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PubMed1996

Effects of debittering methods on the proximate composition, organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour.

Sesame seeds were boiled and allowed to sprout under ambient condition (30 +/- 2 degrees C) with an objective to reduce or eliminate the bitter taste associated with them. The untreated seeds were used as a control. The proximate composition, functional and organoleptic properties of defatted sesame flour were assessed at room temperature. There was slight increase (about 10%) in protein content of sprouted seeds. The foaming capacity of flours from untreated, sprouted and boiled seeds were 34.6, 38.5 and 11.5%, respectively. The flour from the boiled seeds had the highest foam stability. Flours from untreated or sprouted seeds, gelation started at the least concentration of 6% whereas that from boiled seed was 11%. The emulsion capacity of flours from the untreated or sprouted seeds was the same (27.6 g oil/g sample) while that from boiled seeds was 12.9 g oil/g sample. Emulsion stability with prolonged storage appeared to be more with flours from the sprouted or boiled seeds than that from the untreated ones. The water absorption properties of flours from the untreated, sprouted and boiled seeds were 8.0, 5.9 and 6.5 g H2O/g sample, respectively whereas the oil absorption capacity same (5.9 g oil/g sample). The bitter taste in flours from the untreated or sprouted was high. The bitter taste was not detected in flour from boiled seeds and the functional properties of the flour were not deleteriously affected except foaming and emulsion capacity. Therefore, this boiling method of debittering sesame seed could be practised. The quality of sesame flour obtained with this boiling method could still serve its role in traditional dishes and in the formulation of some other conventional food products.

Absorption↗

PubMed1994

GC study of the effect of specific heat treatment on water sorption by wheat and soy flour.

The water sorption isotherms of wheat and soy flour were constructed at 30 degrees C using the computerized inverse gas chromatographic technique. Wheat flour showed a higher sorptive capacity than soy flour. This was attributed to the higher sorptive capacity of starch, the main constituent of wheat flour as compared to that of protein, the main constituent of soy flour. Subsequently the flour samples were heat-treated at 150 degrees C for 3, 6, 12, and 24 h in the dry state. Sorption data showed a reduced water uptake both for wheat and soy flour for all heating periods ranging between 7.1 and 21.7% for wheat flour and between 7.9 and 31.6% for soy flour. The higher reduction in water uptake of the soy flour was correlated with the stronger effect of heat treatment on proteins than that on carbohydrates. Sorption data were fitted to the (Brunauer, Emmett, Teller) isotherm model and the heat of hydration of the flours was calculated.

Chromatography, Gas↗

PubMed2001

Allergen and dust exposure as determinants of work-related symptoms and sensitization in a cohort of flour-exposed workers; a case-control analysis.

OBJECTIVES: To estimate the incidence of specific IgE sensitization and allergic respiratory symptoms among UK bakery and flour mill workers; and to examine the roles of flour aeroallergen and total dust exposures in determining these outcomes. METHODS: A cohort of 300 new employees, without previous occupational exposure to flour, were followed prospectively for a median (range) of 40 (1-91) months. Cases-defined as those developing work-related symptoms or a positive skin prick test to flour or alpha-amylase during follow up--were compared with controls, matched for duration of employment. Exposures to flour aeroallergen and total inhalable dust were estimated using a questionnaire and personal sampling techniques. RESULTS: Incidence rates for work-related eye/nose and chest symptoms were 11.8 and 4.1 cases per 100 person years (py), respectively. Fewer employees developed positive skin prick tests to flour (2.2 cases per 100 py) or alpha-amylase (2.5 cases per 100 py). Positive skin tests to occupational allergens were more common among those with new work-related symptoms. There were clear relationships between the risks of developing work-related symptoms or a positive skin prick test and three categories of estimated exposure to total dust or flour aeroallergen. Atopic employees were more likely to develop a positive skin prick test-but not work-related symptoms. These findings were unaffected by age, sex or cigarette smoking. CONCLUSIONS: In this population, many work-related symptoms which develop after first employment in modern UK bakeries or flour mills were not accompanied by evidence of IgE sensitization to flour or alpha-amylase. Although average dust exposures were within current occupational standards, the risks of development of upper and lower respiratory symptoms and of specific sensitization were clearly related to total dust and/or flour aeroallergen exposure. The incidence of work-related chest symptoms in the presence of a positive skin test to flour or alpha-amylase in this setting was approximately 1 case per 100 py.

