Sobowale Sunday Samuel, Omotoso Benjamin Oluwole, Agbawodike Joy Ikedichi
Department of Food Science and Technology, Mountain Top University, Lagos-Ibadan Expressway, Prayer City, Ogun State, Nigeria.
Department of Food Technology, Moshood Abiola Polytechnic, Abeokuta, Ogun State, Nigeria.
NPJ Sci Food. 2025 Jan 15;9(1):7. doi: 10.1038/s41538-024-00353-z.
This study investigated the effect of fermentation durations (24,48 and 72 h) on the microstructure and nutritional quality of acha flour and resultant cookies. Results showed that there were significant differences (p < 0.05) in the functional and pasting properties of the flour and cookies samples. As increase in fermentation duration resulted increases in oil absorption capacity and dispersibility of the samples. The protein content of the fermented samples showed slight increase from 8.83 to 9.33%. There was significant difference (p < 0.05) in the all the minerals element. The Fourier transform infrared (FTIR) spectra increased the band intensities (3860-3650 cm). XRD patterns revealed slightly higher crystallinity, with A-type for flour and V-type for cookies. SEM revealed a shift from irregular compact grains to a regular, loose structure. Sensory tests affirmed that fermented acha flour holds promise for various food applications, including complementary foods, and gel formulations with reduced syneresis.
本研究调查了发酵时间（24、48和72小时）对阿恰面粉及其制成的曲奇饼干微观结构和营养品质的影响。结果表明，面粉和曲奇饼干样品的功能特性和糊化特性存在显著差异（p<0.05）。随着发酵时间的增加，样品的吸油能力和分散性增加。发酵样品的蛋白质含量略有增加，从8.83%增至9.33%。所有矿物质元素均存在显著差异（p<0.05）。傅里叶变换红外光谱（FTIR）使谱带强度（3860 - 3650厘米）增加。X射线衍射（XRD）图谱显示结晶度略高，面粉为A型，曲奇饼干为V型。扫描电子显微镜（SEM）显示从不规则紧密颗粒转变为规则、疏松的结构。感官测试证实，发酵阿恰面粉在各种食品应用中具有潜力，包括辅食以及具有减少脱水收缩的凝胶配方。
