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  • Title: Biochemical and sensory evaluation of wheat bran supplemented sorghum bread.
    Author: Mallasy LO, El Tinay AH, Ahmed AR.
    Journal: Plant Foods Hum Nutr; 2002; 57(1):63-71. PubMed ID: 11859849.
    Abstract:
    Addition of wheat bran to sorghum flour (Dabar cultivar) at two extraction rates 72% and 80% resulted in lowering reducing sugars. The percent decrease was 75.6% compared with the control at the end of fermentation period. There was a highly significant (p < or = 0.05) increase in crude fiber content as a result of addition of wheat bran. The increase was from 0.8 to 5.2 and from 0.5 to 5.3% for the 80% S/WB and 72% S/WB blends, respectively. Sorghum bread containing wheat bran was lower in reducing sugars and showed a significant increase (p < 0.05) in starch content. Sorghum bread containing wheat bran resulted in a lower in vitro protein and starch digestibilities.
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