1
|
Messele HM, Asres YH, Hiruy BZ. Determination of chemical elements of barley and teff using flame atomic absorption spectroscopy (FAAS). Appl Radiat Isot 2024; 211:111401. [PMID: 38925037 DOI: 10.1016/j.apradiso.2024.111401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 06/01/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024]
Abstract
Metallic elemental analyses are needed to complete food composition databases, in which humans consume food to obtain energy and be able to do everyday work. The study aimed to investigate the concentrations of some metals (K, Al, Fe, Cu, Cd, and Pb) in teff and barley samples using flame atomic absorption spectroscopy (FAAS) techniques. The samples, weighing 0.5 grams each, were subjected to wet digestions using a mixture ratio of 7:3(vol/vol) of HNO3 to H2O2 reagents at 90°c for 3:00 h under optimal conditions. The reagents were used to digest food samples for the presence of specific metallic elements. Flame Atomic Absorption Spectroscopy (FAAS) was used to analyze the mineral contents of the digested samples. The results demonstrated that the relative concentrations obtained in these cereal crops are different from one another. The concentration of metallic elements in mg/kg of K (2709.6±3.3), Al (952.3±4.2), Fe (320.9±4.8), Cu (25.3±3.2), Pb (ND) and Cd (ND) for red teff, K (3053.7±1.6), Al (1095.2±4.2), Fe (271.6±4.8), Cu (60.1±3.2), Pb (ND) and Cd (ND) for white teff while K (4333.3±3.2), Al (2595.2±4.2), Fe (74.0±0.00), Cu (10.5±1.8), Pb (ND) and Cd (ND) for barley. The high content of potassium and aluminum metallic elements was found in barley cereals. The results of this study will be useful in enriching the database of Ethiopian cereals as foods, advancing the knowledge of cereals and deepening the scientific understanding of the cereals.
Collapse
Affiliation(s)
- Hailetsion Mandie Messele
- Department of Physics, College of Natural & Computational Science, Debre Markos University, Debre Markos, Ethiopia.
| | - Yihunie Hibstie Asres
- Department of Physics, College of Natural & Computational Science, Debre Markos University, Debre Markos, Ethiopia.
| | - Biniyam Zewdie Hiruy
- Department of Chemistry, College of Natural & Computational Science, Debre Markos University, Debre Markos, Ethiopia
| |
Collapse
|
2
|
Khan J, Gul P, Liu K. Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer. Foods 2024; 13:2112. [PMID: 38998619 PMCID: PMC11241577 DOI: 10.3390/foods13132112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 06/22/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Globally, type 2 diabetes (T2D) and Cancer are the major causes of morbidity and mortality worldwide and are considered to be two of the most significant public health concerns of the 21st century. Over the next two decades, the global burden is expected to increase by approximately 60%. Several observational studies as well as clinical trials have demonstrated the health benefits of consuming whole grains to lower the risk of several chronic non-communicable diseases including T2D and cancer. Cereals grains are the primary source of energy in the human diet. The most widely consumed pseudo cereals include (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn). From a nutritional perspective, both pseudo cereals and cereals are recognized for their complete protein, essential amino acids, dietary fibers, and phenolic acids. The bran layer of the seed contains the majority of these components. Greater intake of whole grains rather than refined grains has been consistently linked to a lower risk of T2D and cancer. Due to their superior nutritional compositions, whole grains make them a preferred choice over refined grains. The modulatory effects of whole grains on T2D and cancer are also likely to be influenced by several mechanisms; some of these effects may be direct while others involve altering the composition of gut microbiota, increasing the abundance of beneficial bacteria, and lowering harmful bacteria, increasing insulin sensitivity, lowering solubility of free bile acids, breaking protein down into peptides and amino acids, producing short-chain fatty acids (SCFAs), and other beneficial metabolites that promote the proliferation in the colon which modulate the antidiabetic and anticancer pathway. Thus, the present review had two aims. First, it summarized the recent knowledge about the nutritional composition and bioactive acids in pseudo cereals (quinoa, amaranth, and buckwheat) and cereals (wheat, rice, and corn); the second section summarized and discussed the progress in recent human studies, such as observational (cross-sectional studies, case-control studies, and cohort studies) and intervention studies to understand their role in T2D and cancer including the potential mechanism. Overall, according to the scientific data, whole grain consumption may reduce the incidence of T2D and cancer. Future studies should carry out randomized controlled trials to validate observational results and establish causality. In addition, the current manuscript encourages researchers to investigate the specific mechanisms by which whole grains exert their beneficial effects on health by examining the effects of different types of specific protein, dietary fibers, and phenolic acids that might help to prevent or treat T2D and cancer.
Collapse
Affiliation(s)
- Jabir Khan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Palwasha Gul
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
3
|
Bezabih R, Godeto YG, Sherif SH, Sani T, Ahmed IN. Chromium-based metal-organic framework, MIL-101 (Cr), assisted hydrothermal pretreatment of teff ( Eragrostis tef) straw biomass. Heliyon 2024; 10:e31341. [PMID: 38807887 PMCID: PMC11130652 DOI: 10.1016/j.heliyon.2024.e31341] [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: 11/25/2023] [Revised: 05/06/2024] [Accepted: 05/14/2024] [Indexed: 05/30/2024] Open
Abstract
Teff (Eragrostis tef) is a staple crop and holds the biggest share of grains cultivated area in Ethiopia, consequently, a large quantity of Teff straw is produced. The Teff straw was pretreated for the first time with Chromium-based Metal-Organic Framework, MIL-101(Cr), assisted hydrothermal method at temperatures ranging from 160 to 240 °C for 1/2, 1, or 2 h time independently. With an increase of pretreatment severity, the yield of total reducing sugar (TRS) was increased until reaching maximum (185 mg g-1). The identified optimum hydrothermal pretreatment condition, (180 °C and 1 h), had a feature of higher TRS yield and lower furfural concentration. The morphological analysis showed that treated Teff straw had degraded structure, higher surface area, and distorted bundles than native Teff straws. This study insight into MOFs' application in lignocellulose biomass processing, and optimizing the pretreatment condition of Teff straw biomass.
Collapse
Affiliation(s)
- Ruth Bezabih
- Addis Ababa Science and Technology University, College of Natural and Applied Sciences, Department of Industrial Chemistry, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Yakob Godebo Godeto
- Addis Ababa Science and Technology University, Nanotechnology Center of Excellence, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Salah Hamza Sherif
- Hawassa University, College of Natural and Computational Sciences, Department of Chemistry, Hawassa, Ethiopia
| | - Taju Sani
- Addis Ababa Science and Technology University, College of Natural and Applied Sciences, Department of Industrial Chemistry, P.O. Box 16417, Addis Ababa, Ethiopia
- Addis Ababa Science and Technology University, Nanotechnology Center of Excellence, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Ibrahim Nasser Ahmed
- Addis Ababa Science and Technology University, College of Natural and Applied Sciences, Department of Industrial Chemistry, P.O. Box 16417, Addis Ababa, Ethiopia
- Addis Ababa Science and Technology University, Nanotechnology Center of Excellence, P.O. Box 16417, Addis Ababa, Ethiopia
| |
Collapse
|
4
|
Dan H, Li H, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Hui T, Wu W, Zeng Z, Liu Y. Application of sourdough in gluten-free bakery products. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38783748 DOI: 10.1080/10408398.2024.2356256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.
