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Journal articles on the topic 'Acha Biscuits'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Ayo, Jerome, Bem Gbuusu, Mary Omosebi, Dorcas Kundam, and Levy Myange. "Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) -Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit." Asia Pacific Journal of Sustainable Agriculture, Food and Energy 12, no. 1 (2024): 28–41. http://dx.doi.org/10.36782/apjsafe.v12i1.334.

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The aim of this research was to determine the effect of substituting cashew nut paste into baking fat on the quality of acha-orange fleshed sweet potato base biscuits. Preliminary studies was carried out on acha-OFSP at ratio 100:% acha, 95:5% acha-OFSP; 90:10% acha-OFSP, 85:15% Acha-OFSP, 80:20%, 75:5% acha-OFSP and ratio 80:20 of acha-orange fleshed sweet potato flour blends was preferred by the panellist to be used in the maim work. The experimental design were coded as follows: A-100:30:0, B-100:25:5, C-100:20:10, D-100:15:15, E-100:10:20, F-5:25, G-100:0:30 of acha-orange fleshed sweet po

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2

Ogunnowo, Oluwafunmilayo C., Olufunmilayo S. Omoba, Aderonke I. Olagunju, Olamide W. Fasakin, and Sunday I. Oyeleye. "Effects of Dietary Inclusion of Varying Blends of Acha, Chia, and Soycake on Hypertension in a Streptozotocin/HFD-Induced Type-2 Diabetes Mellitus Model." IPS Journal of Nutrition and Food Science 4, no. 1 (2025): 357–63. https://doi.org/10.54117/ijnfs.v4i1.82.

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Type-2 diabetes (T2DM) and hypertension are interconnected health challenges with significant global morbidity. This study evaluates the effects of dietary inclusion of blends of Acha, Chia, and Soycake on hypertension in a streptozotocin (STZ)/high-fat diet (HFD)-induced T2DM model. Forty-two male Wistar rats were divided into seven groups of control, untreated T2DM rats, and T2DM rats treated with acarbose or varying percentage inclusion of Acha, Chia, and Soycake composite biscuits. Hemodynamic parameters, lipid peroxidation, and lipid profiles were evaluated. Results showed that STZ/HFD-in

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3

J. A, Ayo,, Yunusa, B.M., Oyedele D.S, Okpasu, A A, Bello, F. O, and Tyolumun, M. "Nutritional and Quality Content of Biscuits Made from Plantain, Chara Pona Fish, and Acha Flour Blends." European Journal of Nutrition & Food Safety 16, no. 7 (2024): 255–67. http://dx.doi.org/10.9734/ejnfs/2024/v16i71476.

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The high cost and demand for wheat flour necessitate exploring alternative ingredients like acha and plantain. Combining these with chara pona fish flour could enhance the nutritional value of biscuits while promoting the utilization of underused crops. Plantain (Musa balbisiana,), charapona (Labeorohita) fish flour and acha (Dititaria exilis) based biscuits were produced. Plantain and acha flours were substituted in acha flour at 5:5, 10:5, 15:5, 15:10 and 15:15% with 100% wheat, acha and plantain flours respectively as controls. The biscuits were then evaluated for the proximate composition,

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4

Ayo, JA, C. Omelagu, VI Ayo, and CB Ikiri. "Quality Evaluation of Biscuits Produced from the Blends of Acha-Tangerine Peels Flour." Nig Annals of Pure & Appl Sci 5, no. 1 (2022): 23–37. https://doi.org/10.5281/zenodo.7132810.

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<strong>ABSTRACT</strong> Biscuits were produced from the blends of Acha and tangerine peel flour. The biscuits were  then evaluated for the proximate composition, phytochemicals, minerals and vitamins and sensory properties. The result of the study indicate the  break strength (2.52-3.00 kg) and thickness (0.70-0.75 mm) of the biscuit to  increase with decrease in spread ratio (6.70-5.57)  and diameter (4.69-4.17cm)  of the biscuits samples   as the level of tangerine peel flour increases. The loose density, packed density, water absorption capacity and swelling

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5

Ayo, J.A, D.S Ikuomola, Y.O Esan, O. G. Onuoha., V.A Ayo, and V. Ekele. "EFFECT OF ADDED DEFATTED BENISEED ON THE QUALITY OF ACHA BASED BISCUITS." Continental J. Food Science and Technology 4 (July 25, 2010): 7–13. https://doi.org/10.5281/zenodo.834681.

