Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

Sintayehu Legesse,Geremew Bultosa,Solomon Worku

doi:10.12688/f1000research.6201.1

Sintayehu Legesse, Geremew Bultosa + Show 1 more

Open Access

https://doi.org/10.12688/f1000research.6201.1

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Abstract

Development of bakery products containing rice ( Oryza sativa, Linn.) and teff ( Eragrostis tef) could have potential health benefits due to their gluten free nature. Nine experimental runs were generated using custom design by JMP 8 software. The effect of two factors, rice variety (Edeget, X-jigna and Nerica-4) and blending proportions of rice and teff (0.5:0.5, 0.7:0.3 and 0.9:0.1) were studied. The data analysis was conducted using SAS software package for the mean comparison and custom design by JMP 8 software. Response surface methodology was applied to study the interaction effect of the main factors and to generate the predictive equations. An optimal value (1.60%) of fiber was obtained when the proportion of the blend was 50% Edeget and 50% teff because teff grain is high in fiber. A maximum value (10.75%) of protein was obtained when the proportion of the blend was 70% Nerica-4 and 30% teff. Carbohydrate was optimal (81.37%) when 90% Edeget and 10% teff were blended because rice grain is high in carbohydrate. Optimal iron content (12.97 mg/100g) was obtained when the proportion of the blend was 50% Nerica-4 and 50% teff because teff grain is high in iron. Optimal zinc content (4.14 mg/100g) was obtained when the proportion of the blend was 50% X-jigna and 50% teff. The optimal value (61.25 mg/100g) of calcium was obtained when the proportion of the blend was 50% Edeget and 50% teff. Optimum (lower) value (0.31mg/g) of phytic acid was obtained when the proportion of the blend was 90% Nerica-4 and 10% teff because rice grain is lower in phytic acid content. It was concluded that rice variety and rice-teff blending proportion had a significant effect on the physico-chemical properties of rice-teff blend bread. An optimal nutrient blend (high in nutrients, low in anti-nutrients) was obtained when 70% Edeget rice variety was blended with 30% teff. All the derived mathematical models for the various responses were found to fit significantly to the predicted data.

Highlights

Rice (Oryza sativa, Linn.) is the most important cereal in terms of the numbers of people it nourishes
Materials and methods Experimental materials and bread sample processing Three varieties of rice (Oryza sativa, Linn.) and teff (Eragrostis teff) grain were obtained from Adet Agricultural Research Center (AARC) and Debre Zeit Agricultural Research Center (DZARC), Ethiopia respectively
According to a Central Statistical Authority (CSA) (2010/11) report, teff cultivation takes up the largest amount of land under cereal cultivation (27.49%, 2.72 million hectares) and is the third largest crop in terms of grain production (19.92%, 34.34 million quintals) in Ethiopia

Summary

Introduction

Rice (Oryza sativa, Linn.) is the most important cereal in terms of the numbers of people it nourishes It has been the staple food and main source of income for hundreds of millions of people throughout the world. In Ethiopia, rice is consumed in different forms; as a substitute for other major cereals mainly for injera (by mixing with millet and teff, Eragrostisteff), in bread (alone), as cooked rice, in brewing local drinks (“Farssoo” and “Araqee”), porridge and Kinche (splatted and cooked oats). It fits well into the food habits of Ethiopians. Mixing rice with other cereal crops can improve these problems (Aklilu et al, 2002)

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