Preliminary study into the production of non-wheat bread from acha (Digitaria exilis)

Nutrition and Food Science

Volumn 37, Issue 6, 2007, Pages 434-441

  Jideani, Victoria A ^a   Alamu, Rasheedat ^a   Jideani, Israel A ^b  

^a Federal Polytechnic Idah   (Nigeria)

^b National Food Technology Research Centre   (Botswana)

Author keywords

Cereal foods; Food products; Starches

Indexed keywords

DIGITARIA EXILIS; PUERARIA MONTANA VAR. LOBATA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 36348929957     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650710838090     Document Type: Article

References (14)

1. Alexander, R.J. (1995), Potato Starch, New Prospect of Old Product, American Association of Cereal Chemists, St Paul, MN.
2. AOAC (1984), Official Method of Analysis of the Association of Official Analytical Chemists, 4th ed., Association of Official Analytical Chemists, Washington, DC.
3. Dziezak, J.D. (1991), "A focus on gums", Food Technology, Vol. 45, pp. 116-32.
4. Encyclopedia Americana (1995), Grolier Inc., Boston, MA, p. 482.
5. Jideani, I.A. (1999), "Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review", Plant Food for Human Nutrition, Vol. 54, pp. 363-74.
6. Jideani, I.A. and Akingbala, J.O. (1993), "Some physiochemical properties of acha (Digitaria exilis Stapf) and iburua (Digitaria iburua Stapf) grains", Journal of Science Food Agriculture, Vol. 63 No. 2, pp. 369-71.
7. Lasekan, D.O. (1994), "Chemical composition of acha (Digitaria exilis) flour", Journal of Food Science and Agriculture, Vol. 14, pp. 177-9.
8. Lovis, L.J. (2003), "Alternatives to wheat flour in baked goods", Cereal Foods World, Vol. 48 No. 2, pp. 61-3.
9. NSO (1979), "Nigerian Standard Organisation: Standard for white bread", NIS, Vol. 75, Federal Ministry of Industries, Lagos, pp. 10-13.
10. Obafunmi, M.O., Yakubu, A. and Balami, Y.A. (2001), "Nutrition in practical manual on food technology", National Science and Technology Forum, Kaduna Polytechnic, Kaduna, Nigeria, p. 27.
11. Okaka, J.C. (1997), Cereals and Legumes: Storage and Processing Technology, Data and Microsystem, Enugu, p. 119.
12. Ranhotra, G.S., Loewe, R.J. and Puyat, L.V. (1975), "Preparation and evaluation of soy-fortified gluten free breads", Journal of Food Science, Vol. 40 No. 1, p. 62.
13. SPSS (2001), Statistical Package for Social Sciences for Windows Release 11.0.0, LEAD Technologies Inc., Haddonfield, NJ.
14. Ylimaki, G., Harrysh, Z.J., Hardin, R.T. and Thomson, A.B.R. (1988), "Application of response surface methodology to the development of rice flour yeast breads", Journal of Food Science, Vol. 53 No. 6, pp. 1800-5.