Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

Coda, Rossana; Cagno, Raffaella Di; Edema, Mojisola O.; Nionelli, Luana; Gobbetti, Marco

doi:10.1016/j.fm.2010.07.006

Cited by 29 publications

(36 citation statements)

References 36 publications

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“…Pediococcus pentosaceus F16A and Lactobacillus curvatus F18A, previously isolated from Acha ( D. exiliis ) flour, or P. pentosaceus 16I and Lactobacillus plantarum 13I, previously isolated from Iburu ( D. iburua ) flour (Coda and others 2010b) were used as starters A or I for sourdough fermentation of the respective flour. Lactic acid bacteria were cultivated in modified de Man, Rogosa, and Sharpe medium (mMRS), prepared by adding maltose (1%, wt/vol) and fresh yeast extract (5%, wt/vol) to MRS (Oxoid, Basingstoke, Hampshire, United Kingdom).…”

Section: Methodsmentioning

confidence: 99%

“…Nowadays, nonconventional grains deserve an increasing interest in bakery industry. The main interest is focused on ancient or Ethnics grains (Coda and others 2010a,2010b), which are attracting the interest of both Western and African countries, as niche products having healthier and more natural features with respect to modern wheat, as well as to decrease the costs related to imported wheat flour.…”

Section: Introductionmentioning

confidence: 99%

“…In a comprehensive review dealing with African grains, Jideani (1999) strongly recommended the use of Acha and Iburu in mixed flour formulations for bread making. In a previous research (Coda and others 2010b), chemical and microbiological profiles of Acha and Iburu flours were investigated and two pools of autochthonous lactic acid bacteria, were used as suitable starters to demonstrate the potential for sourdough fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of African Grains for Sourdough Bread Making

Coda¹,

Cagno²,

Rizzello³

et al. 2011

Journal of Food Science

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Utilization of African Grains for Sourdough Bread Making

Coda¹,

Cagno²,

Rizzello³

et al. 2011

Journal of Food Science

Self Cite

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“…They are consumed whole or milled into flour and can be processed into a variety of preparations such as gruels, porridges, beverages etc. [97].…”

Section: Digitaria Genus (Fonio)mentioning

confidence: 99%

Potentials of tropical starches as pharmaceutical excipients: A review

Odeku

2012

Starch Stärke

100

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Tropical roots and tubers, grains, cereals, and fruits are crops that have served as staple foods for millions of people throughout the hot and humid regions of the world for many centuries. Some of these crops grow in abundance with little or no artificial input. These tropical crops contain starch of as one their major component, which has made them good sources of starch that could be used as pharmaceutical excipients. In recent time, some of these starches have been investigated for use as fillers, glidants, binders, and disintegrants in pharmaceutical tablet formulations. The diversity of the starches from these plants has shown that some of the starches can be used in place of commercially available chemically modified starches. Their application as excipients can add value to some of these neglected and underutilized crops and also provide starch with special properties for specific applications. This review summarizes the present knowledge on the starches extracted from tropical plants that have been evaluated as pharmaceutical excipients and their potential usefulness, with a view to providing suggestions for needed research to adopt the utilization of these starches in the pharmaceutical industry.

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“…The polyphenol content in fonio (as gallic acid equivalent) was reported by Coda et al (2010) and Glew et al (2013) (1.9±0.5 mM and 2.0 mg/g dry weight, respectively). Koreissi-Dembéle et al (2013) reported a mean phytate content of 5.1 mg/g wholegrain fonio (range: 4.1-6.7 mg/g) from 12 landraces collected in Mali.…”

Section: Compositional Datamentioning

confidence: 60%

Technical Report on the notification of decorticated grains of Digitaria exilis (Kippist) Stapf as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

2018

EFSA Supporting Publications

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Following a notification from Obà Food Srl, submitted to the European Commission under Article 14 of Regulation (EU) 2015/2283 to place on the market decorticated grains of Digitaria exilis (Kippist) Stapf as a traditional food from a third country (TF), and in line with Article 15(2) of that Regulation, EFSA was asked by the European Commission whether there are duly reasoned safety objections to the placing of the TF on the market within the European Union. The approach of EFSA for the evaluation of TF notifications is based on the EFSA guidance for stakeholders on notifications and applications for authorisations of TF and on the principles described in the relevant existing guidance documents from the EFSA Scientific Committee. EFSA considers that the available data on composition on wholegrain and decorticated (bran removed) grains of Digitaria exilis (Kippist) Stapf do not raise safety concerns.Considering the available data, EFSA does not raise safety objections to the placing on the market of the requested TF (i.e. decorticated grains of Digitaria exilis (Kippist) Stapf) within the European Union.

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Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

Cited by 29 publications

References 36 publications

Utilization of African Grains for Sourdough Bread Making

Utilization of African Grains for Sourdough Bread Making

Potentials of tropical starches as pharmaceutical excipients: A review

Technical Report on the notification of decorticated grains of Digitaria exilis (Kippist) Stapf as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

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