Bread is a globally consumed food product mainly due to its low price and simplicity of use (Garzon et al., 2021;Shori et al., 2021).The per capita consumption has been estimated at 24.5 kg for 2020. An increase in the consumption of bread has been observed in places where it was not a common staple food. For example, in Asia, consumption increased by 45% between 2010(Weegels, 2019. However, bread is commonly formulated with refined wheat flour (WF), resulting in a limited contribution to important nutrients such as essential amino acids, dietary fiber, vitamins, and antioxidants (Xu et al., 2021). Previous studies have found consumers are not familiar with plantain and amaranth flour as ingredients for food products in general. This lack of familiarity with these ingredients results in limited use and availability of food products formulated with whole plantain and amaranth flours. However, consumers are aware of the health benefits associated with the consumption of these flours (Bringas-Gonzalez et al., 2021). The partial replacement of WF with whole plantain flour (PF) and popped amaranth flour (AF) as functional ingredients could help take advantage of the benefits of these flours. In this context, determining key components such as antioxidant compounds, antioxidant activity, fiber, and resistant starch resulting from the combination of wheat, whole plantain, and amaranth flours can help identify the actual potential of these flours for the formulation of staple food products such as bread.After rice, wheat, and corn, the Musaceae family represents the fourth food with the highest demand (Khoozani et al., 2019) worldwide. Bananas are one of the most consumed fruits in the world and are available all year round. Plantains are larger-sized and thickerskinned bananas that are usually used in savory dishes. According to FAO (2013), in 2011, more than 107 million tons of the different