The Effect of Processing on Nutritive Value and Antinutritional Factors of a New variety of Tef [ Eragrotis Tef ( Zucc.) Trotter] in Ethiopia
| dc.contributor.advisor | Desse, Gulelat (PhD) | |
| dc.contributor.advisor | Urga, Kelbesa (PhD) | |
| dc.contributor.author | Teshome, Demissie | |
| dc.date.accessioned | 2022-03-31T06:04:30Z | |
| dc.date.accessioned | 2023-11-09T15:32:44Z | |
| dc.date.available | 2022-03-31T06:04:30Z | |
| dc.date.available | 2023-11-09T15:32:44Z | |
| dc.date.issued | 2011-07 | |
| dc.description.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 | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31023 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Baking | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Phytate and Tannin | en_US |
| dc.title | The Effect of Processing on Nutritive Value and Antinutritional Factors of a New variety of Tef [ Eragrotis Tef ( Zucc.) Trotter] in Ethiopia | en_US |
| dc.type | Thesis | en_US |