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The acha (<em>Digitaria exile staff)</em> grain was washed (tap water), sun dried, milled and sieved (400mn sieve aperture) to produce acha flour. The beniseed(<em>Sesamum indicum</em>) seeds were sorted, washed, sun dried, milled, defatted (using ethanol), dried and sieved (400mn sieve aperture) to produce beniseed flour. The defatted beniseed flour was substituted into the acha flour at 0-20% to produce beniseed-acha composite flour. This was mixed with fat, sugar, salt, baking powder to produce batter. The batter was rolled (on a steel table), cut into shapes (using biscuit cutter), placed

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6

Ayo, J. A., A. Agbatutu, and G. K. Iribom. "Effect of Germination Duration on the Chemical Composition, functional and Pasting Properties of Acha Flour and its Potential for Biscuit Production." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 1 (December 31, 2019): 9–17. http://dx.doi.org/10.46912/napas.103.

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Germinated acha flour was prepared by washing the acha grain (with tap water), soaking(for 6hours), drained, spread evenly on jute bag to germinate for varied duration(0, 12, 24, 36 and 48 h). The varied germinated grains were dried in a hot air oven at 60oC, milled, sieved and packaged in high density polyethylene. The functional, proximate, pasting, mineral and vitamin properties of the germinated flour were determined using standard laboratory procedures. Biscuit produced from the germinated acha flour were also analysed for physical and sensory properties. Biscuit with 100% wheat flour (WF

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7

Ayo, J. A., A. Agbatutu, and G. K. Iribom. "Effect of Germination Duration on the Chemical Composition, functional and Pasting Properties of Acha Flour and its Potential for Biscuit Production." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 1 (December 31, 2019): 9–17. http://dx.doi.org/10.46912/napas1i.2019103.

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Germinated acha flour was prepared by washing the acha grain (with tap water), soaking(for 6hours), drained, spread evenly on jute bag to germinate for varied duration(0, 12, 24, 36 and 48 h). The varied germinated grains were dried in a hot air oven at 60oC, milled, sieved and packaged in high density polyethylene. The functional, proximate, pasting, mineral and vitamin properties of the germinated flour were determined using standard laboratory procedures. Biscuit produced from the germinated acha flour were also analysed for physical and sensory properties. Biscuit with 100% wheat flour (WF

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8

Ayo, J. A., M. O. Ojo, C. A. Popoola, V. A. Ayo, and A. Okpasu. "Production and Quality Evaluation of Acha-tigernut Composite Flour and Biscuits." Asian Food Science Journal 1, no. 3 (2018): 1–12. http://dx.doi.org/10.9734/afsj/2018/39644.

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9

J, Eke-Ejiofor. "Chemical and Mineral Analysis of Biscuits and Cakes Produced from Acha, Soybean and Groundnut Flour Blends." Food Science & Nutrition Technology 4, no. 1 (2019): 1–7. http://dx.doi.org/10.23880/fsnt-16000170.

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Composite flour blends (acha, defatted soybean and groundnut flour) in the ratio of 100:0, 90:10, 90:5:5, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 respectively were produced and analyzed for chemical properties. Biscuits and cakes were produced from the flour blends and the mineral contents investigated using standard methods. The chemical properties of the blends showed that sugar ranged from 1.53% to 3.66%, starch from 51.78-74.31%, amylose from 18.59 to 38.47%, while amylopectin by difference ranged from 30.52 to 45.43%. Moisture content ranged from 9.69 to 12.92%, ash from 0.40 to 1.79%,

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10

Ayo, J. A., M. O. Ojo, C. A. Omelagu, and M. K. Najime. "Proximate, Phytochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits." Asian Food Science Journal 5, no. 2 (2018): 1–6. http://dx.doi.org/10.9734/afsj/2018/43365.

