Effect Of Germination On The Rheological Properties, Proximate, Functional, And Anti-Nutritional Factor Of Acha (Digitaria Exilis)

ABSTRACT

Germinated and ungerminated Acha were (Digitaria exilis) processed into flour. Acha samples were germinated for 24 and 48hours. The rheological properties, proximate, functional, amy lose and amy1pectin ratio and antinutritional content of the flour samples were investigated. The carbohydrate content of the samples range from 73.54 to 73.52 and 73.86 to 75.83 for the ungerminated and germinated of white and yellow variety respectively. Germination decrease the fat content from 2.60 to 1.88 and 2.75 to 2.19 for white and yellow variety respectively. Germination also decreased the water absorption capacity 2.51 to 1.92 and 2.48 to 2.18, oil absorption capacity from 1.72 to 3.18 and 1.69 to 1.45 and swelling index 2.91 tol.42 and 3.08 to 1.23 white and yellow variety respectively. The tannin content of all the samp1es were completely. reduced after 48hours of germination. The saponin content decreased from 0.30 to 0.13 and 0.26 to 0.15 for the white and yellow variety respectively. The amylase content decreased from 29.46 to 27.28 and 28.60 to 25.82 and amylopectin from 77.63 to 72.71 and 71.40 to 74.18 for white and yellow variety respectively. Germination decreased the peak viscocity from 6.33 to 5.32 and 7.10 to 5.62 respectively for white and yellow variety and pasting property increased from 80.76 to 86.43 and 80.86 to 84.33 for white and yellow variety respectively.