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Gotowe bibliografie tematyczne / Acha Biscuits

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Artykuły w czasopismach

Gotowa bibliografia na temat „Acha Biscuits”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Acha Biscuits"

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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