Acha Flour Research Articles

Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats

In this study, the anti-diabetic and anti-hypertensive properties of wheat (Triticum aestivum) noodles was improved by inclusion of acha (Digitaria exilis) and fig (Ficus exasperata) leaf, which are plants established to have anti-hyperglycemic and anti-hypertensive properties respectively. The glycemic indices and the effects of the formulated noodles on fasting blood glucose levels, hemodynamic blood pressures and enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension [arginase and angiotensin 1 converting enzyme (ACE)] were assessed. The results revealed that inclusion of acha and fig leaf in the noodles caused significant reduction in glycemic indices, fasting blood glucose and systolic and diastolic blood pressure and modulated the activities of enzymes linked to type-2 diabetes and hypertension in the rats. Conclusively, the results revealed that wheat noodles fortified with acha flour and fig leaf could be suitable meal choice for diabetic and hypertensive patients.

Effects of Complementary Foods Formulation Produced from Malted and Fermented Acha (Digitaria exilis) Flours Supplemented with Soybeans (Glycine max) Flour on Haematological and Histological Parameters of Albino Rats

Flours were prepared from malted and germinated acha grains (Digitaria exilis) and were supplemented with soybeans (Glycine max) flour as the complementary foods. The appropriate ratios of combination of the flours were achieved by material balancing. Four food products were formulated and named as Unmalted Unfermented Acha Soybean (UMUFAS), Malted Unfermented Acha Soybean (MUFAS), Malted Fermented Acha Soybean (MFAS) and Unmalted Fermented Acha Soybean (UMFAS). Thirty-five (35) Wister strain of albino rats were grouped into seven groups of five rats per cage and were fed with the formulated blends. The animals were also fed with (Nestle Cerelac), Unmalted Unfermented Acha flour (UMUFA) and Soybean flour which served as controls. The rats in different groups were placed under the same conditions and were fed with eight hundred (840g) of food for 28 days. Haematological and histological parameters of the kidney and liver of the rats fed were examined to assess the suitability of these formulated diets as a possible substitute for the proprietary infant foods. Analysis of variance (ANOVA) was used to establish any significant difference in the analytical data for formulated and control diets (p<0.05). The results also showed that the formulated blends did not impair any significant organ of the rats as indicated by the haematological and histological studies.

Techno-functional and baking properties of optimised heat-moisture treated acha flour

Techno-functional and baking properties of optimised heat-moisture treated acha flour

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

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.

Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour

Microbiological properties, anti-nutritional and nutritional composition of spontaneously and starter culture fermented malted acha flour

PRODUCTION AND QUALITY EVALUATION OF READY TO EAT EXTRUDED SNACKS FROM FLOUR BLENDS OF ACHA-COWPEA AND SWEET POTATO STARCH

Acha is a potential food security crop that contributes significantly to people’s diet, especially in developing countries such as Nigeria. The suitability of acha-cowpea composite flour and sweet potato starch in the production of extruded snacks was investigated. Acha flour (ACF), cowpea flour (CPF)and sweet potato starch (SPS),were mixed in various proportions of percentage weights (ACF:CPF:SPS)and were used to produce extruded snacks totaling 7 samples: 100:0:0, 90:5:5, 85:5:10, 75:5:20, 70:5:25:, 65:5:30 and50:0:50.The flour blends and starch mixes were analyzed for functional properties while the extruded snacks were evaluated for proximate, physicochemical and sensory properties. There was significant differences (p<0.05) in the functional properties of the flour and starch blends. Oil and water absorption capacity reduced as the proportion of SPS increased while the wettability followed the same trend. Foam capacity and foam stability were higher in all the blends containing cowpea flour. Gelatinization temperature was highest in blends with equal proportions of acha and sweet potato starch.The proximate composition of the extruded snacks were significantly difference (p<0.05) amongst the samples. The result showed that all the samples with cowpea flour had higher protein and ash contents than the control. Samples with 90% AF, 5% SPS and 5% CF performed best in sensory scores particularly in terms of appearance, taste, texture and general acceptability. However, all the samples were generally accepted. It was concluded that nutritious extruded snacks with acceptable sensory qualities can be produced from blends of acha-cowpea flour and sweet potato starch.

Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea

This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analysis, antinutrient composition, physical attributes, and sensory qualities. The moisture, protein, fat, crude fiber, ash, and carbohydrate content of the biscuits ranged from 7.87-9.84%, 7.36-8.14%, 21.99-26.33%, 0.39-0.59%, 0.87-1.24%, and 58.06-63.01%, respectively. The antinutrient composition varied from 4.24-6.82% for tannin and 3.85-4.68% for phytate. The physical attributes of the biscuits ranged from 8.34-10.98 g, 0.56-0.85 cm, 4.77-5.03, 5.99-8.59 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation showed that the biscuit sample with the blend ratio of 95% and 5% (acha to pigeon pea flour) was the most acceptable because it gave the best colour, appearance, crispness and overall acceptability. The result shows that acceptable biscuits with improved nutritional attributes can be produced from the blend of acha and pigeon pea flour. This will eliminate or reduce the problems associated with protein-energy malnutrition common in most local communities, and reduce wheat importation, thereby increasing the use of the most underutilized sources of flour in most developing countries.

Composite biscuits from sandpaper and acha flour restore the altered activity of arginase, cholinergic, and purinergic enzymes in hypertensive-diabetic rats.

Hypertension is one of the common co-morbidities in diabetes. Thus, the present study sought to study the effects of composite biscuits from the mixture of acha (Digitaria exilis) and sandpaper (Fiscus exasperata) leaf flours (ASLF) on mean arterial blood pressure (MABP), arginase, cholinergic, purinergic enzymatic cascade, and nitric oxide (NO) levels as well as oxidative status in streptozotocin (STZ)/L-NG -nitro arginine methyl ester (L-NAME)-induced hypertensive/diabetic rats. Experimental rats were distributed randomly into 7 groups (n=5). Group I-III rats were placed on the basal diet; IV-VII rats were placed on composite biscuits designated as A, B, C, and D respectively for 14 days. On the 13th day, the MABP of the experimental rats was monitored and recorded. Thereafter, the rats were sacrificed, tissues of interest were harvested, and homogenized. Subsequently, the activity of arginase cholinesterase and purinergic enzymes, as well as NO levels were evaluated in the experimental rats. However, hypertensive/diabetic rats placed on the formulated diet exhibited reduced MABP when compared with the untreated hypertensive/diabetic rats. Also, altered activity of arginase, cholinergic and purinergic were restored in diet-treated hypertensive/diabetic rats when compared with hypertensive/diabetic rats. Similarly, the NO level and antioxidant status of the treated hypertensive/diabetic rats were notably enhanced when compared with hypertensive/diabetic rats. It could be inferred that composite biscuits exhibited an ameliorative effect in hypertensive/diabetic states via their reductive effect on the MABP, arginase, cholinesterase, and purinergic enzymes and enhanced NO levels in hypertensive/diabetic rats. Meanwhile, the biscuit designated as D had seems better when their effects were compared holistically. PRACTICAL APPLICATIONS: Acha grains and sandpaper leaf have been used in the folklore for disease treatment. However, the production of composite biscuits from these naturally available recipes for the management of hypertensive diabetics proved therapeutic since their effect on hypertensive diabetic rats is positive. Therefore, the composite biscuit will offer nutraceutical benefits to both healthy and disease individuals.

Evaluation of acha flour in the production of gluten‐free sourdough cookies

SummaryEmploying biotechnology processing in the manufacturing of baked goods with underutilised gluten‐free cereals is deserving of marked interest to get new niche products. This study aims at determining the influence of sourdough made with starter cultures on the nutritional and sensory characteristics of cookies produced with acha flour. Sourdough containing lactic acid bacteria and yeast starters were added as ingredients for making acha‐based cookies. Sourdough increased the spread ratio of the cookies. Fructilactobacillus fructivorans and Candida tropicalis as mixed starters gave the highest values (6.52 ± 0.06 and 2.21 ± 0.27, respectively) for crude protein and ash. Sourdough addition and the type of starter culture used for the fermentation influenced the mineral composition of cookies (P < 0.05). The most overall acceptable was SBTC, made with only C. tropicalis sourdough. Utilisation of acha with sourdough addition is recommended for making cookies with improved qualities and promoting the locally grown cereal for potential health benefits.

