Abstract: The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.
Abstract: This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.
Abstract: Sorghum flour was supplemented with 15 and 30%
chickpea flour. Sorghum flour and the supplement were fermented at
35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total
soluble solids, protein content, in vitro protein digestibility and
amino acid composition were investigated during fermentation and/or
after supplementation of sorghum flour with chickpea. The pH of the
fermenting material decreased sharply with a concomitant increase in
the titrable acidity. The total soluble solids remained unchanged with
progressive fermentation time. The protein content of sorghum
cultivar was found to be 9.27 and that of chickpea was 22.47%. The
protein content of sorghum cultivar after supplementation with15 and
30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and
14.55%, respectively. The protein digestibility also increased after
fermentation from 13.35 to 30.59 and 40.56% for the supplements,
respectively. Further increment in protein content and digestibility
was observed when supplemented and unsupplemented samples were
fermented for different periods of time. Cooking of fermented
samples was found to increase the protein content slightly and
decreased digestibility for both supplements. Amino acid content of
fermented and fermented and cooked supplements was determined.
Supplementation was found to increase the lysine and therionine
content. Cooking following fermentation decreased lysine,
isoleucine, valine and sulfur containg amino acids.