Effect of cooking time on the physical, chemical and thermal properties of acha seeds
<p>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 o...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2017-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/393 |
| _version_ | 1811275000266620928 |
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| author | Akeem O. Raji Hajarat O. Nassam Tawakalitu E. Aruna Monsurat O. Raji Maimuna Sani |
| author_facet | Akeem O. Raji Hajarat O. Nassam Tawakalitu E. Aruna Monsurat O. Raji Maimuna Sani |
| author_sort | Akeem O. Raji |
| collection | DOAJ |
| description | <p>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 100<sup>o</sup>C 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<sup>-1</sup>K<sup>-1</sup>, 0.26 -0.43 Wm<sup>-1</sup>K<sup>-1 </sup>and 0.85 x 10<sup>-7</sup> - 1.17 x 10<sup>-7</sup> ms<sup>-2 </sup>respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. </p> |
| first_indexed | 2024-04-12T23:29:07Z |
| format | Article |
| id | doaj.art-2c707452d32d42c8bc90c2cc3accd627 |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-04-12T23:29:07Z |
| publishDate | 2017-10-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-2c707452d32d42c8bc90c2cc3accd6272022-12-22T03:12:19ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542017-10-0162153Effect of cooking time on the physical, chemical and thermal properties of acha seedsAkeem O. Raji0Hajarat O. NassamTawakalitu E. ArunaMonsurat O. RajiMaimuna SaniKwara State University<p>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 100<sup>o</sup>C 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<sup>-1</sup>K<sup>-1</sup>, 0.26 -0.43 Wm<sup>-1</sup>K<sup>-1 </sup>and 0.85 x 10<sup>-7</sup> - 1.17 x 10<sup>-7</sup> ms<sup>-2 </sup>respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. </p>https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/393acha seedscooking durationphysical propertiesproximate compositionthermal properties |
| spellingShingle | Akeem O. Raji Hajarat O. Nassam Tawakalitu E. Aruna Monsurat O. Raji Maimuna Sani Effect of cooking time on the physical, chemical and thermal properties of acha seeds International Journal of Food Studies acha seeds cooking duration physical properties proximate composition thermal properties |
| title | Effect of cooking time on the physical, chemical and thermal properties of acha seeds |
| title_full | Effect of cooking time on the physical, chemical and thermal properties of acha seeds |
| title_fullStr | Effect of cooking time on the physical, chemical and thermal properties of acha seeds |
| title_full_unstemmed | Effect of cooking time on the physical, chemical and thermal properties of acha seeds |
| title_short | Effect of cooking time on the physical, chemical and thermal properties of acha seeds |
| title_sort | effect of cooking time on the physical chemical and thermal properties of acha seeds |
| topic | acha seeds cooking duration physical properties proximate composition thermal properties |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/393 |
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