Keywords
Acha
Pineapple Pulp
Biscuits
How to Cite
Abstract
The quality of biscuits produced from blends of acha flour and pineapple pulp flour (PPF) were investigated. The PPF was substituted into acha flour at 2.5, 5 and 10 %. The 100% acha served as the control. The chemical, phytochemical and sensory properties of the biscuits were determined using standard methods AOAC, 2015. The moisture, protein, ash, fats and carbohydrates contents of the acha-pineapple flour composites biscuits decreased from 14.25 to 11.01, 8.26 to 6.28, 3.12 to 2.00, 7.50 to 6.19 and 67.70 to 65.40% respectively. The fiber content increased from 2.87 to 5.10 % with an increase in added pineapple flour (0-10%). The tannin, saponin, phytate and oxalate content of the acha-pineapple pulp flour composite biscuits increased from 0.90 to 1.75, 2.98 to 9.84, 1.07 to 1.20 and 0.89 to 1.11 mg/g, respectively, with an increase in the added pineapple fiber (0-10%). Generally, all the flour blended biscuits produced from acha and pineapple flour blend were all acceptable, but the most preferred was that containing 5% pineapple pulp flour. The acceptability of acha flour in food baking process will greatly reduce the dependence on imported wheat flour with subsequent decrease in cost of production and sales of baked products with great open door for commercial production of acha grain and pineapple fruits in the agricultural sectors.
References
AOAC, (2015). Official methods of analysis.Association of Official analytical Chemists.18th edn. Washington D.C., USA.
Atume, G.T, Alakali J.S. and Ismaila R.I. (2018).Effect of local processing techniques on the nutrient and anti-nutrient content of bitter cassava (Manihot esculenta Crantz).American Journal of Food Science and Technology. 10(6):,13-17.
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;43505.
Ayo, A. J., Ibrahim, A. N., and Luka, J. K. (2022). Effect of Feeding Albino Rats with Acha-Orange Fleshed Sweet Potato Blends on the Blood Glucose Level and Hematological Parameters. Asian Food Science Journal, 21(9), 42–53.
Ayo J. A, Ibrahim A. N, Orafa, P. N, Omolagu A. C, Gbuusu, B. and Vongfa A. C.(2024). Production and Quality Evaluation of Acha (D.exilis)-Cowpea (Phaseleous vulgaris)-Carrot (Daucus carota) Based Couscous. Asian Food Science Journal Volume 23, Issue 1, Page 49-65, 2024;
Article no.AFSJ.111919 ISSN: 2581-7752
Ayo J. A., Awogbenja M. D, Gbuusu B, Akaahan S. P. and Gani I. A.(2023). Quality Evaluation of Biscuits
Made from Amaranthus Seed (Amaranthus spp) and Tiger Nut (Cyperus esculentus lativum) Flour Blend. Asian Journal of Food Research and Nutrition Vol. 2(4):681-694, Article no.AJFRN.108614
Ayo, J.A., Ayo, V.A., Popoola, C., Omosebi, M. and Joseph, M. (2014). Production and evaluation of malted soybean-Acha composite flour bread and biscuits.African Journal Food Science and Technology. 5(1):2128.
Ayo, J.A and Kajo, N (2016). Effect of soybean hulls supplementation on the quality of acha based biscuits.
American Journal of Food Nutrition, 6(2): 49-56.
Ayo, J.A and Gafa.T (2002). Innovations in the Traditional Kunnu Zaki Production. Pakistan Journal of Nutrition Vol.1 (5): 202-20.
Ayo, J.A; Ayo, V.A; Nkama. I and Adewori. R (2007). Physio-chemical, in-vitro digestibility and organoleptic evaluation of acha wheat biscuit supplemented with soybean flour. Nigerian Food Journal, 25(1):77-89.
Ayo, J.A and Nkama, I (2006). Physical quality of acha grains composite flour. African Development Review, Vol.1 (2):85-88.
Bonire, J.J., Jalil, NS..and Lori, J.A. (2012). Sodium and potassium content of two cultivars of white yam (Dioscorea rotundata) and their source soils. Journal of Food Science and Agriculture 53, 271-274.
Chivenge . P; Saito, K ;Bunquin,M.A(2015).Co-benefits of nutrient management tailored to smallholder agriculture Global Food Security 30:100570
FAO. (2015). Amino Acid Content of Foods and Biological Data on Proteins. FAO Nutritional. Studies, Food and Agriculture Organization of the United Nations, Rome, pp: 285.
Gernah D.I., Ariahu, C.C., Ingbian, E.K. (2012). Nutritional and Sensory Evaluation of Food Formulations from Malted and fermented Maize (Zea mays L.) Fortified with Defatted Sesame (Sesamunindicum L.) Flour. African Journal of Food Agriculture Nutrition and Development 12(6): 6614-6631.
Glew RH, Ayaz FA, Sanz C, VanderJagt DJ, Huang HS, Chuang LT (2013). Changes in sugars, organic acids and amino acids in medlar (Mespilus germanica L) during fruit development. Food Chemistry. 83:363-369.
Gills, L.S. (2012). Ethno medical uses of plants in Nigeria.African press, Benin City. 9(2):276.
Hernandez, M.M., Heraso, C., Villarreal, M.L., Vargas-Arispuro, I. and Aranda, E. (2013). Biological activities of crude plant extracts from Vitex trifolia L. (Verbenaceae). Journal of Ethnopharmacology.67(1):37–44
Indian Food and Nutrition Board, Institute of Medicine (2000). Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington DC: National Academies Press.
