Quality attributes of prepared from sorghum flour fermented with baobab fruit pulp flour as starter.

, a fermented sorghum flat bread, was prepared from two sorghum genotypes termed - (high tannin) and (low tannin) in Sudan that has been fermented with different starter levels [20, 50, 75 and 100 g of fermented baobab fruit pulp flour (FBFPF)/100 g flour]. Chemical composition, antinutritional factors, mineral extractability, ascorbic acid, in vitro protein (IVPD) and starch digestibilities (IVSD) of were determined. Preparation of with the sorghum genotypes fermented with higher levels of FBFPF enhanced the protein, fiber, fat, ash, and minerals contents and their extractability ( ≤ 0.05). Maximum amino acids contents were found in prepared from sorghum flour fermented with 100 g FBFPF/100 g flour. Ascorbic acid, IVPD and IVSD of from both genotypes increased with FBFPF levels, with a concomitant decrease in phytate and tannin contents ( ≤ 0.05). Sensory attributes of the were enhanced in and - sorghum genotypes prepared with 50 and 100 g FBFPF/100 g flour, respectively. Application of FBFPF is known to be an effective traditional starter, and it could improve the nutritional quality of bread.