Table 2.
Dough composition of ancient whole grain gluten-free Sorghum (S), Peanut meal (P), Okra (O) Jalapeno, turmeric root and ginger root snacks, as is basis, %.
| Flatbreads | Sorghum | Peanut Meal | Okra | Salt | Jalapeno | Turmeric | Ginger | Water |
|---|---|---|---|---|---|---|---|---|
| SPO | 32.97 | 32.97 | 32.97 | 1.10 | – | – | – | 55 ml |
| SPO-Jalapeno | 29.69 | 29.69 | 29.69 | 1.04 | 9.90 | – | – | 50 ml |
| SPO-Turmeric | 25.83 | 25.83 | 25.83 | 1.00 | – | 21.52 | – | 52 ml |
| SPO-Ginger | 25.83 | 25.83 | 25.83 | 1.00 | – | – | 21.52 | 52 ml |
Level of Jalapeno, Turmeric root and Ginger root was decided by consensus of laboratory personnel.
Dough was set at room temperature for 30 min.