ASSESSMENT OF PHYSICO-CHEMICAL AND PHYTOCHEMICAL PROPERTIES OF WHITE FONIO (Digitaria exilis) FLOUR
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Abstract
White variety of Digitaria exilis seeds were obtained and milled into flour. Assessments of physicochemical and phytochemical properties of the sample were determined. The sample maintained high percentage of proximate compositions except for crude fiber with 0.385%. Digitaria exilis is rich in potassium with 38.78mg/100mg and has low calcium of 0.83%/100mg. Water Absorption Capacity and Oil Absorption Capacity with the functional properties of 242.00% and 260.00% respectively were high which makes it useful for bakery products. It helps in flavor retention, improvement of palatability oil and improves mouth feel. The pasting properties of the sample were also analyzed with Peak viscosity of 12.00RVU, Trough value of 10.00RVU, Breakdown 2.00RVU, and final viscosity of 16.00RVU. The pasting temperature was however found to be nil. There is a presence of phytochemicals in the sample, which fight against some diseases in the body and which occur naturally in cereal grains. The phytochemicals present are alkaloids, saponins, tannins, steroids, terpenoids, and flavonoids. Phlobatannin and anthraquinone were not found to be present in Digitaria exilis.
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