Jideani, A.I. and Akingbala, J.O. (2013).Some physicochemical properties of acha (Digitaria exilis stapf and Digetaria iburua stapf) grains.Journal of Food Science and Agriculture 63: 369-374.
Jideani, A.I., (2011). Acha-Digitaria exilis-the neglected cereal, Agriculture International Journal., 42 (5): 132-134.
Jideani, I.A .(2012).Digitaria exilis (acha, fonio), Digitaria iburrua( iburu, fonio) Eleusine corocana (fingermillet, tanba)–non-conventional grains with potentials. Scientific Res. Essays7(45):3834-3843.
Jideani, I.A. and Jideani, V.A. (2011). Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu). Journal of Food Science andTtechnology 48(3):,251-259.
Jones, E. and Hughes, R. E. (2003). Foliar ascorbic acid in some angiosperms. Journal of Phytochemistry 22(11): ,2493-2499.
Lasekan, O.O. (2014). Chemical composition of acha (Digitaria exilis) flour. Journal of Food Science and Agriculture 14:177–179.
Martínez,R; Torres P; M.A. Meneses, M.A;Figueroa,J.G; Pérez-Álvarez,J.A Viuda-Martos,M(2012). Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chemistry, 135 (2012), pp. 1520-152
Moors, E.H. (2012). Functional foods: regulation and innovations in the EU. Innovation: The European Journal of Social Science Research. 25.4:424-440.Morton, J. (2007). Pineapple. In: Fruits of warm climates. Julia F. Morton, Miami, FL. p. 18-28.
Nneoma, E.A., Chibuike, S.U., Nkoyo, I.N., Alexander, A.N., Uchechukwu, U.N. and Anthony, I.O. (2016). Evaluation of Saponin Extract from Vitex doniana and Pentaclethra macrophylla for potential health benefits in rats. Journal of Applied Science 6(11):180.
Obadoni, B.O. and Ochuko, P.O. (2001). Phytochemical studies and comparative efficacy of the crude extracts of some homeostatic plants in Edo and Delta States of Nigeria.Global journal of pure and applied science. 8(6):,203-208.
Ogbonnaya, C. and Abdul-kadir, A.J. (2008). Proximate Chemical Composition of Acha (Digitaria exilis and Digitaria iburua) Grains.Journal of Food Technology, 6 (5): 214-216.
Okaka, J.C. and Isieh, M.I. (2010). Development and quality evaluation of cowpea-wheat biscuits.Nigeria Food Journal. 8(1):56-62
Okwu, D.E. and Josiah, C. (2006). Evaluation of the chemical composition of two Nigeria medicinal plants.African Journal of Biotechnology. 12(7):27-30
Olapade, A. A., Aworh, O. C. andOluwole, O. B. (2011). Quality attributes of biscuit from acha (Digitaria exilis) flour supplemented with cowpea (Vigna unguiculata) flour. African Journal of Food Science and Technology, 2(9): 198-203
Opaluwa, O. O. Ijarotimi, O. S. and Fagbemi, T. N. (2015). Evaluation of Nutritional Properties of High Protein-Fibre Based Snacks Formulated from Wheat, Soybeans Concentrate and Cassava Fibre. Sky Journal of Food Science, 4(3): 030-041
Pascual, E., Slowing, K., Carretero, E., Sanchez-Mata, D. and Villar, A. (2001).Lippia: traditional uses, chemistry and pharmacology: a review.Journal of Ethnopharmacology. 76:201-214.
Prakongpan, T., Nitihamyong, A. and Luangpituksa, P. (2006). Extraction and application of dietary fibre and cellulose from pineapple cores.Journal of Food Science.267(4): 1308-1313.
Rachie, K.O. (2004). The millet and minor cereals: A bibliography of the world literature in millets processing 1930 and 1964-69 and all literature on other minor cereals. The Scarecrew Pres Inc. Metuchen, NJ.pp 564.
Ubbor, S. C., Ezeocha, V. C., Okoli, J. N., Agwo, O. E., Olaoye, O. A., & Agbai, I. E. (2022). Evaluation of biscuits produced from wheat (Triticum aestivum), tiger nut (Cyperus esculentus) and orange fleshed sweet potato (Ipomea batatas) flours. FUDMA JOURNAL OF SCIENCES, 6(4), 254-261.
Sarwar,G(2013). Available from: Evaluation of Crude Ethanolic Extract of Qurcus incana Fruit for Analgesic and Gastrointestinal Motility Profile Middle-East. Journal of Scientific Research 13 (4): 455-458
Siddhuraju, P. and Becker, K. (2013). Antioxidant properties of various solvent extracts of total phenolic constituents from three different agro-climatic origins of drumstick tree (Moringa oleifera Lam.) leaves. Journal of Agriculture and Food Chemistry. 51:2144-2155.
Sylvia, L.G; Bernstein, E.E; Hubbard, J; Anderson, E (2013). A Practical Guide to Measuring Physical Activity. Journal of the Academy of Nutrition and Dietetics 114(2) 10. 1016/j.jand.2013.09.018
Tarhemba, P.T. and Asema, K. (2019). Nutritional profile of some pineapple varieties. Journal of Food Science and Nutrition. 11(9):14-19.