Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.

ABSTRACT: This study aimed to develop high-quality flatbreads for low-income countries by using composite flours from climate-resilient crops, i.e., sprouted sorghum, tapioca, and cowpea, as partial alternatives to imported wheat. Through the experimental design, several flatbread prototypes were developed that maximized the content of sprouted sorghum and cowpea flours and minimized the content of wholewheat flour. Three of them were chosen based on the best textural, nutritional (highest intake of energy, proteins, and micronutrients-iron, zinc and vitamin A), and economic (cheapest in Sierra Leone, Tanzania, Burundi, and Togo) features. The physicochemical properties, in vitro starch digestibility, total phenolic content, antioxidant capacity, and sensory acceptability were also measured for the

SUBMITTER: Marchini M 

PROVIDER: S-EPMC10138180 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature