Technological and Nutritional Aspects of Kisra Bread Intended for Non–Insulin Dependent Diabetes Mellitus Patients

Abstract

Studies were carried out on the effect of adding wheat bran (WB) to sorghum flour of 72% extraction rate on the physicochemical, technological and organoleptic quality of kisra bread. The high fibre kisra bread was tested for its glycemic properties by feeding non-insulin dependent diabetic (NIDD) subjects. Sorghum flours (SF) were fermented with and without addition of starter for 4, 8, and 12h. and checked for changes in pH, total titratable acidity, total solids, total soluble solids and reducing sugars content. Decrease in pH and increase in titratable acidity was observed, but addition of WB after fermentation was found to influence their levels. Addition of WB after fermentation as well increased the pH from 3.7 to 5.3 and decreased the titratable acidity from 5.7 to 5.9. Also addition of WB after fermentation to sorghum batter was accompanied by significant (P≤0.05) increase in viscosity while it was coupled with significant (P≤0.05) decrease in spreadability of fermented batter. The moisture content of kisra bread (KB) containing WB was significantly (P≤0.05) higher (66.87) compared with KB without wheat bran (61.84). Also increase in protein content (12.10-13.50) was observed. xi Sensory evaluation of KB containing WB showed significant (P<0.05) superiority of products in compared with KB not containing wheat bran. In blood glucose level of non–insulin dependant diabetic patients was significantly reduced when fed KB containing 28% WB compared to feeding non wheat bran sorghum kisra bread, the thing that encourage the use of wheat bran in preparation of kisra bread intended for non–insulin dependant diabetics in Gedarif State. xii