Collapse
Affiliation(s)
- Hangyan Dan
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Teng Hui
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China
| |
Collapse
|
5
|
Tiguh EE, Delele MA, Ali AN, Kidanemariam G, Fenta SW. Assessment of harvest and postharvest losses of teff ( Eragrostistef (Zucc.)) and methods of loss reduction: A review. Heliyon 2024; 10:e30398. [PMID: 38707375 PMCID: PMC11068822 DOI: 10.1016/j.heliyon.2024.e30398] [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: 10/16/2023] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 05/07/2024] Open
Abstract
Teff [Eragrostistef (Zucc.)] is one of the most important cereal crops in Ethiopia which is part of the traditional dish of the people in the form of Injera. Interest in Teff has increased noticeably due to its very attractive nutritional profile and the gluten-free nature of the grain. It is a gluten-free cereal, among the major cereal crops, Teff accounts for the largest average annual acreage in the country. It also accounts for the second-largest average annual production, next to maize. The study endeavored to review the harvest and postharvest losses, the causes of these losses, and possible solutions to reduce the postharvest losses of the Teff crop in Ethiopia. There are inadequate postharvest research works conducted in Ethiopia, and most of the limited studies are focused on cereals other than Teff. Teff farming in Ethiopia is dominated by traditional methods of harvesting and postharvest handling. The application of modernharvest and postharvest technologies during Teff production and handling is critically low. As a result, a considerable loss of Teffgrain (16-30 %) in the harvest and postharvest stages has been recorded. The largest share of this loss is observed during the harvesting stage due to shattering, scattering, animal feeding, and contamination with unwanted parts. Lack of awareness of postharvest losses, limited access and availability of postharvest technologies, and low attention given to postharvest research, extension, and infrastructure have also contributed their share to these losses. Transforming the traditional practice into mechanized farming, modern postharvest technologies, and supporting the system by further research works and pieces of training on loss prevention methods could potentially minimize the harvest and postharvest losses of Teff in the country.
Collapse
|
6
|
Luque V, Crespo-Escobar P, Hård Af Segerstad EM, Koltai T, Norsa L, Roman E, Vreugdenhil A, Fueyo-Díaz R, Ribes-Koninckx C. Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. J Pediatr Gastroenterol Nutr 2024; 78:973-995. [PMID: 38291739 DOI: 10.1002/jpn3.12079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 08/10/2023] [Accepted: 08/20/2023] [Indexed: 02/01/2024]
Abstract
BACKGROUND AND OBJECTIVE Coeliac disease is a chronic, immune-mediated disorder for which the only treatment consists of lifelong strict adherence to gluten-free diet (GFD). However, there is a lack of evidence-based guidelines on the GFD dietary management of coeliac disease. This position paper, led by the Special Interest Group in coeliac disease of the European Society of Pediatric, Gastroenterology Hepatology, and Nutrition, supported by the Nutrition Committee and the Allied Health Professionals Committee, aims to present evidence-based recommendations on the GFD as well as how to support dietary adherence. METHODS A wide literature search was performed using the MeSH Terms: "diet, gluten free," "gluten-free diet," "diets, gluten-free," "gluten free diet," and "coeliac disease" in Pubmed until November 8th, 2022. RESULTS The manuscript provides an overview of the definition of the GFD, regulations as basis to define the term "gluten-free," which foods are naturally gluten-free and gluten-containing. Moreover, it provides recommendations and educational tips and infographics on suitable food substitutes, the importance of reading food labels, risk of gluten cross-contact at home and in public settings, nutritional considerations as well as factors associated to dietary adherence based on available evidence, or otherwise clinical expertise. CONCLUSIONS This position paper provides guidance and recommendations to support children with coeliac disease to safely adhere to a GFD.
Collapse
Affiliation(s)
- Veronica Luque
- Serra Húnter, Universitat Rovira i Virgili, Reus, Spain
- Paediatric Nutrition and Development Research Unit, IISPV, Reus, Spain
| | - Paula Crespo-Escobar
- Health Sciences Department, ADVISE Research Group, Miguel de Cervantes European University, Valladolid, Spain
- Nutrition and Dietetics Unit, Hospital Recoletas Campo Grande, Valladolid, Spain
| | - Elin M Hård Af Segerstad
- Paediatric Department, Skane University Hospital, Malmoe, Sweden
- Department of Clinical Sciences, Celiac Disease and Diabetes Unit, Faculty of Medicine, Lund University, Malmoe, Sweden
| | - Tunde Koltai
- Direction Board, Association of European Coeliac Societies, Brussels, Belgium
| | - Lorenzo Norsa
- Paediatric Hepatology, Gastroenterology and Transplantation, ASST Papa Giovanni XXIII, Bergamo, Italy
| | - Enriqueta Roman
- Paediatric Gastroenterology and Nutrition, Hospital Universitario Puerta de Hierro, Majadahonda, Spain
| | - Anita Vreugdenhil
- Department of Pediatrics, NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, The Netherlands
| | - Ricardo Fueyo-Díaz
- Department of Psychology and Sociology, Aragonese Primary Care Research Group (GAIAP, B21_20R), University of Zaragoza, Zaragoza, Spain
| | - Carmen Ribes-Koninckx
- Paediatric Gastroenterology, Hepatology and Nutrition, La Fe University Hospital & La Fe Research Institute, Valencia, Spain
| |
Collapse
|
7
|
Tura DC, Belachew T, Tamiru D, Hassen Abate K. Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6-23-month-old children. Br J Nutr 2024; 131:1015-1030. [PMID: 37936348 PMCID: PMC10876449 DOI: 10.1017/s0007114523002581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/23/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Inadequate intake of age-specific energy and nutrients is among the prime immediate causes of child malnutrition. Thus, this study aimed to determine the energy, protein and Fe densities of pre-processed dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6-8, 9-11 and 12-23 month-old children. The optimal formula at overall optimisation was identified to be 34·66 % dabi teff, 25 % barley, 15 % oats, 15·34 % field pea, 5 % linseed and 5 % maize with response values of 15·74 % protein, 5·09 % fat, 2·26 % ash, 2·88 % fibre, 73·05 % carbohydrate, 1591·72 kJ/100 g (380·43 kcal/100 g) energy, 32·21 mg/100 g Fe, 77·51 mg/100 g Ca and 2·59 mg/100 g Zn. The energy density of the optimised novel complementary flour was 1·27 kcal/g which fulfilled the Pan American Health Organization/WHO recommendation (≥ 0·8 kcal/g), protein density was 4·14 g/100 kcal and the Fe density was 8·47 mg/100 kcal, which was 2·12 to 10·59 times higher than the recommended value where the optimal had demonstrated to contribute more than 100 % of the daily energy and protein demand and notably more than 200 % of daily Fe demand at moderate bioavailability (0·8-4 mg/100 kcal). These findings showed that the daily recommended dietary allowance for energy, protein and Fe could be attained by the developed dabi teff-field pea-based optimised novel complementary flour and its contribution to the children's daily energy and nutrients demand met the standard, where the product can be used as food-based nutrition intervention to manage protein-energy malnutrition and Fe deficiency anemia in children sustainably.
