Nutritional, functional, and sensory properties of sorghum-okara composite flakes

Abstract

Aim: This study aims to evaluate the nutritional, functional, physical, and sensory properties of flakes produced from white sorghum-okara flour blends. Methods: Flakes were produced from composite blends of white sorghum andokara at substitution levels of 0–20%okara. White sorghum and soybeans were sourced locally, and flours were prepared using standardized milling and drying techniques. Composite flour blends were processed into flakes through mixing, sheeting, baking, and toasting at controlled conditions. Functional, proximate, amino acid, physical, and sensory attributes were assessed to determine the effects ofokara incorporation and identify an optimal formulation. Results: Increasingokara substitution (0–20%) significantly influenced the properties of sorghum-okara flakes. Bulk density decreased, while gelatinization temperature, water absorption, and swelling index increased. Protein (15.36–22.82%), ash (3.79–6.05%), and fiber (3.30–4.68%) contents increased significantly (p<0.05), while carbohydrates (67.85–56.32%) contents decreased.Okara incorporation enhanced essential amino acids, including lysine (2.49–3.22 g/100 g), methionine (0.52–1.01 g/100 g), glutamic acid (3.25–4.10 g/100 g), and leucine (1.75–2.46 g/100 g). Phytic acid and tannins decreased, whereas oxalates, lectins, and trypsin inhibitors increased. Physical properties changed progressively, and sensory evaluation indicated good consumer acceptability even at 20%okara inclusion. Conclusions: Blending white sorghum andokara produced nutrient-rich, ready-to-eat flakes with potential to address protein-energy malnutrition. Although some anti-nutritional factors increased, their levels remained within acceptable ranges and were outweighed by the nutritional benefits.

Keywords

white sorghum / Okara / functional properties / nutrient-enriched flakes / sustainability

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