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Artykuły w czasopismach na temat "Acha Biscuits"
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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 potato: baking fat: cashew nut paste blends. The biscuits produced were analysed for proximate, minerals, vitamins, phytochemical, physical and sensory of blends biscuits. The proximate composition of the biscuit; moisture, fat, fibre, ash, protein, carbohydrate ranged from 5.96-13.36, 15.26-24.41, 1.43-2.31, 0.94-1.44 12.47-22.60, 47.20-59.99. Minerals composition of the biscuit; Ca, K, Mg and P, ranged from 35.54-49.46, 44.64-63.50, 23.13-40.73, 11.43-21.50. Vitamins composition of the biscuit; E, B2, B12 ranged from 0.32-0.48, 0.20-0.56, 0.09-0.36. Phytochemicals composition of the biscuit; flavonoids, carotenoids and phenolic ranged from 1.09-1.66, 2.08-2.57, 10.46-17.91. Physical properties; break strength, diameter, thickness, volume, weight and density ranged from 927.50-3442.50(g), 3.70-3.78(cm), 0.26-0.28(mm), 10 (cm), 5.38-6.72(g), 0.53-0.70. The average means of the aroma, texture, colour, taste and overall acceptability range from 5.90-6.75, 4.60-6.85, 5.26-7.30, 5.30-7.05, 5.65-6.80.The substitution of cashew nut paste into baking fat improved the micro, macro nutrients content and the physical of acha- OFSP flour blends based biscuits.
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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-induced T2DM rats had elevated systolic and diastolic blood pressures and oxidative stress markers, as well as disordered lipid profiles compared to the control. Interestingly, the varying blends of Acha, Chia, and Soycake composite biscuits reduced systolic and diastolic blood pressure, improved lipid profiles, and decreased oxidative stress in T2DM rats. Inferentially, the significant reductions in hemodynamic parameters, lipid peroxidation, triglycerides, and low-density lipoprotein cholesterol (LDL-c), coupled with elevated high-density lipoprotein cholesterol (HDL-c), highlight the cardioprotective potential of the composite biscuits. The composite biscuits’ beneficial effects were attributed to the bioactive components, such as omega-3 fatty acids, isoflavones, and dietary fiber in Acha, Chia, and Soycake, which collectively improve lipid metabolism, mitigate inflammation, and restore vascular flexibility. Conclusively, the blends outperformed acarbose (the standard antidiabetic drug) in some parameters, indicating their therapeutic potential as a significant dietary strategy for the management of T2DM and its hypertensive complications. The study recommended further studies to investigate the impact of biscuit processing on polyphenolic content and ascertain the composite biscuits’ therapeutic effects in clinical settings.
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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, minerals and vitamins and sensory properties. The result of the study indicates the break strength and thickness increases while diameter, volume, weight and density of the biscuits samples decreased as the level of plantain and fish flour blends increases. The bulk density decreased whereas the foaming capacity, water absorption capacity and oil absorption capacity of the blend flours increased with increasing level of inclusion. The crude protein, fat, ash and crude fibre content increased while moisture and carbohydrate decrease from 77.46-67.76 with increase substitution of plantain and fish flour. The potassium and calcium increased from 208.17-325 mg/100g while magnesium decreased from 34.06 to 33.97 with addition of plantain and fish flour. Vitamin A, vitamins B1, and B2, of the flour blends biscuits increased from 0.61-0.86, 0.43-0.65 and 0.12-0.18 mg/100g respectively with increase in the level of plantain and fish flour. The acha-plantain and charapona fish blends biscuits were more acceptable up to 15:15%, but most of it was preferred at 75:15:10% added plantain, charapona fish and acha flours blends. The plantain and charapona fish flour could be used to enrich the quality of food products.
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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 capacity increased from 0.53-0.75, 0.40-1.05 and 7.05-7.95mg/100g, respectively. Pasting properties result showed a decreasing level of trough (134.49-115.35) RVU, pasting time (7.00-5.10)mins, pasting temperature (57.23-59.34oC), peak viscosity (204.00-151.64) RVU, and breakdown viscosity (69.51-36.29) RVU, while the final viscosity (344.71-352.48)RVU and set back (222.75-246.07)RVU increased with increasing level of tangerine peel flour addition. The moisture, ash, and crude fiber, and fat increased from 3.49-3.50, 0.98-1.20, and 1.72-2.0%, while the fat and protein decreased from 14.57-14.26, 5.39-5.10% with increase in the added tangerine peel flour (5-20%). The potassium, phosphorus, magnesium, calcium, iron, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B3, and vitamin C of the flour blend biscuits increased from 132.61-186.69, 25.70-39.71, 40.78-62.37, 78.56-93.52, 15.67- 32.42, 14.10-14.95, 0.26-0.34, 0.32-0.36, 0.07-0.08, 1.34-1.43, and 0.17-0.27mg/g, respectively with increase in the level of tangerine peel flour addition. The phenols, flavonoid, phytate, and tannins content of the flour blend biscuits increased from 0.64-1.64, 0.05-0.08, 0.19-0.22, and 0.19-0.24 mg/100 g, respectively, with increase in added tangerine peel flour. The biscuit blends containing 5% tangerine peel flour had the highest scores for all sensory attributes except for texture. The acha-tangerine peel biscuit blend was generally accepted up to 15%, but most preferred at 5% added tangerine peel flour. The tangerine peel flour could be used to enrich the quality of food products.
