Abstract:
Malted sorghum incorporated biscuit is a thin, small, baked, unleavened cake, typically crisp,
flat and sweet by using malted sorghum flour and wheat flour as the major ingredients. The
aim of this study was to prepare malted sorghum incorporated biscuit and evaluation of its
effect on biscuit quality. Response Surface Methods was used for the formulation of recipe
for this, DOE (Design Expert) v7.1.5 software was used. Malted Sorghum incorporated
biscuit was prepared in lab by soft dough process with the incorporation of malted sorghum
flour in different parts namely A, B, C, D, E, F and G with 25 parts, 16.667 parts, 12.5 parts,
37.5 parts, 0 parts, 33.33 parts and 50 parts respectively with wheat flour. The sensory
analysis of malted sorghum incorporated biscuit of different concentration was carried out
for consumer acceptability. The obtained data were statistically analyzed using two way
ANOVA (no blocking) at 5% level of significance.
Sample D i.e. the biscuit with the incorporation of 37.5 parts of malted sorghum flour
was selected as the best formulation and subjected for further physiochemical analysis. The
moisture content, crude protein, fat, fibre, total ash and total carbohydrate of malted sorghum
flour incorporated biscuit were found to be 2.65%, 6.25%, 17.60%, 2.05%, 3.50% and 67%
(db) respectively whereas the same parameters for wheat flour biscuit were found to be
2.82%, 6.8%, 15.8%, 1.23%, 1.30%, 72% respectively. These findings suggest that malted
sorghum flour can be successfully incorporated in refined wheat flour up to the concentration
of 37.5 parts without any adverse effect on sensory attributes. The iron content and calcium
content of the sorghum grain and malt were also calculated and found to be 4.13 mg/100g;
8.0 mg/100g and 62.11 mg/100g; 159.62 mg/100g. Iron and calcium were increased by
93.70% and 157% respectively during malting. Malting of sorghum significantly increases
amylase activity, increasing the level of reducing sugar. The calcium, fat, fiber and ash
content were found to be higher in malted sorghum incorporated biscuit in comparison to
normal wheat flour biscuit.
