Abstract
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum was evaluated compared to that of wheat whole flour, showing high contents of mineral and fibers. Next were evaluated the dough rheological properties of flour mixtures using Mixolab equipment, “Chopin+” protocol. Finally, six bread samples were obtained from wheat flour with addition of sorghum seed flour in various percentages, in which three samples were fortified with Lactobacillus plantarum compared to the other three bread samples without the addition of any lactic acid bacteria. All six bread sample were compared to a control bread sample with wheat flour type 550. The results show the fat and raw fiber were higher in sorghum compared to whole wheat flour. Also, the content of magnesium, potassium, and iron were much higher than in whole wheat flour. A significant improvement of the sensorial characteristics was observed in bread samples in which lactic acid bacteria was used.
Highlights
Sorghum bicolor (L.), originated in Africa, commonly called sorghum is a specie cultivated for its grain, which is used for human food, animal feed, and ethanol production
The objective of the present study was to compare the nutritional composition of Sorghum bicolor seeds flour with whole wheat flour, on the future prospect of using this cereal in the bakery industry
It can be determined that, with regard to their baking quality, the flour mixtures studied can be categorized as flours adequate for bakery products
Summary
Sorghum bicolor (L.), originated in Africa, commonly called sorghum is a specie cultivated for its grain, which is used for human food, animal feed, and ethanol production. Sorghum bicolor is typically an annual, but some cultivars are perennial. Sweet sorghums are sorghum cultivars that are primarily grown for forage, syrup production, and ethanol. Sorghum plays a decisive role in food security in developing countries. It is used in many types of food recipes such as breads, porridges, pastes, and griddlecake [1]. Due to the content of phenolic compounds, diet fibers and antioxidant activity, Sorghum bicolor has various applications in African traditional medicine and many of its uses have been mentioned in literature [1,2]
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