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Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces

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Abstract

In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and the United States. The objective of this study was to evaluate the effect of processing methods, namely parboiling, precooking and roasting on the physico-chemical and functional properties of two mainly preferred fonio landraces (Iporhouwan and Namba) by consumers. Results showed that the physico-chemical characteristics and most functional properties were significantly (P < 0.0001) affected by the processing methods. The lowest brightness (L*) values were obtained for parboiled fonio for the two landraces. However, parboiled fonio presented the best biochemical composition as compared to the dehusked, milled, precooked and roasted fonio samples. The protein contents of parboiled fonio samples were 6.06 % and 7.24 % for Iporhouwan and Namba landraces respectively. The values of peak viscosity, trough viscosity, breakdown, final viscosity and setback, were significantly higher for dehusked and milled fonio than for precooked, parboiled and roasted fonio with respect to both landraces. The milled fonio showed highest peak viscosity (2,668.5 cP) which was similar for the both tested landraces.

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Acknowledgments

Financial support provided by Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (MESRS) of Benin is gratefully acknowledged. The International Foundation for Science, Stockholm, Sweden is acknowledged for financial support to Dr. Ballogou Vénérande Y. (Grant N° IFS E/5234-1). Thanks are also due to Seth Graham-Acquaah (Africa Rice Center) for help in laboratory analyses and Prof. Dr. Ir. Romain Glèlè Kakaï and Ir. Valère Salako for their assistance in statistical analyses.

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Authors and Affiliations

  1. Unité de Recherche en Génie Enzymatique et Alimentaire, Laboratoire d’Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009, Cotonou, Bénin

    Vénérande Y. Ballogou, Fresnellia S. Sagbo & Mohamed M. Soumanou

  2. Africa Rice Center, 01 BP 2031, Cotonou, Benin

    John T. Manful

  3. Laboratoire de Microbiologie et des Technologies Alimentaires, Faculté des Sciences et Techniques, Université d’Abomey-Calavi, 06 BP 1111 PK3, Cotonou, Bénin

    Fatiou Toukourou

  4. Laboratoire de Microbiologie et Biotechnologie Alimentaires, Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d’Abomey-Calavi, 01 BP 526, Cotonou, Bénin

    Joseph D. Hounhouigan

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  1. Vénérande Y. Ballogou
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  2. Fresnellia S. Sagbo
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  3. Mohamed M. Soumanou
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  4. John T. Manful
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  5. Fatiou Toukourou
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Correspondence to Mohamed M. Soumanou.

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Ballogou, V.Y., Sagbo, F.S., Soumanou, M.M. et al. Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces. J Food Sci Technol 52, 1570–1577 (2015). https://doi.org/10.1007/s13197-013-1150-4

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  • DOI: https://doi.org/10.1007/s13197-013-1150-4

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