AbstractSome physicochemical properties of two cultivated species of Digitaria (D exilis and D iburua) were studied. Physical properties such as 1000‐kernel weight, kernel size and water absorption rate of the grains were determined. Water absorption by both cereals reached a maximum after 24 h steeping. The starch from both cereals exhibited a two‐stage pattern of swelling and solubility properties similar to other non‐waxy cereal starches. Starch from acha swelled less than iburu, 7·3 compared with 7·8 for iburu. Chemical constituents such as protein, oil, crude fibre, ash, nitrogen‐free extract and amylose were also determined. An amylose content of 280 g kg−1 was obtained for both cereal starches. Brabender amylograms obtained from starch and flour were typical of most normal, non‐waxy cereals. Maize starch had relatively higher hot‐paste and cold‐paste viscosities than starches of the two Digitaria species.
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