EFFECT OF STORING AFRICAN SORGHUM UNDER DIFFERENT ENVIRONMENTAL. CONDITIONS ON BREAD CHARACTERISTICS

Abstract

Sorghum grains varieties Franida, Dorado, and Gial23 were used in this study. The grains were stored separately with infection under different conditions atmospheric alr, carbon dioxide and nitrogen". The without and storage period was for 3 months. The stored grains were milled to obtain flour, shorts and bran. Chemical and 6 composition of stored grains and their flour were determined. Pan bread was produced by blending wheat flour 72% extraction with 10, 20 and 30% of sorghum flour. Staling rate of the produced pan bread as well as protein digestibility wore also determined. The results are summarized as follows­