Effect of Cooking Time on the Physical,  Chemical and Thermal Properties of Acha  Seeds

Akeem Olayemi Raji and Hajarat O. Nassam and Tawakalitu Eniola  Aruna and Monsurat Oyewale Raji and Maimuna Sani

Effect of Cooking Time on the Physical, Chemical and Thermal Properties of Acha Seeds

Date

2017

Authors

Akeem Olayemi Raji and Hajarat O. Nassam and Tawakalitu Eniola Aruna and Monsurat Oyewale Raji and Maimuna Sani

Publisher

International Journal of Food Studies

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 100°C were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, mois ture, 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, spheric ity 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−1and0.85 x 10−7- 1.17 x 10−7 ms−2respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria.

Citation

Raji, A. O., Nassam, H. O., Aruna, T. E., Raji, M. O., & Sani, M. (2017). Effect of cooking time on the physical, chemical and thermal properties of acha seeds. International Journal of Food Studies, 6(2).