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Abstract

Kisra, a traditional fermented bread made from sorghum flour, is gaining prominence in Sudan’s local food industry. This study evaluated the sensory attributes of nine Kisra products prepared from five sorghum cultivars, including the biofortified Dahab variety, rich in iron and zinc. Cultivars tested included Wad Ahmed, DabarTabat, Korokolo, and Arfagadamek-8, along with their 1:1 blends with Dahab. Skilled local women prepared the Kisra to ensure authenticity. Sensory characteristics such as appearance, taste, texture, color, and aftertaste were evaluated by 102 Kisra consumers using hedonic and check-all-that-apply (CATA) tests. Data were analyzed using ANOVA, Tukey’s test, hierarchical clustering, and correspondence analyses. Results revealed a preference for Kisra made from Dahab and Daber due to appealing traits like sweetness, smoothness, and porousness. Conversely, Korokolo and Arfagadamek-8 were less favored for their bitterness and coarseness. Consumer segmentation analyses highlighted Dahab’s ability to meet sensory and nutritional needs. This study underscores the potential of biofortified sorghum in improving traditional fermented foods while addressing nutritional and sensory preferences, paving the way for more nutritious products in Sudan.

Keywords

Hidden hunger; Sensometrics; Traditional fermentation; Leavened bread Kisra

Published in

Applied food research
2025, volume: 5, number: 1, article number: 100920

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.afres.2025.100920

Permanent link to this page (URI)

https://res.slu.se/id/publ/141935