Collapse
Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
- Department of Human Nutrition, Wollega University, Nekemte, Ethiopia
| | - Tefera Belachew
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Dessalegn Tamiru
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| |
Collapse
|
8
|
Woldetsadik D, Sims DB, Garner MC, Hailu H. Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination. Biol Trace Elem Res 2024; 202:1305-1315. [PMID: 37369964 DOI: 10.1007/s12011-023-03736-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023]
Abstract
Among the most renowned Ethiopian food crops, teff (Eragrostis tef (Zucc.)Trotter) is the most nutritious and gluten-free cereal. Because of the increase in demand for teff, it is necessary to establish geographic origin authentication of traditional teff brands based on multi-element fingerprint. For this purpose, a total of 60 teff samples were analysed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Accuracy of the laboratory procedure was verified by the analysis of rice flour standard reference material (NIST SRM 1568b). In this context, four traditional teff brands (Ada'a, Ginchi, Gojam and Tulu Bolo) were analytically characterized using multi-element fingerprint and further treated statistically using linear discriminant analysis (LDA). Due to obvious extrinsic Fe, Al and V contamination, these elements were excluded from the discriminant model. Five elements (Cu, Mo, Se, Sr, and Zn) significantly contributed to discriminate the geographical origin of white teff. On the other hand, Mn, Mo, Se and Sr were used as discriminant variables for brown teff. LDA revealed 90 and 100% correct classifications for white and brown teff, respectively. Overall, multi-element fingerprint coupled with LDA can be considered a suitable tool for geographic origin discrimination of traditional teff brands.
Collapse
Affiliation(s)
- Desta Woldetsadik
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia.
| | | | | | - Hillette Hailu
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia
| |
Collapse
|
9
|
Kuyu CG, Abebe AH, Bereka TY, Abdissa ZK, Bekere YB. Nutritional and Microbial Quality of teff Grain as Influenced by Economically Motivated Adulteration Along the Supply Chain. J Food Prot 2024; 87:100216. [PMID: 38182092 DOI: 10.1016/j.jfp.2023.100216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 12/22/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Teff is a gluten-free cereal crop widely cultivated in Ethiopia and is a critical ingredient in making injera, a unique flatbread. However, there is a significant issue with adulteration of teff, impacting its safety and quality. This study evaluated economically-driven adulteration effects on teff grains' nutritional and microbial quality. A preliminary survey revealed that it is a common practice to adulterate teff grains with inexpensive and inedible materials throughout the supply chain in the study area. One hundred and thirty teff grain samples were collected from producers, collectors, whole-sellers, and retailers in the cities of Tulu bolo and Jimma to determine the types and extents of adulterants present and their effect on the nutritional and microbial quality of the grains. They were mixed separately to create composite samples representing different supply chain actors. Standard protocols were used to evaluate nutritional and microbial quality. The results showed significant differences among the supply chain actors regarding identified adulterants, nutritional content, and microbial quality. The study identified chaff, soil + sand, and dukkaa (a combination of nonedible substances separated from teff grains in milling houses and warehouses) as the significant adulterants, with mean ranges of 1.17-8.07%, 1.29-7.23%, and 8.93-37.13% respectively. The study also evaluated the proximate composition and microbial load of the teff samples collected from different supply chain actors. The ranges of values for moisture, protein, fat, ash, fiber, carbohydrate, and energy were 8.33-10.53%, 6.49-9.42%, 2.29-3.86%, 2.33-6.39%, 2.42-3.95%, 70.9-73.76%, and 333.52-361.9 kcal, respectively. The microbial load showed ranges of 6.92-7.98, 3.17-3.22, 1.78-2.04, 6.73-7.89, and 6.88-7.93 log CFU/g for Total Plate Count, Escherichia coli, Salmonella, mold, and yeast, respectively. The results showed an increase in teff adulteration from producers to Jimma retailers, indicating multiple-stage adulteration throughout the supply chain, posing a threat to product safety and quality. The study recommends good coordination among the bodies responsible for food safety, producers, and consumers to mitigate this issue effectively.
Collapse
Affiliation(s)
- Chala G Kuyu
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia.
| | - Asamnew Hailu Abebe
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Tizazu Y Bereka
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Zeneba Kedir Abdissa
- Department of Post-harvest Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| | - Yadeta Bekele Bekere
- Department of Agricultural Economics and Agribusiness Management, Jimma University College of Agriculture and Veterinary Medicine, P.O BOX 307, Jimma, Ethiopia
| |
Collapse
|
10
|
Desta AG, Yeshitila BH. The distribution of insect pests and the associated loss of stored sorghum in the Kena district of Konso Zone, South-Western Ethiopia. PLoS One 2024; 19:e0295833. [PMID: 38215161 PMCID: PMC10786387 DOI: 10.1371/journal.pone.0295833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Accepted: 11/30/2023] [Indexed: 01/14/2024] Open
Abstract
Sorghum is a staple crop grown in the poorest and most food-insecure regions of Ethiopia. But storage insect pests are its key constraints that have been causing considerable loss. Accordingly, an assessment of the prevalence of insect pests and the associated loss of sorghum stored under farmers' traditional storages was done in randomly selected major sorghum-growing kebeles of Kena District using a nested design between November 1, 2019 and December 30, 2020. It was conducted through the sampling of one kg of grain from a total of 360 randomly selected farmers' storages. Pests' abundance was determined by dividing the total number of individual species by the total number of samples. A count and weight method was used to estimate percent grain damage and weight loss by pests. Sitophilus zeamais, Sitophilus oryzae, Sitotroga cereallella, Tribolium castaneum, Tribolium confusum, Cryptolestes ferrugineus, Cryptolestes pusillus, Rhyzopertha dominica, and Plodia interpunctella were the pests identified from grain samples. When compared to mid-latitude, where they were found in the range between 2.36± 0.21 and 17.50±0.98 mean number of species, all of these pests had a considerably (p < 0.05) larger distribution in low-land kebeles, where they predominated in the range between 5.44±2.00 and 23.61±1.75 amean number. During the nine-month storage period, the degree of pest infestation, percentage of grain damage, and weight loss were significantly (p < 0.05) higher in the bamboo bins when no management measures were implemented in the mid-land and low-land kebeles, respectively, than in the barn. Consequently, bamboo bin storage was considered ineffective for sufficient sorghum grain protection against pests and the associated loss over a longer storage period. But barn storage and the use of cultural pest management practices performed better in protecting stored sorghum from pests. Therefore, improving the bamboo bin storage method is needed to improve its grain protection efficacy.
Collapse
Affiliation(s)
- Ararso Gognsha Desta
- Department of Biology, College of Natural and Computational Sciences, Arba Minch University, Arba Minch, Ethiopia
| | - Berhanu Hiruy Yeshitila
- Department of Biology, College of Natural and Computational Sciences, Arba Minch University, Arba Minch, Ethiopia
| |
Collapse
|
11
|
Murungweni KT, Ramashia SE, Mashau ME. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet ( Eleusine coracana) flours. Food Sci Nutr 2024; 12:547-563. [PMID: 38268874 PMCID: PMC10804109 DOI: 10.1002/fsn3.3790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 01/26/2024] Open
Abstract
Finger millet (Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products.
