Effect of sucrose replacement with date syrup on the proximate, functional and sensory properties of fermented sorghum flour for preparation of kamu

Abstract

This study investigated the effect of sucrose replacement with date syrup (DS) on some properties of fermented sorghum flour (FSF) for the preparation of kamu. Fermented sorghum flour and DS were produced using standard methods. A completely randomized design was adopted with five levels of treatment where 10 g sucrose was added to 100 g FSF as control (FSS₁₀ ) and DS was introduced at 5, 10, 15 and 20 mL 100 g FSF to obtain sample FSD₅ , FSD₁₀ , FSD₁₅ and FSD₂₀ , respectively. Proximate composition (%), functional [bulk density (cm³ /g), water absorption (g/g) and swelling index) and pasting properties as well as sensory evaluation were performed using established procedures. The moisture content (5.41 – 3.29) decreased significantly (p<0.05) while protein (4.56 – 7.63), fat (2.28 – 3.50) and ash (0.40 – 2.83) contents increased significantly (p<0.05) with DS addition. Carbohydrate and energy values ranged from 82.76 – 87.53 and 388.20 – 394.50 kcal, respectively. For the pasting properties, the breakdown, peak, holding, setback and final viscosities decreased significantly (p<0.05) with an increase in the concentration of DS and ranged from 445.00 – 128.00 cP, 1689.00 – 978.00 cP, 1244.00 – 756.20 cP, 1052.00 – 302.10 cP and 2296.00 1152.00 cP, respectively. The pasting temperature and time also increased significantly (p < 0.05) with DS and ranged from 84.00 – 91.30^oC and 5.08 – 5.87 min, respectively. The samples with DS compared favourably with the control for appearance, aroma and consistency, while the samples with DS were most preferred for sweetness and overall acceptability