A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review

Abstract

Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable and acceptable. Sorghum is the 5^th most important cereal worldwide. Sorghum is malted to increase its hydrolytic enzymes through steeping, germination, kilning and roasting. The concentration of sorghum flour added to wheat flour is a concern. In order to better understand the functional properties of sorghum-wheat composite flour, this review was carried out. Sorghum grain was ground into flour and substituted for wheat flour in a variety of amounts. Biscuits produced from 30% sorghum flour is shown to be the best concentration in terms of quality, acceptability and sensory properties. The maximum sensory overall acceptability scores were found for biscuits prepared from substitution levels (20-40%). Consumption of these biscuits will enhance the nutrient intake of people, especially children and enhance the utilization of sorghum in developing countries.