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Reta C, Atlabachew M, Mehari B, Hilawea KT, Asmellash T. Discrimination of the geographical origin of gluten-free teff grains from northwestern parts of Ethiopia by fatty acid analysis. Heliyon 2024; 10:e24932. [PMID: 38317887 PMCID: PMC10839953 DOI: 10.1016/j.heliyon.2024.e24932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 01/17/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Teff (Eragrostis tef) is a gluten-free cereal, and the consumer also prefers teff due to its nutritional composition. Determining the geographical origin of teff is important to select the right product for consumers. The quality and consumer preference of teff varies based on their production origin; consequently, their prices differ significantly. This work studied the profile of fatty acids in seventy-two teff samples by using gas chromatography coupled with mass spectrometry (GC-MS) and identifying the markers to discriminate the geographical origin of teff depending on their production region. Principal component analysis (PCA) and linear discriminat Analysis (LDA) were used to visualize data trends, and construct classification models for teff samples according to their geographical origins. Thirty different fatty acids were detected in all of the collected teff samples. The total mean concentration of fatty acids ranged from 739.85 to 938.06 mg/100g across the six districts in the three zones (East Gojjam,Awi, and West Gojjam). Stearic acid,trans-vaccenic acid, linoleic acid, azelaic acid, and capric acid were the most discriminating fatty acids of teff grains between East Gojjam and West Gojjam zones, while palmitic, palmitoleic, and oleic acid discriminated Awi zone teff samples from the other zones. The recognition and prediction abilities of the LDA model for the classification of the production zones were 98.6 % and 94.4 %, respectively. Hence, the fatty acid profiles combined with multivariate data analysis too can be used in the determination of the geographical origin of teff grains.
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Affiliation(s)
- Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
| | - Minaleshewa Atlabachew
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
| | - Bewketu Mehari
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
| | | | - Tihitinna Asmellash
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
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Scioli G, Della Valle A, Zengin G, Locatelli M, Tartaglia A, Cichelli A, Stefanucci A, Mollica A. Artisanal fortified beers: Brewing, enrichment, HPLC-DAD analysis and preliminary screening of antioxidant and enzymatic inhibitory activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Barretto R, Buenavista RM, Rivera JL, Wang S, Prasad PV, Siliveru K. Teff (
Eragrostis tef
) processing, utilization and future opportunities: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14872] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Roselle Barretto
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | | | - Jared Lou Rivera
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | - Shuyu Wang
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
| | - P.V. Vara Prasad
- Department of Agronomy Kansas State University Manhattan KS66506USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry Kansas State University Manhattan KS66506USA
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Harth H, Van Kerrebroeck S, De Vuyst L. Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions. Food Sci Nutr 2018; 6:1438-1455. [PMID: 30258586 PMCID: PMC6145266 DOI: 10.1002/fsn3.690] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/26/2018] [Accepted: 04/27/2018] [Indexed: 12/14/2022] Open
Abstract
Teff and teff sourdoughs are promising ingredients for bread production. Therefore, this study aimed at the characterization of spontaneous and flour-native starter culture-initiated teff sourdough productions under bakery and laboratory conditions. Backslopped laboratory and bakery teff sourdough productions were characterized by different lactic acid bacteria (LAB) and yeast species, but were both characterized by a pH below 4.0 after five backslopping steps. The sourdough-associated Lactobacillus sanfranciscensis was isolated for the first time from backslopped spontaneous teff sourdoughs. The autochthonous strain L. sanfranciscensis IMDO 150101 was tested as starter culture during laboratory teff sourdough fermentations. Its prevalence could be related to the process conditions applied, in particular the ambient temperature (below 30°C). Breads made with 20% teff sourdough (on flour basis) displayed interesting features compared with all-wheat-based reference breads. Teff sourdoughs were characterized as to their pH evolution, microbial community dynamics, and microbial species composition. Representative strains of the LAB species isolated from these sourdoughs, in particular L. sanfranciscensis, may be selected as starter cultures for the production of stable teff sourdoughs and flavorful breads, provided they are adapted to the environmental conditions applied.
