Chemical, sensory qualities and microbial load of standardized <i>Digitaria exilis</i> (Acha) based dishes commonly consumed in Niger State, Nigeria

Abstract

Background: The role of indigenous or traditional food crops in the improvement of food security in Nigeria cannot be over emphasized. The availability of these local foods in their socially acceptable forms, and at affordable prices seems to be the key to overcoming the major constrains towards consumer utilization of locally available foods.

Objective: The study investigated the chemical content, sensory and microbial qualities of standardized acha based dishes commonly consumed in Niger state, Nigeria.

Materials and Methods: Five acha based dishes (acha jollof, tuwo acha, acha porridge, acha kunun and steamed acha) commonly consumed in Niger state were selected fromfive zones and the recipes standardized in accordance with the standardization procedures. The dishes were assessed for consumer acceptability. Proximate, mineral, and nutrient inhibitor composition were analysed using standard methods. The dishes were also evaluated for microbiological quality using Aerobic Plate Count (APC).

Results: The values of proximate, mineral, nutrient-inhibitor composition and sensory evaluation of the dishes were significantly different at p<0.05. The mean crude protein values of the dishes ranged from 0.75 to 6.03% while the carbohydrate contents varied from 13.4 to 24.50%.The mineral contents ranged from 3.40 to 33.00mg, 2.20 to 10.16mg 10.04 to 35.00mg, 15.90 to 70.43mg, 0.00 to 24.25mg and 4.50 to 37.20mg for phosphorus, potassium, sodium, zinc, iron and calcium, respectively. The values of the nutrient-inhibitor of the dishes ranged from 89.05 to 147.50mg, 0.00 to 0.09 mg and 1.10 to 8.60mgfor phytate, tannin and oxalate, respectively. The values of the of the sensory attributes of the dishes ranged from 2.25 to 4.20, 3.00 to 4.33, 2.50 to 3.92, 2.75 to 4.08 and 3.00 to 4.50 for taste, flavour, colour, consistency and overall acceptability, respectively. The microbial load of the dishes within the 24 hours fell within the acceptable levels.

Conclusion: The study showed that acha-based dishes had low nutrient inhibitors.

Keywords: Acha dishes, standardized, nutrient, sensory qualities, microbial load