Physicochemical properties of acha (Digitaria exilis and Digitaria iburua spp) grains

Chukwu, Ogbonnaya

doi:10.1504/ijpti.2009.030684

Cited by 12 publications

(28 citation statements)

References 5 publications

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“…Thus, acha when compared to okara was found to be denser. This is probably due to the high starch content of acha flour more than that of legume (okara) which agreed with the results of Chukwu and Abdul-kadir (2008). The low values of bulk densities make the flour suitable for high nutrient density formulation of foods.…”

Section: Resultssupporting

confidence: 85%

“…However, as the addition of acha decreased the colour of the toasted breakfast cereals decreased. This is in agreement to the findings of Chukwu and Abdul-kadir (2008) which showed that acha flour has smooth and bright colour, thus increased addition acha caused an increase in the acceptability of the colour of the breakfast cereals. Table 8 shows the sensory scores of toasted breakfast cereals formulated from blends of acha and 12 h-fermented Bokara^flours.…”

Section: Coloursupporting

confidence: 92%

“…As the addition of acha increase the color also increased (Table 8). This agreed with the findings of Chukwu and Abdul-kadir (2008) which showed that acha flour has smooth and bright colour, thus increased addition acha caused an increase in the acceptability of the colour of the breakfast cereals. There was no significant (p<0.05) difference between the samples probably because addition of the 12 h fermented okara flour did not have much effect on the colour of the product.…”

Section: Coloursupporting

confidence: 92%

“…Samples FEOK 1 to 4 had a carbohydrate content that increased as the fermentation increased. The 73.08 % of sample UFAC agreed with the findings of Chukwu and Abdul-kadir (2008) and also the result of FAO (1998) which stated that acha has a high carbohydrate content of between 70 and 89.5 %. …”

Section: Proximate Composition Of the Flours Prepared From Acha And Fsupporting

confidence: 87%

“…This could be that the panelists liked the products in terms of these sensory evaluations or inability of the panelists to observe the difference in the sensory parameters. This result is similar to that of Chukwu and Abdul-kadir (2008) which revealed that acha contributed to good flavour of the breakfast cereals, Fermentation improved the sensory (organoleptic), functionality and nutritional properties of food products (Hutkins 2006).…”

Section: Flavoursupporting

confidence: 83%

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Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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Breakfast cereals was formulated from blends of acha and fermented okara (soybean residue). Acha grains were cleaned, winnowed, washed, dried (at 50°C for 4 h) and milled into flour. Okara was processed from soybean seed through the stepwise procedure of cleaning, soaking, washing, milling and sieving. The residue was divided into five portions, fermented differently for 0, 12, 24, 36, and 48 h and then dried at 50°C for 6 h. Acha flour (UFAC) was milled and blended at 50, 60, 70, 80, 90, 100 % ratio with milled okara flour. Functional properties (bulk density, water absorption capacity, swelling capacity, wettability, viscosity and particle size distribution, microbial load, and proximate composition were carried out on the individual flour samples. The blended flours were conditioned, partially heat treated (for 10 min

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Section: Resultssupporting

confidence: 85%

Section: Coloursupporting

confidence: 92%

Section: Coloursupporting

confidence: 92%

Section: Proximate Composition Of the Flours Prepared From Acha And Fsupporting

confidence: 87%

Section: Flavoursupporting

confidence: 83%

See 3 more Smart Citations

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Mbaeyi-Nwaoha

Uchendu

2015

J Food Sci Technol

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Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm

Adepeju,

Aluko,

Olugbuyi

et al. 2024

Heliyon

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Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

Ademosun

Olaniyan

Ajeigbe

et al. 2022

Journal of Food Biochemistry

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This study analyzed the effects of functional cereals processed and produced from yellow corn, soybean, acha, orange peels and moringa leaves' polyphenolic content, glycemic index, starch composition and their effects on α‐amylase and α‐glucosidase enzymes in vitro. Functional cereals were produced as ready‐to‐eat cereals at different proportion with variations in the amount of measured acha flour, soybean flour, and blends of orange peels and moringa leaves while maintaining a constant amount of yellow corn. The produced orange peels and moringa leaves blends inclusion to functional cereals had significantly increased phenolic constituents, showed inhibitory activity on α‐amylase and α‐glucosidase enzymes in‐vitro and reduced glycemic index, starch content and starch to sugar ratios. Interestingly, amongst the produced functional cereals, the best two cereals were with their composition made up of corn, acha, soybean, orange peel, moringa leaves (30: 5:15: 0.5: 0.5) and corn, acha, soybean, moringa leaves (30: 5: 15: 1) which both had the high inhibitory effects on the activities of α‐amylase and α‐glucosidase while depleting starch content in‐vitro when compared with commercially consumed cereals (golden morn). Practical applications Ready‐to‐eat cereals are highly consumed by children and by adults inclusively. Commercial breakfast cereals are readily available and consumed irrespective of the fact it has high calorie constituent as more emphasis is placed on their nutrients value which includes vitamins A, vitamin C and calcium for boosting immune system and for proper body growth and functioning. However, these commercial breakfast cereals (golden morn) owing to the high maize and millet content present in them are unfavorable to certain consumers or individuals with health challenges such as diabetic patients. This study shows that functional cereals produced in‐vitro extensively are not only nutritious but also medicinal in nature, offering benefits in the management of diabetes and related complications.

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Physicochemical properties of acha (Digitaria exilis and Digitaria iburua spp) grains

Cited by 12 publications

References 5 publications

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara)

Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm

Functional cereals' anti‐diabetic property, phenolic composition, and role on glycemic indices in‐vitro

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