CHEMICAL AND NUTRITIONAL-EVALUATION OF WH OLE SORGHUM FLOUR, COMPLEMENTATION WITH PHASEOLUS-VULGARIS AND DRIED MILK WHEY - APPLICATION IN BAKING

The chemical characteristics nutritive value and technological propert ies of the whole sorghum flour for consumption were studied. The chemi cal analyses indicated 11.5% of protein, 2.7% of fat, 1.3% of fiber an d 72% of carbohydrate. Major mineral in the flour were sulphur 0.25%, phosphorus 0.21%, potassium 0.15%, magnesium 0.07% and calcium 0.03%. The aminoacid analyses showed lysine as the first limiting amino acid (score 31.3%) and as the second treonine (score 61.5%). The essential fatty acid contents in the oil were linolenic acid 36.2%, linolenic ac id 1.4% and trace of arachidonic acid. The tanin content was 0.04%. PE R and CEA were increased when the whole sorghum flour was supplemented with exception of digestibility. It was concluded that whole sorghum flour is a good source of calories in the diet (359 Cal/ 100g) and the protein responded positively to complementing with Phaseoulus vulgari s flour, dried milk whey and syntetic lysine. The bread baked with 0, 5, 10 and 15% of composite flour (wheat-sorghum) showed good volumen, good external and internal characteristics and a high percentage of ac ceptability, by a panel of degustation testers.