The levels of selected essential and non-essential metals in the white, red, and mixed teff grains collected from Bure, Debre Markos and Bahir Dar (Ethiopia) were determined by microwave plasma-atomic emission spectroscopy (MP-AES). After proper sample pretreatment, the powdered teff was wet digested with the acid mixture (5 mL HNO3:1 mL HClO4) at 240 oC for 2:30 h over Kjeldhal digestion block. The accuracy of the optimized procedure was evaluated by analyzing the digest of the spiked samples with a standard solution of metals, and the percentage recoveries varied from 92% to 104%. The mean concentrations of metals determined (mg/kg, dry weight) were in the ranges of Al (713-1513) > Fe (252-1195) > Ca (233-348) > Zn (69-102) > Mn (20-45) > Cu (13-15) > Pb (1.8-2.8) > Cd (0.8-1.8). In this study, Al and Cd were determined in the teff for the first time. Analysis of variance indicated no significant difference between the mean concentrations of Cu and Mn among the white teff samples, Mn among the red teff samples and Cd and Pb among the mixed teff samples, but there was a significant difference for the other studied metals among the corresponding teff samples at 95% confidence level.                     KEY WORDS: Teff grain, Eragrostistef (Zucc.) Trotter, Essential metals, Non-essential metals, Ethiopia   Bull. Chem. Soc. Ethiop. 2020, 34(3), 449-462. DOI: https://dx.doi.org/10.4314/bcse.v34i3.2

An efficient and cost effective method was developed and optimized for the digestion of Fe,

Teff (Eragrostis tef (Zuccagni)) is a self-pollinated, annual, warm season cereal crop, believed to have originated in Ethiopia and have been domesticated and used throughout the world due to its excellent nutritional value as grains for human consumption and as forage for livestock. The aim of this study was to determine the concentration levels of metals in teff samples across different locations and to compare with other reported values due to different agricultural applications. The mean concentration levels of the metals in the three types of teff samples collected from the three sampling areas were determined by using MP-AES and were an efficient method. The overall mean concentrations determined (mg/kg, air dry weight) for the teff samples collected from the Bure, Debre Markos and Bahir Dar sites were in the ranges of Fe (719) > Ca (289) > Zn (86) > Mn (33) > Cu ( 14), Fe (728) > Ca (256) > Zn (87) > Mn (29) > Cu (13) and Fe (668) > Ca (270) > Zn (73) > Mn (36) > Cu (13), respectively. The level of Fe in the white teff was higher than that of the red and mixed teff samples collected from the Bure site and it was higher in the red teff sample collected from the Debre Markos site. The amount of Fe determined in the three types of teff samples collected from the Bahir Dar site and the concentrations of Ca, Zn, Mn and Cu determined in the three types of teff samples were almost similar within each sampling sites. The one way ANOVA indicated the mean concentrations of the studied metals found in the three types of teff samples within and between the sampling sites was not significant at 95% confidence level.

Glutens are the major constituents of bread wheat grain storage proteins and constituting 85% of the total. They are mainly responsible for the processing quality of wheat dough and were among the first proteins isolated and studied by human beings. Different compositions of wheat storage proteins confer different dough physical properties, which are required by different products. Gluten provides dough with unique extensibility and elasticity, which are essential for various wheat products. Gluten is one of the most commonly used proteins in food industry. Its characteristic properties make it an essential ingredient in the preparation of high quality dough, hence it is popular in the baking industry. Some wheat gliadin proteins are strong allergens that can cause various symptoms of food allergies and baker asthma. The most immune reactive ω-5 gliadin fractions are the main allergens in wheat dependent exercise induced anaphylaxis. Apart from their role in dough quality, gluten proteins can affect the health of genetically susceptible individuals. Many gluten proteins contain T-cell stimulatory epitopes that can cause celiac disease. The consumption of gluten proteins can trigger an immune response that damages the small intestine. Therefore, patients with celiac disease (CD) are restricted to a lifelong gluten-free diet

Submission of an original paper with copyright agreement and authorship responsibility.I (corresponding author) certify that I have participated sufficiently in the conception and design of this work and the analysis of the data (wherever applicable), as well as the writing of the manuscript, to take public responsibility for it. I believe the manuscript represents valid work. I have reviewed the final version of the manuscript and approve it for publication. Neither has the manuscript nor one with substantially similar content under my authorship been published nor is being considered for publication elsewhere, except as described in an attachment. Furthermore I attest that I shall produce the data upon which the manuscript is based for examination by the editors or their assignees, if requested.Thanking you.