In the heart of Sudan, a humble flatbread is making waves in the world of nutrition and food technology. Kisra, a traditional fermented bread, is not just a staple but a canvas for innovation, thanks to the work of Manhal Gobara Hamid and his team at the Biotechnology and Biosafety Research Center, Agricultural Research Corporation, and the College of Agricultural Studies, Sudan University of Science and Technology. Their recent study, published in Applied Food Research, delves into the sensory evaluation and consumer acceptance of Kisra made from biofortified sorghum, opening doors to a future where traditional foods meet modern nutritional needs.
Kisra, often referred to as “Sudanese crepe,” is a fermented flatbread made from sorghum flour. It’s a dietary staple in Sudan, but its nutritional profile has often fallen short of modern health standards. Enter biofortified sorghum, particularly the Dahab variety, rich in iron and zinc—essential minerals often lacking in many diets. Hamid and his team set out to evaluate how Kisra made from this biofortified sorghum would fare in terms of sensory attributes and consumer acceptance.
The study involved nine Kisra products prepared from five sorghum cultivars, including Dahab. Skilled local women prepared the Kisra, ensuring authenticity and cultural relevance. The sensory characteristics—appearance, taste, texture, color, and aftertaste—were evaluated by 102 Kisra consumers using hedonic and check-all-that-apply (CATA) tests. The results were revealing.
“Consumers showed a clear preference for Kisra made from Dahab and Daber due to their appealing traits like sweetness, smoothness, and porousness,” Hamid explained. “These traits are not just about taste; they indicate a higher quality product that consumers are more likely to accept and enjoy.”
On the other hand, cultivars like Korokolo and Arfagadamek-8 were less favored for their bitterness and coarseness. This insight is crucial for farmers and food producers looking to meet consumer demands while addressing nutritional deficiencies.
The study’s findings have significant implications for the food industry and public health. By identifying the sensory and nutritional benefits of biofortified sorghum, Hamid’s research paves the way for more nutritious and appealing food products. This could lead to increased adoption of biofortified crops, reducing hidden hunger and improving overall health outcomes.
Moreover, the use of the CATA method provides a robust framework for future sensory evaluations, ensuring that consumer preferences are at the forefront of food innovation. This approach could be replicated in other regions and with other traditional foods, fostering a global movement towards more nutritious and culturally relevant diets.
The commercial impact is equally promising. Food manufacturers can leverage these findings to develop products that not only meet nutritional standards but also cater to consumer tastes. This could lead to a boom in the production and sale of biofortified sorghum products, benefiting farmers, producers, and consumers alike.
As we look to the future, Hamid’s work underscores the potential of biofortified crops in transforming traditional foods. By bridging the gap between nutrition and sensory appeal, this research sets a precedent for how we can address global health challenges through innovative food technologies. The journey of Kisra from a humble flatbread to a symbol of nutritional innovation is a testament to the power of science and tradition working hand in hand. The study, published in Applied Food Research, is a beacon for future research and development in this field.