Evaluation Of Wheat-Sorghum-Chickpea Composite Bread For Physical, Nutritional And Sensory Quality

ABSTRACT

The incorporation of whole chickpea (Kabuli) flour into sorghum (Sorghum bicolor L. Moench) wheat composite flour could improve nutritional quality of wheat (Triticum aestivum L.) bread. The aim of the study was to produce bread using sorghum genotype EUS130 and chickpea, compare physical and baking properties, nutrient levels, in vitro protein digestibility, shelf life and sensory acceptability. Randomized Complete Block Design was used to compare different breads. Sorghum-wheat composite bread was prepared in proportions wheat: sorghum; 100:0 (control), 96:4, 92:8, 88:12and 84:16. Results showed that specific loaf volume (SLV) was low in composite loaves, protein content was highest (p0.05) different among the loaves. Sorghum composite flour was further enriched with chickpea in proportions wheat: sorghum: chickpea was 100:0:0 (control), 96:0:4, 92:0:8, 88:0:12 and 84:0:16 (0%). Sorghum 4% bread blended in proportion 92:4:4, 88:4:8, 84:4:12 and 80:4:16 (4%); 8% bread proportion 88:8:4, 84:8:8, 80:8:12 and 76:8:16 (8%). The 12% bread proportion 84:12:4, 80:12:8, 76:12:12 and 72:12:16 (12%) while 16% was mixed in proportion of 80:16:4, 76:16:8, 72:16:12 and 68:16:16 (16%). The composite bread had similar dough length, height, area under curve and energy (W) with control, values decreased with increase in wheat substitution. Fibre, oil and protein contents were significantly (p