1 INTRODUCTION
The annual cereal crop “acha ” (Digitaria exilis and Digitaria
iburua) is native to West Africa and is grown there for its edible
grains and straw. Known by many as hungry rice or folio, it is a member
of the graminae family (Sobowale et al . 2023; Alamu, 2001).Acha are generally eaten whole, possibly as a result of their
small shape (Ayo et al., 2018). When the whole grain is consumed,
it serves as a great source of dietary fiber and has additional
nutriceuticals benefits that are helpful for those who are
health-conscious and for conditions like diabetes and obesity. According
to Karsada (2001), acha posses nutritional qualities and like
other developing ancient grains, it is thought to represent the highest
quality of minerals, vitamins, amino acids, and fiber, which makes it
potential for use in the development of new products (Sobowale et al.
2021a).
Acha ’s low protein and fiber content enables it excellent baking
properties and the potential to considerably enhance economic status,
wellness, and whole grain diets (Ayo and Kajo, 2016). One of the most
popular kinds of quick snacks is cookies (Farheena et al., 2015).
According to Olatidoye et al . (2019b), cookies are nutritious
snacks made from unappealing dough that is heated in an oven to create a
tasty final product. These are well-known bakery products
and ready-to-eat snacks with a long shelf life and widespread
consumption and can serve as vehicles for important nutrient (Ajibolaet al., 2015).
Fermented foods are of great importance due to their ability to supply
and preserve large amounts of nutritious foods with a diverse range of
aroma, texture and flavor that enhance the human diet (Olatidoyeet al., 2019a). In addition to preserving food,
fermentation process produces essential enzymes, omega-3 fatty acids,
and B-vitamins. Acha grains contain abundant fermentable
carbohydrates that, when reaching the gut, exhibit greater probiotic
efficacy compared to wheat, increasing the number of lactobacilli and
bifida bacteria in the feces of humans (Fayemi et al ., 2022).
The potential of utilizing fermentation processes to transformacha flour into various products, including confectionery,
ready-to-eat food (RTE), weaning food, and breakfast cereals, remains
largely untapped (Vodouhe et al ., 2012). Despite achaflour’s availability in the market, its incorporation into processed
food products is currently underutilized. Acha stands out as one
of the most nutritionally rich grains, containing essential amino acids
like methionine and cystine (Sobowale et. al., 2021b). These amino acids
play a crucial role in supplying sulfur and other compounds necessary
for normal metabolism and growth within the body. The nutritional
advantages of incorporating fermented acha into food products,
particularly in the production of cookies, have not been thoroughly
explored. This oversight brings about a vital examination into the
potential benefits and effects of utilizing fermented acha flour
into cookies production in alleviating the prevailing food insecurity.