Effects of Fermentation on Nutritional, Anti-Nutritional, Phytochemical And Functional Properties of Wild Oat (Avena Abyssinica)
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Date
2020-09-09
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Addis Ababa University
Abstract
Oats or Avena comprises about 30 species; one of the examples A.sativa and A.abyssinica.In
Ethiopia A.abyssinica is made into 'injera' and other products. Underutilized crops are those
which are neither cultivated in an organized forming system nor processed by established
commercial processing. In this research, effect of natural fermentation with time on proximate
composition physicochemical, phytochemical, anti-nutritional, functional and acute toxicity of
A.abyssinica flour was studied. A. abyssinica sample was collected from north Show zone,
Angolela and Tera woreda Chacha area. A total of 15kg sample was collected from a local
market, cleaned, dehulled, and finally packed in polyethelene bags. All the analysis was
performed triplicate. results were expressed as mean ± standard error (SE). In the proximate
analysis; crude protein, carbohydrate, moisture, crude fat, and Fiber content ranged from 11.46
to 12.83, 72.68, 8.33 to 11.38, 7.00 to 8.00% and 7.18 to 9.92% respectively. From the current
study, Phytochemical properties such as total phenolic and flavonoid contents was ranged from
374.7 to 652.8 mg GAE/g and 161.42 to 184 mgDE/g respectively. Physicochemical property
revealed that, hundred seed weight of A. abyssinica seeed was 3.11g also PH ranged from 0.02
to 0.2 respectively. In the determination of functional properties six parameters were studied
and the result ranged from 130.36 to 209.33 for water absorption capacity, 2.00 to 2.34 for oil
absorption capacity, 37.66 to 45.56 for emulsion property, 0.62 to 0.30 for bulk density, 55.73 to
60.36 for dispersibility and 0.47 to 0.63 for foaming capacity. Anti- nutritional factors like
phytate, tannin, oxalate and alkaloids were determined, for raw samples 2.09, 2.36, 0.002 and
0.61 also for fermented samples ranged from 0.71 to1.94, 0.86 to 1.31, 0.004 and oxalate and
alkaloid respectively. In the analysis of acute toxicity no toxic effects were observed.
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Keywords
Fermentation, Nutritional Composition, Anti-Nutritional, Phytochemical, Functional Properties, Avena Abyssinica, Acute Toxicity