Collapse
Affiliation(s)
- Kundai Thelma Murungweni
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
- School of Bioengineering and Food Technology, Faculty of Applied Sciences and BiotechnologyShoolini UniversitySolanIndia
| | - Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and AgricultureUniversity of VendaThohoyandouSouth Africa
| |
Collapse
|
12
|
Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
Collapse
Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
| |
Collapse
|
13
|
Tura DC, Belachew T, Tamiru D, Abate KH. Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design. Front Nutr 2023; 10:1244571. [PMID: 37885442 PMCID: PMC10598669 DOI: 10.3389/fnut.2023.1244571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 09/11/2023] [Indexed: 10/28/2023] Open
Abstract
Iron deficiency anemia is one of the major public health problems in children associated with the inadequate intake of bioavailable iron. Thus, this research was aimed at incorporating dabi teff, an underutilized/forgotten crop, into other pre-processed local food crops, viz., germinated maize, roasted barley, roasted field pea, dehulled oats, and linseed, to develop optimized iron-dense novel composite complementary flour with a reduced phytate/minerals molar ratio. Nutrisurvey software was employed to define ranges, and they were constrained at 20-35% dabi teff, 0-30% field pea, and 5-20% maize, while the remaining were kept constant at 25% barley, 15% oats, and 5% linseed. Eleven experimental runs were generated from the six mixture components using Stat-Ease Design Expert® software version 11, D-optimal. Inductively coupled plasma-optical emission spectrometry was used to determine micronutrients. 'Scheffe' regression was used to fit and test the model's adequacy, and numerical multi-response optimization was performed using the Design Expert® to identify the optimal points. Dabi teff had a significantly higher (p < 0.05) iron content at 86.5 mg/100 g, iron density at 24.53 mg/100 kcal, and calcium content at 123.59 mg/100 g. The new formulations had a significantly higher iron content (3.31-4.36 times), iron density (3.25-4.27 times), and calcium content (1.49-1.58 times), as compared to the control flour, and fulfilled FAO/WHO recommendations. The optimal formula was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed, and 5% maize flour ratios, with response values at the overall optimization as 32.21 mg/100 g iron, 77.51 mg/100 g calcium, 2.59 mg/100 g zinc, 0.233 phytate/iron molar ratio (Ph:Fe), 0.067 phytate/calcium molar ratio (Ph:Ca), 3.43 phytate/zinc molar ratio (Ph:Zn), and 6.63 phytate by calcium to zinc molar ratio (Ph*Ca:Zn). Furthermore, it contained iron at a level that is 2.01 times higher than the standard and 4.44 times higher than the control, as well as an iron density of 8.47 mg/100 kcal, which was 4.39 times higher than that of the control. These findings showed that the optimized dabi teff-field pea based iron-dense novel composite complementary flour with enhanced bioavailability can be developed and used as a sustainable food-based strategy to combat iron deficiency anemia among children in less developed countries, such as Ethiopia.
Collapse
Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
- Department of Human Nutrition, Wollega University, Nekemte, Ethiopia
| | - Tefera Belachew
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Dessalegn Tamiru
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| |
Collapse
|
14
|
Casarin P, Santos LDD, Viell FLG, Melquiades FL, Bona E. Detection of adulteration in Eragrostis tef (Zucc.) Trotter flour using EDXRF and ComDim-MLR data fusion. Anal Chim Acta 2023; 1276:341639. [PMID: 37573100 DOI: 10.1016/j.aca.2023.341639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 04/24/2023] [Accepted: 07/17/2023] [Indexed: 08/14/2023]
Abstract
The teff cereal gained worldwide attention because it is gluten-free and rich in iron; thus, its flour is subject to fraud. This study evaluated the ability of Energy Dispersive X-Ray Fluorescence Spectroscopy (EDXRF) to identify teff flours adulterated with rice, whole wheat, oat, and rye flours. The adulteration followed a {5,4} simplex-lattice design. After smoothing and pretreatments, 15 kV and 50 kV spectra were fused by Common Dimension Analysis (ComDim). Multiple Linear Regression (MLR) models using EDXRF-ComDim scores and percentage of teff were adjusted. The best model presented four common dimensions (CD), r2prediction = 0.8534, low RMSEP (0.0564), and absence of overfitting. The obtained model was robust to quantify adulteration in teff flour even with the differences in the intensity of EDXRF spectra of different crops. Therefore, EDXRF, in tandem with ComDim data fusion, was an efficient tool for the adulteration control of teff flours.
Collapse
Affiliation(s)
- Patricia Casarin
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Luana Dalagrana Dos Santos
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Franciele Leila Giopato Viell
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| | - Fábio Luiz Melquiades
- Applied Nuclear Physics Laboratory, State University of Londrina (UEL) - Paraná - Brazil.
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil; Post-Graduation Program of Chemistry (PPGQ), Federal University of Technology Paraná (UTFPR) - Paraná - Brazil.
| |
Collapse
|
15
|
Cotter CJ, Wright AJ, Romanov AV, Graf TN, Whisnant ED, Flores-Bocanegra L, Doldron MS, Oberlies NH, Jia Z, Ligaba-Osena A. Evaluating the Antioxidant Properties of the Ancient-Crop Tef ( Eragrostis tef) Grain Extracts in THP-1 Monocytes. Antioxidants (Basel) 2023; 12:1561. [PMID: 37627557 PMCID: PMC10451390 DOI: 10.3390/antiox12081561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2023] [Revised: 07/22/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
Tef (Eragrostis tef) is an orphan crop that is widely grown in East Africa, primarily in Ethiopia as a staple crop. It is becoming popular in the Western world owing to its nutritious and gluten-free grains and the forage quality of its biomass. Tef is also considered to have a high antioxidant capacity based on cell-free studies. However, the antioxidant activity of tef has never been validated using a physiologically relevant cell model. The purpose of this study was to investigate the antioxidant capacity of tef grain extracts using a mammalian cell model. We hypothesized that the tef grain extracts are capable of modulating the cellular antioxidant response via the modulation of glutathione (GSH) biosynthetic pathways. Therefore, we evaluated the antioxidant activity of purified tef grain extracts in the human acute monocytic leukemia (THP-1) cell line. Our findings revealed that the organic fraction of grain extracts increased the cellular GSH level, which was more evident for brown-colored tef than the ivory variety. Moreover, a brown-tef fraction increased the expressions of GSH-pathway genes, including γ-glutamate cysteine ligase catalytic (GCLC) and modifier (GCLM) subunits and glutathione reductase (GR), an enzyme that plays a key role in GSH biosynthesis, suggesting that tef extracts may modulate GSH metabolism. Several compounds were uniquely identified via mass spectrometry (MS) in GSH-modulating brown-tef samples, including 4-oxo-β-apo-13-carotenone, γ-linolenic acid (methyl ester), 4,4'-(2,3-dimethyl-1,4-butanediyl)bis-phenol (also referred to as 8,8'-lignan-4,4'-diol), and (3β)-3-[[2-[4-(Acetylamino)phenoxy]acetyl]oxy]olean-12-en-28-oic acid. Tef possesses antioxidant activity due to the presence of phytochemicals that can act as direct antioxidants, as well as modulators of antioxidant-response genes, indicating its potential role in alleviating diseases triggered by oxidative stresses. To the best of our knowledge, this is the first report revealing the antioxidant ability of tef extracts in a physiologically relevant human cell model.
Collapse
Affiliation(s)
- Christopher J. Cotter
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Allison J. Wright
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Anastasia V. Romanov
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Tyler N. Graf
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Eric D. Whisnant
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Laura Flores-Bocanegra
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Megan S. Doldron
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Nicholas H. Oberlies
- Department of Chemistry and Biochemistry, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Zhenquan Jia
- Laboratory of Molecular Toxicology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| | - Ayalew Ligaba-Osena
- Laboratory of Plant Molecular Biology and Biotechnology, Department of Biology, The University of North Carolina at Greensboro, Greensboro, NC 27412, USA
| |
Collapse
|
16
|
Oluwole O, Ibidapo O, Arowosola T, Raji F, Zandonadi RP, Alasqah I, Lho LH, Han H, Raposo A. Sustainable transformation agenda for enhanced global food and nutrition security: a narrative review. Front Nutr 2023; 10:1226538. [PMID: 37599683 PMCID: PMC10433737 DOI: 10.3389/fnut.2023.1226538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 07/19/2023] [Indexed: 08/22/2023] Open
Abstract
The world's population is currently growing at an exponential rate, which is estimated to be over 8 billion inhabitants as reported by United Nations on November 15, 2022. According to FAO, 870 million people out of this population do not have enough food to eat, with the vast majority of hungry people (98%) living in developing countries, where almost 15% of the population is undernourished. Furthermore, the world's population is estimated to come to 9 billion by 2050, which would incur severe food scarcity and would seriously hamper global food security. Food losses, especially post-harvest loss as a result of poor agricultural practices have also been reported to greatly impact the economy, the environment, and the livelihoods of low and medium countries and Sub-Saharan-African. Therefore, realistic options should be established for promoting sustainable agriculture systems, improving nutrition, and achieving food security to end hunger in our nations. This paper elucidates the drivers of food insecurity including food losses, escalating population growth, hunger, and food production, among others, and provided some transformation approaches such as value addition through appropriate and emerging food processing and preservation techniques, application of biotechnological options through genetically modified foods and functional foods consumption and integration of indigenous underutilized nutrient-dense food crops which could serve as all-inclusive and sustainable transformation options for enhanced food and nutrition security, especially in developing countries, which is where the hunger burden and the prevalence of malnutrition and non-communicable diseases are high.