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Affiliation(s)
- Henning Harth
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food BiotechnologyFaculty of Sciences and Bioengineering SciencesVrije Universiteit BrusselBrusselsBelgium
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Di Ghionno L, Sileoni V, Marconi O, De Francesco G, Perretti G. Comparative study on quality attributes of gluten-free beer from malted and unmalted teff [Eragrostis tef (zucc.) trotter]. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Zhu F. Chemical composition and food uses of teff (Eragrostis tef). Food Chem 2017; 239:402-415. [PMID: 28873585 DOI: 10.1016/j.foodchem.2017.06.101] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/15/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022]
Abstract
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Di Ghionno L, Marconi O, Lee EG, Rice CJ, Sileoni V, Perretti G. Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4777-4785. [PMID: 28532148 DOI: 10.1021/acs.jafc.7b01717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were 80.4% extract, 80.9% fermentability, 1.53 mPa s viscosity, 7.4 EBC-U color, 129 mg/L FAN, and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process, and a bespoke brewhouse plant should be developed for the production at industrial scale.
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Van Kerrebroeck S, Bastos FCC, Harth H, De Vuyst L. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics. Int J Food Microbiol 2016; 239:54-64. [DOI: 10.1016/j.ijfoodmicro.2016.07.019] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 06/09/2016] [Accepted: 07/11/2016] [Indexed: 11/24/2022]
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Gebremariam MM, Abegaz K, Zarnkow M, Becker T. Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12854] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mekonnen M. Gebremariam
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
- School of Nutrition, Food Science and Technology; Hawassa University; PO Box 05 Hawassa Ethiopia
| | - Kebede Abegaz
- School of Nutrition, Food Science and Technology; Hawassa University; PO Box 05 Hawassa Ethiopia
| | - Martin Zarnkow
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
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Holtz C, Gastl M, Becker T. Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Christopher Holtz
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie; Technische Universität München; Weihenstephan, Weihenstephaner Steig 20 85354 Freising Germany
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Assefa K, Cannarozzi G, Girma D, Kamies R, Chanyalew S, Plaza-Wüthrich S, Blösch R, Rindisbacher A, Rafudeen S, Tadele Z. Genetic diversity in tef [Eragrostis tef (Zucc.) Trotter]. FRONTIERS IN PLANT SCIENCE 2015; 6:177. [PMID: 25859251 PMCID: PMC4374454 DOI: 10.3389/fpls.2015.00177] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Accepted: 03/05/2015] [Indexed: 05/26/2023]
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] is a cereal crop resilient to adverse climatic and soil conditions, and possessing desirable storage properties. Although tef provides high quality food and grows under marginal conditions unsuitable for other cereals, it is considered to be an orphan crop because it has benefited little from genetic improvement. Hence, unlike other cereals such as maize and wheat, the productivity of tef is extremely low. In spite of the low productivity, tef is widely cultivated by over six million small-scale farmers in Ethiopia where it is annually grown on more than three million hectares of land, accounting for over 30% of the total cereal acreage. Tef, a tetraploid with 40 chromosomes (2n = 4x = 40), belongs to the family Poaceae and, together with finger millet (Eleusine coracana Gaerth.), to the subfamily Chloridoideae. It was originated and domesticated in Ethiopia. There are about 350 Eragrostis species of which E. tef is the only species cultivated for human consumption. At the present time, the gene bank in Ethiopia holds over five thousand tef accessions collected from geographical regions diverse in terms of climate and elevation. These germplasm accessions appear to have huge variability with regard to key agronomic and nutritional traits. In order to properly utilize the variability in developing new tef cultivars, various techniques have been implemented to catalog the extent and unravel the patterns of genetic diversity. In this review, we show some recent initiatives investigating the diversity of tef using genomics, transcriptomics and proteomics and discuss the prospect of these efforts in providing molecular resources that can aid modern tef breeding.
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Affiliation(s)
- Kebebew Assefa
- National Tef Research Program, Debre Zeit Agricultural Research Center, Ethiopian Institute of Agricultural ResearchDebre Zeit, Ethiopia
| | - Gina Cannarozzi
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Dejene Girma
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
- National Agricultural Biotechnology Laboratory, Holetta Agricultural Research Center, Ethiopian Institute of Agricultural ResearchHoletta, Ethiopia
| | - Rizqah Kamies
- Plant Stress Laboratory, Department of Molecular and Cell Biology, University of Cape TownCape Town, South Africa
| | - Solomon Chanyalew
- National Tef Research Program, Debre Zeit Agricultural Research Center, Ethiopian Institute of Agricultural ResearchDebre Zeit, Ethiopia
| | - Sonia Plaza-Wüthrich
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Regula Blösch
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Abiel Rindisbacher
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Suhail Rafudeen
- Plant Stress Laboratory, Department of Molecular and Cell Biology, University of Cape TownCape Town, South Africa
| | - Zerihun Tadele
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
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