eprintid: 12080
rev_number: 11
eprint_status: archive
userid: 167
dir: disk0/00/01/20/80
datestamp: 2023-05-12 03:29:53
lastmod: 2023-05-12 03:29:53
status_changed: 2023-05-12 03:29:53
type: article
metadata_visibility: show
contact_email: nagaraju.thudumu@icrisat.org
creators_name: Adepehin, J O
creators_name: Enujiugha, V N
creators_name: Badejo, A A
creators_name: Young, G M
creators_name: Odeny, D A
creators_gender: Female
icrisatcreators_name: Odeny, D A
affiliation: University of Calabar (Calabar)
affiliation: Federal University of Technology (Akure)
affiliation: University of California (Davis)
affiliation: ICRISAT(Nairobi)
country: Nigeria
country: USA
country: Kenya
title: Physicochemical and sensory attributes of gluten-free sourdough breads produced from underutilised African cereal flours and flour blends
ispublished: pub
subjects: S1.5.1
subjects: S1.5.2
subjects: s1.4
divisions: CRPS5
full_text_status: public
keywords: Africa economy, bread, food choice, gluten-free cereals, organoleptic quality, product development, sourdough technology.
note: 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.
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.
date: 2022-09-17
date_type: published
publication: International Journal Of Food Science & Technology
volume: 58
publisher: Wiley
pagerange: 493-501
id_number: https://doi.org/10.1111/ijfs.16094
refereed: FALSE
issn: 1365-2621
official_url: https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.16094
related_url_url: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=%22Physicochemical+and+sensory+attributes+of+gluten-free+sourdough+breads+produced+from+underutilised+African+cereal+flours+and+flour+blends%22&btnG=
related_url_type: pub
funders: USAID-funded Norman Borlaug LEAP fellowship funded the research
citation:   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     
document_url: http://oar.icrisat.org/12080/1/International%20Journal%20of%20Food%20Science%20and%20Technology_58_493%E2%80%93501_2023.pdf