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Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and <i>Sorghum</i>

2024; Volume: 13; Issue: 01 Linguagem: Inglês

10.4236/jacen.2024.131011

2325-744X

Laouratou Bah, K. Kourouma, Adama Moussa Sakho, Aboubacar Diallo, Mamadou Madaniou Sow,

Viral gastroenteritis research and epidemiology

This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000; HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.