Preliminary study into the production of non-wheat bread from acha (Digitaria exilis)

Purpose - This paper seeks to examine the production of wheatless bread from acha flour and to determine consumer acceptability of the product. Design/methodology/approach - Wheatless bread was baked from acha (Digitaria exilis) and Irish potato starch blends of 80: 20 respectively with varying (1-4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability. Findings - The addition of CMC gave an increase in LV of 40.0 per cent in acha bread (AB) with 1 per cent CMC to 59.5 per cent in AB with 4 per cent CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (p< 0.05) between AB without CMC, AB with 1-3 per cent CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (p< 0.05). However, there was no significant difference between the AB with 4 per cent CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4 per cent CMC compared favourably with wheat bread in sensory characteristics. Research limitations/implications - This work was a preliminary work to determine the possibility of producing bread with acha. Further research will investigate the functional and nutritional qualities of AB with 4 per cent CMC found to be comparable with wheat bread. Practical implications - The study demonstrated the possibility of producing AB using CMC. Originality/value - Acha has been identified as a major food for diabetic patients in Nigeria by medical practitioners. The AB developed will be of great benefit to countless diabetic patients in Nigeria.