Sensory Preference and Nutrient Content of Sorghum Substitute Bread With Strawberry Dadih Vla

Abstract

Sorghum ( Sorghum bicolor (L.) Moench) is a cereal crop ranked the world′s fifth most important cereal grain after wheat, maize, rice, and barley. Sorghum grain protein varies from 4.4% to 21.1%, with a mean value of 11.4%. Sorghum grain is known for its hardness compared to other food grains. The hardness of the grain is due to a higher content of protein prolamin (3.6%–5.1%). Dadih is a fermented buffalo milk with various lactic acid bacteria (LAB). Dadih could be developed into other products such as vla. This study was aimed at analyzing sensory preference and nutrient content of dadih vla. Dadih was collected from Agam District, West Sumatra. The development of sorghum and dadih substitute bread products was carried out by dividing them into three product formulations, namely, 0%, 5%,