Authors : Djoulde Darman Roger, Gaston Zomegni, Djomdi Ngouya, Lendzemo Venassius and Youri Alphonse
Abstract: Bread is one of the food items which drive the change in consumption patterns in central Africa. This bread is made basically of wheat, however, Africa does not produce enough wheat to fulfill growing demand. In order to overcome this obstacle, the idea here is to characterize some local sorghum variety the, so called “muskwari” and then substitute wheat with a local sorghum called muskwari and to use of African processing methods for bread making. The results of characterization indicate that most “muskwari” Sorghum are suitable for industrial uses. The “madjeri non crosse” was found to present interesting sensorial attributes for bread making. This study extends the list of potential use of local sorghum varieties and highlight possibilities to use most of them to produce bread.
Djoulde Darman Roger, Gaston Zomegni, Djomdi Ngouya, Lendzemo Venassius and Youri Alphonse, 2019. Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye Bread. Journal of Food Technology, 17: 33-40.