Abstract
This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P<0.05) differences among the varieties.
Highlights
Teff is one of the major and indigenous cereal crops in Ethiopia [1]
Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia [2]
Teff grain size is known to be extremely small with mean length ranging from 0.61-1.17 mm and mean width ranging from 0.13-0.59 mm that gives an average thousand kernel weight of 0.264 gram [1]
Summary
Teff is one of the major and indigenous cereal crops in Ethiopia [1]. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia [2]. Teff is an ancient tropical cereal that has its center of origin and diversity in the northern Ethiopian highlands, from where it is believed to have been domesticated. In Ethiopia; it is a major food grain, mainly used to make injera, a traditional fermented Ethiopian pancake. The teff grain proteins offer an excellent balance among the essential amino acids (Yu et al, 2006). The attention to teff has been recently increased because of its health benefit
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