Djoulde  Darman Roger, Youri  Alphonse, Lendzemo  Venassius, Djomdi  Ngouya, Gaston  Zomegni, 
    Substitution of Wheat by Sorghum Flour for the Production of African Bread: The Makabaye
Bread,
    Journal of Food Technology,
    Volume 17,Issue 3,
    2019,
    Pages 33-40,
    ISSN 1684-8462,
    jftech.2019.33.40,
    (https://makhillpublications.co/view-article.php?doi=jftech.2019.33.40)
    Abstract: Bread is one of the food items which drive the
change in consumption patterns in central Africa. This
bread is made basically of wheat, however, Africa does
not produce enough wheat to fulfill growing demand. In
order to overcome this obstacle, the idea here is to
characterize some local sorghum variety the, so called
“muskwari” and then substitute wheat with a local
sorghum called muskwari and to use of African
processing methods for bread making. The results of
characterization indicate that most “muskwari” Sorghum
are suitable for industrial uses. The “madjeri non crosse”
was found to present interesting sensorial attributes for
bread making. This study extends the list of potential use
of local sorghum varieties and highlight possibilities to
use most of them to produce bread.
    Keywords: Sorghum;change;bread;Africa;characterization;idea