effect of cooking time on the physical, chemical and thermal properties of acha seeds

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ID: 194440
2017
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Abstract

Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes) at 100oC were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg-1K-1, 0.26 -0.43 Wm-1K-1 and 0.85 x 10-7 - 1.17 x 10-7 ms-2 respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. 

Reference Key
raji2017internationaleffect Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Akeem O. Raji;Hajarat O. Nassam;Tawakalitu E. Aruna;Monsurat O. Raji;Maimuna Sani
Journal iScience
Year 2017
DOI
DOI not found
URL
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/393
Keywords
physical properties proximate composition

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