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11

Adekunle, Ayo, Jerome, and Ayo, Victoria Abiodun. "Proximate Composition, Physical and Sensory Quality of Acha-moringa Seed Flour Blend Biscuits." Asian Food Science Journal 5, no. 2 (2018): 1–7. http://dx.doi.org/10.9734/afsj/2018/43505.

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12

Agu, H. O., G. O. Onuoha, O. E. Elijah, and V. A. Jideani. "Consumer acceptability of acha and malted Bambara groundnut (BGN) biscuits sweetened with date palm." Heliyon 6, no. 11 (2020): e05522. http://dx.doi.org/10.1016/j.heliyon.2020.e05522.

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13

Olagunju, Aderonke Ibidunni, Peace Chioma Ekeogu, and Oluwaseun Cege Bamisi. "Partial substitution of whole wheat with acha and pigeon pea flours influences rheological properties of composite flours and quality of bread." British Food Journal 122, no. 11 (2020): 3585–600. http://dx.doi.org/10.1108/bfj-10-2019-0773.

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PurposeWheat flour (whole grain or white wheat flour) is a major ingredient for production of baked goods and confectionery products in Nigeria. However, due to unfavourable climatic and soil conditions, there is over-dependence on importation of wheat having a negative impact on the nation's gross domestic product (GDP). This has therefore spurred increasing popularity of partial or full replacement of wheat flour with other flour types for economic or nutritional reasons. Therefore, the purpose of this study is to evaluate the effect of partial substitution of whole wheat flour with indigeno

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14

Nnam, N. M., and M. O. Nwokocha. "Chemical and organoleptic evaluation of biscuits made from mixtures of hungry rice, acha (Digitaria exilis) sesame; (Sesamum indicum); and breadfruit (Artocarpus atilis) flours." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–11. http://dx.doi.org/10.1023/b:qual.0000040309.43301.64.

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15

Adekunle, Ayo, Jerome, Paul Tailem, Bambz, Gargea, Mohammed, Z.A, Bello, Friday, and Ngene, Samuel Chidubem. "Techno-Functional and Sensorial Properties of Biscuits Produced with Toasted African Bush Pear (Dacryodes edulis) Seed, Acha (Digitaria exilis) and Grasshopper (Zonocerus variegatus)." Asian Journal of Food Research and Nutrition 4, no. 1 (2025): 213–25. https://doi.org/10.9734/ajfrn/2025/v4i1238.

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16

Ayo, J., and F. Gidado. "Physicochemical, Phytochemical and Sensory Evaluation of Acha-Carrot Flours Blend Biscuit." Current Journal of Applied Science and Technology 25, no. 5 (2018): 1–15. http://dx.doi.org/10.9734/cjast/2017/38142.

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17

Agu, H. O., G. C. Ezeh, and A. I. O. Jideani. "Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain." African Journal of Food Science 8, no. 5 (2014): 278–86. http://dx.doi.org/10.5897/ajfs2013.1130.

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18

Ayo, J. A., and I. Nkama. "Effect of acha (Digitaria exilis staph.) grain flours on the physical and sensory quality of biscuit." Nutrition & Food Science 33, no. 3 (2003): 125–30. http://dx.doi.org/10.1108/00346650310476122.

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19

Nwaoha, Mbaeyi. "Production and Quality Assessment of Gluten-free and Nutrient-dense Biscuit from Acha, Pigeon Pea and Sweet Potato Blends." International Journal of Food and Nutritional Science 2, no. 4 (2015): 1–11. http://dx.doi.org/10.15436/2377-0619.15.030.

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20

UE, Inyang, and Nwabueze SO. "Pasting Properties of Acha-Green Banana Composite Flour Fortified with Cowpea Flour and Quality Evaluation of Gluten-Free Biscuit Made from the Blends." EAS Journal of Nutrition and Food Sciences 2, no. 5 (2020): 277–88. http://dx.doi.org/10.36349/easjnfs.2020.v02i05.006.

