Development and characterization of gluten‐free fried dough (<i>magwinya</i>) using sorghum flour

<i>Magwinya</i>, a deep-fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten-free cereal grain, was used to produce <i>magwinya</i>. The aim was to develop and characterize gluten-free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for <i>magwinya</i> production. The physicochemical characteristics of the <i>magwinya</i> were compared. The hardness of <i>magwinya</i> was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33-66.67 cm³). There was no significant difference in the weight of the samples. An increase in diameter (50.33-52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28-49.12) compared to the crust (26.96-30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28-13.77) increased with levels, while yellowness (11.86-14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (<i>magwinya</i>) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten-free products and in the use of alternative grains like sorghum.