Adult↗

PubMed1999

Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour.

Flour samples were prepared from dehulled and undehulled sweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineral content and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively. Water absorption capacity for the defatted and undefatted dehulled flour samples were 240 and 220%, respectively. Defatting improved oil absorption capacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreased following defatting of flour. Foam prepared from defatted flour was less stable than that from full-fat flour. Incorporation of NaCl up to 0.2 M improved the foaming capacity of orange seed flour.

Citrus↗

PubMed1997

Differentiation between cosensitization and cross-reactivity in wheat flour and grass pollen-sensitized subjects.

BACKGROUND: To diagnose baker's asthma, occupational sensitization to wheat flour should be distinguished clearly from influences of cosensitization such as it may exist in pollinosis patients. To define the route of sensitization, the cross-reactivity between wheat flour and grass pollen allergens was investigated. METHODS: Two groups of atopic individuals with or without professional contact to wheat flour were screened by skin prick test for their sensitization to wheat flour and grass pollen and, in the case of hints for cosensitization, by Enzyme Allergo Sorbent Test (EAST). Cross-reactivity between wheat flour and grass pollen allergens was investigated by IgE binding inhibition assay using sera of 20 cosensitized individuals and by immunoblots. RESULTS: The immunological cross-inhibition between wheat flour and grass pollen proves some proteins to share common allergenic determinants. Significant differences between bakers and individuals not occupationally exposed to flour could be seen in the inhibition of IgE binding to wheat flour. While the IgE binding to wheat flour allergens was only slightly inhibited by grass pollen proteins in baker's sera its inhibition was nearly complete by this extract in sera of nonexposed atopics. Immunoblots indicate that wheat proteins with a molecular weight of about 8-12 and 22 kD preferentially react with sensitized bakers' IgE and not with IgE of other individuals. IgE binding to grass pollen allergens in immunoblots and inhibition experiments showed no differences between bakers and other subjects. CONCLUSION: In the group of atopics without professional contact to flour, the positive test results from wheat flour obviously ensue from contact to cross-reacting grass pollen proteins whereas bakers are exposed and sensitized to allergens of both sources. Such cross-inhibition experiments help to identify the source of sensitization which may be difficult to obtain in case of cross-reacting allergens.

Asthma↗

PubMed2002

Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods.

Grains of cowpea and maize and slices of fresh cassava, cocoyam, plantain, and yam were steep-fermented in water, while flours from the same plant materials were fermented by backslopping for 24 to 30 hours. The pH and apparent viscosity of the gruels from the resulting flours were determined. Loss in weight due to fermentation was higher in fresh tubers than in dry grains. The pH of the flours decreased during fermentation. Measurements showed that the apparent viscosity only of gruels from flours produced by backslopping decreased after 24 hours. The apparent viscosity of gruels from steep-fermented flours was higher than that of the unfermented flours and those produced by backslopping. The apparent viscosity reduction of gruels from steep-fermented flours using amylase-rich flour (ARF) from five-day white sorghum malt was better with the prepared gruels than when applied to the flour-in-tap-water suspension before it was used to prepare gruels. Viscosity reduction using ARF was also better with the fermented gruels than with gruels from unfermented flours. The implications of these results for the formulation of complementary flour blends for infant feeding are discussed.

Amylases↗

PubMed1991

[Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].