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21

Adeyanju, James Abiodun, Olubunmi Dupe Alabi, Adekanmi Olusegun Abioye, Abiola Adewale Oloyede, and Olayinka Idayat Korede. "Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea." European Journal of Nutrition & Food Safety, September 3, 2022, 23–29. http://dx.doi.org/10.9734/ejnfs/2022/v14i1030538.

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This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analysis, antinutrient composition, physical attributes, and sensory qualities. The moisture, protein, fat, crude fiber, ash, and carbohydrate content of the biscuits ranged from 7.87-9.84%, 7.36-8.14%, 21.99-26.33%, 0.39-0.59%, 0.87-1.24%, and 58.06-63.01%, respectively. The antinutrient composition varied from 4.24-6.82%

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22

Gambo, Ibrahim Abdul-Alim, Ayo Jerome Adekunle, and Bessong Sarah. "Preparation and Quality Evaluation of Biscuits from Mango Seed Kernel-Acha Flour Blends." Asian Food Science Journal, April 28, 2022, 1–11. http://dx.doi.org/10.9734/afsj/2022/v21i630431.

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Production and quality evaluation of biscuits from mango seed kernel-Acha flour blend were studied. The biscuits were formulated with 0, 5, 10, 15, 20, 25 and 50% of mango seed kernel (magnifera indica) flour with acha flour. The biscuits were prepared from the flour blends with other ingredient (fat, salt, baking powder and sugar) and evaluated for chemical composition, physical and sensory properties. The moisture, ash, protein and carbohydrate content decreased from 14.79-9.03, 2.37-2.17, 16.85-15.5 and 58.08-56.70, while the fat and fibre content increased from 5.67-8.99 and 0.40-0.90 resp

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23

Inyang, Ufot E., Etini A. Daniel, and Florence A. Bello. "Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours." Asian Journal of Agriculture and Food Sciences 6, no. 6 (2018). http://dx.doi.org/10.24203/ajafs.v6i6.5573.

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Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the b

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24

Ayo, J. A., and E. Agen. "Quality Evaluation of Sweet Potato - Acha Flour Blend Biscuits." Asian Food Science Journal, July 7, 2020, 24–32. http://dx.doi.org/10.9734/afsj/2020/v16i430178.

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The study investigates the chemical, physical and sensory properties of sweet potato and acha flour based biscuits. The work was aimed at ameliorating the quality of acha-based biscuit with addition of sweet potato flour. Flour blends were produced by substituting sweet potato into acha flour at 20, 40 and 60%. Proximate, physical and sensory properties of the biscuit were analyzed. The carbohydrate, moisture content, fat content, fibre and ash increased from 67.21 to 75.94, 5.69 to 6.74, 13.81 to14.87, 1.4 to 1.68, and 2.48 to 3.45 respectively with an increase in added sweet potato flour (20

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25

Ayo, J. A., V. I. Ayo, and R. G. Johnson. "CHEMICAL COMPOSITION, PHYSICAL AND SENSORY QUALITIES OF ACHA-GUAVA FLOUR BLEND BISCUITS." FUOYE JOURNAL OF AGRICULTURE AND HUMAN ECOLOGY 3, no. 2 (2020). http://dx.doi.org/10.62923/fuojahe.v3i2.114.

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This study investigated the chemical, phytochemical composition, physical and sensory qualities of acha-guava flour blends and biscuit.Â Flour blends were produced by substituting guava flour into acha flour at 5, 10, 15, 20, and 25 %. Proximate, chemical (vitamin, vitamin and phytochemical) composition, pasting functional properties of the flour blends and the physical and sensory qualities of the produced biscuits were determined.Â The carbohydrate and protein decreased from 81.60to 77.30 and 8.32to 7.70%, respectively while the moisture, fat, fibre and ash content of the flour blend increas

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26

ADEYANJU, JAMES ABIODUN, GRACE OLUWATOYIN OGUNLAKIN, ADEKANMI OLUSEGUN ABIOYE, OLUBUNMI DUPE ALABI, ABIOLA ADEWALE OLOYEDE, and FERANMI BOLANLE AKINOLA. "ASSESSMENT OF BISCUITS PRODUCED FROM THE BLENDS OF WHEAT, ACHA AND GERMINATED AFRICAN YAM BEAN FLOUR." Journal of Advances in Food Science & Technology, August 10, 2022, 26–37. http://dx.doi.org/10.56557/jafsat/2022/v9i27798.

