Antioxidant properties and angiotensin

converting enzymes activities of acha-chia

doughmeal
A
PROJECT PROPOSAL
BY

Ososanya Deborah Elina

FST/16/6946

FOOD SCIENCE AND TECHNOLOGY DEPARTMENT

SUPERVISOR : PROF. (Mrs.) S. O. Omoba
 Introduction
Doughmeal is a paste made out of any cereal (grain) or
leguminous crop by mixing flour with a small amount of water
and/or other liquid which is boiled to gelatinization to form a
semi solid food product

• Fonio(Digitaria exilis) is a delicious, gluten-free, nutrient-

rich, low GI grain from the millet family.

• Chia seed (Salvia hispanica) is a rich source of

polyunsaturated omega-3 fatty acids and polyphenols
Doughmeal produced from the composite flour
of digitaria exilis (fonio) and salvia hispanica
(chia seeds)

Digitaria exilis Salvia hispanica

Fonio Chia seeds
 Justification
l With increasing old age related diseases such as
cardiovascular disease, the demand for functional food with
multiple health benefits has also increased

• Studies shows that chia seed(Salvia hispanica L) contains

antioxidants and polyphenols which can be used to combat
old age related disease

• Fonio (Digitaria exilis) has an exceptionally small but very

nutritious grain, with both high protein and high dietary
fiber contents

• In this Study, Fonio(Digitaria exillis) and chia seeds will be

blended to make doughmeal at different ratios and
 Objectives
General objectives
l To investigate into the antioxidants properties and angiotensin
converting enzymes potential of doughmeal produced from
acha-chia composite flour
Specific objective
l To determine the total flavonoids and phenolic content of
acha-chia doughmeal
l To determine the antioxidants properties and their
quantification
l To identify the phenolic compounds
l To determine the angiotensin converting enzymes of acha-
chia doughmeal.
 Materials and Methods

Material
• Fonio (digitaria exillis)
• Chia seed(Salvia hispanica L.)

Method
• The chia seeds and fonio was processed
accordingly to AOAC 1990 method.
The methods involved will follow the following
flow chart;
Flow chart
 Expected contribution to
knowledge
• At the end of this research, the phenolic profile
and antioxidants properties of the acha-chia
doughmeal will be known.

• This knowledge will help elderly people to make

a informed dietary decision when choosing the
acha-chia doughmeal.
 Reference
• Jideani, I.A. & Jideani, V.A. (2011). Developments on the cereal grains
Digitaria exilis (acha) and Digitaria iburua (iburu). J Food Sci Technol 48,
251–259 https://doi.org/10.1007/s13197-010-0208-9

• Zettel, V & Hitzman B. (2018). Applications of chia (Salvia hispanica L.) in

food products. Trends in Food Science & Technology 80, 43-50, 2018Ufot

• E Inyang, Etini A Daniel, Florence A Bello. Production and quality

evaluation of functional biscuits from whole wheat flour supplemented
with acha (fonio) and kidney bean flours. Asian Journal of Agriculture and
Food Sciences 6 (6), 2018

• JA Ayo, N Kajo. Effect of soybean hulls supplementation on the quality of

acha based biscuits.American Journal of Food Nutrition 6 (2), 49-56, 2016

• Xuewen Wang. (2021). Genome sequence and genetic diversity analysis

of anunder-domesticated orphan crop, white fonio (Digitaria exilis).
GigaScience, 10, 1–12. doi: 10.1093/gigascience/giab013