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Bread Produced From Unusual African Grains Have Good Sensory, Nutritional Qualities

June 21, 2011: 05:36 AM EST
Research conducted by scientists in Nigeria and Italy has found that some unconventional African grains have the potential to produce nutrient-rich and flavorful breads. Researchers evaluated the qualities of the African cereals Acha (Digitaria exiliis) and Iburu (Digitaria iburua) in producing sourdough bread. According to the researchers, bread produced from Acha and Iburu sourdough flour showed lower specific volume and higher density compared to wheat sourdough breads. They were preferred because of their hardness and resilience, as well as color, acid taste and flavor, high levels of free amino acids, and overall acceptability. The researchers suggested that using selected starters with the dough increased the nutritional and sensory qualities of the Acha and Iburu breads and their potential for use in the baking industry.
R. Coda, et al., "Utilization of African Grains for Sourdough Bread Making", Journal of Food Science, June 21, 2011, © Institute of Food Technologists
Middle East- Africa
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