Effect of Feeding Albino Rats with Acha-Orange Fleshed Sweet Potato Blends on the Blood Glucose Level and Hematological Parameters

Aims: To investigate the health and the physiological status of farm animals.
 Study Design: We formulated seven (7) samples from ACHA and orange-fleshed sweet potato mixture with two (2) samples serving as control.
 Place and Duration of Study: Department of Food Science and Technology, Faculty of Agriculture and Life Sciences, Federal University Wukari between February 2022 and May 2022.
 Methodology: The orange fleshed sweet potato flour was mixed with ACHA flour separately at different proportions (100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 0:100) while one hundred percent (100%) acha flour and orange-fleshed sweet potato was used as the control. Bone meal (10%), blood meal (10%) and salt (5%) were added to each sample. The albino rats were kept in a cage in five (5) segments, and the blends were fed to the rats for 21 days and 100g of the formulated feed were weighed into plates in each segment. The daily weight of the albino rats was measured. Evaluated bioassay parameters including feed and water intake, and body weight. Hematological properties including hemoglobin, red blood cell, white blood cell, mean cellular volume, mean cellular hemoglobin, and mean cellular hemoglobin concentration of the albino rats were also measured.
 Results: The result of feed intake/weight gain revealed that the rats fed with 0% OFSP showed the highest values for 21 days. The kidney, liver and heart weight of the albino rats decreased from1.23 to 1.05, 5.65 to 2.65 and 1.28 to 0.23g, respectively, while the carcass increased from 104.55 to 111.55g upon OFSP substitution.
 Conclusion: The result of this study revealed that locally available food commodities such as ACHA and orange fleshed sweet potato can be utilized to produce a protein-rich complementary food capable of combating malnutrition among children. A protein and carbohydrate-rich weaning food comparable to commercial weaning food (cerelac) can be strategically formulated from the blends of ACHA and orange-fleshed sweet potato (75:25).

Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends

Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with other ingredient (fat, salt, baking powder and sugar) and evaluated for chemical composition, physical and sensory properties. The moisture, ash, protein and carbohydrate content decreased from 14.79-9.03, 2.37-2.17, 16.85-15.5 and 58.08-56.70, while the fat and fibre content increased from 5.67-8.99 and 0.40-0.90 respectively with increased in the level of mango seed kernel flour addition. Minerals and vitamins content result indicated increasing level of potassium, magnesium, vitamin A and vitamin K (256.31-486.43, 11.26-12.35, 0.01-0.07 and 0.02-0.51mg/g) respectively with increased in mango seed kernel flour. While decreased level of calcium and vitamin C were 1.10-0.66 and 1.65-1.27 with increased mango seed kernel flour addition. Physical properties result indicated a decreased in the weight, height diameters, thickness and break strength 24.95-21.90, 3.15 - 2.85, 5.25 - 4.85, 1.15 - 0.75 and 1.45-0.30 respectively, spread ratio and volume 5.25-6.25 and 21.66-22.91 of the biscuit sample increased with increased in mango seed kernel flour addition. In sensory evaluation, biscuits containing 10% mango kernel flour had the highest sensory score for all sensory attribute. The biscuit blends were generally accepted up to 15% but most preferred and accepted blend biscuits is that of the 100% acha and 100% wheat flour. The mango seed kernel incorporation had significant effect and could contribute to the improvement of the flour blend biscuits.

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

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.

Quality Characteristics and Sensory Properties of Noodles Produced from Blends of Wheat, Acha (Digitaria exilis), Bambara Groundnut, and Cocoyam Composite Flours