Collapse
Affiliation(s)
- Oluwatoyin Oluwole
- Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
| | - Olubunmi Ibidapo
- Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
| | - Temiloluwa Arowosola
- Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
| | - Fatima Raji
- Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
| | - Renata Puppin Zandonadi
- University of Brasília, Faculty of Health Sciences, Nutrition Department, Campus Universitário Darcy Ribeiro, Brasília, Brazil
| | - Ibrahim Alasqah
- Department of Public Health, College of Public Health and Health Informatics, Qassim University, Al Bukairiyah, Saudi Arabia
| | - Linda Heejung Lho
- Division of Tourism and Hotel Management, College of Business, Cheongju University, Cheongju-si, Chungcheongbuk-do, Republic of Korea
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, Republic of Korea
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| |
Collapse
|
17
|
Tura DC, Belachew T, Tamiru D, Abate KH. Optimization of dabi teff-field pea based energy and protein dense novel complementary food with improved sensory acceptability using D-optimal mixture design. Heliyon 2023; 9:e19029. [PMID: 37664734 PMCID: PMC10469554 DOI: 10.1016/j.heliyon.2023.e19029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/26/2023] [Accepted: 08/07/2023] [Indexed: 09/05/2023] Open
Abstract
Protein-energy malnutrition is unacceptably high among children in developing countries due to inadequate required nutrients and poor quality of complementary foods characterized by low protein and energy density and often monotonous. Thus, this research was aimed at examining the potential of including dabi teff, the underutilized/forgotten crop into pre-processed local food crops viz., germinated maize, roasted barley, roasted field pea, dehulled oats and linseed to develop energy and protein-dense optimized novel complementary food with improved sensory acceptability. Nutrisurvey software was employed to define ranges and they were constrained at 20-35% dabi teff, 0-30% field pea and 5-20% maize, while the rest were set constant at 25% barley, 15% oats and 5% linseed. Eleven experimental runs were generated from the six mixture components using D-optimal mixture design, Stat-Ease Design Expert ® software version 11. A 5-point Hedonic scale was used to evaluate the sensory attributes. 'Scheffe' regression was used to fit and test model adequacy and numerical multi-response optimization was performed to identify optimal points using the Design expert. Field pea and linseed contained significantly higher (P < 0.05) protein at 20.95% and 20.57%. The newly formulated products contained significantly higher protein (1.4-1.6 times) and protein density (1.31-1.56 times) as compared to the control and fulfilled the recommended standard. The optimal was identified at 34.66% dabi teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed and 5% maize flour ratios with response values at overall optimization to be 5.57% moisture, 15.74% protein, 5.09% fat, 2.26% ash, 2.88% fiber, 73.05% carbohydrate, 380.43 kcal/100 g energy and 4.12 sensory acceptability score and it contained an energy density of 1.27 kcal/g and protein density of 4.14 g/100kacl. These findings showed that optimized dabi teff-field pea based novel complementary food can be used as a sustainable food-based strategy to combat protein-energy malnutrition among children in developing countries.
Collapse
Affiliation(s)
- Diriba Chewaka Tura
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
- Department of Human Nutrition, Wollega University, Nekemte, Ethiopia
| | - Tefera Belachew
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Dessalegn Tamiru
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| | - Kalkidan Hassen Abate
- Department of Nutrition and Dietetics, Institute of Health, Jimma University, Jimma, Ethiopia
| |
Collapse
|
18
|
Reta C, Asmellash T, Atlabachew M, Mehari B. Multielement analysis coupled with chemometrics modelling for geographical origin classification of teff [Eragrostis tef (Zuccagni) Trotter] grains from Amhara Region, Ethiopia. BMC Chem 2023; 17:50. [PMID: 37291660 DOI: 10.1186/s13065-023-00972-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 05/30/2023] [Indexed: 06/10/2023] Open
Abstract
Teff [Eragrostis tef (Zuccagni) Trotter] is an indigenous crop in Ethiopia, and Amhara region is the predominant teff producing region in the country. This study was aimed at developing an analytical methodology useful to determine the geographical origin of teff produced in the Amhara Region, based on multielement analysis combined with multivariate statistical techniques. For this, a total of 72 teff grain samples were collected from three zones (West Gojjam, East Gojjam, and Awi) and analysed for K, Na, Mg, Ca, Mn, Cu, Fe, Co, Ni, Zn, Cr, and Cd contents using inductively coupled plasma-optical emission spectroscopy (ICP-OES). The digestion and ICP-OES analysis method were accurate, with percentage recovery ranging 85.5 to 109% across the different metals analysed. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to discriminate samples based on their production regions. Magnesium, Ca, Fe, Mn, and Zn were the most discriminating elements among the samples. The LDA model provided 96% correct classification of samples into production regions and varietal types, with an average prediction ability of 92%. Hence, the multielement analysis combined with statistical modeling can be used in the authentication of the geographical origin and varietal type of teff from Amhara region.
Collapse
Affiliation(s)
- Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
| | - Tihitinna Asmellash
- 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.
| |
Collapse
|
19
|
Majzoobi M, Jafarzadeh S, Teimouri S, Ghasemlou M, Hadidi M, Brennan CS. The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods 2023; 12:2213. [PMID: 37297458 PMCID: PMC10252758 DOI: 10.3390/foods12112213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Meeting the United Nation's sustainable development goals for zero hunger becomes increasingly challenging with respect to climate change and political and economic challenges. An effective strategy to alleviate hunger and its severe implications is to produce affordable, nutrient-dense, and sustainable food products. Ancient grains were long-forgotten due to the dominance of modern grains, but recently, they have been rediscovered as highly nutritious, healthy and resilient grains for solving the nutrition demand and food supply chain problems. This review article aims to critically examine the progress in this emerging field and discusses the potential roles of ancient grains in the fight against hunger. We provide a comparative analysis of different ancient grains with their modern varieties in terms of their physicochemical properties, nutritional profiles, health benefits and sustainability. A future perspective is then introduced to highlight the existing challenges of using ancient grains to help eradicate world hunger. This review is expected to guide decision-makers across different disciplines, such as food, nutrition and agronomy, and policymakers in taking sustainable actions against malnutrition and hunger.
