Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuit

Authors: Ayo J.A.; Nkama I.

Source: Nutrition & Food Science, Volume 33, Number 3, 2003 , pp. 125-130(6)

Publisher: Emerald Group Publishing Limited

Buy & download fulltext article:

Price: $38.00 plus tax (Refund Policy)

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).

Keywords: Agriculture; Food; Nigeria

Document Type: Research article

DOI: http://dx.doi.org/10.1108/00346650310476122

Publication date: 2003-05-21