**6. Blending soybeans with lesser known cereals**

Blending legumes and cereals hold the key to food security for the greater number of the world population. Indigenous foods especially those identified for their health benefits and those that can by innovative processes be enriched calorie-wise need be exploited in order to halt the devastating effects of hunger. Such cereals include acha. Blending acha and soybean therefore would provide a wide range of both high calorie and high protein food if properly processed. As already stated, most malnourished people live in Asia and Africa; and the staple of most people in Asia and Africa are starchy pastes. These pastes are made from cereals such as sorghum, maize, millet, acha etc; roots and tubers such as cassava, yam, sweet potato etc. These crops do not only provide marginal nutrition (especially for children) but also require high inputs of time, labour and fuel to prepare. In most cases they are customarily consumed as combinations in the home because the blends provides complementary balance of amino acids (proteins) in the diet

'Acha' occupies about 300,000 hectares in West Africa and provides foods for about 4 million people (kwon-ndung and Misari, 2000). It is not known to grow outside of West Africa and is also not known to grow in a wild state. Is said to be the oldest West Africa cereal whose cultivation dates back to about 5000 BC (Pulse glove, 1975). It remains a very important crop from areas scattered from Cape Verde to Lake Chad even though many have not heard of it. In Nigeria, acha is popularly grown in five states (Bauchi, Kaduna, Kebbi, Plateau Niger) and the Federal Capital Territory. In some of these areas, the crop forms the staple where the very small grains are processed into different menu.

Acha is one of the world's best tasting cereals. In recent times, comparison of dishes of acha and rice showed that majority preferred acha dish. The protein content of acha grains is rich in methionine, cysteine (above the recommended levels). These levels are unusual for cereals. Acha is also used in dietary preparations for diabetic patients (Victor and James, 1991). Traditionally, acha is used in preparation of unfermented porridge food. It is also made into "gwette" and *acha-jollof*. With the exception of methionine, the essential amino acid content of acha is lower than in maize, rice sorghum, millet, wheat, barley and oats. While acha is a cheap source of carbohydrate for man, and livestock, particularly in dry infertile areas, in the tropics, Victor and James (1991) advocates its complementation with protein rich foods to make a balance diet. Another reason why acha is not popular is that its food uses are not yet established, except for the limited ones already mentioned (Jideani and Akingbala, 1993).

The low protein intake in most Africa countries including Nigeria is attributed to t he increasingly high cost of animal sources such as beef, mutton, fish and game (bush meat and also to inadequate utilization of most plant protein source. Soybean is an inexpensive source of protein used in supplementation of various cereals, legumes root and tuber based diets. Soybeans have also been used in several novel food products such as soyogi as well as other cereal and tuber products to complement their amino acid profiles (Iwe and Onuh 1992).

Acha like sorghum and millet has been cultivated in West Africa since ancient times. Acha grows with reasonable yields in areas of low rainfall and poor sandy or ironstone soils. Though grass- like acha reaches heights of 30-80 cm and can resist periods of droughts and heavy rains (Jean Francis, 2004).

Acha (D *exilis)* is a semi erect /straggling annual plant which is hairless, having a height ranging from 102-123cm and rooting sometimes at the lower nodes. The stem, known as culms is sparingly branched from below with 5-8 nodes. A single grain of the crop can produce a multiple of stems on a single stand. The leaf sheaths are usually held tight to the stem while the leaf blade is approximately 13 to 15cm long depending on accession (Dachi, 2000).

According to Dunsmore *etal* (1976) acha matures around early September before the main harvest period for other staple crops when food and money are traditionally in short supply. Varieties with very short cycle (70-85 days) allow farmers to harvest early and enable them

Acha and ibura can completely substitute for rice in different rice dishes such as cooking in water. Jideani (1999) reported that dehulled acha and ibura cook soft in boiling water within 3-8 min compared to 20 – 30 min for some rice varieties. According to him, this beneficial property of acha would mean less use of energy in preparation that needs to be exploited for developing quick cooking non-conventional food products including weaning foods and break fast cereals. Again, whole acha grains could be made into products similar to 'quarker oats'. Unlike most other cereals grains, porridge made from products containing whole

'Acha' occupies about 300,000 hectares in West Africa and provides foods for about 4 million people (kwon-ndung and Misari, 2000). It is not known to grow outside of West Africa and is also not known to grow in a wild state. Is said to be the oldest West Africa cereal whose cultivation dates back to about 5000 BC (Pulse glove, 1975). It remains a very important crop from areas scattered from Cape Verde to Lake Chad even though many have not heard of it. In Nigeria, acha is popularly grown in five states (Bauchi, Kaduna, Kebbi, Plateau Niger) and the Federal Capital Territory. In some of these areas, the crop forms the

Acha is one of the world's best tasting cereals. In recent times, comparison of dishes of acha and rice showed that majority preferred acha dish. The protein content of acha grains is rich in methionine, cysteine (above the recommended levels). These levels are unusual for cereals. Acha is also used in dietary preparations for diabetic patients (Victor and James, 1991). Traditionally, acha is used in preparation of unfermented porridge food. It is also made into "gwette" and *acha-jollof*. With the exception of methionine, the essential amino acid content of acha is lower than in maize, rice sorghum, millet, wheat, barley and oats. While acha is a cheap source of carbohydrate for man, and livestock, particularly in dry infertile areas, in the tropics, Victor and James (1991) advocates its complementation with protein rich foods to make a balance diet. Another reason why acha is not popular is that its food uses are not yet established, except for the limited ones already mentioned

