PREPARATION AND QUALITY EVALUATION OF MALTED SORGHUM INCORPORATED BREAD

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