Thirteenth International Conference on Food Studies

Abstract

Flour was produced from acha and iburu to increase the utilization of indigenous gluten free cereal in production of food. The grains were steeped for 5 days and microbiological analyses and pH were carried out on days 0, 3 and 5. The proximate composition and functional properties of the fermented flour samples were also assessed using standard methods. The TVC, LAB count and fungi count increased during the period of steeping the grains. Serratia marcescens, Acinetobacter anitratus, Stapylococcus aureus, Escherichia coli, Bacillus subtilis, Leuconostoc mesenteroides, Pediococcus spp, Streptococcus mutans, Micrococcus roseus, Proteus vulgaris, Enterobacter spp, Escherichia coli, Proteus vulgaris, Staphylococcus aureus, Listeria monocytogenes, Aerococcus spp, Lactobacillus plantarum, Streptococcus agalactiae and Micrococcus varians were identified during fermentation. Protein and fat content of both acha and iburu increased during steeping while carbohydrate, crude fibre and ash decreased. The crude fibre content, ash and carbohydrate content of the steeped grains decreased generally. The bulk density, water absorption capacity, oil absorption capacity, swelling power and dispersibility were in the range of 0.83 - 0.94 g/ml, 1.60 - 2.13 g/g, 1.90 - 2.17 g/g, 6.09 - 7.00 g/ml and 77.50 – 78.00% respectively. The result shows that the flour produced from both acha and iburu could be used as raw material in the production of food for both domestic and industrial use thereby increasing utilization of acha and iburu and increasing food security.