Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

Abstract

Wheat bread (WB) triggers celiac disease to the vulnerable consumers which has no cure except controlled or abstinence from gluten injection in the diet. Besides, wheat importation is costly which reflects on bread cost. This study aimed at elaborating and analyzing gluten free sourdough bread (SB) from pearl millet-Bambara nut and pearl millet-soybean composite flours and compared with wheat flour bread. The results revealed variations (p 0.05) from 5.20 to 5.85 while that of WB was 7.550. Millet-soybean paste (50: 50) produced a better SB with higher nutrient content and acceptability score than that from millet-Bambara nut composite flour. Varying their blending ratios could give better results.

Keywords

• Non-gluten cereals
• Sourdough breads
• Micronutrients
• Physical properties
• Acceptability