SOME PHYSICOCHEMICAL PROPERTIES OF ACHA (DIGITARIA-EXILIS STAPF) AND IBURU (DIGITARIA-IBURUA STAPF) GRAINS

Some physicochemical properties of two cultivated species of Digitaria (D exilis and D iburua) were studied. Physical properties such as 100 0-kernel weight, kernel size and water absorption rate of the grains w ere determined. Water absorption by both cereals reached a maximum aft er 24 h steeping. The starch from both cereals exhibited a two-stage p attern of swelling and solubility properties similar to other non-waxy cereal starches. Starch from acha swelled less than iburu, 7.3 compar ed with 7.8 for iburu. Chemical constituents such as protein, oil, cru de fibre, ash, nitrogen-free extract and amylose were also determined. An amylose content of 280 g kg-1 was obtained for both cereal starche s. Brabender amylograms obtained from starch and flour were typical of most normal, non-waxy cereals. Maize starch had relatively higher hot -paste and cold-paste viscosities than starches of the two Digitaria s pecies.