeamounts of dietary fiberand other valuable compounds.Dryingincreasethe shelf life of CP.Consumption of bakery products increasing but that contain negligible fiber and minerals therefore, continuous consumption may lead to major chronic diseases and mineral deficiencies.Bakery products easily modified into therapeutic products. Therefore, the present study was planned to develop bread enriched with fiber and minerals using CP and evaluate its nutritional composition. For that, CP was dried,ground, sieved to 240 (CPP), packed in polythene bag and stored until used. For product
optimization Maida was replaced with 2,4,6,8 and 10% CPP in the commercial bread formula and evaluate sensorily (6penalistsX3times) using 9 point hedonic scale. The processing changes include increased proofing temperature and decreased time and vice-a-versa in baking.6% CPP replacement resulted into pour volume & texture. Thus CPP replacement level narrowed down to 1,2,3,4 and 5% for primary selectionand3.5, 4 and 4.5% for final selection using composite scoring test. The 4% CPP replacement scored highest. That is considered as Experimental Bread (EB). A consumer survey showed that 87.5% liked EB. Raw material, control and experimental bread were analysed for
various nutrients using standard methods. The carbohydrate, calorie and protein content of CPP found about three fourth, third fifth and half as compared to Maida because of very high content of fiber. EB contains 238% more fiber and 32% more ash while 47% lesser energy then CB.

Keywords: Health food; bread; Carrot pomace; High fiber food; Mineral enrichment