The study was accomplished in the laboratory of Quality Control Research Section of Institute of Food Science & Technology, Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr. Qudrat-i-Khuda Road, Dhanmondi, Dhaka, Bangladesh. Sample and raw material collection Raw materials (buckwheat flour, wheat flour, sugar, salt, dry yeast, egg) that were used for the preparation of buckwheat bread were collected from local market. Nine samples of wheat bread were collected from local market of Dhanmondi and Mirpur area for this study. All chemicals and materials were also purchased from local market. Design of experiment Experimental design was done to formulate high percentage of buckwheat fortified bread without affecting bread texture significantly. Wheat flour was replaced with buckwheat flour as follows: T0 = 100% wheat flour (WF) T1 = 90% wheat flour (WF) + 10% buckwheat flour (BWF) T2 = 80% wheat flour (WF) + 20% buckwheat flour (BWF) T3 = 70% wheat flour (WF) + 30% buckwheat flour (BWF) T4 = 65% wheat flour (WF) + 35% buckwheat flour (BWF) T5 = 60% wheat flour (WF) + 40% buckwheat flour (BWF) Wheat flour without buckwheat flour was kept as control T0 (100% WF). Preparation of buckwheat fortified breads Firstly, sugar (15g) and salt (1g) were dissolved in water (30ml). Then flours (wheat flour, buckwheat flour as mentioned in the design of experiment) and yeast (1.25g) were added, and mixed well. Egg (1 piece) and oil (5 ml) were added to the mixture and mixed well to make dough. Dough was kept for 2 hrs at 40o±2oC. Dough was given shape of loaf. Then, dough was kept for final puffing at 40o±2oC for 60 min. Finally baking was done by placing the puffed dough in baking oven at 170o±5oC for 25±2 min followed by cooling at room temp and kept at 4oC for further analysis. Proximate analysis of wheat flour, buckwheat flour, buckwheat fortified breads and locally available breads. The nutrition content (i.e., moisture, ash, protein, fat) of the newly developed buckwheat bread and locally available wheat breads were estimated according to the standard analytical methods (AOAC, 2005). The carbohydrate content and energy value was determined following the methods of Farzana and Mohajan (2015) and Eneche (1999). Mineral analysis of wheat flour, buckwheat flour and buckwheat fortified breads Flame photometric method was used for the determination of sodium and potassium content (Jahan et al., 2011; Mutalik et al., 2011). Flame Atomic Absorption Spectrometric method was used for the determination of iron, copper, manganese and zinc (AOAC, 2005; Kirk and Sawyer, 1991). Sensory analysis Sensory analysis of the developed buckwheat fortified bread was done using nine-point hedonic-scale scorecard (9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like or dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much, 1 = dislike extremely) (Lim, 2011). A sensory panel consists of 10 trained members, selected from the staff members of IFST, BCSIR, participated in the evaluation of sensory attributes such as color and appearance, texture, favor, evenness of bake, taste and overall acceptability. Statistical analysis Data analysis was done using SPSS (Statistical Package for the Social Sciences) software, version 15.0, SPSS Inc. Chicago, Illinois, USA. Values were expressed as percentage and mean ± SD. The significance/non-significance of the mean difference was determined using one way ANOVA and Duncan test. Means were separated using t - test.