Optimization of Wheat and Sorghum Seera (Sorgwheat Seera): Effect on functional, physicochemical and structural properties

While many fermented products grace the market, seera stands out as a traditional delicacy from the hilly regions of Himachal Pradesh. The microflora found in seera includes yeasts such as Saccharomyces cerevisiae and Cryptococcus laurentii , as well as bacteria such as Lactobacillus amylovorus and Bacillus spp., which are crucial due to their distinct characteristics. Our research focuses on optimizing seera made from wheat and sorghum millet to enhance its quality. We used a mixture design approach to explore the effects of three independent variables: wheat (X1, 30–90 g), sorghum (X2, 30–90 g), and temperature (X3, 25–45°C). The key performance indicators were bulk density (Y1), water absorption capacity (Y2), and oil absorption capacity (Y3). The optimal formulation, comprising 90 g of wheat, 30 g of sorghum, and a fermentation temperature of 25°C, achieved impressive results: a bulk density of 538 kg/m³, water absorption capacity of 1.605 g/g, and oil absorption capacity of 1.98 g/g. Compared to the control sample, sorgwheat seera exhibited higher protein and crude fiber content, while moisture levels were lower. Additionally, the morphology of the sorgwheat seera revealed fragmented particles, a testament to the fermentation process. This study highlights the potential of optimizing traditional fermented foods to improve their nutritional profile and functional properties.