Three wheat cultivars, Elnelain, Nepta and Argeen were studied for their various quality and rheological characteristics compared with the Australian wheat flour (control). Physicochemical characteristics as well as farinograph, extensograph, gluten content, sedimentation value and bread quality were assessed. Significant differences (P ≤ 0.05) were found for hectoliter weight and 1000 kernel weight between the Australian and Sudanese wheat cultivars. However, Sudanese wheat flours had a lower wet gluten (22.7-28.9 g), sedimentation values (15-20 ml), water absorption(57.9-66.4%), dough development time(2.5-6.8 min), stability(1.5-7.9 min), resistance to extension(160-304 Bu), energy (62-80 cm2) and bread specific volume (3.06-3.40 cm3) compared to the Australian one. Nepta cultivars gave the best characteristics of farinograph, extensograph and the highest bread specific volume among Sudanese wheat investigated. DOI: http://dx.doi.org/10.3126/ijls.v7i1.8061 International Journal of Life Sciences 7(1): 2013; 12-16

Kisra, a fermented sorghum flat bread, was prepared from two sorghum genotypes termed Wad-Ahmed (high tannin) and Tabat (low tannin) in Sudan that has been fermented with different starter levels [20, 50, 75 and 100 g of fermented baobab fruit pulp flour (FBFPF)/100 g flour]. Chemical composition, antinutritional factors, mineral extractability, ascorbic acid, in vitro protein (IVPD) and starch digestibilities (IVSD) of Kisra were determined. Preparation of Kisra with the sorghum genotypes fermented with higher levels of FBFPF enhanced the protein, fiber, fat, ash, and minerals contents and their extractability (P B 0.05). Maximum amino acids contents were found in Kisra prepared from Tabat sorghum flour fermented with 100 g FBFPF/100 g flour. Ascorbic acid, IVPD and IVSD of Kisra from both genotypes increased with FBFPF levels, with a concomitant decrease in phytate and tannin contents (P B 0.05). Sensory attributes of the Kisra were enhanced in Tabat and Wad-Ahmed sorghum genotypes prepared with 50 and 100 g FBFPF/100 g flour, respectively. Application of FBFPF is known to be an effective traditional starter, and it could improve the nutritional quality of Kisra bread.

Two sorghum genotypes termed Wad‐Ahmed (high tannin) and Tabat (low tannin) in Sudan were fermented with different starter levels (0%, 25%, 50%, 75%, and 100%) of fermented baobab fruit pulp flour (FBFPF). Chemical composition, antinutrients, extracted minerals, and the microbiological, physicochemical, functional, rheological, and pasting properties from the fermented flours were determined. Fermentation of both genotypes with higher levels of FBFPF starter enhanced protein, fiber, ash, and major mineral contents and extractability (p ≤ 0.05). Total acidity, bulk density, rheological properties, in vitro protein, and starch digestibility of both genotypes increased with FBFPF levels, with a concomitant decrease in pH, phytate and tannin contents, and water and fat absorption capacities (p ≤ 0.05). Microbial loads, especially lactic acid bacteria, increased with increasing FBFPF starter levels in both genotypes. Use of FBFPF as a starter in the fermentation of sorghum flour can improve the nutritional value of sorghum. This could be usefully applied to the food industry for the development of fermented sorghum products.