Abstract
Teff is one of the major and indigenous cereal crops in Ethiopia. It 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. The results were reported as an average value of triplicate analysis of (mean ± SD) and were analyzed by Fisher’s Least Significance Difference (LSD) method and at statistical significance of P<0.05. This study was conducted to generate information in different teff grain flour on some particle size distributionof teff [Eragrostisteff (Zucc.) Trotter] grain cultivars and its flour. 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. The grain particle size distribution showed that varieties differ in grain size and showed the size range which would be helpful in design of screens for cleaning of the grains. Each variety was studied for particle size distribution of teff grains cultivars and the flours. The particle size distribution of teff grain cultivars and its flour showed significant (P<0.05) differences among the varieties. There were significant (P<0.05) differences among the varieties except dough stability time.
Highlights
Teff [Eragrostistef (Zucc.) Trotter] is traditionally processed at house hold level and consumed as injera, sweet unleavened bread, local beverage porridges and soup
Teff grain sizes are extremely small and the size variations assessed after passing through Journal of Food and Nutrition Sciences 2020; 8(4): 108-111 test sieves of 1000, 710, 500, 300 and 250 μm showed that virtually no grain had remained on the sieves of 1000 microns
It can be seen that the majority of teff grains are of sizes of 300 to 500μm [14]
Summary
Teff [Eragrostistef (Zucc.) Trotter] is traditionally processed at house hold level and consumed as injera (fermented flatbread), sweet unleavened bread, local beverage porridges and soup. Tef is attracting the attention of the modern food industry since it is a gluten-free grain encompassing highly appreciated nutritional advantages. As teff is relatively a new raw material for the modern food industry and it is consumed as whole grain, studies should be conducted to determine its powder behavior during storage, handling and processing. Teff cultivars have been distinguished and described based on the color of the grains and inflorescences, ramification of the inflorescences and the size of plants [2]. This study tried to address this gap by studying impact of variety type mill type on: i) flour particle size distribution, density and color, ii) grain flour structure and starch damage, iii) flour techno-functional properties, iv) in vitro starch digestibility, and (V) proteins characterization by assessing their molecular weight distribution for three grain tef varieties were studied
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