Development of sorghum-based shortbread biscuits from "muskwari" flour

Area of Science:

• Food Science
• Cereal Science
• Baking Technology

Background:

• Sorghum is an underutilized cereal grain with potential for diverse food applications.
• Developing methods for incorporating sorghum into baked goods like biscuits can enhance food security and diversify diets.
• Off-season sorghum presents an opportunity for year-round production of value-added products.

Purpose of the Study:

• To evaluate the feasibility of producing shortbread biscuits using local "Muskwari" sorghum flour.
• To determine the optimal substitution rate of wheat flour with sorghum flour for desirable biscuit characteristics.
• To assess the technological properties and nutritional profile of sorghum-based biscuits.

Main Methods:

• Milling and sieving of "Muskwari" sorghum to produce flour.
• Formulation of shortbread biscuits with sorghum flour substitution rates ranging from 0% to 100% (10% increments).
• Technological characterization of sorghum flour (water absorption, solubility, swelling) and sensory evaluation of biscuits (preference, color, texture, smell, taste).
• Nutritional and energy intake analysis of control and selected sorghum biscuits.

Main Results:

• Sorghum flour exhibited favorable water absorption, solubility, and swelling properties.
• Technological adjustments in dough preparation allowed for the production of 100% sorghum flour biscuits.
• Biscuits with 70% wheat flour substitution achieved the highest scores for overall preference, color, and texture.
• Sensory analysis indicated high scores for smell (40% substitution) and taste (control/0% substitution).
• The 70% sorghum substitution biscuit demonstrated significantly higher total carbohydrates, dietary fiber, and energy content compared to the control.

Conclusions:

• Shortbread biscuits can be successfully produced from "Muskwari" sorghum flour, with technological adjustments.
• A 70% wheat flour substitution rate yielded the most preferred shortbread biscuits in terms of overall acceptability, color, and texture.
• Sorghum-based biscuits offer enhanced nutritional value, particularly in carbohydrates and dietary fiber, making them a potentially healthier alternative.