Author(s)

Laouratou Bah¹, Kéloua Kourouma¹, Adama Moussa Sakho^2*, Aboubacar Diallo^3,4, Mamadou Madaniou Sow²

¹Laboratory of Food and Nutritional Sciences of the Higher School of Tourism and Hospitality, Conakry, Republic of Guinea.
²Department of Laboratory Technology, Higher Institute of Technology of Mamou, Mamou, Republic of Guinea.
³Higher Institute of Architecture and Town Planning, Conakry, Republic of Guinea.
⁴Department of Chemistry, Gamal Abdel Nasser University of Conakry, Conakry, Republic of Guinea.

This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000; HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.

Cereal Flour, Gluten Flour, Bread Making, Biochemical and Rheological Properties

Bah, L. , Kourouma, K. , Sakho, A. , Diallo, A. and Sow, M. (2024) Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum. Journal of Agricultural Chemistry and Environment, 13, 169-181. doi: 10.4236/jacen.2024.131011.