Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

There is an increasing consumer's demand for functional gluten-free foods since products derived from gluten are involved in celiac disease in genetically susceptible persons. Sorghum is gluten-free but with nutritional and technological challenges. Sourdough fermentation can improve the technological attributes of sorghum. Moreover, incorporation of legumes can improve the cereal's quality to make a nutritionally superior and acceptable product. This study focused on determining the influence of chickpea and cowpea inclusion on the textural, nutritional and sensory characteristics of sorghum sourdough bread (SSB) fermented with Pediococcus pentosaceus. Texture Profile Analysis (TPA) shows that the chickpea-fortified sample (CKPB) had the least hardness (23.91 N and 18.60 N, respectively) on the first and second compression and the highest ash and protein contents (2.72 g/100 g sample and 7.17 g/100 g sample, respectively). The specific volumes of legume-fortified SSBs were significantly (p ≤ 0.05) higher compared to control bread. The legume-fortified SSBs were more acceptable by the consumers with CKPB showing highest overall acceptability (7.36). The quality of the SSBs were improved with legume addition and generally, chickpea-fortified SSB had the best technological and physicochemical characteristics signifying that it could be a promising alternative to chemical dough additives and a preferred product for gluten-intolerant individuals. •Chickpea and cowpea flours were incorporated into sorghum sourdough bread.•Crumb structure of breads containing chickpea flour were softest.•Total dietary fibre contents were increased in cowpea and chickpea-fortified breads.•Chickpea-fortified bread had highest scores for taste and overall acceptability.