The low protein intake in most Africa countries including Nigeria is attributed to t he increasingly high cost of animal sources such as beef, mutton, fish and game (bush meat and also to inadequate utilization of most plant protein source. Soybean is an inexpensive source of protein used in supplementation of various cereals, legumes root and tuber based diets. Soybeans have also been used in several novel food products such as soyogi as well as other cereal and tuber products to complement their amino acid profiles (Iwe

Acha like sorghum and millet has been cultivated in West Africa since ancient times. Acha grows with reasonable yields in areas of low rainfall and poor sandy or ironstone soils. Though grass- like acha reaches heights of 30-80 cm and can resist periods of droughts

Acha (D *exilis)* is a semi erect /straggling annual plant which is hairless, having a height ranging from 102-123cm and rooting sometimes at the lower nodes. The stem, known as culms is sparingly branched from below with 5-8 nodes. A single grain of the crop can produce a multiple of stems on a single stand. The leaf sheaths are usually held tight to the stem while the leaf blade is approximately 13 to 15cm long depending on

According to Dunsmore *etal* (1976) acha matures around early September before the main harvest period for other staple crops when food and money are traditionally in short supply. Varieties with very short cycle (70-85 days) allow farmers to harvest early and enable them Acha and ibura can completely substitute for rice in different rice dishes such as cooking in water. Jideani (1999) reported that dehulled acha and ibura cook soft in boiling water within 3-8 min compared to 20 – 30 min for some rice varieties. According to him, this beneficial property of acha would mean less use of energy in preparation that needs to be exploited for developing quick cooking non-conventional food products including weaning foods and break fast cereals. Again, whole acha grains could be made into products similar to 'quarker oats'. Unlike most other cereals grains, porridge made from products containing whole

staple where the very small grains are processed into different menu.

(Jideani and Akingbala, 1993).

and heavy rains (Jean Francis, 2004).

and Onuh 1992).

accession (Dachi, 2000).

grains provides the necessary fiber component. Further more, the small size and location of constituents in these grains give them the advantage of minimal processing. (Jideani ,1999; Irving and Jideani, 1997).

Acha and ibura can be used for weaning foods of low dietary bulk and high caloric density. Anuonye(2006) have established that extrusion of acha/soybeans presents an interesting case of food complementality. However the findings of that study cannot be implemented immediately due to dearth of extruders.

A technology (Fig7) of enriching acha flour with soybeans was developed to produce break fast cereal/soybean meal having adequate nutrient balance.

The results showed that adding soybeans flour at 37.5% produced acceptable breakfast meal.

Recent studies (Anuonye 2006) showed that soybean could be added to cereals up to 37.5%. Complementary weaning foods developed from this process technology showed that there were significant (p≤0.05) increases in protein form 7% in acha flour to 22% in blends of % samples. Similarly the fat increased from 4% in sole acha to 17% in blended samples. 50:50 ratio. Addition of soybean to acha flour also led to increased water absorption index form 3.6 in acha flour to 5.6 in soybean flour fortified samples. There was also and a corresponding decrease in bulk density form 8.5 in acha to 7.0 g/m3 in the blended samples. The pasting viscosity showed that peak viscosity, peak time, peak temperature etc were all significantly (p< 0.05) lowered by addition of soybean at 37.5%. Sensory analysis showed that panelist preferred sample blends of 37.5% soybean to other samples.

The amino acid profile of the blended samples showed that blending with soybean increased all amino acids levels compared to the acha flour index. Compared to the FAO reference pattern the results showed that the blend of 62.7:37.5 meet the recommendation for infant nutrition while it surpassed all the recommendation for adult nutritional management. The meeting of the nutritional recommendation by the blend may not be unconnected to the processing of the soybean flour. Anuonye (2006) have noted that raw soybean flour addition to acha flour may be affected by lypoxygenase enzyme activity reducing the values in analytical tests. The present results lend credence to this observation. Animal feeding trails showed that protein digestibility of the blend was over 90% while protein efficiency ratio was 0.05g/g with feed conversion ratio at 0.2g/g. Serum profile showed that all parameters evaluated were within the recommended normal range.


KEY : A=100:00 Acha flour to Soybean flour

B=87.50:12.50 Acha flour to Soybean flour

C=75:25 Acha flour to Soybean flour

D=62.50:37.50 Acha flour to Soybean flourE=50:50 Acha flour to Soybean flour

Table 17. Proximate Composition of Acha/Soybean Blends

Fig. 7. Process Flow Diagram for the Production of Acha/Soybean flour For break fast and Dietetic Applications


#### KEY

A=100:00 Acha flour to Soybean flour B=87.50:12.50 Acha flour to Soybean flour C=75:25 Acha flour to Soybean flour D=62.50:37.50 Acha flour to Soybean flour E=50:50 Acha flour to Soybean flour

Table 18. Acceptability of Acha/Soybean Blends


\*Anuonye,(2010)

226 Soybean Physiology and Biochemistry

Fig. 7. Process Flow Diagram for the Production of Acha/Soybean flour For break fast and

Samples Appearance Aroma Taste Texture Mouth feel Overall Acceptability

A 7.40 5.50 6.55 7.60 7.45 6.40 B 7.15 6.75 6.45 7.25 7.20 6.65 C 7.40 6.95 7.20 7.25 7.60 7.35 D 7.35 7.70 7.20 7.55 7.55 7.55 E 7.00 7.30 7.05 7.15 7.15 6.65

Dietetic Applications

 **Sensory** 

KEY

**Parameters** 

A=100:00 Acha flour to Soybean flour B=87.50:12.50 Acha flour to Soybean flour C=75:25 Acha flour to Soybean flour D=62.50:37.50 Acha flour to Soybean flour E=50:50 Acha flour to Soybean flour

Table 18. Acceptability of Acha/Soybean Blends

Reference Pattern(1970)

Table 19. Amino Acid Profile of Acha/Soybean Blend Compared to FAO