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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 on greased trays and baked at 160<sup>o</sup>C for 20 minutes. The effect of added defatted beniseed on the physical, chemical and sensory quality of acha–beniseed composite biscuit were evaluated. The protein, fat, moisture, ash, breaking strength and spread ratio increased from 10.5 to 12.9, 1.80 to 2.15, 1.0 to 1.6, 1.20 to 3.20%, 1.49 to 1.67kg and 6.0 to 7.25, respectively with increase in the percentage of added defatted beniseed. However, the average means of the sensory properties decreased from 8.30 to 4.30, 7.20 to 5.80, 8.50 to 6.30, 8.30 to 4.20, and 7.90 to 3.70 for color, texture, appearance, flavor and general acceptability, respectively at p ≤ 0.05 level of acceptance. The addition of defatted beniseed above 10% has a significant negative effect on the acceptances of the product. There was an increase of 12 and 16.4% of protein and fat content respectively, at the maximum acceptance level (10%) of the added beniseed flour.
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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) serves as a reference sample. The proximate results of the flour showed an increase in protein (15.38% to 12.93%), ash (3.54% to 0.58%), fat (8.08% to 5.12%), crude fibre (0.32% to 0.22%), but decrease in moisture (11.46% to 10.15%), carbohydrate (69.19% to 64.56%) content with increase in germination duration. The pasting properties of the flour, peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature decreased from 1457.01 to 348.01, 1147.07 to 152.02, 310.01 to 164.02, 3306.02 to 569.01, 2159.02 to 417.02, 5.60 to 5.08 and 1397.44 to 289.17 RVU, respectively, with increase in germination duration. There was remarkable increase in the iron, zinc, vitamin B1and B2 content from 22.02 to 93.24, 49.01 to 69.01, 0.615 to 1.633 and 0.163 to 0.483mg/100g, respectively, and a decrease in the calcium and phosphorus content from 24605.53 to 18498.55 and 1124.94 to 894.960 mg/100g, respectively, with increase in germination time. The weight and spread ratio of the baked germinated acha flour increased from 11.73g to 11.43g and 4.80 to 4.27, respectively, while the break strength and the volume of the same, increased from 2.47 to 2.83kg and 60.43 to 61.58cm3 respectively, with increase (1-5days) in germination duration. All the sensory parameters of the biscuits assessed with exception of taste were accepted and compared favourably with the control (100% wheat biscuit).
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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.
Pełny tekst źródłaStreszczenie:
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) serves as a reference sample. The proximate results of the flour showed an increase in protein (15.38% to 12.93%), ash (3.54% to 0.58%), fat (8.08% to 5.12%), crude fibre (0.32% to 0.22%), but decrease in moisture (11.46% to 10.15%), carbohydrate (69.19% to 64.56%) content with increase in germination duration. The pasting properties of the flour, peak viscosity, trough, breakdown, final viscosity, set back, peak time and pasting temperature decreased from 1457.01 to 348.01, 1147.07 to 152.02, 310.01 to 164.02, 3306.02 to 569.01, 2159.02 to 417.02, 5.60 to 5.08 and 1397.44 to 289.17 RVU, respectively, with increase in germination duration. There was remarkable increase in the iron, zinc, vitamin B1and B2 content from 22.02 to 93.24, 49.01 to 69.01, 0.615 to 1.633 and 0.163 to 0.483mg/100g, respectively, and a decrease in the calcium and phosphorus content from 24605.53 to 18498.55 and 1124.94 to 894.960 mg/100g, respectively, with increase in germination time. The weight and spread ratio of the baked germinated acha flour increased from 11.73g to 11.43g and 4.80 to 4.27, respectively, while the break strength and the volume of the same, increased from 2.47 to 2.83kg and 60.43 to 61.58cm3 respectively, with increase (1-5days) in germination duration. All the sensory parameters of the biscuits assessed with exception of taste were accepted and compared favourably with the control (100% wheat biscuit).
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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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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%, fat from 0.60 to 9.79%, crude protein ranged from 7.48 to 29.38%, crude fiber from 3.76 to 8.55%, while total carbohydrate ranged from 41.26 to 74.44%. Sugar, amylopectin, ash, fat, protein and fiber contents increased while starch, amylase, moisture, and total available carbohydrate decreased with an increase in substitution of acha flour, indicating a significant (p˂0.05) difference. The mineral analysis result of the biscuit produced ranged from 20.55 to 65.53 mg/kg, 16.17 to 46.20 mg/kg, 7.49 to 13.23 mg/kg, 5.43 to 11.12 mg/kg and 19.59 to 68.59 mg/kg respectively for iron, calcium, potassium, zinc and magnesium. While the mineral content of the cake produced ranged from 13.15 to 44.52 mg/kg, 12.51 to 24.90 mg/kg, 7.42 to 15-21 mg/kg, 6.70 to 14.92 mg/kg and 6.77 to 56.99 mg/kg for iron, calcium, potassium, zinc and magnesium respectively.
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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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