Studies On Microbiological Contents, Nutrient Composition and Functional Properties of Flour Produced from Fermented Acha (Digitaria exilis) And Iburu (Digitaria iburua)
Keywords:
acha, iburu, fermentation, bacteria, flourAbstract
Flour was produced from Acha (Digitaria exilis) and Iburu (Digitaria iburua) to advance the use of nutritious and affordable indigenous crops in food processing. Flour samples were produced by steeping the grains in water for 5 days, dried, milled and sieved. Microbial counts and pH of the samples were assessed during steeping at day 0, 3 and 5. Proximate composition and functional properties of the flours were also determined using standard methods. The total viable count, lactic acid bacteria and fungi counts increased during the steeping period. The protein, fat, ash, crude fibre and carbohydrate content ranged from 9.08 to 9.43%, 3.74 to 5.30%, 0.83 to 1.33%, 0.22 to 0.28% and 84.27 to 84.97% respectively. Protein and fat contents of both Acha and Iburu increased during steeping while carbohydrate, crude fibre and ash contents decreased. The bulk density, water absorption capacity, oil absorption capacity, swelling power and dispersibility were in the range of 0.83 - 0.94 g/ml, 1.60 - 2.13 g/ml, 1.90 - 2.17 g/ml, 6.09 - 7.00 g/ml and 77.50 - 78.00% respectively. The results showed that the flours produced from both fermented Acha and Iburu could be useful for both domestic and industrial purposes. This will increase the demand for Acha and Iburu, proffer alternative for wheat flour in the production of snacks and ensure food security.
References
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Deepa, G., Sing, V., and Naidu, K. A. (2010). A Comparative Study on Starch Digestibility, Glycemic Index and Resistant Starch of Pigmented (“Njavara” and “Jyothi”) and a Non-pigmented (‘IR64’) Rice. Journal of Food Science and Technology, 47(6): 644–649.
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Falade, K. O., and Okafor, C. A. (2015). Physical, Functional and Pasting Properties of Flours from Corms of two Cocoyam (Colocasta esculenta and Xanthosoma sagittifolium) Cultivars. Journal of Food Science and Technology, 52: 3440-3448. https://doi.org/10.1007/s13197-014-1368-9
Gadaga, T. H. Mutukumira, A. N., and Narvhus, J. A. (2001). The Growth and Interaction of Yeasts and Lactic Acid Bacteria Isolated from Zimbabwean Naturally Fermented Milk in UHT Milk. International Journal of Food Microbiology, 68: 21–32.
Klunklin, W. and Savage, G. (2018). Physicochemical, Antioxidant properties and In vitro Digestibility of Wheat–purple Rice Flour Mixtures. International Journal of Food Science and Technology, 53(8): 1962 - 1971
Malomo, A. A. and Abiose, S. H., (2020). The Effect of Substitution of Acha (Digitaria exilis) and Soybean on the Chemical Composition and Sensory properties of Maize Masa. Croatian Journal of Food Science and Technology, 11(2): 101 – 109. https://doi.org 10.17508/CJFST.2020.12.1.13.
Malomo, A. A., Abiose, S. H., and Adeniran, H. A. (2019). Effects of Substitution of Acha and Soybean on Alpha-amylase Activity, Sugars and Total Free Amino Acid during Production of Maize Masa. Journal of Microbiology, Biotechnology and Food Science, 9(3): 534–538. https://doi.org/10.15414/jmbfs.2019/20.9.3.534-538
Malomo, A. A., Abiose, S. H., and Adeniran, H. A. (2018). Microbiological Changes during the Production of Maize-Acha Masa Fortified with Soybean. Annals. Food Science and Technology, 19(2): 349 – 357.
Messens, W., and De Vuyst, L. (2002). Inhibitory Substances Produced by Lactobacilli Isolated from Sourdough: A Review. International Journal of Food Microbiology, 72: 31-43.
Olapade, A. A., and Oluwole, O.B. (2013). Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis) Enriched with Cowpea (Vigna unguiculata L. walp) Flour. Nigerian Food Journal, 31(1): 6 – 12.
Owusu-Kwarteng, J., and Akabanda, F. (2013). Applicability of Nixtamalization in the Processing of Millet-Based Maasa, a Fermented Food in Ghana. Journal of Food Research, 2(1): 59-65.
