Nutritional and Sensory Evaluation of Locally Produced Acha (Digitaria exilis) Flakes Fortified with Bambara Nut and Crayfish

Abstract

Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut seeds were soaked, dehulled, washed, steamed, dried, milled and sieved as Steamed Bambara nut Flour (SBF). PAF, SBF and crayfish powder were mixed in the ratio of 70:20:10, 60:30:10 and 50:40:10 and baked on foil lined oven tray to produce Flakes A, B and C. Chemical (proximate, minerals, Vitamin A, phytate and tannin) and sensory analysis were undertaken using standard methods. ANOVA was used to detect significant differences. Results: Protein, ash and carbohydrate contents of products ranged from 16.68 – 17.98%, 2.96-3.12% and 63.89-64.16%, respectively. Flake C had the highest (p<0.05) protein (17.98%) and fat (4.11%) contents while flake A had the lowest (16.68%, 3.75%) values. Calcium (141 mg/100 g) and iron (2.82 mg/100 g) contents were significantly highest in Flake B while Flake C had the highest Vitamin RE (269.86 μgRE) content. All products recorded low phytate (15.25-19.03 mg/100 g) and tannin (5.90-8.65 mg/100 g) values. Addition of Bambara nut (40%) and crayfish (10%) to 50% Acha flour increased the protein and Vitamin A contents by 8% and 10%, respectively. Flake C was rated highest in taste (8.04), flavour (7.80) and overall acceptability (8.40). Conclusion: Acha based flakes produced from 50% Acha flour fortified with 40% Bambara nut and 10% crayfish was the best in terms of nutritional and sensory attributes. This locally produced breakfast cereal when offered to children may contribute to reductions in child under-nutrition.