Adepehin, J O and Enujiugha, V N and Badejo, A A and Young, G M and Odeny, D A (2022) Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends. International Journal Of Food Science & Technology, 58. pp. 493-501. ISSN 1365-2621
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Abstract
To seek potential alternative(s) for imported wheat in the African baking industry, the physicochemical parameters and sensory attributes of sourdough breads developed from locally sourced underutilised cereals and their blends were assessed. Processed sorghum (Sorghum bicolour), finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) and their composites (50:50) were used to produce sourdough. Sourdough and flour-sourdough blends (30% sourdough) were used in making gluten-free breads. The protein content of the breads ranged from 16.29% to 39.26%, whereas the fat, crude fibre, ash and carbohydrate contents fell between 14.02–18.80%, 0.55–1.22%, 1.90–3.32% and 42.16–65.61%, respectively. The calculated energy value of the gluten-free breads (405.99–446.39 Kcal per 100 g) exceeded that of wheat bread (396.43 Kcal per 100 g), while the specific loaf volume varied from 1.46 to 1.80 cm3 g-1. Although the produced gluten-free breads have improved nutritional content compared to conventional wheat bread, they were at best moderately liked. This is perhaps due to the non-cohesive nature of the crumbs and psychological preference for known products. Further research targeted at improving the organoleptic properties of these sourdough breads is recommended.
| Item Type: | Article |
|---|---|
| Divisions: | Research Program : East & Southern Africa |
| CRP: | UNSPECIFIED |
| Uncontrolled Keywords: | Africa economy, bread, food choice, gluten-free cereals, organoleptic quality, product development, sourdough technology. |
| Subjects: | Mandate crops > Millets > Pearl Millet Mandate crops > Millets > Finger Millet Mandate crops > Sorghum |
| Depositing User: | Mr Nagaraju T |
| Date Deposited: | 12 May 2023 03:29 |
| Last Modified: | 12 May 2023 03:29 |
| URI: | http://oar.icrisat.org/id/eprint/12080 |
| Official URL: | https://ifst.onlinelibrary.wiley.com/doi/abs/10.11... |
| Projects: | UNSPECIFIED |
| Funders: | USAID-funded Norman Borlaug LEAP fellowship funded the research |
| Acknowledgement: | JOA acknowledges the mentorship of Dr Edema M.O. (late) during the formational stage of this research. ICRISAT Nairobi provided the grains used for this research and hosted the lead author during a stage of this research, while the USAID-funded Norman Borlaug LEAP fellowship funded the research. The University of California Davis, USA granted access to research facilities and training for JOA during bench work. This support is warmly appreciated. |
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