Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread A.O. Olojede a,b,* , A.I. Sanni a , K. Banwo a a Department of Microbiology, University of Ibadan, Ibadan, Nigeria b Flour Milling, Baking and Confectionery Technology Department (FMBCT), CSIR-Central Food Technological Research Institute, Mysuru, 570020, India ARTICLE INFO Keywords: Sourdough bread Gluten-free Sorghum Legume Chickpea ABSTRACT There is an increasing consumer's demand for functional gluten-free foods since products derived from gluten are involved in celiac disease in genetically susceptible persons. Sorghum is gluten-free but with nutritional and technological challenges. Sourdough fermentation can improve the technological attributes of sorghum. Moreover, incorporation of legumes can improve the cereal's quality to make a nutritionally superior and ac- ceptable product. This study focused on determining the influence of chickpea and cowpea inclusion on the textural, nutritional and sensory characteristics of sorghum sourdough bread (SSB) fermented with Pediococcus pentosaceus. Texture Profile Analysis (TPA) shows that the chickpea-fortified sample (CKPB) had the least hardness (23.91 N and 18.60 N, respectively) on the first and second compression and the highest ash and protein contents (2.72 g/100 g sample and 7.17 g/100 g sample, respectively). The specific volumes of legume- fortified SSBs were significantly (p ≤ 0.05) higher compared to control bread. The legume-fortified SSBs were more acceptable by the consumers with CKPB showing highest overall acceptability (7.36). The quality of the SSBs were improved with legume addition and generally, chickpea-fortified SSB had the best technological and physicochemical characteristics signifying that it could be a promising alternative to chemical dough additives and a preferred product for gluten-intolerant individuals. 1. Introduction There has been an increasing interest to study gluten-free grains because they make choice foods for people suffering from celiac disease and other gluten intolerances. Celiac disease (CD) is a food-induced enteropathy in genetically susceptible individuals caused by intolerance to gluten in wheat and related proteins such as secalins of rye, hordeins of barley, and avenins of oats (CCA, 2005; Rai, Amarjeet, & Chopra, 2018). One of distinct properties of gluten proteins which contribute to their immunogenic properties is its extreme richness in the amino acids proline and glutamine. The high proline content makes gluten highly resistant to proteolytic degradation within the gastrointestinal tract because gastric and pancreatic enzymes lack post-proline cleaving ac- tivity. Moreover, the high glutamine content makes gluten a good substrate for the enzyme tissue transglutaminase (tTG). Gluten proteins encode many peptides that are capable of stimulating both a T cell- mediated and an innate response (Rewers, 2005; Rollán, Gerez, Dallagnol, Torino, & Font, 2010). The typical gastrointestinal symptoms of CD are diarrhea, abdominal pain, and weight loss, although, the si- lent form of CD occurs often in adults. Celiac disease is one of the most frequent lifelong disorders occurring in both developed and developing countries. The average worldwide prevalence has been estimated as high as 1:266. The current essential therapy of celiac disease is a strict adherence to a gluten-free diet (Rai et al., 2018; Rubio-Tapia & Murray, 2010). Sorghum is often recommended as a safe food for celiac patients because it is gluten-free (Kasarda, 2001). It is a major source of energy, serving as a staple food to many of the world's poorest and least pri- vileged population (Chinedu, Yusuf, & Maxwell, 2010). Some of the challenges associated with the use of sorghum, being gluten-free, in the production of bread are related to reduced volume, hard texture and poor sensory attributes. However, sourdough has been used to improve and combat some of these challenges (Arendt, Ryan, & Dal Bello, 2007; Demirkesen, Mert, Sumnu, & Sahin, 2010; Moore, Dal Bello, & Arendt, 2008). The baking and sensory and properties of unconventional flours and legumes has been enhanced with sourdough fermentation, pro- viding nutritious food with attractive flavour and texture, especially in developing countries (Montemurro, Rossana, & Carlo, 2019; Nionelli et al., 2018). Different protein sources can be used to fortify gluten-free products https://doi.org/10.1016/j.lwt.2019.108769 Received 29 July 2019; Received in revised form 13 September 2019; Accepted 19 October 2019 * Corresponding author. Department of Microbiology, University of Ibadan, Ibadan, Nigeria. E-mail address: ayoyinkaoo@yahoo.com (A.O. Olojede). LWT - Food Science and Technology 118 (2020) 108769 Available online 20 October 2019 0023-6438/ © 2019 Published by Elsevier Ltd. T