Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): a review

The focus of this article is the traditional and technological uses of two tropical cereal grains: Digitaria exilis (acha) and D. iburua (iburu); with emphasis on their carbohydrate and protein components. Some useful attributes of the grains emanating from present knowledge are discussed. The major classes of traditional foods from these grains are thick and thin porridges; steam cooked products, e.g. couscous; and nonalcoholic and alcoholic beverages. The proteins in these grains are not easily extractable; however, the digestibility of the proteins are better than those of sorghum and millet. The high levels of residue protein in them may have important functional properties. Technologically, acha and iburu can be utilized in ways similar to rice. The two grains require minimal processing due to grain size and location of constituents. Whole acha and iburu grains are now used for quick cooking, non-conventional food products including weaning foods of low bulk density and breakfast cereal with good fiber content. The grains could be used in a wide variety of other products. Cookies, crackers, and popcorn, made in an almost endless array of forms are examples. The breeding of acha and iburu cultivars with good kernel properties is critically important to their utilization potential.