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Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
- Tunde-Akintunde, Toyosi Y
- International journal of food engineering 2010 v.6 no.5 pp. 12
- water, absorption, Digitaria exilis, temperature, model food systems, food grains, water content, food analysis, food composition, gelatinization
- The water absorption characteristics of acha (Digitaria exilis) were investigated at temperatures of 40, 60, 80 and 100°C. The Peleg equation was used to model the hydration behaviour of the hydrated grains. The correlation coefficient for Pelegs equation, which varied from 0.9931 to 0.9986, suggests that the equation gave a good fit to the experimental data. The water absorption capacity and hydration equilibrium water contents of the grain increased as the hydration temperature increased. The gelatinization temperature of acha was 600°C and the activation energy was 0.35 kJ mol-1 and 2.00 kJ mol-1 above and below this temperature.