Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

Bultosa, Geremew; Hall, A. N.; Taylor, John R.N.

doi:10.1002/1521-379x(200210)54:10<461::aid-star461>3.0.co;2-u

Cited by 121 publications

(159 citation statements)

References 24 publications

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“…The composition of teff starch granules is similar to other normal native cereal starches with 25-32 % amylose (Bultosa et al 2002). However, Bultosa (2007) reported somehow smaller amylose contents for 13 teff varieties.…”

Section: Chemical Composition Of Teffsupporting

confidence: 70%

“…The individual starch granules are very small (2-6 μm in diameter) and similar in size to rice starch granules (2-10 μm) but larger than amaranthus (1-2 μm) and quinoa (0.5-3 μm) starch granules (Bultosa et al 2002;Jane et al 1992;Lindeboom et al 2004). The shape is polygonal, smooth with no surface pores.…”

Section: Chemical Composition Of Teffmentioning

confidence: 97%

“…Carbohydrates According a research report by Bultosa (2007) for 13 teff grain varieties, the proximate compositions and flour-starch amylose contents were in some ranges: moisture 9.30-11.22 % (mean 10.53 %), grain protein 8.7-11.1 % (mean 10.4 %), ash 1.99-3.16 % (mean 2.45 %), crude fat 2.0-3.0 % (mean 2.3 %), crude fiber 2.6-3.8 % (mean 3.3 %), and amylose from flour 20-26 % (mean 23.0 %). These values are similar to previous findings by other researchers (Bultosa and Taylor 2004;National Research Council 1996).…”

Section: Chemical Composition Of Teffmentioning

confidence: 99%

“…This makes it to be a potential gluten free cereal that replaces wheat and other cereals in their applications as sources of food energy. Teff starch granules are conglomerates of many polygonal simple granules (Bultosa et al 2002;Helbing 2009) (Figs. 1 and 2).…”

Section: Chemical Composition Of Teffmentioning

confidence: 99%

“…The grain is oval-shaped with size 0.9-1.7 mm (length) and 0.7-1.0 mm (diameter). The individual grain mass is generally in the range of 0.2-0.4 mg, perhaps the smallest among carbohydrate-rich kernels (Belay et al 2009;Bultosa 2007). Teff can adapt to a wide range of environment (National Research Council 1996) and it is considered to be very resistant to insect pests.…”

Section: Introductionmentioning

confidence: 99%

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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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Section: Chemical Composition Of Teffsupporting

confidence: 70%

Section: Chemical Composition Of Teffmentioning

confidence: 97%

Section: Chemical Composition Of Teffmentioning

confidence: 99%

Section: Chemical Composition Of Teffmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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Elucidating differences in phenolic profile between tef (Eragrostis tef) varieties using multivariate analyses

2019

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Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference (p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%–70%), malted soybean flour (20%–27.5%), and papaya fruit powder (10%–12.5%). In conclusion, the present approach can help in improve infants dietary quality of complementary foods by developing nutritionally enhanced red teff‐based porridge used for intervention of malnutrition.

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Physico-chemical Characterization of Grain Tef [Eragrostis tef (Zucc.) Trotter] Starch

Cited by 121 publications

References 24 publications

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Elucidating differences in phenolic profile between tef (Eragrostis tef) varieties using multivariate analyses

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

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