In order to utilize hardened beans, we proposed to find the method most indicated for the preparation of bean flour to determine their nutritional value, and to make bread of high industrial, nutritional quality, and good sensory characteristics, using blends of bean and wheat flours. Two types of flour were prepared, testing four soaking temperatures (22, 30, 40 and 50 degrees C) and two methods to remove the testa (under moist and dry conditions). At laboratory level, the dry testa removal method gave the best flour yields (mean = 85.8%) and the highest protein content (mean = 23.7%). Comparison between soaking temperature at 30 and 50 degrees C was not significant (alpha = 0.05). At pilot plant level, with soaking at 50 degrees C the flour yields were 58.0% for moist testa removal (H1) and 74.0% for dry removal (H2), with a protein content of 22.6% for H1 and 23.0% for H2. The H1 and H2 flours were added to wheat flour at 5, 10 and 15% for bread making. The addition of 5.0% gave breads with similar protein content and sensory characteristics to those of the control, wheat. A diet based on bean-flour bread resulted in greater weight gains than that with casein for gold hamsters. The study also demonstrated the importance of heat-treating of the bean flours, because when flour without previous heat treatment was administered, the animals lost weight and died. This effect was overcome by the process of baking the flours at 140 degrees C for four hours.

Animals↗

PubMed1985

[Formulation and evaluation of the protein quality of a flour mixture of shark fillet by-products and shrimp heads].

A flour proposed as a protein source for chick feeding was evaluated. The flour consisted in a 1.00:1.15 dry mixture of by-products from shark filleting (dt) and shrimp by products (cc). It had a crude protein content of 55.66%, a Ca:P ratio of 5.76 and an essential amino acid pattern similar to that of fish meal and/or shark meat. Methionine proved to be the first limiting essential amino acid. The shark meat and the by-products from shark filleting had adequate levels of available lysine (from 337 to 383 mg/g N). The flour had a fineness modulus (F.M.) of 3.95, an average particle diameter of 0.0175 inches (0.444 mm) and a uniformity index of 1:5:4 (coarse:medium:fine parts). The flour was considered suitable for chick feeding. The protein quality of the flour mixture (dt-cc) was evaluated in rats using diets which contained 3, 6, 9 and 12% protein from the product, and determining the PER, NPR and NGI values. Diets containing similar protein levels prepared from dried shark meat flour, mixed with casein, were used as standards. The flour mixture (dt-cc) had a PER of 1.60, an NGIo of 2.46, an NGI of 2.49 and an apparent digestibility of 88.80%. These values proved to be significantly (p less than 0.05) lower than those found for the corresponding shark meat flour-casein standard diets. The above results are partially explained by the high mineral content, high Ca:P ratio and high Na and K of the dt-cc mixture, factors which could interfere with the utilization of the most limiting essential amino acids and other nutrients, as some vitamins, in these diets. The Kruskal-Wallis test of the feed efficiency (EA) data obtained in growing chicks revealed that there was a significant (p less than 0.05) difference between the EA values obtained with the dried shark meat-containing diets and the standard commercial diets (Purina and a diet based on a 1.6:1.0 soybean meal:cottonseed meal mixture). No significant differences were found between the dt-cc mixture-containing diets and the commercial ones used as standard. The diet containing 6% shark meat flour was found to be the best based on the EA data. The diet with 12% of the dt-cc mixture gave similar EA values than all those containing shark meat flour; however, the greater nutritional-economic impact based on the EA data was found for the diets containing 3 and 6% of the dt-cc flour mixture.(ABSTRACT TRUNCATED AT 400 WORDS)

Amino Acids, Essential↗

PubMed2006

Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.

