ABSTRACT

The study was carried out to produce flour from different varieties of acha and millet. The study evaluated the functional, proximate, mineral, vitamin and starch content of the different flour samples using standard methods. The result showed that acha species recorded significantly (P<0.05) higher moisture content (10.48% and 10.93%) which increased when the acha and millet flours were used to produce a composite flour (11.85%). The study also revealed that the composite flour recorded higher fat content (3.92%), higher fiber content (5.06%), higher crude protein (11.18%) and even higher carbohydrate (88.72%). The study also evaluated the mineral composition of the flour made from acha and millet. The result showed that flour made from acha had higher Fe content (2.71 mg/100g). The composite flour recorded higher phosphorus (93.14 mg/100g) and calcium content (26.75 mg/100g), while the flour samples made from millet recorded higher magnesium content (11.03 mg/100g). The study also evaluated the vitamin composition of the flour samples made from acha and millet. The result showed that the composite flour made from a mixture of acha and millet recorded higher vitamin A (83.95 µg/100g), vitamin B1 (10.26 mg/100g) and even vitamin E (28.50 mg/100g) content. However the result revealed that flour made from the species of millet recorded no vitamin C content. Finally the study also determined the functional properties of the flour samples made from different species of acha and millet. The result revealed that flour made from the two species of acha (exilis and iburua) recorded higher bulk density (0.97 g/cm3), oil absorption capacity (97.90 g/cm3), water absorption capacity (115.50 g/cm3), wettability (297.00 g/cm3) and swelling index (2.49 g/cm3). The study therefore concluded that individually, flour samples made from acha and millet may have admirable chemical and functional properties, however this properties can be improved when this flour samples are used to make composite flour.