Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains

Abstract

Enriched gluten-free products are in high demand owing to increasing celiac disease worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering the resulting product beneficial as a functional food. This study produced sorghum bread (SB) using sourdough technology and evaluated the texture, nutrition profile, bioactive components, and sensory attributes of the product. The base formula was composed of sorghum flour and corn starch. Sourdough made with Pediococcus pentosaceus LD7 (PL7), P. pentosaceus SA8 (PS8), or Weissella confusa SD8 (WS8) was added at a 20% substitution level for bread production, while bread without sourdough addition was used as the control sample. The texture profiles of the SB were significantly (p ˂ 0.05) softer than that of the control. The sourdough breads possessed higher crude protein, ash, and dietary fibre contents than the control bread. Tannin and total phenol contents were significantly (p ˂ 0.05) higher in the sourdough breads compared to the control sample. The specific volume of the sample made with PS8 sourdough was the highest at 2.50 cm3/g compared to the other samples (2.17–2.46 cm3/g). The sourdough samples had higher scores for taste, texture, aroma, and overall acceptability than the control, with PL7 SB exhibiting the best overall acceptability (6.56). This study established promising use of sourdough with starters as an ingredient for baked products with improved technological and nutritional attributes as well as consumer acceptability.

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

“…The free polyphenol content of pseudocereals is influenced by some treatments (microwave, high pressure, sprouting) (Luo et al, 2020; Xiang et al, 2023). Many authors have demonstrated that fermentation has beneficial effects on the antioxidant activity and phenolic content (Katina et al, 2005; Olojede, Sanni, et al, 2022; Ravisankar et al, 2021).…”

“…The metabolism of phenolic acids in LAB is strain‐specific and mediated by reductases and decarboxylases (Gänzle, 2014). Olojede et al (2022) used different LAB ( P. pentosaceus SA8, W. confusa SD8, and P. pentosaceus LD7) and yeast ( S. cerevisiae YC1) to make sourdough bread and showed that the phenolic content was increased by fermentation, depending on microbial species. LAB strains produce new bioactive molecules through specific anabolic pathways.…”

Evaluation of acha flour in the production of gluten‐free sourdough cookies

“…Both SBTD and SBTE had similar values which were the highest compared with the other samples. Previous studies have shown that supplementation of baked products with sourdough makes them have considerably richer protein contents (Olojede et al ., 2022). During sourdough fermentation, microbial and endogenous enzymes cause biochemical changes in the protein of flour.…”

“…The sensory evaluation followed the modified method of Olojede et al . (2022). A panel of 25 semi‐trained judges recruited from the Community of Landmark University, Nigeria was involved in evaluating the cookies based on appearance, taste, colour, aroma, texture, crispiness and overall acceptability.…”

“…Fermentation aids the digestion and assimilation of nutrients while also preserving enzymes, vitamins, safety and other elements that are typically lost during food processing. Several studies have established that the cereal fermentation to make sourdough could be viable biotechnology for maximising the potential for gluten‐free cereals in baking (De Vero et al ., 2021; Olojede et al ., 2022). Sourdough contains flour and water fermented by a microbial consortium of lactic acid bacteria (LAB) and yeast.…”