Seed flours from black raspberry, red raspberry, blueberry, cranberry, pinot noir grape, and chardonnay grape were examined for their total fat content, fatty acid composition, total phenolic content (TPC), total anthocyanin content (TAC), radical scavenging capacities against the peroxyl (ORAC) and stable DPPH radicals, chelating capacity against Fe(2+), and antiproliferative activities using the HT-29 colon cancer cell line. Significant levels of fat were detected in the fruit seed flours and their fatty acid profiles may differ from those of the respective seed oils. Cranberry seed flour had the highest level of alpha-linolenic acid (30.9 g/100 g fat) and the lowest ratio of n-6/n-3 fatty acids (1.2/1). The ORAC value of the chardonnay seed flour was 1076.4 Trolox equivalents mumol/g flour, and its TPC was 186.3 mg gallic acid equivalents/g flour. These values were 3-12 times higher than the other tested fruit seed flours. Furthermore, the ORAC value was significantly correlated to the TPC under the experimental conditions (P < 0.05). These fruit seed flours also differed in their TAC values and Fe(2+)-chelating capacities. In addition, black raspberry, cranberry, and chardonnay grape seed flour extracts were evaluated for their antiproliferative effects using HT-29 colon cancer cells. All three tested seed flour extracts significant inhibited HT-29 cell proliferation. The data from this study suggest the potential of developing the value-added use of these fruit seed flours as dietary sources of natural antioxidants and antiproliferative agents for optimal human health.

Anthocyanins↗

PubMed1997

Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.

Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contain more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85-120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations.

Absorption↗

PubMed2001

Functional properties of raw and processed pigeonpea (Cajanus cajan) flour.

Emulsification capacity, foam capacity, foam stability, fat and water absorption of raw and processed pigeonpea flour were investigated and compared with those of raw soy flour. The processing methods included soaking in water, soaking and blanching in water and soaking and blanching with trona, a sodium sesquicarbonate salt. Soaking in water was found to reduce the water absorption capacity of pigeonpea flour while soy flour had a slightly higher water absorption capacity than the other processed flours. All the processing treatments increased the fat absorption capacity of pigeonpea flour and the values were also higher than the value obtained for raw soy flour. Data on the emulsifying activities showed that the trona-treated pigeonpea flour had the highest emulsification capacity and was even higher than that of raw soy flour. Soy flour was found to have higher foaming capacity than all the pigeonpea flour samples.

Absorption↗

PubMed1998

Digestion and absorption rates of [3H]-oleic acid and [14C]-triolein do not differ in rats fed heated (-) and (+) gossypol cottonseed and soybean flours.

This study was conducted to compare in vivo the acute effects of heated (+) and (-) gossypol cottonseed flours with those of soybean flour on lipid digestion and absorption in growing rats. Rats were fed by gastric intubation mixed [3H]-oleic acid and [14C]-triolein with heated flours or without flour (control). Lipid digestion and absorption were determined for 6 h after meal intubation. Both radioactivities recovered in gastrointestinal tract were significantly higher in rats fed (+) gossypol cottonseed flour than in all other groups. The majority of both recovered radioactivities was found in stomach contents, then in stomach wall and finally in intestinal wall. The distribution of both radioactivities at different gastrointestinal levels was similar. In stomach contents and wall, [14C]-radioactivity was primarily in triacylglycerols, but was also recovered in free fatty acids and diacylglycerols. In intestinal wall (mucosa + tunica) [3H]-radioactivity was found at greatest levels in free fatty acids, then in triacylglycerols and diacylglycerols. Greatest [14C]-radioactivity was found in triacylglycerols, then in free fatty acids, in diacylglycerols and last in phospholipids in rats fed the three flours. Therefore no quantitative differences in lipid digestion and absorption were observed among the rats fed the three flours. In conclusion, both cottonseed flours slowed lipid digestion and absorption compared with soybean flour and this delay was greater in the rats fed (+) gossypol cottonseed flour than in those fed (-) gossypol cottonseed flour. However, this inhibiting effect was probably too low to induce physiologically important effects on lipid digestion or absorption.

Animals↗

PubMed1993

Studies on the development of high-protein biscuits from composite flours.

