Effects of Fermentation on Nutritional, Anti-Nutritional, Phytochemical And Functional Properties of Wild Oat (Avena Abyssinica)
| dc.contributor.advisor | Urga, Kelbessa (Professor) | |
| dc.contributor.author | Sisay, Zelalem | |
| dc.date.accessioned | 2020-10-19T08:47:53Z | |
| dc.date.accessioned | 2023-11-09T15:32:32Z | |
| dc.date.available | 2020-10-19T08:47:53Z | |
| dc.date.available | 2023-11-09T15:32:32Z | |
| dc.date.issued | 2020-09-09 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/22834 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Nutritional Composition | en_US |
| dc.subject | Anti-Nutritional | en_US |
| dc.subject | Phytochemical | en_US |
| dc.subject | Functional Properties | en_US |
| dc.subject | Avena Abyssinica | en_US |
| dc.subject | Acute Toxicity | en_US |
| dc.title | Effects of Fermentation on Nutritional, Anti-Nutritional, Phytochemical And Functional Properties of Wild Oat (Avena Abyssinica) | en_US |
| dc.type | Thesis | en_US |