Abstract
The laser-induced breakdown spectroscopy techniques has been used to analysis the multi-component of three different species of <em>Teff</em> seeds (Red, White and <em>Sirgegna</em>) of Ethiopia origin using a second harmonic (532 nm) of a nanosecond Q-switched Nd: YAG laser focused on the surface of the pelletized powder of <em>Teff</em> seeds. Based on the idea of the plasma is homogeneous. The seven essential micronutrients in three species of <em>Teff</em> seeds are identified carbon as a matrix element. Electron density and plasma temperature are calculated applying Saha-Boltzmann equation and Boltzmann plot method. And making use of the semi-quantitative method the three species relative concentrations of (Ca, Mg, Al, Si, Mn, Fe and K) are obtained using Calibration Free Laser Induced Breakdown Spectroscopy (CF-LIBS) technique. The result demonstrated that the relative concentrations of the some elements in the species are different. In Red <em>Teff</em> species Ca is more, but Mg is least. On the contrary Mg is high in <em>Sirgegna</em> and White <em>Teff</em> as compared to Red <em>Teff</em>. And High content of Calcium, Magnesium and Iron micronutrients are found in the three species.
Highlights
The growing awareness of the importance of analysis of trace, minor and major elements of food for human health has generated interest in different food preparation practice and in consequence, the need for their quantitative and qualitative determination
Seven main micronutrients are found in the three species of Teff seed samples
Calibration Free Laser Induced Breakdown Spectroscopy (CF-Laser-Induced Breakdown Spectroscopy (LIBS)) techniques: For the calibration-free approach to be successful, a thorough optimization of the ablation conditions is necessary to discriminate the ejection of molecules, clusters and larger particles and to provide stoichiometric ablation
Summary
The growing awareness of the importance of analysis of trace, minor and major elements of food for human health has generated interest in different food preparation practice and in consequence, the need for their quantitative and qualitative determination.
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