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

J.A. Ayo (J.A. Ayo is a Lecturer in the Department of Food Science and Technology, Federal Polytechnic, Bauchi, Nigeria.)
I. Nkama (I. Nkama is a Lecturer at the University of Maiduguri, Maiduguri, Nigeria.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 2003

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

Citation

Ayo, J.A. and Nkama, I. (2003), "Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuit", Nutrition & Food Science, Vol. 33 No. 3, pp. 125-130. https://doi.org/10.1108/00346650310476122

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MCB UP Ltd

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