Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics

Abstract

Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

“…far more frequently than from any other source [ 10 ]. Sour tastes, smooth, moist, elastic, spongy feel, multiple “eyes” (bubbles), and a long shelf life are the indicators of quality injera [ 11 ].…”

Small‐scale microwave cooking‐based procedure for evaluation of injera‐making quality of sorghum genotypes

“…Injera stress and strain over storage were determined using a 3‐point bending rig with an aluminum bar (5 mm wide and 90 mm long) mounted on a SHIMADZU EZ‐L texture analyzer, as described by Mezgebe et al (2020).…”

“…Importantly, however, neither pH nor TA were affected by the waxy and HD traits (Supporting Information: Table S2), due to the fact that there was no significant correlation between these (Supporting Information: Table S3). The methods used to determine starch amylose and in vitro protein digestibility are provided in Mezgebe et al (2018Mezgebe et al ( , 2020.…”

“…The objective of this study was therefore to evaluate a small‐scale microwave cooking‐based procedure for assessing the injera making quality of cereal genotypes in terms of instrumental texture using sorghum genotypes demonstrating various levels of the waxy and protein digestibility traits. These sorghum genotypes have been shown to differ in their injera‐making quality (Mezgebe et al, 2020).…”

Amplification Refractory Mutation System (ARMS)-PCR for Waxy Sorghum Authentication with Single-Nucleotide Resolution

“…In addition, waxy sorghum is also widely used in the food processing industry [ 7 , 8 ]. Mezgebe et al found that the waxy sorghum powder had considerable potential in the production of gluten-free fermented flat cake products, it had good structure and function [ 9 ]. The Elhassan group found that waxy sorghum flour, with high protein digestibility, had better dough-like properties than non-waxy sorghum, with normal protein digestibility [ 10 , 11 ].…”