VOLATILE COMPONENTS OF THE NIGERIA SOUR ‘ACHA-GUGURU’- A FERMENTED AND ROASTED ACHA (DIGIT ARIA EXILIS STAPF) GRAIN

The volatile compounds of a Nigerian toasted sour ’acha-guguru’ snack prepared Lactobacillus planetarium were identified on a GC-MS. A total of 17 volatile compounds were identified including 3 aldehydes, 6 heterocyclic compounds, 3 alcohols, an ester, 2 furans, a ketone and 1 hydrocarbon. Major volatiles included pentanol, ethylacetate, benzylalcohol, 2-ethylpyrazine, 2,3,5-trimethipyrazine, furfural and benzaldehyte. The GC-sniffing results indicated that the compounds of sour acha-guguru snack included ethylacetate, 5-methi-1-AZA-6-oxabicyclo (3-1-0) hexane, 3-methylbutanol, 2-ethylyrazine, benzaldehyde, 2-3-methlbutanol, 2-ethlpyrazone, lbenzaldehyde,2,3,-methylpyrazine, nonanal, 2,3,5-trimethylprazine and 2-acetylpyrroline.