Effect of Acha (Digitaria exilis) Grain Flour on the Physico-Chemical and Sensory Properties of Bread

Different levels of acha (Digitaria exilis) grain flour (0–100%) were mixed with wheat flour (golden penny) and other ingredients (1.0 g salt, 2.5 g fat, 1.5 g yeast, 12.0 g sugar, and 56.0 g water, per 100 g of flour) fermented, molded, pan-proved and baked to produce bread. The baked products were evaluated for loaf volume, moisture content, and sensory qualities (taste, odor, color, texture, outward appearance) and compared with bread made from 100% wheat flour. The water absorption and the amylograph unit of the flour and dough increased from 0.66 to 2.27 and decreased from 2405 to 1460 Au, respectively. The loaf volume index decreased from 4.19 to 1.62 and moisture content increased from 31.1 to 44.45% with increasing acha grain flour (0–100%). The sensory mean scores for the taste, odor, color of crust, color of crumb, texture of crumb and outward appearance decreased from 7.8 to 2.95, 7.35 to 3.5, 6.60 to 2.70, 7.70 to 2.95, 7.65 to 2.90 and 7.95 to 2.2, respectively. Generally, addition of more than 30% (w/w) acha grain flour caused a significant difference (p ≤ 0.05) in the evaluated qualities and product poorly.