The Effect of Processing on Nutritive Value and Antinutritional Factors of a New variety of Tef [ Eragrotis Tef ( Zucc.) Trotter] in Ethiopia
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Date
2011-07
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Addis Ababa University
Abstract
The aim of this study was to determine the effect of processing on the nutritional values
and anti nutritional factors of the two new varieties of Tef White Tef (DZ-Cr-387,
Qunicho) and Red Tef (DZ-01-99) in Ethiopia. Nutrition data of products were analyzed
by proximate analysis. Moisture content, total ash, crude protein, crude fat, crude fiber
contents of samples were determined and utilizable carbohydrates and energy were
calculated from the obtained data of proximate analysis. It was found that 100gram of
white tef consisted of 8.47 % moisture, 2.39% ash, 6.7% protein, and 3.1% fat, 5.3 %
fiber, and 1282mg/I00g iron, 3.68mg/I00g, 33.78mg/100g calcium, 5 1.27mg/ 100g of
phosphorus. Similarly, 100g of red tef consisted of 8.4 % moisture, 2.45 % total ash,
6.36% protein, 3.63 % fat, 4.94% fiber and 12.08 mg/IOOg iron, 4.33mg/IOOg zinc,
36.13mg/100g calcium and 51 .18% phosphorus. Significantly higher contents of protein,
fat, ash, iron, calcium, phosphorus, phytate and tannins were found (1'<0.05) for th is two
varieties of tef The value for the phytate content of flour, fermented and baked white tef
were 154. 50mg/IOOg, 142. 15mg/100g and 115.27mg/100g and the values for the phytate
content of flour ferm ented and baked red tefwere 162.97mg/100g, 153.14mg/100g and
146.68mg/100g,respect ively. Similarly, the tannin for the flour, fermented and baked
white tef were 86.82 mg/IOOg, 80.42mg/ 100g and 78.40mg/I OOg and the tannin values
of the flour, fermented and baked red tef were 80.23mg/100g, 74.43mg/100g and
76.51 mg/ I ~Og , respectively. Thus the results indicated that both treatments on these two
varieties decrease anti nutritional factors. Then one can conclude that fermentation and
baking were most effective processing methods in reducing phytate and tannin contents.
Key words: Baking, Fermentation, 1'hytate and Tannin
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Keywords
Baking, Fermentation, Phytate and Tannin