Collapse
Affiliation(s)
- Mahsa Majzoobi
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Shima Jafarzadeh
- School of Civil and Mechanical Engineering, Curtin University, Bentley, WA 6102, Australia;
| | - Shahla Teimouri
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Mehran Ghasemlou
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13001 Ciudad Real, Spain;
| | - Charles S. Brennan
- Biosciences and Food Technology, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia; (S.T.); (M.G.); (C.S.B.)
| |
Collapse
|
20
|
Manara S, Selma-Royo M, Huang KD, Asnicar F, Armanini F, Blanco-Miguez A, Cumbo F, Golzato D, Manghi P, Pinto F, Valles-Colomer M, Amoroso L, Corrias MV, Ponzoni M, Raffaetà R, Cabrera-Rubio R, Olcina M, Pasolli E, Collado MC, Segata N. Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population. Curr Biol 2023; 33:1939-1950.e4. [PMID: 37116481 PMCID: PMC10234599 DOI: 10.1016/j.cub.2023.04.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 02/28/2023] [Accepted: 04/05/2023] [Indexed: 04/30/2023]
Abstract
The human microbiome seeding starts at birth, when pioneer microbes are acquired mainly from the mother. Mode of delivery, antibiotic prophylaxis, and feeding method have been studied as modulators of mother-to-infant microbiome transmission, but other key influencing factors like modern westernized lifestyles with high hygienization, high-calorie diets, and urban settings, compared with non-westernized lifestyles have not been investigated yet. In this study, we explored the mother-infant sharing of characterized and uncharacterized microbiome members via strain-resolved metagenomics in a cohort of Ethiopian mothers and infants, and we compared them with four other cohorts with different lifestyles. The westernized and non-westernized newborns' microbiomes composition overlapped during the first months of life more than later in life, likely reflecting similar initial breast-milk-based diets. Ethiopian and other non-westernized infants shared a smaller fraction of the microbiome with their mothers than did most westernized populations, despite showing a higher microbiome diversity, and uncharacterized species represented a substantial fraction of those shared in the Ethiopian cohort. Moreover, we identified uncharacterized species belonging to the Selenomonadaceae and Prevotellaceae families specifically present and shared only in the Ethiopian cohort, and we showed that a locally produced fermented food, injera, can contribute to the higher diversity observed in the Ethiopian infants' gut with bacteria that are not part of the human microbiome but are acquired through fermented food consumption. Taken together, these findings highlight the fact that lifestyle can impact the gut microbiome composition not only through differences in diet, drug consumption, and environmental factors but also through its effect on mother-infant strain-sharing patterns.
Collapse
Affiliation(s)
- Serena Manara
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Marta Selma-Royo
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy; Institute of Agrochemistry and Food Technology- National Research Council (IATA-CSIC), C/ Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Kun D Huang
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Francesco Asnicar
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Federica Armanini
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Aitor Blanco-Miguez
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Fabio Cumbo
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Davide Golzato
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Paolo Manghi
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Federica Pinto
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Mireia Valles-Colomer
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy
| | - Loredana Amoroso
- Oncology Unit, IRCCS Istituto Giannina Gaslini, Via Gerolamo Gaslini 5, 16147 Genoa, Italy
| | - Maria Valeria Corrias
- Laboratory of Experimental Therapies in Oncology, IRCCS Istituto Giannina Gaslini, Via Gerolamo Gaslini 5, 16147 Genoa, Italy
| | - Mirco Ponzoni
- Laboratory of Experimental Therapies in Oncology, IRCCS Istituto Giannina Gaslini, Via Gerolamo Gaslini 5, 16147 Genoa, Italy
| | - Roberta Raffaetà
- Ca' Foscari University Venice, Department of Philosophy and Cultural Heritage and NICHE, Malcanton Marcorà, Dorsoduro 3484/D, 30123 Venice, Italy
| | - Raul Cabrera-Rubio
- Institute of Agrochemistry and Food Technology- National Research Council (IATA-CSIC), C/ Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Mari Olcina
- Department of Preventive Medicine and Public Health, Faculty of Pharmacy, Universitat de València, Av. Vicent Andrés Estellés s/n, Burjassot, Valencia 46100, Spain
| | - Edoardo Pasolli
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Naples, Italy.
| | - Maria Carmen Collado
- Institute of Agrochemistry and Food Technology- National Research Council (IATA-CSIC), C/ Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
| | - Nicola Segata
- Department of Cellular Computational and Integrative Biology, Via Sommarive 9, Povo, Trento 38123, Italy.
| |
Collapse
|
21
|
Yisak H, Belete A, Chandravanshi BS, Redi-Abshiro M, Yaya EE. Ascorbic Acid Content and Antioxidant Activities of White and Brown Teff [Eragrostic tef (Zucc.)Trotter] Grains and Injera. Int J Anal Chem 2023; 2023:4751207. [PMID: 37020923 PMCID: PMC10070015 DOI: 10.1155/2023/4751207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 03/05/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Teff [Eragrostis tef (Zuccagni) Trotter] is a cereal grain originating in Ethiopia as a staple food for millions of people. Its grain is a gluten-free superfood and got acceptance as a medicinal ingredient. Therefore, it is worthwhile to determine the antioxidative activities and L-ascorbic acid contents of teff grain and its baked food (injera). This study aimed to determine the ascorbic acid contents and antioxidant activities in the aqueous extract of the white and brown teff grains and their injera samples using iodimetric titration and UV-Vis spectrophotometric methods, respectively. The ascorbic acid contents in the white and brown teff ranged from 67.9–112.6 mg/100 g and 69.2–117.2 mg/100 g, respectively, and those in injera of the selected teff samples ranged from 30.5–32.9 mg/100 g and 37.3–43.0 mg/100 g, respectively. The antioxidant activities ranged from 1.26–7.04 μmol AAE/g for the white teff grains, 1.44–6.29 μmol AAE/g for the brown teff grains, 1.81–2.47 μmol AAE/g for white teff injera, and 3.89–4.86 μmol AAE/g for the brown teff injera samples. Findings of the present study have revealed that white teff and brown teff grains and their injera were found to have a higher content of ascorbic acid than commonly consumed grains and vegetables. No significant difference (α = 0.05) has been observed between the two varieties of teff grains with respect to the ascorbic acid content and antioxidant activities. However, there was a statistically significant difference (α = 0.05) in the ascorbic acid content and antioxidant activities between the teff grains and their injera samples. Therefore, this study indicated that teff grains and injera are rich in ascorbic acid content and antioxidant activities as compared to other cereal grains and are very crucial for human nutrition and health.
Collapse
|
22
|
Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods 2023; 12:foods12061345. [PMID: 36981270 PMCID: PMC10048664 DOI: 10.3390/foods12061345] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G' and G″, and the maximum stress the gels withstood before breaking their structure, τmax. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.
Collapse
Affiliation(s)
- Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| |
Collapse
|
23
|
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour. Molecules 2023; 28:molecules28052298. [PMID: 36903544 PMCID: PMC10005227 DOI: 10.3390/molecules28052298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
In recent years, many efforts are being made to produce tef-based food for its nutritive and health-promoting advantages. Tef grain is always whole milled because of its tiny grain size and whole flours contain bran (pericarp, aleurone, and germ) where major non-starch lipids could be deposited along with the lipid-degrading enzymes: lipase and lipoxygenase. As lipoxygenase shows little activity in low moisture, the inactivation of lipase is the common objective for most heat treatments to extend the shelf life of flours. In this study, tef flour lipase inactivation kinetics via hydrothermal treatments assisted using microwaves (MW) were studied. The effects of tef flour moisture level (12%, 15%, 20%, and 25%) and MW treatment time (1, 2, 4, 6, and 8 min) on flour lipase activity (LA) and free fatty acid (FFA) content were evaluated. The effects of MW treatment on flour pasting characteristics and the rheological properties of gels prepared from the treated flours were also explored. The inactivation process followed a first-order kinetic response and the apparent rate constant of thermal inactivation increased exponentially with the moisture content of the flour (M) according to the equation 0.048·exp (0.073·M) (R2 = 0.97). The LA of the flours decreased up to 90% under the studied conditions. MW treatment also significantly reduced (up to 20%) the FFA level in the flours. The rheological study confirmed the presence of significant modifications induced by the treatment, as a lateral effect of the flour stabilization process.
