title: Biochemical and sensory evaluation of wheat bran supplemented sorghum bread.
abstract: Addition of wheat bran to sorghum flour (Dabar cultivar) at two extraction rates 72% and 80% resulted in lowering reducing sugars. The percent decrease was 75.6% compared with the control at the end of fermentation period. There was a highly significant (p < or = 0.05) increase in crude fiber content as a result of addition of wheat bran. The increase was from 0.8 to 5.2 and from 0.5 to 5.3% for the 80% S/WB and 72% S/WB blends, respectively. Sorghum bread containing wheat bran was lower in reducing sugars and showed a significant increase (p < 0.05) in starch content. Sorghum bread containing wheat bran resulted in a lower in vitro protein and starch digestibilities.
authors.affiliation: Department of Food Science and Technology Faculty of Agriculture, Shambat, Sudan.
authors.forename: L O
authors.initials: LO
authors.lastname: Mallasy
authors.forename: A H
authors.initials: AH
authors.lastname: El Tinay
authors.forename: A R
authors.initials: AR
authors.lastname: Ahmed
mesh_terms: D001939:Bread / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000378:metabolism; D004063:Digestion; D002523:Edible Grain; D005285:Fermentation; D005527:Food, Fortified; D012677:Sensation; D013213:Starch / Q000032:analysis / Q000378:metabolism; D013397:Sudan
chemical_list: D002241:Carbohydrates; D004043:Dietary Fiber; D004044:Dietary Proteins; D013213:Starch