eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2022-08-21 10 3 119 129 10.12691/ajfst-10-3-4 AJFST20221034 article Fid¨¨le Wend-B¨¦n¨¦do TAPSOBA tapfidelew@gmail.com 1 Zo¨¦nabo DOUAMBA 1 Fabrice BATIONO 1 Diarra COMPAORE-SEREME 1 Thomas Jean NDIG-YENOUBA 2 Wendkuni Anne Christelle YAOGHO 3 Ndegwa Henri MAINA 4 Hagr¨¦tou SAWADOGO-LINGANI 4 D¨¦partement Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliqu¨¦es et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso Universit¨¦ Catholique de l¡¯Afrique de l¡¯Ouest, Bobo-Dioulasso, Burkina Faso Institut Sup¨¦rieur de Technologies, Ouagadougou, Burkina Faso Department of Food and Nutrition Sciences, University of Helsinki, Helsinki, Finland The aim of this study is to optimize composite breads of wheat and whole red sorghum flour, using natural improvers. Three types of local malted cereals were used as natural improvers. The red sorghum flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of red sorghum flour. No significant difference (p>0.05) was observed based on the physicochemical analyses with the three types of local cereal malts, except with the incorporation of 15% of the red sorghum flour, dry matter and water content. Significant difference (p>0.05) wasn¡¯t observed with the three types of cereal malts in the macronutrient contents of the composite bread samples. However, significant differences were observed according to the incorporation levels. An increase in protein content (11.65±0.91 - 15.76±0.54%/DM); crude fat content (1.80±0.08 - 2.65±0.16%/DM) and a decrease in carbohydrates content (84.82±0.19 - 79.72±0.47%/DM) was observed. Regarding the content of mineral elements, significant differences (p<0.05) were observed in the use of the three types of malt for the incorporation rate of 15% (Zn content), 30% (K and Mg content) and 50% (K content) of red sorghum flour. The free amino acid profile revealed six (06) free amino acids (Gly, Pro, Val, Met, Ile, and Lys) of which four are essential ones. Breads containing 30% of whole red sorghum flour was the most appreciated by consumers. http://pubs.sciepub.com/ajfst/10/3/4/ajfst-10-3-4.pdf composite bread cereal malts improver red sorghum sensorial characteristics