The objective of this study was to investigate the quality characteristics and sensory properties of noodles produced from composite flours of wheat, acha, bambara groundnut, and cocoyam. Composite flours of wheat/acha, wheat/bambara groundnut, wheat/cocoyam and wheat/acha/bambara groundnut/cocoyam were formulated by substituting acha, cocoyam and bambara groundnut flours at 10, 20 and 30% each while 100% wheat flour was used as the control. The composite flours were used to produce noodles and the noodles subjected to chroma meter analysis, proximate analysis, culinary and sensory properties evaluation. Proximate analysis revealed that the noodles contained moisture content of 10.11-11.11%, 2.72-3.99% ash, 10.34-17.52% protein, 1.25-7.51% lipid, 0.56-1.64% crude fibre and 59.38-75.03% carbohydrate. There was an increase in the moisture, ash, protein, lipid and crude fibre contents with a decrease in carbohydrate as substitution with cocoyam, acha and bambara groundnut flours increased without observed significant (p>0.05) differences. With the addition of acha, bambara groundnut and cocoyam composites into wheat flour, water absorption progressively increased from 1.75 (control) to 2.07ml/g (Wheat-Acha-bambara-cocoyam 60:10:20:10). There was a significant (p<0.05) increase in the cooking loss of the noodle samples as substitution levels of acha, Bambara groundnut and cocoyam flour increased. Cooking time decreased for wheat: acha flour noodles and increased for wheat: cocoyam flour noodles as substitution levels of acha and cocoyam flour increased. The composite flour of wheat: acha: cocoyam: Bambara groundnut flour also showed a decrease in cooking time as acha, cocoyam and Bambara groundnut flours were incorporated. There was no significant (p 0.05) difference in the L*, a* and b* values of wheat-bambara composite noodles. L* values of wheat-acha composite noodles increased significantly (p 0.05) with the increase in substitution with acha composite. Substitution of wheat flour with 10% to 30% acha flour and 10% to 20% Bambara groundnut flour resulted in noodles with acceptability sensory attributes.

Evaluation of Chemical, Physical and Functional Properties of Extruded Snacks from Blends of Acha Grain, Jackbean and Pawpaw Pormace Flours

Aims: To produce protein and fibre enriched extruded product that can be used as a protein supplement by combining legumes, cereal and fruits, evaluate the proximate properties of the snacks, evaluate anti-nutritional factors in the snacks, assess the functional properties of the flour blends, determine the physical properties of the extruded snacks, evaluate the quality and sensory properties of the snacks produced, carry out the mineral content analysis of the extruded products.
 Methodology: Acha flour (A), Jack bean flour (J) and Pawpaw flour (P) were produced and blended to give various ratios of AAA (100% Acha, 0% jackbean, 0% pawpaw pomace), AJP (70% Acha, 20% Jackbean, 10% pawpaw), APJ (70% Acha,10% Jack bean, 20% pawpaw), AJN (70% Acha, 30% Jackbean, 0% Pawpaw), ANP (70% Acha, 0% Jack bean, 30% Pawpaw). These composite flour blends were used to produce extruded snacks and were analyzed for their proximate, minerals, anti-nutritional contents, and sensory properties, functional and physical properties. The analysis were carried out in triplicates for all the five formulations. The result obtained from the analysis were statistically analysed using SPSS 16.0 defined at (P < 0.05).
 Results: Protein content ranged from 10.92% to 6.98% with ANP having the highest and low in AAA, Carbohydrate content also ranged from 83.76% to 79.40%, high in AJP and lower in ANP, AAA had the highest moisture content of 3.88% and low in AJP 2.66, Fat content was high ANP (4.41%) and low in AJN and AJP (3.00%), APJ has the highest fibre content of (3.60%) and lower in AJN (1.18%) Ash was high in AAA and low in AJP (2.89% and 1.59%) respectively. The tannin content ranged between 0.18 to 0.36mg/g with ANP to be the highest, phytate content ranged between 0.25mg/g to 0.63mg/g. Saponin content ranged from 0.35 to 0.73mg/g with ANP to be the highest among them. As for the functional properties, the bulk density ranged between 0.84 - 0.92g/ml with the control samples (AAA) having the highest value and the lowest value was observed in sample AJP. Water absorption capacity and Oil absorption capacity ranged between 0.88 – 3.5% and 1.33 – 2.33% respectively. Physical properties of the extruded snacks; bulk density ranges between 0.23 – 0.38% with sample AAA having the highest value and ANP being the lowest, Apparent density, Lateral expansion and Porosity ranged between 0.36 – 0.62%, 79 – 130% and 0.47 – 0.81% respectively. All the five formulations have no significant difference in there sensory attributes. Mineral content, Potassium content was high in ANP (203.75mg/100g) and low in AJP (148.75mg/100g), Calcium was high in ANP (576.25mg/100g) and low in AAA (435.50mg/100g), Magnessium was high in ANP (208.25mg/100g) and low in AAA (208.25mg/100g).
 Conclusion: Inclusion of pawpaw pomace and Jackbean to the composite increased (p<0.05) the protein and Mineral content of the product, when compared with the control. Based on the nutritional values and sensory attributes, AJP and ANP snacks could be recommended as an appropriately enriched snack product.

