Biochemical Changes during Traditional Fermentation of Saudi Sorghum (<i>Sorghum bicolor</i> L.) Cultivars Flour into Khamir (Local Gluten Free Bread)

Effect of traditional fermentation on pH, titratable acidity, proteins, amino acids, and sugars contents three local sorghum cultivars namely Hamra, Biadah Shahla used in making khamir bread were investigated. During 24 fermentations, the pH fermented dough dropped sharply this was coincided with increase total acidity. Fermentation found to cause no significant change protein content cultivars. Amino acid analysis, revealed slight insignificant improvement lysine, leucine but there a decrease valine, phenyl alanine arginine dough. Glucose, fructose maltose increased considerably early stages fermentation, followed by towards end fermentation. Low amount sucrose detected it completely utilized after 8 hrs.