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Research Paper | Food Science | Nigeria | Volume 7 Issue 11, November 2018

Evaluation of the Physico - Chemical Properties of Acha (Digitaria Exilis) for the Beverage Industries in Nigeria

Bulus ^[3] | Daniel Sadiq Mnifst

Abstract: The physicochemical properties of Acha were studied with a view of establishing its suitability or otherwise as substitute for barley in some beverage industries. The physical properties showed that acha is amber white colour; its kernel is tiny in size between 0.4-0.8 mm (using varnier calipers) in diameter. AOAC (2000) method was used in determining the starch content which was found to be 60.20 0.007, which compares favourably with 60-80 % for commercial grains. The percentage protein was 15.06 which are above that of barley at 10-13 %. The reducing sugar was determined by the method adopted by Kent Jones (1999) was 6.37 % and water sensitivity using Hugh et al (1981) was found to be 43-45 % which is ideal for standard grains. The germination capacity using the afore-mentioned method was 93.6 % which proves that the diastatic enzymes are actively present. From the results obtained, there is strong indication that acha has a great potential in the beverage industries especially the brewing industry.

Keywords: acha, malting, enzymes, brewing, diastatic

Edition: Volume 7 Issue 11, November 2018,

Pages: 1689 - 1691

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