@article{MAKHILLJFT2009728201,
    title = {Effect of Processing Time and Some Additives on the Apparent Viscosity of &#8216;Achi&#8217; <I>Brachystegia eurycoma </I>Flour},
    journal = {Journal of Food Technology},
    volume = {7},
    number = {2},
    pages = {34-37},
    year = {2009},
    issn = {1684-8462},
    doi = {jftech.2009.34.37},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2009.34.37},
    author = {O.J. Ikegwu,N.U. Oledinma,V.N. Nwobasi and},
    keywords = {Brachystegia eurycoma flour,viscosity,toasting time,palm concentration},
    abstract = {The effect of processing time and some additives on the apparent viscosity of ‘achi’ <I>Brachystegia eurycoma </I>flour a traditional food thickener with extensive domestic use in Eastern part of Nigeria was evaluated. The additives include, flour concentration, palm oil and salt concentrations. Achi dispersions at 2% (w v<SUP>-1</SUP>) achi flours and various concentrations of palm oil and NaCl were prepared by mixing measured amounts of flour in water with adequate amounts of palm oil and NaCl, respectively at room temperature (28±2°C). Dispersions were held with continuous stirring for 30 min before shearing in a digital display viscometer (NDJ-85) at 25±0.5°C. The apparent viscosity (at 0.5 s<SUP>1</SUP>) increased with increased toasting time, flour and palm oil concentrations, but decreased with increased NaCl concentration.}
    }