Onwuka, G. I. (2005). Food Analysis and Instrumentation Theory and Practice. Lagos, Nigeria. Naphati prints
Oluwole, O., Akinwale, T., Adesioye, O., Odediran, Joshua, A., O., Ibidapo, Folashade O, Samuel O., and Sulaiman K. (2016). Some Functional Properties of Flours from Commonly Consumed Selected Nigerian Food Crops. International Research Journal of Agricultural, 1: 92 – 98
Sanni, A., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (2002). Microbiological Evaluation of Ghanaian Maize Dough Co-fermented with Cowpea. International Journal of Food Nutrition, 53: 367-373.
Satimehin, A. A., and Philip T. K. (2012). Physical Properties of Acha as Affected by Moisture Content. Agricultural Engineering International: CIGR Journal, 14(4): 231-237.
Sathe, S.K., Desphands, S.S and Salunke, D.K. (1982). Functional Properties of Lupid Seed (Lupinus mutabili) Protein Concentrate. Journal of Food Science, 47(2): 491-497.
Temple, V. J., and Bassa, J. D. (1991). Proximate Chemical Composition of Acha (D. exilis) Grain. Journal of Science, Food and Agriculture, 56: 561–563.
Adepoju, A. A., Abiose, S. H., and Adeniran, H. A. (2016). Effect of Pasteurisation and Selected Chemical Preservatives on Fura de Nunu during Storage. African Journal of Food Science and Technology, 7(8): 178 – 185. http:/dx.doi.org/10.14303/ajfst.2016.102.
Anderson, G. H., Cho, C. E., Akhavan, T., Mollard, R. C., Luhovyy, B. L., and Finocchiaro, E. T., (2010). Relation between estimates of Cornstarch Digestibility by the Englyst In vitro Method and Glycemic Response, Subjective Appetite, and Short-term Food intake in Young Men. American Journal of Clinical Nutrition, 91(4): 932 - 939 https://doi.org/10.3945/ajcn.2009.28443
Ayo, J. A. and Ayo, V. A. (2018). Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits. Asian Food Science Journal, 5(2): 1-7. https://doi.org/10.9734/AFSJ/2018/43505
Ballagoun, V.Y. (2013). Sistemes Post-Récolte, Transformation, Qualité du Fonio et Produits Dérivés au Nord du Benin. Ph.D. Thesis, Faculté des Sciences Agronomique, Université d’Abomey-Calavi, Cotonou, Benin. pp15
Coda, Rossana, Di Cagno, Raffaella , Edema, Mojisola O. , Nionelli, Luana., and Gobbetti, Marco, (2010). Exploitation of Acha (Digitaria exilis) and Iburu (Digitaria iburua) flours: Chemical Characterization and their use for Sourdough Fermentation. Food Microbiology, 27: 1043-1050.
Deepa, G., Sing, V., and Naidu, K. A. (2010). A Comparative Study on Starch Digestibility, Glycemic Index and Resistant Starch of Pigmented (“Njavara” and “Jyothi”) and a Non-pigmented (‘IR64’) Rice. Journal of Food Science and Technology, 47(6): 644–649.
Deriu, A.G., Vela, A.J. and Ronda, F. (2022). 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. Foods, 11(2): 183 – 192. https://doi.org/10.3390/foods11020183
Eke-Ejiofor J., Wordu G.O., and Bivan, S. K (2018). Functional and Pasting Properties of Acha, Deffated Soybean and Groundnut Flour Blends. American Journal of Food Science and Technology, 6(5): 215-218. https://doi.org/10.12691/ajfst-6-5-4
Gadaga, T. H. Mutukumira, A. N., and Narvhus, J. A. (2001). The Growth and Interaction of Yeasts and Lactic Acid Bacteria Isolated from Zimbabwean Naturally Fermented Milk in UHT Milk. International Journal of Food Microbiology, 68: 21–32
Harrigan, W.F. (1998). Laboratory Methods in Food and Dairy Microbiology, Academic Press San Diego, C.A. 97 – 102pp
Ingbian, E. K., and Okwudiri, O. (2010). Effect of Different Steeping Regimes on the Microbiological, Chemical and Steep water Characteristic of Selected Maize Grain Varieties. Journal of Food Processing and Preservation, 34(s2): 426-439. https://doi.org/10.1111/j.1745-4549.2008.00286.x
Jideani I. A. (2012). Digitaria exilis (acha/fonio), Digitaria iburua (iburu/fonio) and Eluesine coracana (tamba/finger millet) – Non-conventional Cereal Grains with Potentials: Review. Academic Journals Review, 7(45): 3834 -3843. https://doi.org/10.5897/SRE12.416
Jideani, V. A., and Podgorski, S. C. (2009). In-vitro Starch Digestibility and Glycemic Property of Acha (Digitaria exilis) Porridge. Cereal Foods World Supply, 54: A48 – A54
Jideani, I. A., and Jideani, V. A. 2011. Developments on the Cereal Grains Digitaria exilis (acha) and Digitaria iburua (iburu), Journal of Food Science and Technology, 48(3): 251–259. https://doi.org/10.1007/s13197-010-0208-9
Falade, K. O., and Okafor, C. A. (2015). Physical, Functional and Pasting Properties of Flours from Corms of two Cocoyam (Colocasta esculenta and Xanthosoma sagittifolium) Cultivars. Journal of Food Science and Technology, 52: 3440-3448. https://doi.org/10.1007/s13197-014-1368-9
Gadaga, T. H. Mutukumira, A. N., and Narvhus, J. A. (2001). The Growth and Interaction of Yeasts and Lactic Acid Bacteria Isolated from Zimbabwean Naturally Fermented Milk in UHT Milk. International Journal of Food Microbiology, 68: 21–32.