Composite flours prepared from wheat, greengram, bengalgram and blackgram flours were studied for the preparation of biscuits. Protein content of biscuits increased as the level of the pulse flours increased. Wheat flour containing bengalgram and blackgram flours adversely affected the top grain, texture and colour of biscuits. Biscuits made with higher levels of bengalgram (more than 15%) were tough and difficult to break and required higher compression force. Addition of greengram flour did not significantly affect top grain, texture and colour of biscuits. The biscuits made from 15% greengram supplemented wheat flour scored the highest for flavour characteristics. Thickness, diameter and spread ratio of biscuits containing different levels of pulse flours were significantly different from control sample. Sensory evaluation scores showed that acceptable biscuits can be prepared from wheat flour supplemented with these pulse flours at a level of 15 percent.

Carbohydrates↗

PubMed2004

Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate.

Plants constitute an alternative source of proteins in the human diet, with advantages over animal proteins because of their low content of saturated fats and absence of cholesterol. Within the framework of a wider research project on the role of Amaranthus cruentus (Ac) in lipid metabolism, in this work the chemical composition and biological value of the Ac flour and its protein concentrate were compared. Proximate chemical composition, amino acid and fatty acid profiles, some antinutrient factors, and biological values were determined for Ac seed flour and its protein concentrate obtained by extraction at pH 11 and precipitation at pH 4.5. The flour protein content was 16.6 g% while that of the concentrate was 52.56 g%. The content of the soluble dietary fiber with a hypolipemic function was notably higher in the protein concentrate (12.90 g%) than in the seed flour (4.29 g%). The protein concentrate also exhibited a higher content of insoluble dietary fiber. The Ac flour and the concentrate contain 75.44 and 56.95% unsaturated fatty acids, respectively. Squalene, which affects the biosynthesis of cholesterol, was detected both in the flour and the concentrate oils, with a higher content in the concentrate (9.53%) as compared to the flour (6.23%). Comparison of the amino acid composition with the FAO pattern protein indicated that the concentrate does not have limiting amino acids, while the flour has leucine, threonine, and valine. The content of lysine was high in both the flour and the concentrate, making these products particularly useful as a complement for cereal flour, which is deficient in this amino acid. The biological quality analysis demonstrated an improvement in the quality of the concentrate. The presence of saponins, phytic acid, and trypsin inhibitors in the concentrate, which favor the metabolism of lipids, suggests that consumption of the concentrate might reduce the risk of heart disease.

Amaranthus↗

PubMed2002

Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in Indonesian children.

BACKGROUND: Iron deficiency is a major nutritional concern in developing countries, and food fortification is a common strategy to treat it. In Indonesia wheat flour is fortified with 60 mg Fe/kg, but because of increasing concerns about marginal zinc status in at-risk populations, consideration is being given to cofortifying flour with zinc. However, little is known about the effect of zinc fortification of flour on iron bioavailability or about the optimum form of zinc supplementation. OBJECTIVE: We measured iron and zinc bioavailability from wheat-flour dumplings containing 25 g flour fortified with 60 mg Fe/kg, either alone or with 60 mg Zn/kg as zinc oxide or as zinc sulfate. DESIGN: Ninety children aged 4-8 y were recruited and assigned randomly to the 3 groups; 86 completed the study. Iron and zinc absorption were measured with established stable-isotope methods. RESULTS: Iron absorption from the flour fortified with iron only was good (15.9 +/- 6.8%), but when corrections were made for hemoglobin concentrations, it was significantly lower from the flour cofortified with zinc sulfate (11.5 +/- 4.9%; P < 0.05) but not from the flour cofortified with zinc oxide (14.0 +/- 8.9%). Zinc absorption was not significantly different between the zinc oxide and zinc sulfate cofortified flours (24.1 +/- 8.2% compared with 23.7 +/- 11.2%; P = 0.87). CONCLUSIONS: Iron and zinc appear to be highly bioavailable from foods made from fortified flour, but zinc sulfate cofortification may have a detrimental effect on iron absorption.

Biological Availability↗

PubMed2000

Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.

