Production of bread from Sorghum [Sorghum Bicolor (L.) Moench] and Maize (Za Mayes) flours mixture with addition of gum Arabic

Abstract

This study aimed to investigate the effect of different formulation of maize (M) and sorghum (Tabat -T) with addition of Gum Arabic on the quality of bread production. Bread was formulated using different percentage of sorghum and maize. Sample A (M:T 75:25), sample B (M:T 25: 75) , sample C (M:T 50: 50) and sample N (100% wheat) as control. The chemical composition of sorghum, maize, wheat (W) and the final products was determined. The results of chemical composition of T,M and W showed That there was no significant difference in the lipid content between samples T and M, but there was a significant difference between sample W and samples T and M. The highest protein content was for the sample W followed by the samples (T - M), respectively. And there were no significant differences in the carbohydrate content between samples (T - M), and there was significant difference between samples (T - M) and sample W. samples T and M has higher energy values than sample W. The results of chemical composition of samples A,B,C and N showed the samples A,B and C has higher fat contents than sample N. Sample N contained higher amounts of protein than the samples A,B and C. High amounts in carbohydrates values was found in the samples A, B and C and the lower found in sample N. Samples A,B and C has higher energy values than sample N. The evaluate organoleptics characteristic of the products showed the best color, flavor,taste,texture, and the overall Acceptance found in sample A, sample and sample B respectively.