The Effect of Ascorbic Acid on the Physical and Proximate Properties of Wheat-Acha Composite Bread

This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat: acha ratios used were 100:0, 90:10 and 80:20. The proximate, and functional properties of the flours were analysed. The dough improver, ascorbic acid was added at 80, 100 and 120ppm during the bread making process and the proximate, physical and sensory properties of the bread was analysed. Flour sample with 20% acha had the significantly highest values for bulk density (0.744g/cm3), water absorption capacity (1.5g/g), oil absorption capacity (1.564g/g), foam capacity (11.32%) and swelling index (1.24). There was no significant difference in the crude fat and ash content of all bread samples. Significant difference was observed in the volume and specific volume of the bread samples, with 100% wheat flour giving the highest values of 431.33 ml and 3.16 ml/g respectively. However, addition of ascorbic acid significantly improved these parameters with no significant difference between the 100ppm and 120ppm bread samples. Also the bread samples produced with 100:0 and 90:10 wheat: acha flours showed no significant difference in their sensory properties. The 80:20 composite bread gave significantly lower sensory scores for all the sensory parameters.

Evaluation of the chemical, antinutritional and antioxidant properties of composite flour comprising native and modified acha (digitaria exilis stapf) flour supplemented with mango kernel seed and soy cake flours.

Gluten-free flours that are nutritionally balanced with appropriate functional characteristics were developed by supplementation of native and modified acha flours with protein, dietary fiber and antioxidants-rich mango kernel and soy cakes flours. Acha flour was subjected to chemical and enzymatic modifications. The proximate, mineral compositions, bioactive and antinutrients properties of the composite flours were evaluated. The water content of the composite flours with native and chemically modified acha flour was between 7.62 and 9.30%, while that of enzymatic acha flour was between 10.12 and 10.79%. However, samples made with 20 and 30% incorporated mango kernel flour had around 13 and 19% increase in the protein content respectively, others including sample with enzymatically modified acha flour had lower protein content. On the other hand, all samples with enzymatically modified acha flour had between 83 and 100% increase in fibre content. The Na/K ratio of all the samples were less than one, as nutritionally required. Samples with enzymatically modified acha flour had best total flavonoid (0.03-0.77 mgGAE/g), total phenol (2.35-11.99 mgTAE/g) and DPPH radical scavenging activities (58.29-94.02%) contents. In addition, samples with enzymatically modified acha flour had the least antinutritional values. Although all the samples had values that were significantly (p ≥ 0.05) different, the samples had significant protein, dietary fiber, minerals and antioxidants contents, while the antinutritional contents were well lower than the standard.

Quality assessment of flour and cookies from wheat, African yam bean and acha flours

In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fiber, ash and carbohydrate content of the flour, respectively. The mineral content ranged from 10.11-13.12 mg/100 g, 52.65-61.76 mg/100 g, 130.71-211.76 mg/100 g, 111.97-130.84 mg/100 g and 14.81-20.43 mg/100 g for calcium, magnesium, potassium, phosphorus and sodium, respectively. The functional properties ranged from 0.76-0.80 g/cm3 ; 86.65- 188.11 g/g; 94.30-197.23 g/g; 569.23-699.54%; 5.68-6.44%; 61.50-125.50 sec, 73.75- 75.25% for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, solubility, wettability and dispersiblity respectively. The anti-nutritional properties ranged from 37.67 to 46.73 mg/100 g, 5.27 to 5.57 mg/100 g and 32.91 to 35.10 mg/100 g for oxalate, phytate and tannin, respectively. The physical properties values ranged from 6.11-8.20 mm, 38.46-39.30 mm, 37.83-38.23 mm, 4.79-5.85, 5.35-7.49 g and 1.72-1.90 kg for thickness, diameter, height, spread ratio, weight and break strength respectively. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This shows the possibility of producing nutritious cookies with desirable organoleptic qualities from wheat, acha and African yam bean flour.

