Production of Gluten Free Bakery Products Based on Sorghum Sorghum bicolor L. Moench) and Maize (Zea mays L.) Flours) Supplemented with Chickpea (Cicer arietinum L.) Flour and Some Improvers

Abstract

Gluten free products were formulated to utilize decorticated sorghum and maize (90%extraction) supplemented with chickpea flour at different ratio (0%, 10%, 20% and 30%) and improvers to produce biscuits, balady and tin breads. Raw material and final products were analyzed. Sensory evaluation by panelists, semi trained panelists and celiac disease patients. Physical properties of the raw material and final products were conducted. Statistical analysis was done. Results showed that protein of decorticated sorghum, maize and chickpea was 12.15%, 11.12% and 23.18%, respectively. Protein digestibility was 62.4%, 63.74% and 60.78%, respectively; starch digestibility was 62.07%, 63.76% and 60.82%, respectively. Tannin was 41.60, 80.00 and 305.00mg/100gm for decorticated sorghum, maize and chickpea, while, phytic acid was 75.03, 117.01 and 299.65mg/100gm, respectively. Bulk density of decorticated sorghum, maize flour supplemented with chickpea flour with (0, 10%, 20% and 30%) ranged from 0.45 to 0.50gm/ml for sorghum and from 0.51 to 0.57gm/ml for maize, respectively. Whereas, sorghum water retention capacity ranged between 210 and 230ml/100gm, therefore, from 210 and 270ml/100gm for maize, respectively. While, fat absorption capacity of sorghum ranged between 208.3 and 225ml/100gm, whereas, maize fat absorption capacity ranged between 205 and 240ml/100gm, respectively. The biscuits, balady and tin breads made from decorticated sorghum and maize (90%extraction) supplemented with chickpea flour at different ratio (0%, 10%, 20% and 30%) results showed that protein content increased significantly (P≤0.05) with increasing the level of chickpea from 12.84 to 15.89%for sorghum biscuits and from 11.14 to 15.50%for maize biscuits, then, sorghum balady breads protein increased from 11.26 to 15.90%, and from 10.57 to 15.54% for maize balady breads. Therefore, sorghum tin breads protein increased xiii from 11.26 to 16.89% and so maize tin breads protein increased from 11.15 to16.96%. Sorghum biscuits Protein digestibility increased significantly (P≤0.05) with increasing the level of chickpea from43.51 to 58.60%, and from 48.13 to 60.29% for maize biscuits. So, sorghum balady breads Protein digestibility increased from 39.41 to 46.20%, whereas, maize balady breads from 47.70 to 56.38%. Also, sorghum tin breads protein digestibility increased from 43.35 to 48.22, and maize tin breads from 50.78 to 58.54%. Starch digestibility increased significantly (P≤0.05) with increasing the level of chickpea from 46.81 to 60.36% and from 62.65 to 67.16% for sorghum and maize biscuits, respectively. Therefore, balady breads starch digestibility increased significantly (P≤0.05) with increasing the level of chickpea from 62.17 to 65.35% and from 65.57 to 67.22%for sorghum and maize, respectively. Likewise, sorghum tin breads starch digestibility increased 62.55 to 66.11% and so maize tin breads from 66.77 to 67.41%. Mineral elements analysis showed that Na, P and K elements were found to be the most dominant mineral in all the products studied. However, Na, P and K elements increased significantly in both sorghum and maize biscuits on increasing the level of chickpea. Spread ratio of biscuits was between 6.99 and8.16 cm for sorghum, and 7.10 and 8.21cm for maize. Balady bread specific volume ranged between 2.32 to 2.72cc/gm for sorghum, and from 2.14 to 2.24cc/gm for maize. Likewise, loaf specific volume of tin bread showed sorghum bread got the highest value 2.79cc/gm. generally increasing the inclusion of chickpea in bread making decreased the bread specific volume. General acceptability of products showed no significant differences between sorghum and maize products. The scores of general acceptability ranged from acceptable to highly acceptable and indicated that those gluten free products samples were generally appreciated by the panelist and celiac disease patients. Finally, sorghum and maize gluten free products supplemented with chickpea satisfied the need of such products for celiac disease patients and enhanced the nutritional value.