Abstract
Kisra
, a fermented sorghum flat bread, was prepared from two sorghum genotypes termed
Wad
-
Ahmed
(high tannin) and
Tabat
(low tannin) in Sudan that has been fermented with different starter levels [20, 50, 75 and 100 g of fermented baobab fruit pulp flour (FBFPF)/100 g flour]. Chemical composition, antinutritional factors, mineral extractability, ascorbic acid, in vitro protein (IVPD) and starch digestibilities (IVSD) of
Kisra
were determined. Preparation of
Kisra
with the sorghum genotypes fermented with higher levels of FBFPF enhanced the protein, fiber, fat, ash, and minerals contents and their extractability (
P
≤ 0.05). Maximum amino acids contents were found in
Kisra
prepared from
Tabat
sorghum flour fermented with 100 g FBFPF/100 g flour. Ascorbic acid, IVPD and IVSD of
Kisra
from both genotypes increased with FBFPF levels, with a concomitant decrease in phytate and tannin contents (
P
≤ 0.05). Sensory attributes of the
Kisra
were enhanced in
Tabat
and
Wad
-
Ahmed
sorghum genotypes prepared with 50 and 100 g FBFPF/100 g flour, respectively. Application of FBFPF is known to be an effective traditional starter, and it could improve the nutritional quality of
Kisra
bread.