Abstract:
A study was conducted to optimize malted sorghum flour in bread. Malted sorghum flour
was obtained by germination the sorghum grains were followed by drying at 50°C for 24 h
till the constant weight obtained and finally processed into fine powder.
Different formulations were made by using Design Expert v 7.1.5. varying incorporation
of malted sorghum flour 2 to 20% with partial replacement of wheat flour and keeping all
other ingredients same.. The Statistical analysis showed that 5.04% malted sorghum flour
incorporated bread was superior to all bread formulations in terms of sensory characteristics.
Physical analysis of bread formulations showed that the specific loaf volume and volume
decreases while the weight increases with the incorporation of malted sorghum flour. The
proximate analysis for moisture (db), crude protein (db) , crude fat (db), crude fiber (db), total
ash (db), carbohydrate (db) and reducing sugar (db) of malted sorghum flour was done and the
values were found to be (5.5, 10.67, 6.59, 3.20, 0.57, 3.19, and 75.34%) respectively. The
incorporation of malted sorghum flour significantly improved nutritional attributes in terms
of the protein, fat, and crude fiber. The proximate composition of best bread according to which
the moisture content, protein (db), fat (db), fiber (db), ash content (db), and carbohydrate are
found to be 19.34, 13.43, 5.36, 5.55, 1.13 and 73.63% respectively
