Ai. Jideani et Jo. Akingbala, SOME PHYSICOCHEMICAL PROPERTIES OF ACHA (DIGITARIA-EXILIS STAPF) AND IBURU (DIGITARIA-IBURUA STAPF) GRAINS, Journal of the Science of Food and Agriculture, 63(3), 1993, pp. 369-374
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.