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The consumption of bakery products, the vast majority of which are from cereal flours, is increasing rapidly. Cereal proteins, on the other hand, lack essential amino acids and must be supplemented with legumes to ensure a balanced nutrient intake. The study aims to evaluate the nutritional composition of biscuits made from the blend of wheat, acha and African yam bean flours. Different proportions of flour blends were obtained using D-optimal mixture of design of Response Surface Methodology. The flour produced from this blend was analyzed for proximate composition, functional properties, pas

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27

Ayo, J. A., D. S. Ikuomola, T. A. Sanni, Y. O. Esan, V. A. Ayo, and G. Ajayi. "Evaluation of nutritional quality of Soybean-Acha composite biscuits." Nigerian Food Journal 28, no. 2 (2010). http://dx.doi.org/10.4314/nifoj.v28i2.62643.

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28

P., N. Okeke, and N. Chikwendu J. "Effects of Varying Fermentation Periods on the Chemical Composition of African Yam Bean (Sphenostylis stenocarpa) and Acha (Digitaria exilis) Flour Blends and Sensory Properties of Their Products." August 1, 2016. https://doi.org/10.5281/zenodo.1126497.

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The study evaluated the effects of varying fermentation periods on the nutrients and anti-nutrients composition of African yam bean (<em>Sphenostylis stenocarpa</em>) and acha (<em>Digitaria exilis</em>) flour blends and sensory properties of their products. The African yam bean seeds and acha grains were fermented for 24 hrs, 48 and 72 hrs, dried (sun drying) and milled into fine flour. The fermented flours were used in a ratio of 70:30 (Protein basis) to formulate composite flour for meat pie and biscuits production. Both the fermented and unfermented flours and products were analyzed for ch

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29

Oboh, Ganiyu, Taiwo Gbemisola Bello, and Odunayo Michael Agunloye. "Composite biscuits from sandpaper and acha flour restore the altered activity of arginase, cholinergic, and purinergic enzymes in hypertensive‐diabetic rats." Journal of Food Biochemistry, July 18, 2022. http://dx.doi.org/10.1111/jfbc.14336.

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30

Oboh, Ganiyu, Taiwo Gbemisola Bello, and Odunayo Michael Agunloye. "Effect of biscuits formulated from acha–sandpaper leaf composite flour on fasting blood glucose, blood pressure, and activities of key enzymes linked to diabetes and hypertension in streptozotocin/ l ‐NAME‐induced hypertensive–diabetic rats." Journal of Food Biochemistry 45, no. 8 (2021). http://dx.doi.org/10.1111/jfbc.13843.

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31

Ayo, J. A., V. A. Ayo, I. Nkama, and R. Adewori. "Physiochemical, In-Vitro Digestibility and Organoleptic Evaluation of “Acha” Wheat Biscuit Supplemented with." Nigerian Food Journal 25, no. 1 (2007). http://dx.doi.org/10.4314/nifoj.v25i1.33656.

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32

White, Jessica. "Body Language." M/C Journal 13, no. 3 (2010). http://dx.doi.org/10.5204/mcj.256.

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Jessica craned her head to take in the imposing, stone building, then lowered her gaze to the gold-plated sign at the base of the steps. “Institute of Methodology”, it read. Inside the heavy iron doors, a woman sat at a desk, her face devoid of expression. “Subject area?” asked the woman. “Uhmm, feminism ... and fiction, I think.” “Turn right.” “Do you have a map?” “No.” “How am I meant to find things?” “Each has their own method; it’s not up to us to prescribe that.” Jessica sighed, readjusted her handbag and turned right. A corridor stretched out before her. She set off, her stiletto boots e

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