The main objective of the research is to develop pan bread nutritional value through fortification with high concentration of live
yeast cells (Saccharomyces Cerevisiae). Fortified pan bread boosts the nutritional status of poor people and reduces the incidence
of infertility diseases. The bread was reformulated by adding various concentrations of S. Cerevisiae at 5, 10, 15, 20 and 30g/
kg wheat flour. The bread was baked using the straight dough method. Protein, carbohydrate, moisture, fat, vitamin B complex,
minerals, energy value, amino acids profile and Sensory evaluation were conducted on the fortified pan bread were evaluated.
Results revealed that the carbohydrate, moisture, vitamin B complex, minerals, protein content and amino acids pattern increased
with the increase in concentration of S. Cerevisiae. The sensory test showed that pan bread fortified with S. Cerevisiae concentration
at 5, 10, 15 &20g/kg wheat flour were accepted by panelists, while pan bread at 30g/kg concentration was unacceptable. This study
shows the potential of using high concentration of S. Cerevisiaein improving protein quality and nutritional value of pan bread
consumed by economically disadvantaged communities.