Collapse
|
24
|
Chaudhary N, Walia S, Kumar R. Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
25
|
Caporizzi R, Schönlechner R, D’amico S, Severini C, Derossi A. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. Foods 2023; 12:foods12030609. [PMID: 36766138 PMCID: PMC9914447 DOI: 10.3390/foods12030609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/23/2023] [Accepted: 01/26/2023] [Indexed: 02/04/2023] Open
Abstract
Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters-feed moisture and temperature-were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box-Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with estimated linear effects of -6.91 and -8.49, respectively. The enrichment of breakfast cereals with teff flour also increased the total phenolic content and antioxidant capacity in both free and bound fractions, as well as the amount of insoluble dietary fibre. By varying all independent variables, the microstructural and physical properties of samples changed considerably. At the lowest feed moisture, wall thickness was small while showing the highest expansion. Samples with the highest teff flour addition exhibited an increased number of small pores which decreased crispness. These findings suggest that, by optimized extrusion cooking, the use of teff flour seems to be promising for the preparation of gluten-free breakfast cereals with superior nutritional properties and good structural characteristics.
Collapse
Affiliation(s)
- Rossella Caporizzi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Regine Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria
| | - Stefano D’amico
- Austrian Agency for Health and Food Safety, Institute for Animal Nutrition and Feed, Spargelfeldstraße 191, 1220 Vienna, Austria
| | - Carla Severini
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
| | - Antonio Derossi
- Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, FG, Italy
- Correspondence: ; Tel.: +39-088-158-9260
| |
Collapse
|
26
|
Kore T, Abebe W, Getachew P. Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef ( Eragrostis tef (Zucc.) Trotter) and chickpea flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2130941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Tamirat Kore
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Workineh Abebe
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| |
Collapse
|
27
|
Ikusika OO, Mpendulo CT. Effects of dietary fossil shell flour supplementation on a basal diet, relative feed values, in vitro true digestibility, and rumen fermentation parameters of Dohne-Merino wethers. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2124999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Olusegun O. Ikusika
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| | - Conference T. Mpendulo
- Department of Livestock and Pasture Science, Faculty of Science and Agriculture, University of Fort Hare, Alice, South Africa
| |
Collapse
|
28
|
Asfha D, Mishra T, Vuppu S. Teff Grain-Based Functional Food for Prevention of Osteoporosis: Sensory Evaluation and Molecular Docking Approach. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:568-576. [PMID: 36094586 DOI: 10.1007/s11130-022-01012-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
Osteoporosis is a highly prevalent skeletal disorder, which is characterized by compromised bone strength predisposing to an increased risk of fracture. The medical approaches presently followed for the prevention and treatment are associated with several side effects. Thus, it becomes important to design alternatives that are safer, economical, and easy to use. Plants provide us with a beneficial and effective option for such designs. They are rich in nutrients and phytochemicals that can be used to target signalling pathways to prevent the development of disease. For this purpose, we used Ethiopian grain, teff as a preventive strategy for osteoporosis as it has a favourable nutritional profile. In our study, we focussed on the preparation of functional multi-grain flour with Ethiopian grain, teff, and other ingredients that have a positive effect on bone health. A cookie was prepared from the multi mix flour and to analyze its shelf life and acceptance we performed a sensory evaluation where we observed no significant difference in the cookies' characteristics during the period of study. We also performed Molecular Docking of eight flavonoid polyphenols selected from the nutritional profile of the ingredients to understand their binding affinity, interaction with the target, receptor activator of nuclear factor kappa-Β ligand (RANKL), and prophylactic or therapeutic effects in the prevention of osteoporosis. It was found that all 8 flavonoid polyphenols bound with RANKL, at least at one of the crucial binding sites and so can be used for the prevention of osteoporosis.
Collapse
Affiliation(s)
- Diana Asfha
- School of Bio Sciences and Technology, Department of Biotechnology, Vellore Institute of Technology {VIT}, Vellore, Tamil Nadu, 632014, India
| | - Toshika Mishra
- School of Bio Sciences and Technology, Department of Biotechnology, Vellore Institute of Technology {VIT}, Vellore, Tamil Nadu, 632014, India
| | - Suneetha Vuppu
- School of Bio Sciences and Technology, Department of Biotechnology, Vellore Institute of Technology {VIT}, Vellore, Tamil Nadu, 632014, India.
| |
Collapse
|
29
|
Barretto R, Buenavista RM, Pandiselvam R, Siliveru K. Influence of milling methods on the flow properties of ivory teff flour. J Texture Stud 2022; 53:820-833. [PMID: 34498266 DOI: 10.1111/jtxs.12630] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/03/2021] [Accepted: 09/05/2021] [Indexed: 12/30/2022]
Abstract
Increasing teff (Eragrostis tef) consumption has been recorded in recent years due to its gluten-free nature and exceptional nutritional composition. Studies on the particle level that relates to processing and handling of teff flour are limited. The effect of different milling methods (roller mill, pin mill, and hammer mill) on size distribution, shape characteristics, and flowability of teff flour was evaluated. Physical properties (angle of repose, tapped and bulk densities, size distribution, and shape characteristics) and proximate composition were investigated and correlated with flow properties. Flowability was measured in terms of bulk, shear, and dynamic flow properties using the FT4 powder rheometer. Particle size distribution significantly (p < .05) influenced the angle of repose, aeration energy, and wall friction angle while shape characteristics (circularity and aspect ratio) significantly (p < .05) affected the aerated and tapped bulk densities and basic flow energy. Hammer-milled flour had the highest aerated (548.00 kg/m3 ) and tapped bulk densities (804.33 kg/m3 ). Pin-milled flour had the highest compressibility index (38.46%), Hausner ratio (1.62), angle of repose (71.57°), and wall friction angle (25.92° at 3 kPa) indicating poorer flowability. Stability index and specific energy did not vary significantly (p > .05) among the milled flours. Highest basic flow (1,191.03 mJ) and aerated energies (272.32 mJ) were required to induce flow in hammer-milled flour due to greater proportion of large particles. Based on the flow function, all flours fall under the "easy flowing" category, but the pin-milled flour exhibited the poorest flowability.
Collapse
Affiliation(s)
- Roselle Barretto
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Rañia Marie Buenavista
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
30
|
Reta C, Atlabachew M, Asmellash T, Hilluf W, Yayinie M, Wubieneh TA. Polyphenol and flavonoid content in major Teff [Eragrostis tef (Zuccagni) Trotter] varieties in Amhara Region, Ethiopia. PLoS One 2022; 17:e0272010. [PMID: 35917310 PMCID: PMC9345355 DOI: 10.1371/journal.pone.0272010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Accepted: 07/12/2022] [Indexed: 11/18/2022] Open
Abstract
Teff [Eragrostis tef (Zuccagni) Trotter] is a small-sized cereal grain and an indigenous crop in Ethiopia. The Amhara region is one of the major teff producers regions in the country. However, information on the phenolic content of the region’s teff varieties is limited. Seventy-two teff samples were collected from three administrative zones (West Gojjam zone, Awi zone, and East Gojjam zone) of the Amhara region of Ethiopia. The samples’ total polyphenol and flavonoid contents were determined using colorimetric methods. The total flavonoid contents expressed as catechin equivalent, CE (i.e., under alkaline conditions) and quercetin equivalent, Q.E (i.e., under the methanolic solution of AlCl3) were found to be in the range of 7.66 ± 0.60–57.36 ± 3.87 mg C.E and 15.45 ± 0.15–113.12 ± 3.09 mg Q.E per 100 g of teff samples, respectively. The corresponding total polyphenol content (TPC), described as gallic acid equivalent (G.A.E.), was in the range of 46.21 ± 1.20–133.32 ± 5.44 mg G.A.E. The results showed that the mean TPC value of the teff samples from the West Gojjam zone was enriched with polyphenol than samples from the Awi zone and East Gojjam. Furthermore, it was noted that the mean TPC and TFC values did not vary significantly between samples of the East Gojjam and Awi zone (p > 0.05). In contrast, a significant difference in mean TPC and TFC-Q.E were noted between the sampling zone of East Gojjam and West Gojjam and between West Gojjam and Awi zones (p < 0.05). These significant variations in TPC and TFC might be due to observable variations in the agroecological zones and the genetic—make-up of the samples. Person correlation indicated a significant positive correlation matrix between the three variables (p = 0.01). The teff samples were trying to be classified based on their geographical origin using hierarchical cluster analysis (HCA) and biplots. Accordingly, the variance explained by component 1 (PC1) is 67.2%, and the variance explained by component 2 (PC2) is 20.0%.
