Proximate Analysis, Protein and Starch Digestibility, Specific Volume, and Sensory Evaluation of (Gluten-Free) Tin Bread

Abstract

The increasing demand for gluten free product had forwarded the design of numerous gluten free bakery product which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to formulate bakery products such as tin breads from decorticated sorghum and maize flour supplemented with improvers (chickpea 0%, 10%, 20% and 30% and others), and to determine its quality attribute like proximate analysis, digestibility of protein and starch and to assess consumer acceptability. Moisture, ash, fat, protein, fiber, carbohydrates, and energy of tin breads (gluten-free) showed great variation ranging from 9.55% to 10.47%, 1.40% to 2.45%, 1.67% to 3.15%, 10.08% to 16.91%, 0.85% to 2.10%, 66.34% to 74.51% and 355.26% to 359.96% kcal/100gm, respectively. Likewise, in vitro protein and starch digestibility increased significantly (P ≤ 0.05) from 43.35 to 58.54% and from 62.55% to 67.54%, respectively. Loaf spe-cific volume ranged from 2.11 to 2.79 cc/gm. General acceptability of breads produced showed that no significant differences were noticed that means all the samples treated studied were ac-cepted. Finally, gluten free breads (tin breads) supplemented with chickpea flour could provide a good source of protein for the consumers and especially celiac disease patients.