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

Acha Digitaria exilis staph. grain was purchased locally from Jos central market in Plateau State of Nigeria. The grain was washed, destoned, oven cabinetdried, dry milled, sieved and used as acha grain flour to substitute for wheat flour for the production of biscuit. The physical spread ratio, bre...

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Bibliographic Details
Published in:Nutrition and food science 2003-06, Vol.33 (3), p.125-130
Main Authors: Ayo, J.A., Nkama, I.
Format: Article
Language:English
Subjects:
Agriculture
Food
Nigeria
Online Access:Get full text
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Summary:Acha Digitaria exilis staph. grain was purchased locally from Jos central market in Plateau State of Nigeria. The grain was washed, destoned, oven cabinetdried, 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 p0.05.
ISSN:0034-6659
DOI:10.1108/00346650310476122