Klunklin, W. and Savage, G. (2018). Physicochemical, Antioxidant properties and In vitro Digestibility of Wheat–purple Rice Flour Mixtures. International Journal of Food Science and Technology, 53(8): 1962 - 1971
Malomo, A. A. and Abiose, S. H., (2020). The Effect of Substitution of Acha (Digitaria exilis) and Soybean on the Chemical Composition and Sensory properties of Maize Masa. Croatian Journal of Food Science and Technology, 11(2): 101 – 109. https://doi.org 10.17508/CJFST.2020.12.1.13.
Malomo, A. A., Abiose, S. H., and Adeniran, H. A. (2019). Effects of Substitution of Acha and Soybean on Alpha-amylase Activity, Sugars and Total Free Amino Acid during Production of Maize Masa. Journal of Microbiology, Biotechnology and Food Science, 9(3): 534–538. https://doi.org/10.15414/jmbfs.2019/20.9.3.534-538
Malomo, A. A., Abiose, S. H., and Adeniran, H. A. (2018). Microbiological Changes during the Production of Maize-Acha Masa Fortified with Soybean. Annals. Food Science and Technology, 19(2): 349 – 357.
Messens, W., and De Vuyst, L. (2002). Inhibitory Substances Produced by Lactobacilli Isolated from Sourdough: A Review. International Journal of Food Microbiology, 72: 31-43.
Olapade, A. A., and Oluwole, O.B. (2013). Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis) Enriched with Cowpea (Vigna unguiculata L. walp) Flour. Nigerian Food Journal, 31(1): 6 – 12.
Owusu-Kwarteng, J., and Akabanda, F. (2013). Applicability of Nixtamalization in the Processing of Millet-Based Maasa, a Fermented Food in Ghana. Journal of Food Research, 2(1): 59-65.
Onwuka, G. I. (2005). Food Analysis and Instrumentation Theory and Practice. Lagos, Nigeria. Naphati prints
Oluwole, O., Akinwale, T., Adesioye, O., Odediran, Joshua, A., O., Ibidapo, Folashade O, Samuel O., and Sulaiman K. (2016). Some Functional Properties of Flours from Commonly Consumed Selected Nigerian Food Crops. International Research Journal of Agricultural, 1: 92 – 98
Sanni, A., Sefa-Dedeh, S., Sakyi-Dawson, E., and Asiedu, M. (2002). Microbiological Evaluation of Ghanaian Maize Dough Co-fermented with Cowpea. International Journal of Food Nutrition, 53: 367-373.
Satimehin, A. A., and Philip T. K. (2012). Physical Properties of Acha as Affected by Moisture Content. Agricultural Engineering International: CIGR Journal, 14(4): 231-237.
Sathe, S.K., Desphands, S.S and Salunke, D.K. (1982). Functional Properties of Lupid Seed (Lupinus mutabili) Protein Concentrate. Journal of Food Science, 47(2): 491-497.
Temple, V. J., and Bassa, J. D. (1991). Proximate Chemical Composition of Acha (D. exilis) Grain. Journal of Science, Food and Agriculture, 56: 561–563.
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Published
2024-09-07
How to Cite
Malomo, A. A., Bosrosti, A. . . F., & Fabiyi, O. . I. (2024). Studies On Microbiological Contents, Nutrient Composition and Functional Properties of Flour Produced from Fermented Acha (Digitaria exilis) And Iburu (Digitaria iburua). Ife Journal of Technology, 29(1), 34–39. Retrieved from https://ijt.ng/index.php/ijt/article/view/223
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I. Bioresource, Food and Environmental Engineering
