GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia

Abstract

The main objective of this study was to determine the fatty acid profiles and evaluate the nutritional properties of the white and brown teff grain samples using GC–MS method. The linoleic acid, oleic acid and palmitic acid, respectively, were the dominant compounds in the white and brown teff grain samples accounting for about 73 % and 72.2 % of the total fatty acid content, respectively. The ratio of ω-6/ω-3 found in the present study was 2.29–2.67 % and 2.23–2.54 % for the white and brown teff samples, respectively, and is comparable with the suggested 1–2:1 ratio for normal human growth and development. The atherogenicity and thrombogenicity indices used to determine the lipid quality of the teff grain samples has indicated excellent status of the grains compared to other cereal grains which are useful for the human nutrition and health.