Assessment Of The Antinutrients, Functional And Physicochemical Properties Of Acha (Digitaria Exilis) Flour And Kariya (Hildergardia Barteri) Protein Concentrate Blends
This study was aimed at producing and assessing the quality of blends from acha and kariya protein concentrate. The acha was processed to flour and kariya was subjected to various treatments before it was used for production of protein concentrate flour. The flours were formulated to produce blends; ASD-(100% Acha), ACD- (80% Acha + 20% Kariya protein concentrate) and ACD- (80% Acha + 20% raw kariya flour). The flours and the blends were subjected to proximate composition, minerals, functional and pasting properties, and anti-nutrients properties assessments using standard methods. The results showed that the anti-nutrient (oxalate, tannin and saponnin) contents of kariya reduced after various processing methods (soaking, cooking, and defattening). The bulk density ranged between 0.55 and 0.74g/ml, water absorption capacity (100.00 – 220.00%) and reconstitution index (52.00 – 92.67%). The protein, calcium, potassium, and zinc increased with the supplementation with kariya. The samples AED and ASD have higher values of the pasting parameters. The study concluded that the selected processes reduced the anti-nutrients and the inclusion of kariya protein concentrate improved the proximate composition of the blends.
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