Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit

Abstract

Production And Acceptability Studies Of Malted Sorghum (Sorghum Bicolor) Biscuit  was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients.

Proximate analysis of the product (biscuit) was determinate viz. moisture content for sample A; 2.5%, B; 3% C; 3.5%, D; 2%, fat content for the sample A; 15%, B; 16%, C; 17%, D, 15.5%, Protein content for A; 8.52%, B; 8.7%, C; 8.79%, D; 8.35%, Ash content for sample A; 0.5%, B; 1.0%, C; 1.5%, D; 0.5% and Carbohydrate content for A; 73.48%, B; 71.24%, C; 69.21%, D; 73.65% respectively. the sensory evaluation of the samples were carried out using hedonic scale. from the result, there was no significant difference at 5% level and 1% level between the four samples in terms of colour crispiness, flavour, and overall acceptance, but when compared with 100% wheat, there was a slight difference in texture of biscuits with “sorghum and wheat”, but from the score mean, sample B gave the best result.

Conclusion

In a time as this, when malnutrition and food insecurity is prevailing in many parts of the world efforts to improve the economic importance of indigenous crops by value addition through composite, flour production should be given a priority. Outcomes from this study inferred that Malted sorghum can be utilised in the production of value-added products like confectionaries. Malted sorghum flour substitution might not affect the water absorption capacity of composite flours. Malting could be ineffective in the degradation of antinutrients in sorghum grains. Substitution of flours with malted sorghum can best be done at 20% degree of substitution. WSS3 could be adapted to product requiring high level of paste viscosity and stability. Malting of sorghum can improve the nutritional quality of flours that can be used in confectionary industries. Further studies on its protein and starch digestibility and mineral bioavailability using both in vitro and in vivo studies should be done prior to its use in confectionary products.