Tailored bioprocessing to enhance the quality of whole grain millet and sorghum bread

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1 Tailored bioprocessing to enhance the quality of whole grain millet and sorghum bread Dr. Ndegwa Maina, Yaqin Wang, Rossana Coda, Antti Knappila, Diarra Compaore-Sereme, Hagrétou Sawadogo and Kati Katina. (DTA, Burkina Faso and University of Helsinki) Sorghum in the 21 st Century, Cape Town, South Africa, 9-12 April 2018

Why whole grain/ cereal fibre Epidemiological research

reduce risk of chronic diseases (Coronary diseases,

consumption Whole grain consumption Whole grain

minerals Reduced waste of nutrients ~15-20% loss in

2 Why whole grain/ cereal fibre Epidemiological research indicates strongly that consumption of cereal fibre reduce risk of chronic diseases (Coronary diseases, Diabetes, Obesity, Cancer) Promote whole grain consumption Whole grain consumption Whole grain nutrients Dietary fibre, bioactive compounds vitamins minerals Reduced waste of nutrients ~15-20% loss in production of refined flour Prof Kati Katina O450 Food & Nutritional security

3 Most traditional grain processing included fermentation Spontaneous Challenges with whole grain Poor sensory quality Solution: Tailored bioprocessing: Bioprocessing aimed to produce functional metabolites Texture enhancement: (Exopolysaccharides) CLEAN LABEL PRODUCTS Bioprocessing and whole grain

4 Exopolysaccharides (EPS) from Lactic acid bacteria EPS polysaccharides produced in addition to bacterial cell wall protection, biofilm formation, and stress tolerance. They are high molar mass molecules Form viscous solutions EPS Cell wall CPS-capsular polysaccharides if they are strongly associated with cell wall

5 EPS biosynthesis Heteropolysaccharides L. De Vuyst, B. Degeest / FEMS Microbiology Reviews 23 (1999) Homopolysaccharides Less energy = Higher amounts

6 α-(1 6) EPS structures: Homopolysaccharides Sucrose (Glu-Fru) Dextran α-(1 3) α-(1 2) Levan Inulin β-(2 6) β-(2 1) Malang et al, Food Microbiology, :

7 EPS in bread making Improve dough rheology Increase volume of bread EPS Prebiotic health benefit Decrease crumb firmness Retard staling Katina, et al. Food microbiology 26.7 (2009):

Composite Bread containing whole grain sorghum / millet and wheat Whole grain porridge Aim of the study Aims to develop tailored bioprocessing procedures to improve the quality of products containing

8 Composite Bread containing whole grain sorghum / millet and wheat Whole grain porridge Aim of the study Aims to develop tailored bioprocessing procedures to improve the quality of products containing whole grain sorghum and millet Natural additive free process Role of functional metabolites Exopolysaccharides Promote dietary fibre consumption Tailored fermentation Economic impact: replacing wheat flour with locally grown sorghum and millet

9 Fermented millet and sorghum in Burkina Faso and Kenya Isolation of Lactic Acid Bacteria EPS screening 1: MRS+sugar plates EPS screening 2: Millet/sorghum + sugar Isolation and screening of strains Without EPS Growth, ph and Viscosity With EPS Promising strains identified: Weissella Cibaria/Confusa

10 Viscosity curves: sourdoughs fermented with EPS producing strains.

Non-ferment Sorghum Dextran content in sorghum and millet Viscosity (Pa/s) 0.2 ± 0.0 a Katina, et al. Food microbiology 26.7 (2009): 734-743. Dextran(%D.W.) Sorghum EPS-NEG 0.2 ± 0.0 a 0.5 ± 0.

11 Non-ferment Sorghum Dextran content in sorghum and millet Viscosity (Pa/s) 0.2 ± 0.0 a Katina, et al. Food microbiology 26.7 (2009): Dextran(%D.W.) Sorghum EPS-NEG 0.2 ± 0.0 a 0.5 ± 0.1 a Sorghum EPS-POS 1.5 ± 0.0 b 1.4 ± 0.1 b Non-ferment Millet 0.2 ± 0.0 a Millet EPS-NEG 0.3 ± 0.0 a 0.4 ± 0.0 a Millet EPS-POS 2.6 ± 0.1 b 3.5 ± 0.5 b sourdough ph Cell growth

Weighing and mixing Dough rest Dividing, Molding Proofing Baking Baking trials: experimental set-up Mix all ingredients 4+2 min Cabinet, 15 min, 35 C, 75%RH 250g 45 min, 35 C, 75%RH 15s steaming, 200

12 Weighing and mixing Dough rest Dividing, Molding Proofing Baking Baking trials: experimental set-up Mix all ingredients 4+2 min Cabinet, 15 min, 35 C, 75%RH 250g 45 min, 35 C, 75%RH 15s steaming, 200 C, 15min Control % f. w. Wheat flour Water 60.3 Salt 1.5 Sugar 2.0 Yeast 5.0 Fat 6.0 Total Experimental set-up 1. Control wheat bread 2. control Millet/sorghum 50% + 50% wheat 3. Millet/sorghum sourdough EPS negative Analysis: Volume, texture shelflife 4. Millet/sorghum sourdough EPS positive

13 a Bread specific volume (ml/g) c Wheat con Sorghum con Sorghum EPS-NEG c b Sorghum EPS-POS a c Wheat con Millet con Millet EPS- NEG c b Millet EPS- POS

Hardness (N) 120 100 80 60 40 20 0 a A Wheat con Crumb hardness c D Sorghum con c C Sorghum EPS-NEG

14 Hardness (N) a A Wheat con Crumb hardness c D Sorghum con c C Sorghum EPS-NEG Day 1 Day 4 b B Sorghum EPS-POS a A c Wheat con Millet con Millet EPS- NEG C d D b B Millet EPS- POS

15 SOURDOUGH improves shelf life Wheat Control Wheat + millet Sourdough bread Day 8

16 Descriptive sensory analysis Sensory Laboratory, University of Helsinki 10 trained panelists Evaluations in individual booths Data collection by computer program Fizz 2.74 Samples marked with 3-digit codes Randomized presenting order to the panelists and across sessions

17 Sour Taste Sweet Taste Crumb Grittiness Sensory properties of bread Aftertaste Crumb Hardness Crust Darkness Crumb Friability Crumb Darkness Cell Homogeneity Latic Acid Odor Sorghum Odor Wheat control Sorghum control EPS-positive EPS-negative EPS POS bread prefered in consumer liking test

18 Tailored bioprocessing is a useful tool to improve quality of bread containing whole grain sorghum/millet EPS Essentially they act as hydrocolloids Also contributes to flavour EPS interact with starch (amylose and amylopectin) Retard staling Conclusions EPS improve specific volume, reduced crumb hardness, less sour taste Lower EPS production in Sorghum Further studies currently in progress

Collaborators Portuguese Catholic University,

Institut de Recherche en Sciences Appliquées et

19 Collaborators Portuguese Catholic University, The College of Biotechnology (Portugal) University of Nairobi, Department of Food Science, Nutrition and Technology (Kenya) Institut de Recherche en Sciences Appliquées et Technologies, Département Technologie Alimentaire (IRSAT/DTA) Burkina Faso

Eco Sourdough a multipurpose system

Eco Sourdough a multipurpose system Anna Diowksz Lodz University of Technology (TUL) Faculty of Biotechnology and Food Sciences Institute of Fermentation Technology and Microbiology anna.diowksz@p.lodz.pl