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Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter

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Abstract

Kisra, a fermented sorghum flat bread, was prepared from two sorghum genotypes termed Wad-Ahmed (high tannin) and Tabat (low tannin) in Sudan that has been fermented with different starter levels [20, 50, 75 and 100 g of fermented baobab fruit pulp flour (FBFPF)/100 g flour]. Chemical composition, antinutritional factors, mineral extractability, ascorbic acid, in vitro protein (IVPD) and starch digestibilities (IVSD) of Kisra were determined. Preparation of Kisra with the sorghum genotypes fermented with higher levels of FBFPF enhanced the protein, fiber, fat, ash, and minerals contents and their extractability (P ≤ 0.05). Maximum amino acids contents were found in Kisra prepared from Tabat sorghum flour fermented with 100 g FBFPF/100 g flour. Ascorbic acid, IVPD and IVSD of Kisra from both genotypes increased with FBFPF levels, with a concomitant decrease in phytate and tannin contents (P ≤ 0.05). Sensory attributes of the Kisra were enhanced in Tabat and Wad-Ahmed sorghum genotypes prepared with 50 and 100 g FBFPF/100 g flour, respectively. Application of FBFPF is known to be an effective traditional starter, and it could improve the nutritional quality of Kisra bread.

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Authors and Affiliations

  1. Department of Grain Technology, National Food Research Center, Ministry of Science and Technology, Khartoum North, P.O. Box 213, Shambat, Sudan

    Abubaker B. Makawi

  2. Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, Shambat, Sudan

    Abdelmoniem I. Mustafa

  3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Kingdom of Saudi Arabia

    Oladipupo Q. Adiamo & Isam A. Mohamed Ahmed

Authors
  1. Abubaker B. Makawi
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  2. Abdelmoniem I. Mustafa
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  3. Oladipupo Q. Adiamo
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  4. Isam A. Mohamed Ahmed
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Correspondence to Isam A. Mohamed Ahmed.

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Makawi, A.B., Mustafa, A.I., Adiamo, O.Q. et al. Quality attributes of Kisra prepared from sorghum flour fermented with baobab fruit pulp flour as starter. J Food Sci Technol 56, 3754–3763 (2019). https://doi.org/10.1007/s13197-019-03848-w

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  • DOI: https://doi.org/10.1007/s13197-019-03848-w

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