Paper Title
Physico-Chemical and Antioxidant Properties of Gluten-Free Sourdough Made with Functionally Important Lactic Acid Bacteria and Yeast from Nigerian Sorghum

Abstract
The ingestion of gluten is responsible for celiac disease, and the study was therefore carried out to develop gluten-free sourdough breads from sorghum flour. Selected functional lactic acid bacteria and yeast were used as starter cultures. Appropriate analytical procedures were employed to determine thephysico-chemical, antioxidant properties, in-vitro digestibility and organoleptic properties of the sourdoughs produced.Highest specific volume was reached with the addition of Pediococcuspentosaceus LD7 starter (2.21 cm3/g), while, Weissellaconfusa SD8 sourdough had the least value of 1.95 cm3/g. Weissellaconfusa SD8 sourdough was the highest in total phenolic and total flavonoid contents (33.08 mg GAE/100 g and 13.79 mg/100 g, respectively), while the control bread had the least (27.69 mg GAE/100 g and 13.66 mg/100 g, respectively). Sourdough addition enhanced protein digestibility of the bread samples and consumer acceptability, with the bread produced with P. pentosaceus SA8 showing highest overall acceptability (6.9 of 7.0).The use of the selected starter cultures led to the improvement of thefunctionaland sensory attributes of sorghum grains, and can therefore be employed in future applications for the manufacture of sorghum-basedgluten-free foods. Keywords - Gluten-Free; Sorghum Sourdough Breads; Antioxidant; Lactic Acid Bacteria; Starter Cultures