Characterization and functionality of fermented sorghum and enset flours in a gluten-free deposited biscuit

Abstract

This study investigated the potential of fermented enset and sorghum flours to enhance the quality of gluten-free products. Proximate composition, mineral content, organic acids, total phenolics, pasting profile, and dough characteristics of bulla, kocho, sorghum (var. Merera), and sorghum/kocho co-fermented flours were evaluated. Also, kocho and bulla flours produced following tradicional and commercial processes were contrasted. Bulla flour exhibited high starch content and pasting viscosity, making it suitable for gluten-free applications. Traditional processing methods resulted in higher lactic acid content and lower pH in kocho and bulla flours. Gluten-free deposited biscuits formulated with different proportions of these flours were assessed for physical and sensory properties. Results showed that blending kocho with sorghum flour increased protein content while maintaining fiber and minerals. Biscuits made with sorghum and bulla flours had low water activity, while those with sorghum/kocho co-fermented flour were classified as intermediate moisture foods. Hedonic sensory evaluation conducted in Arba Minch (Ethiopia) revealed that a 60:40 ratio of kocho to sorghum flour produced a biscuit with highest scores for color, texture, aroma, taste, and overall acceptance. This study demonstrates the potential of fermented enset and sorghum flours to enhance gluten-free products and provides valuable insights for product development and formulation strategies.