To meet the increased demand for wheat consumption, wheat cultivation in Sudan expanded southward to latitudes lower than 15°N, entering a new and warmer environment. Consequently, wheat breeders developed several wheat genotypes with high yields under these environmental conditions; however, the evaluation of the end-use quality of these genotypes is scarce. In this study, we assessed the end-use quality attributes of 20 wheat genotypes grown in three different environments in the Sudan (Wad Medani, Hudeiba, and Dongola). The results showed significant differences (P ≤ 0.01) in all quality tests among environments, genotypes and genotypes Versus environments. The findings obtained, covered wide ranges of test weight (TW, 76.6-85.25 kg/hL), thousand kernel weight (TKW, 28.70-48.48 g), protein (PC, 9.96-14.06%), wet gluten (WG, 28.63-46.53%), gluten index (GI, 36.36-92.77%), water holding capacity (WHC, 168.42-219.32%), falling number (FN, 508.00-974.67 sec), and sedimentation value (SV, 19.00-40.00 mL). Analysis of the traits, genotypes, and traits versus genotypes showed varied correlations in the three growing environments. The genotype G3 grown in either one or all of the three environments exhibits worthy performance and stability for most of the tested quality traits. The crossing of this genotype with high yield genotypes could produce cultivars with sufficient quality and marketability. 509

This study was carried out to investigate the chemical and rheological properties of different blends prepared using hard white winter wheat (HWWW; Triticum aestivum Desf.) and whole or decorticated sorghum (Sorghum bicolor). Whole and decorticated sorghum were used to replace 5, 10, 15 and 20% of wheat flour. Wheat samples had higher protein, moisture and calcium values and lower fat, ash, carbohydrates, iron and phosphorous values compared to whole and decorticated sorghum flours. Decortication of sorghum grains decreased moisture, ash, fat, crude protein, iron and phosphorous content, but increased carbohydrate content. Farinogram properties such as dough water absorption, development time and stability and Farinograph quality number decreased as the amount of substituted sorghum increased; whereas mixing tolerance index increased. Moreover, at fixed gluten levels, as sorghum flour increased in the blend, wet gluten, dry gluten and gluten index decreased. Increasing sorghum in the blend also decreased energy, resistance to extension and extensibility of the dough, but contributed to an increase in the ratio of resistance to extensibility. Furthermore, as fermentation time increased, energy, resistance to extension and the ratio number of energy to extension increased, whereas extensibility decreased.

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This study was undertaken with the objectives of using the decorticated pigeon pea protein isolate in the development of protein rich-biscuit, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea protein isolate on the sensory evaluation and quality of biscuit produced. Decorticated Pigeon Pea protein Isolate (DPPI) was incorporated in wheat (Triticum aesitivum) flour (WF, extraction rate 72%), for making fortified biscuit. Ratios of DPPI in wheat flour were adjusted to protein levels of 15, 20 and 25%, respectively. Rheological and functional properties as well as proximate composition, nutritive value and sensory characteristics for the biscuit produced were assessed. The gluten quantity (dry and wet) and falling number of wheat flour were significantly (p#0.05) decreased with the incorporation of DPPI from 10.25 to 7.6%; from 31.2 to 22.5% and from 657 to 443 sec., for 0,15, 20 and 25% protein levels, respectively. Water Retention Capacity (WRC), Bulk Density (BD) and Fat Absorption Capacity (FAC) were obtained. Addition of DPPI resulted in an increase in water absorption which was found to be ranged from 66.7 to 71.0%; dough development time from 4.5 to 7.3 min and dough stability 1.7 to 5.8 min. Biscuit supplemented with DPPI showed significant increase (p#0.05) in ash, protein with high level of incorporation and significant decrease (p#0.05) in carbohydrates and caloric values when biscuit wheat was supplemented with high level of DPPI. Incorporation of DPPI showed no significant differences (p#0.05) on biscuit spread ratios compared to wheat biscuit (control). Biscuit with 15% protein level was found to be superior in all its sensory characteristics compared to the other blends.