Abstract
Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study, three white (Addis-W, Mekel-W and Debre-W) and three brown (Addis-B, Mekel-B and Debre-B) teff seed samples were used for whole flour amino acid analysis and protein fractionation with three different methods. White and brown seed types showed different physical changes during protein extraction. Brown teff displayed higher essential amino acid content than white with lysine present in high concentration in both seed types. Extraction with tert-butanol increased prolamin yields in teff compared to ethanol. The major protein fraction in teff was glutelin with white teff containing higher glutelin proportion than brown. Sodium Dodecyl Sulfate Gel Electrophoresis (SDS-PAGE) analysis revealed clear genetic variability between white and brown teff seed types.
Highlights
Teff is a small stress tolerant grain originally from Ethiopia [1]
This global demand is a result of its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life and slow staling of its bread products compared to wheat, sorghum, rice, barley and maize [4,5,6]
We found that the amino acid compositions of teff were very similar among the same seed color types from different regions while total amino acid content of brown teff was found to be significantly higher (p < 0.05) than the white one
Summary
Teff (eragrostis tef ) is a small stress tolerant grain (about 0.7% of mass of wheat grain) originally from Ethiopia [1]. Around 200 million people in Ethiopia, Eritrea, Europe and North America consume teff products daily and it is being produced in the USA, Canada, South Africa, Australia and Switzerland [3]. This global demand is a result of its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life and slow staling of its bread products compared to wheat, sorghum, rice, barley and maize [4,5,6].
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