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.
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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.
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