ABSTRACT

 The study produced and evaluated sourdough bread produced from Sprouted millet, sorghum and rice composite flour. This was guided by six objectives, produce composite flours from sorted and cleaned millet, rice, and sorghum seeds according to blending ratios, bake sourdough bread from the flour blends, determine the functional properties ofthe flour blends, determine the proximate, vitamin, mineral composition, and physical properties ofthe sourdough bread, determine the fiber (soluble and pon-soluble), amylose and amylopectin, phytochemical, and antioxidant properties of the sourdough bread and evaluate the sensory properties of the sourdough bread. Data from the four composite flour blends (EDI, ED2, ED3, ED4) were subjected to one-way analysis of variance (ANOVA) to assess the impact of blending ratios on flour and bread properties, with a significance level set at p < 0.05. The result showed that functional properties ofthe sourdough bread ranged from Bulk density ED3 (0.52 to 0.71) % ED4, Water absorption capacity ED2 (2.05 to 2.38) % ED3, Oil absorption capacity ED2 (1.87 to 2.30) % ED3, Swelling index ED2 (7.60 to 9.61) % ED3 and Foam capacity ED2 (23.02 to 30.52) % ED3. Antioxidant activities ranged from DPPH ED2 (8.36 to 10.23) % EDI, FRAP ED2 (6.13to 8.14) % EDI and ABTS ED2 (3.47 to 5.74) % EDI. Phytochemicals ranged from alkaloid ED2 (2.02 to 2.63) % ED3, Phytate ED2 (94.85 to 183.6) % ED3 and Saponin ED2 (0.775 to 0.935) % ED3. Physical properties ranged from weight ED3 (198.79 to 214.49) % ED4, Thickness ED3 (198.79 to 214.49) % ED4 and density EDI (6.23 to 7.99) % ED2. Proximate ranged from moisture ED2 (41.65 to 48.76) % EDI, protein ED2 (8.80 to 9.92) % ED3, and Fibre ED2 (2.58 to 4.14) % EDI. Carbohydrates ranged from amylose ED4 (15.79 to 19.05) % ED2 and amylopectin ED2 (80.94 to 84.21) % EDI. sourdough fermentation had significant impact on the mineral, vitamins, dietary fibre, carbohydrates, proximate, phytochemicals, physical properties, antioxidant, functional properties and sensory characteristics ofsourdough bread produced. Adding equal rice, millet and sorghum flour to produce sourdough bread is an effort to substitute or minimize imported wheat flour in Nigeria. Using millet, sorghum, and rice flours enables gluten-free sourdough suitable for people with gluten intolerance.