Presented by Y.B. Byaruhanga, P. Ndahilo, A. Kisambira, B. Sentongo at the First Bio-Innovate regional scientific conference, Addis Ababa, Ethiopia, 25-27 February 2013
Evaluation of sorghum varieties for the production of snack bars
1. Evaluation of sorghum varieties for the
production of snack bars
First Bio-Innovate regional scientific
conference, Addis Ababa, Ethiopia, 25-27
February 2013
YB Byaruhanga, P Ndahilo, A Kisambira, B
Sentongo
2. Introduction
Sorghum is a major food crop in Africa
Due to its robust and hardy nature, sorghum
will remain one of Africa’s major food crops
In Ethiopia, Tanzania and Uganda per capita
consumption of sorghum is up to 25
kg/capita/year
3. Introduction
However, one of the major challenges with
sorghum
Utilization which is limited to
Soft/stiff
porridges – with or without malting &/or
fermentation
Beers opaque indigenous and now clear lagers
Animal feed
Thus there is limited processing to
Add value (convenience, nutrition and shelf life)
Increase variety of sorghum products
We obtain less economic value from sorghum
4. Objective
This study sought to present sorghum in a
different form that embodies convenience and
nutrition - sorghum snack bar
Specifically
Develop a method for production of the sorghum
snack bar easily adaptable to MSMEs
Assess the suitability of different sorghum
varieties for snack bar production
Determine the nutritional sensory properties of the
snack bar
5. Methodology
Materials
Four common sorghum varieties namely
Epurpur, Seso 1, Seso 2 & Eyera were
evaluated
Grains were obtained from NARO –Serere
and cleaned to remove
Foreign matter, chuff, moulded shrivelled and
broken grain
6. Methodology
Bar formulation
The formulation aimed at modifying the
Nutritional (protein and energy) composition
Sensory properties (taste and flavour)
Physical properties of the snack bar
Thus additional ingredients used were
Roasted sesame and ground nuts
Sucrose/common sugar
7. Table 1: Formulation for sorghum snack
bar
Target was to obtain a 40g bar providing
at least:
25% of daily recommended protein intake for 4-8
yr child
15% of daily recommended energy intake for 4-8
yr child
8. Methodology
Snack bar making
process
The conventional
method of making
snack bars from cereal
grains was used
Pre-treatment
Steaming
Steaming with rolling
Steaming with rolling &
toasting
Popping with
conditioning
9. Methodology
Bar formation
Mixingingredients
Moulding and pressing
Packaging
11. How not to make a sorghum
bar
Steaming alone, steaming with rolling, and
steaming with rolling and toasting produced
Hard and brittle grains – not appealing to
consumer
Hard and brittle grain needed moistening to make
the bar pliable – but this compromised product
safety and shelf stability
The hardness & brittleness were attributed to
Sorghum grain size and structure
Starch and protein type and structural
conformation
12. How to make a sorghum bar
Table 2: Popping of four sorghum varieties conditioned to different
moisture content
Moisture % popping grains for different varieties
content (%) Epurpur Seseo 1 Seso 3 Eyera
12 control 13 (1.9) 13 (3.8) 34 (2.4)
9 (1.4)
14-16 85 (2.5) 73 (2.5) 67 (9.8)
13 (2.3)
13. How to make a sorghum bar
From Table 2:
Sorghum varieties popped to different extents
with Epurpur popping most and Eyera popping
least
Conditioning the grain to different moisture
content affected popping rates
Also, popping of sorghum grain produced a
snack bar that was appealing to consumers –
appearance, texture, & flavour
14. Nutritional composition of
sorghum snack bar
Table 3: Nutritional composition of sorghum snack bars on dry
basis
Parameter Seso 1 Seso 3 Epurpur
Energy kcal/g 4.96 5.53 5.28
Carbohydrates 51.8 52.9 52.6
(%)
Protein (%) 14.3 14.8 12.6
Fiber (%) 10.9( 9.8 8.2
K mg/100g 655.0 530.0 690.0
Na mg/100g 85.0 80.0 95.0
Ca mg/100g 335.0 335.0 395.0
Fe mg/100g 7.4 5.5 12.9
Zn mg/100g 2.3 1.3 1.68
•This formulation attained 27% and 15% of the
daily recommended protein and energy intake,
respectively
15. Sensory acceptability of snack bar
from 3 sorghum varieties
The snack bars from all the three sorghum
varieties were acceptable (scoring 7 on a scale
of 9)
Snack bars from Seso 1 were the most liked
followed by Epurpur and Seso 3
16. Conclusion
With modification, sorghum varieties can be
used to produce an acceptable snack bar
With respect to suitability, varieties were
ranked as Seso 1, Epurpur and Seso 3 in
descending order
Simple technology adaptable to micro, small,
medium and large enterprise
17. Product market potential
The sorghum snack bar can be positioned as
a healthy snack bar
With a few modifications, the snack bar can be
positioned as a vehicle to deliver nutrients to
consumer groups with different nutritional
needs such as
diabetics, school children, relief food and army
rations
18. The enterprise side
Production costs
In development a 40g bar cost about US$ 0.2
This can be brought down to less than US$ 0.1 in
a commercial operation producing 50-100kg of
product/day
At a micro-enterprise level one can start with
about US$ 1000
Are you a potential investor?
If yes lets talk!
19. Acknowledgement
Consortium partners
Research team
Bio-Innovate
SIDA