Development of quinoa and sorghum supplemented flatbread

Abstract

In this study, sorghum and quinoa flours were used to replace the wheat flour as minor ingredient in order to determine the nutritional components, texture, and mineral content of chapati. Initially, sorghum and quinoa flour were subjected to proximate analysis and then added to wheat flour in different proportions (10%, 20%, and 30%) to prepare composite flours. These composite flours were further analyzed for proximate composition. Afterward, these composite flours were used to prepare the chapatis that were further examined for proximate analysis, color, texture, and sensory assessments. The results showed significant increase in the value of protein (11.22–18.80%), fat (0.97–3.28%), ash (1.21–1.77%), and fiber (1.27–1.96%) whereas moisture (30.04–35.39%) and carbohydrates (44.16–49.94%) decreased with gradual increased in sorghum and quinoa flour percentage in chapati samples. The mineral content, that is, iron and zinc, was increased from 0.66 to 1.07 mg/L and 0.23 to 0.39 mg/L, respectively The textural hardness was increased from 21.79 to 48.17% by the addition of quinoa and sorghum flour. Furthermore, the color values (l*, a and b*) of composite flour chapatis demonstrate significant decrease when the level of sorghum and quinoa flour substitution was increased. Sensory evaluation of chapatis showed a significant decrease in appearance, taste, tearing strength, aroma, and overall acceptability with increased quinoa and sorghum flour levels. Regarding sensory attributes, wheat chapatis had better acceptability than the composite flour chapatis. However, composite chapatis had significantly higher nutritive values than the control sample. Conclusively, chapatis or flatbread can be prepared by substituting wheat (60%) with sorghum and quinoa seed flour (20% each) based on the generated results. Novelty impact statement Value chain of sorghum and quinoa in staple diet and to reduce wheat dependency. Nutritional enrichment of chapati in terms of protein, fiber, and mineral contents such as Fe and Zn. A total of 40% wheat can be replaced by 20% of sorghum and quinoa each in the staple diet.

Physical and Sensory Properties of Bread and Roti Made from Rice-Wheat Composite Flour

“…Sensory evaluation was done on the same day the bread and roti were prepared. The bread and roti samples were coded and presented to twenty-seven (27) semi-trained panelists who were familiar with the sensory attributes of the two products. After evaluating each sample, to clear their palates, panelists were instructed to drink water or rinse their mouths.…”

“…Another study which used gram flour and white and brown jackfruit seed flour found that 80% flour and 20% of the other flours (5% white jackfruit seed flour, 10% brown seed flour, 5% bengal gram flour) had similar colour, flavour, texture and overall acceptability to chapaties made from 100% wheat flour [25]. [27] also found that composite flour consisting of sorghum and quinoa had less acceptability than chapaties made with 100% wheat and there was a significant decrease in appearance, taste, tearing strength, and aroma with increased sorghum and quinoa flour levels.…”

Effects of Lentil Powder or Whey Protein Concentrate Addition on the Quality of Sorghum Flour-Based Gluten-Free Pasta

“…Sorghum grain has intriguing properties from the nutritional aspect, such as protein, thiamin, niacin, vitamin B6, and numerous dietary minerals, such as manganese and iron. 7.6% fat, and 1-3.4% fiber (Abah et al, 2020;Hussnain et al, 2022). This is why there may be a new application for sorghum.…”