Supplementation of fermented sorghum Kisra bread with legume protein isolates

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Abstract
Summary.: Kisra is a fermented sorghum flour bread which constitutes the staple diet in Sudan. Sorghum, like other cereals, has some limitations due both to its low protein content and to limitations in some essential amino acids particularly lysine. The objective of the present work was to increase the protein content of Kisra and improve the amino acid profile, especially lysine. Protein isolates were prepared from bonavist bean and white bean by alkaline extraction. The protein isolates were used to increase the protein content of the fermented sorghum dough to about 25%. The legume protein isolate supplemented dough was fermented in the traditional method used for making Kisra. The most significant effect of Kisra supplementation was the improvement in protein content (two‐fold) as well as the increase in the limiting amino acids. The results indicated a significant increase (P < 0.01) in lysine in the protein supplemented doughs and Kisras as compared to the control. The increase in lysine ranged 2–2.6 folds. Sorghum supplementation with legume protein isolates was not accompanied by signifi‐ cant changes in organoleptic properties of the end product.

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