Some physicochemical properties of acha (digitaria exilis stapf) and iburu (Digitaria iburua stapf) grains

@article{Jideani1993SomePP,
  title={Some physicochemical properties of acha (digitaria exilis stapf) and iburu (Digitaria iburua stapf) grains},
  author={Afam I. O. Jideani and J. O. Akingbala},
  journal={Journal of the Science of Food and Agriculture},
  year={1993},
  volume={63},
  pages={369-374}
}
Some 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… 
Physicochemical properties of acha (Digitaria exilis and Digitaria iburua spp) grains
Some physicochemical properties of two varieties of acha (Digitaria exilis and Digitaria iburua) were studied. Physical properties including kernel size, 1000-kernel weight, and water absorption rate
Isolation and Physicochemical Characterization of Fonio (Digitaria exilis Stapf) Starch
Fonio (Digitaria exilis Stapf) starch was isolated from the seeds of two varieties denominated Hothia and Koulli and its physicochemical properties were compared with those of commercial wheat
Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review
  • I. Jideani
  • Mathematics, Medicine
    Plant foods for human nutrition
  • 1999
The focus of this article is the traditional andtechnological uses of two tropical cereal grains: Digitaria exilis (acha) and D. iburua(iburu); with emphasis on their carbohydrate andprotein
Effect of acha (Digitaria exilis staph) and millet (Pennisetum typhodium) grain on kunun zaki
Acha and millet were cleaned, steeped in water, washed and spiced. Dry, granulated sweet potato was added and wet milled to produce a slurry. Two‐thirds of the slurry were gelatinized by the addition
Effect of Acha (Digitaria exilis) Grain Flour on the Physico-Chemical and Sensory Properties of Bread
Abstract Different levels of acha (Digitaria exilis) grain flour (0–100%) were mixed with wheat flour (golden penny) and other ingredients (1.0 g salt, 2.5 g fat, 1.5 g yeast, 12.0 g sugar, and 56.0
Physical and chemical properties of sweet juice produced from hydrolysed acha (Digitaria exilis Stapf) starch using crude amylase from germinated maize
This study investigated the possibility of producing juice by hydrolyzing acha starch using crude amylase from germinated maize. Planted maize was monitored for seven days to determine germinative
Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuit
TLDR
Acha (Digitaria exilis staph.) grain was purchased locally from Jos central market in Plateau State of Nigeria and used as acha grain flour to substitute for wheat flour for the production of biscuits.
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications
Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and
Structure and Nutritional Composition of Fonio ( Digitaria exilis ) Grains : A Review
TLDR
The structure of fonio was reported and compared to the that of other major cereals, such as maize, rice, millet and sorghum and the chemical and nutrient composition of D. exilis grain was reviewed.
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