Multigrain bread: dough rheology, quality characteristics, in vitro antioxidant and antidiabetic properties

There is an increasing emphasis on the consumption of whole grain products, moreover, unconventional and underutilized grains such as Amaranth and Acha are reported to have tremendous health benefits, and their incorporation into whole wheat flour could significantly modify the functionality of flour or its product(s). In this study, bread, an important dietary staple food; was produced from blends of whole-grain wheat, amaranth and acha flours, combined in different ratios (70:30:0, 70:0:30, 70:20:10, 70:10:20 and 70:15:15 represented by MM1, MM2, MM3, MM4 and MM5 respectively). Rheology and pasting properties of the flour blends, quality attributes, antioxidant properties, α-amylase and α-glucosidase inhibition, as well the glycaemic indices (GI) of the multigrain breads were evaluated using standard methods. Whole wheat flour supplementation with amaranth flour and/or acha flour, modified the rheology and pasting properties of composite flours, increased the ash, fibre and protein contents of bread while reducing the carbohydrate content. Multigrain breads also exhibited significant hydroxyl (OH) radical scavenging ability, Fe2+ chelation and inhibit of Fe2+- induced lipid peroxidation. Bread with greater amaranth flour substitution (MM1B and MM4B) have higher α-amylase (IC50 = 1.90, 1.41 mg/mL) and α-glucosidase (IC50 = 0.83, 1.39 mg/mL) inhibitory abilities, while multigrain breads generally possessed low GI (42–51) value whereas, white flour bread (control) had intermediate GI (65). The synergistic properties contributed by the grains may have conferred on the bread its potential as a dietary product for better health maintenance, thus, multigrain bread is of greater dietary and health importance than white bread.

Functional and Pasting Properties of Composite Flours from Triticum durum, Digitaria exilis, Vigna unguiculata and Moringa oleifera Powder

The objective of this study was to determine the functional and pasting properties of composite flours from Triticum durum (wheat), Digitaria exilis (acha), Vigna unguiculata (cowpea) flours and Moringa oleifera leaf powder. The flour samples were mixed in a four by four factorial, in complete randomized design (CRD) to formulate the composite blends at four different levels (25, 50, 75 and 100) which gave 16 samples. The statistical analysis of data collected was used to select five (5) generally accepted composite flour samples (wheat, acha, cowpea and moringa oleifera leaf powder flours) with ratio of 100:0:0:0, 75:25:0:0, 0:50:50:0, 50:23:25:2 and 75:25:0:0, respectively. The flour samples were analyzed for functional and pasting properties using standard methods. Results of the functional properties showed that water absorption capacity of the composite flour blend ranged from 0.87-1.11g/g, bulk density 0.39-0.42 g/ml, least gelation concentration 2.00-4.00%, solubility 19.46-25.35%, wettability 2.57-4.02min, oil absorption 1.61-1.79g/g and least gelation temperature 62.00-68.50oC. The functionality of the composite flours such as water and oil absorption capacities, least gelation concentration and bulk density were improved when cowpea was incoporated into the blends than for moringa oleifera leaf powder and acha flour. On the other hand, wettability and solubility of the flour blends were improved when acha was incorporated into the blend. Results of pasting properties showed that peak viscosity ranged from 73.04-385.79RVU, trough viscosity 57.96-341.42RVU, break down viscosity 15.08-44.38RVU, final viscosity 109.54-581.58RVU, set back viscosity 51.58-240.17RVU, pasting time 5.70-6.40min and pasting temperature 50.08oC-50.35oC. These properties were shown to be higher when cowpea was incorporated into the flour blends than for moringa oleifera leaf powder and acha flour. However, pasting properties of the composite flour blends were higher than 100% wheat flour. This result therefore showed that composite flour from wheat, acha, cowpea and Moringa oleifera leaf powder has improved functionality and high pasting properties than the individual wheat flour and will serve as a useful ingredient in food formulations such as in dough, soups and baked products.

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.