The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteristic for deep-fat fried chicken drumsticks were studied by laser scanning confocal microscopy (LSCM) and texture analysis. Raw chicken drumsticks were predusted with egg albumin powder before dipping into batters prepared from combinations of rice flour, yellow corn flour, oxidized cornstarch, methylcellulose, or xanthan gum. The drumsticks were fried at 175+/-5 C until the internal temperature reached at least 71 C. For LSCM, samples were fixed overnight and were sectioned by vibratome (200 microm) before viewing. Batter adhesion was determined using an attachment specifically designed for chicken drumsticks. Microstructural analysis showed that batter formulated with a 50:50 mixture of rice and corn flours adhered better to drumsticks than batter with other rice flour ratios. Xanthan gum (0.2%) or methylcellulose (0.3%) alone had poor adhesion to chicken skin. However, when combined with other ingredients, xanthan gum increased the amount of batter pick-up before frying by increasing viscosity. Egg albumin significantly facilitated batter adhesion. The results from texture analysis supported the microstructural studies. As rice flour ratio increased from 50 to 70%, the binding force decreased. Rice flour showed potential as an alternative to wheat flour for batter formulas when the appropriate levels of oxidized starch, xanthan gum, and methylcellulose were included in the formulation.

Albumins↗

PubMed2003

Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55 degrees C for 24 h. To optimize the fermentation parameters (lactic acid bacterium level, bean flour concentration, and fermentation time), several small-scale fermentation processes were carried out. On the basis of the results obtained, fermentor-scale bean fermentation by microorganisms present on the seeds (natural fermentation [NF]) or by inoculation with L. plantarum (PF) was carried out at 37 degrees C for 48 h with a concentration of 300 g of bean flour per liter. The fermented flours (NF and PF) were also autoclaved. The levels of alpha-galactosides, inositol phosphates, trypsin inhibitor activity (TIA), soluble carbohydrates, starch (total and available), total available carbohydrates, thiamin, and riboflavin were determined for the processed cowpea flours, and microbiological studies were also carried out. The beans' levels of alpha-galactosides, TIA, and inositol hexaphosphate decreased by 95, 50, and 85%, respectively, for the NF flour and by 87, 27, and 85%, respectively, for the PF flour, while inositol pentaphosphate and inositol tetraphosphate were present in both fermented flours. The sucrose content decreased, and glucose, fructose, and galactose appeared as a result of fermentation. The levels of total available sugars and thiamin decreased by 2 and 12% and by 69 and 43%, respectively, while the riboflavin content increased by 106 and 94% for NF and PF flours, respectively. When NF and PF cowpea flours were heated in an autoclave for 20 min, TIA decreased further (by 80 and 56%, respectively). According to the chemical and microbiological results obtained in this study, fermentation with L. plantarum and autoclaving is an excellent process by which to produce a new functional food from the seed of a cheap legume (Vigna sinensis L. var. carilla).

Carbohydrates↗

PubMed1994

Acceptability of wheat-sorghum composite flour products: an assessment.

The acceptability of sorghum as human food has been a problem in Tanzania even in regions showing promising potential for its production and utilization. Reasons given for low acceptability of sorghum products as human foods include unpleasant colour, aroma, mouthfeel, taste, unpleasant aftertaste and stomachfeel. An acceptability test of selected sorghum products was, therefore, conducted in the Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania. The objective of the test was to determine consumers' preference for the following wheat-sorghum composite flour products: bread and buns or 'maandazi'. The products were prepared using sorghum flour composited with wheat flour in the following proportions: 100% brown sorghum flour (standard products); and 80:20%; 60:40%; 40:60% and 20:80% for wheat/sorghum (white and brown) composite flours. Results indicated that in the case of composite flour bread, preference for the product improved as the amount of sorghum flour decreased. In the case of buns or 'maandazi' the 100% sorghum flour products of both white and brown were equally preferred. Buns prepared from 100% sorghum flour of white and brown varieties showed promising potential in the improvement of the acceptability of sorghum products. Taking advantage of such products, especially in villages, could enhance sorghum utilization in rural communities.

Bread↗