Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/emerald-publishing/effect-of-acha-digitaria-exilis-staph-grain-flours-on-the-physical-and-PoQywsBr9X
References (36)
-
A. Ihekoronye, P. Ngoddy (1985)
Integrated food science and technology for the tropics. -
10.1111/j.1365-2621.1988.tb00559.x
-
K. Rachie
The Millet and Minor Cereals. A Bibliography of the World Literature in Millets Processing 1930, and 1964‐1969 and all Literature in Other Minor Cereals -
10.5458/jag1972.40.133
-
O.O. Lasekan
Chemical composition of Acha flour -
NRC
Lost Crops of Africa -
E. Akobundu, J.P. Chery, J.C. Simmon
Chemical, functional and nutritional properties of Egusi (Cololynthus citrulus, L.), protein and products -
I.A. Jideani, R.K. Onwusu, H.G. Mullar
Protein of acha ( Digitaria exilis staph. ): solubility, fractionation, gel filtration and electrophoresis of protein fraction -
R.S. Singhal, P.R. Kulkami
Review: amaranths – an underutilized resource -
E. Akobundu, J. Cherry, J. Simmons (1982)
Chemical, Functional, and Nutritional Properties of Egusi (Colocynthis citrullus L.) Seed Protein ProductsJournal of Food Science, 47
-
T.A. Philip
The Agricultural Notebook (with Special Reference to Nigeria) -
A. Salomonsson, B. Sundberg (1994)
Amylose Content and Chain Profile of Amylopectin from Normal, High Amylose and Waxy BarleysStarch-starke, 46
-
J.A. Deman
Principle of Food Chemistry -
J.C. Okaka, M.I. Isieh
Development and quality evaluation of cow‐pea – wheat biscuit -
J. Akingbala, I. Adeyemi, S. Sangodoyin, O. Oke (1994)
Evaluation of amaranth grains for ogi manufacturePlant Foods for Human Nutrition, 46
-
S. Hizukuri
Towards an understanding of the five structures of starch molecules -
I.A. Jideani, J.A. Akingbala
Some physico‐chemical properties of Acha ( Digitaria exilis ) and Iburu ( Digitaria abura ) grain -
V. Temple, J. Bassa
Proximate composition of Acha (Digitaria exilis) grain -
A.O. Babalola, S.O. Babalola
Chemical composition of two grains Amaranth lines (Amaranthus typochandriacus) -
P.T. Bolaji, E.S. Abbo, V.E. Unazuluike
The effect of particle size in moisture absorption isotherm of Acha cookies -
V. Temple, J. Bassa (1991)
Proximate chemical composition of acha (Digitaria exilis) GrainJournal of the Science of Food and Agriculture, 56
-
S. Hizukuri, Y. Takeda, N. Maruta, B. Juliano (1989)
Molecular structures of rice starchCarbohydrate Research, 189
-
O.B. Oyewole, L.O. Sanni, M.A. Ogunjobi
Production of biscuits using cassava flour -
J. Ayo (2001)
THE EFFECT OF AMARANTH GRAIN FLOUR ON THE QUALITY OF BREADInternational Journal of Food Properties, 4
-
D.E. Pszozola
Speciality grains. What’s beyond the horizon? -
A. Jideani, J. Akingbala (1993)
Some physicochemical properties of acha (digitaria exilis stapf) and iburu (Digitaria iburua stapf) grainsJournal of the Science of Food and Agriculture, 63
-
W.D. Clayton, S.A. Revoize
Gramina: grasses of the world -
N.L. Kent
Technology of Cereal -
W. Horwitz (1980)
Official Methods of Analysis -
M.I. Gomez, A.B. Obilana, D.F. Martin, M. Madzvanuse, E.S. Monyo
Manual of Laboratory Procedures for Quality Evaluation of Sorghum and Millet -
D. Irving, I. Jideani (1997)
Microstructure and Composition of Digitaria exilis Stapf (acha): A Potential CropCereal Chemistry, 74
-
N.G. Funanbial
Chemical properties and water absorption capacity of Acha B -
S. Hizukuri, Y. Takeda, N. Maruta, B. Juliana
Molecular structures of rice -
I. Jideani (1990)
Acha, Digitaria exilis, the neglected cereal., 42
-
D. Shelton, B. D'appolonia (1985)
Carbohydrate functionality in the baking process -
N. Eskin, H. Henderson, R. Townsend (1990)
Biochemistry of Foods
- Publisher
- Emerald Publishing
- Copyright
- Copyright © 2003 MCB UP Ltd. All rights reserved.
- ISSN
- 0034-6659
- DOI
- 10.1108/00346650310476122
- Publisher site
- See Article on Publisher Site
Abstract
Acha ( Digitaria exilis staph .) grain was purchased locally from Jos central market in Plateau State of Nigeria. The grain was washed, destoned, oven (cabinet)‐dried, dry milled, sieved and used as acha grain flour to substitute for wheat flour for the production of biscuit. The physical (spread ratio, break strength, weight) and sensory (colour, taste, odour, texture) qualities of the biscuit were determined. The spread ratio increases (5.95 to 7.33), while the bread strength decreases (1.97 to 1.49) with the increase in the acha grain flour percentage. The effects were generally significant at above 30 per cent substitution ( p ≤0.05).
Journal
Nutrition & Food Science – Emerald Publishing
Published: Jun 1, 2003
Keywords: Agriculture; Food; Nigeria