Collapse
Affiliation(s)
- Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Minaleshewa Atlabachew
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
- * E-mail:
| | - Tihitinna Asmellash
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Woldegiorgis Hilluf
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| | - Marie Yayinie
- Department of Chemistry, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
- Department of Chemistry, College of Natural Science, Debre Tabor University, Debre Tabor, Ethiopia
| | - Tessera Alemneh Wubieneh
- Material Science and Engineering Department, College of Science, Bahir Dar University, Bahir Dar, Ethiopia
| |
Collapse
|
31
|
Calcium Determines
Lactiplantibacillus plantarum
Intraspecies Competitive Fitness. Appl Environ Microbiol 2022; 88:e0066622. [PMID: 35852360 PMCID: PMC9361822 DOI: 10.1128/aem.00666-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The importance of individual nutrients for microbial strain robustness and coexistence in habitats containing different members of the same species is not well understood. To address this for Lactiplantibacillus plantarum in food fermentations, we performed comparative genomics and examined the nutritive requirements and competitive fitness for L. plantarum strains B1.1 and B1.3 isolated from a single sample of teff injera fermentation batter. Compared to B1.1 and other L. plantarum strains, B1.3 has a smaller genome, limited biosynthetic capacities, and large mobilome. Despite these differences, B1.3 was equally competitive with B1.1 in a suspension of teff flour. In commercially sourced, nutrient-replete MRS (cMRS) medium, strain B1.3 reached 3-fold-higher numbers than B1.1 within 2 days of passage. Because B1.3 growth and competitive fitness were poor in mMRS medium (here called mMRS), a modified MRS medium lacking beef extract, we used mMRS to identify nutrients needed for robust B1.3 growth. No improvement was observed when mMRS was supplemented with nucleotides, amino acids, vitamins, or monovalent metals. Remarkably, the addition of divalent metal salts increased the growth rate and cell yields of B1.3 in mMRS. Metal requirements were confirmed by inductively coupled plasma mass spectrometry, showing that total B1.3 intracellular metal concentrations were significantly (up to 2.7-fold) reduced compared to B1.1. Supplemental CaCl2 conferred the greatest effect, resulting in equal growth between B1.1 and B1.3 over five successive passages in mMRS. Moreover, calcium supplementation reversed a B1.3 strain-specific, stationary-phase, flocculation phenotype. These findings show how L. plantarum calcium requirements affect competitive fitness at the strain level. IMPORTANCE Ecological theory states that the struggle for existence is stronger between closely related species. Contrary to this assertion, fermented foods frequently sustain conspecific individuals, in spite of their high levels of phylogenetic relatedness. Therefore, we investigated two isolates of Lactiplantibacillus plantarum, B1.1 and B1.3, randomly selected from a single batch of teff injera batter. These strains spanned the known genomic and phenotypic range of the L. plantarum species, and in laboratory culture medium used for strain screening, B1.3 exhibited poor growth and was outcompeted by the more robust strain B1.1. Nonetheless, B1.1 and B1.3 were equally competitive in teff flour. This result shows how L. plantarum has adapted for coexistence in that environment. The capacity for the single macronutrient calcium to restore B1.3 competitive fitness in laboratory culture medium suggests that L. plantarum intraspecies diversity found in food systems is fine-tuned to nutrient requirements at the strain level.
Collapse
|
32
|
Baillière J, Laureys D, Vermeir P, Van Opstaele F, De Rouck G, De Cooman L, Vanderputten D, De Clippeleer J. 10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103482] [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]
|
33
|
Yisak H, Yaya EE, Chandravanshi BS, Redi-Abshiro M. GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
34
|
Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads. Foods 2022; 11:foods11071017. [PMID: 35407103 PMCID: PMC8997814 DOI: 10.3390/foods11071017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. This study tries to fill the information gap on the effect of tef varieties on physico-chemical, nutritional and sensorial quality of gluten-free bread. Maize starch replacement at 50, 75 and 100 g/100 g level by tef flour from three Ethiopian varieties (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) resulted in viable gluten-free breads with acceptable sensory properties, higher mineral content and lower glycemic response. Tef cultivar type and blending level significantly affected bread quality. The 50% and 75% substitution levels and the DZ-Cr-37 variety led to the highest bread volumes with the lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crust and crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved the highest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breads made with 100% tef were 13, 40 and 30 times, respectively, higher than those of the control bread (100% maize starch), indicating tef could be used as an excellent source of these important minerals. In addition, the rapidly digestible starch content decreased up to 28% in breads fortified with tef flour.
Collapse
|
35
|
Dabija A, Ciocan ME, Chetrariu A, Codină GG. Buckwheat and Amaranth as Raw Materials for Brewing, a Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:756. [PMID: 35336638 PMCID: PMC8954860 DOI: 10.3390/plants11060756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/07/2022] [Accepted: 03/10/2022] [Indexed: 05/08/2023]
Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
Collapse
Affiliation(s)
| | | | | | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (A.D.); (M.E.C.); (A.C.)
| |
Collapse
|
36
|
Pulivarthi MK, Selladurai M, Nkurikiye E, Li Y, Siliveru K. Significance of milling methods on brown teff flour, dough, and bread properties. J Texture Stud 2022; 53:478-489. [PMID: 35192195 DOI: 10.1111/jtxs.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 11/28/2022]
Abstract
Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread-making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological and bread-making properties of teff flour acquired over roller, hammer and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3 ) with lower hardness value (5.99 N). The present study indicates the fact that, pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread making properties. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Manivannan Selladurai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Eric Nkurikiye
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
37
|
Homem RV, Schmidt HDO, Rockett FC, Rios ADO, Kist TBL, Konzen MDP, de Castilhos J, Rossi RC, de Oliveira VR. Antioxidant capacity, phenolic compounds, carotenoids and vitamins in gluten‐free breads made with teff (Eragrostis tef) and associated flours. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Raísa V. Homem
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Helena de O. Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Fernanda C. Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | - Tarso B. L. Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| | | | | | - Rochele C. Rossi
- Department of Nutrition University of Vale do Rio dos Sinos São Leopoldo Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
- Departament of Nutrition Federal University of Rio Grande do Sul (UFRGS) Porto Alegre RS Brazil
| |
Collapse
|
38
|
Alemneh ST, Emire SA, Hitzmann B, Zettel V. Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sendeku Takele Alemneh
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Shimelis Admassu Emire
- Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| |
Collapse
|
39
|
Mir RA, Nazir M, Naik S, Mukhtar S, Ganai BA, Zargar SM. Utilizing the underutilized plant resources for development of life style foods: Putting nutrigenomics to use. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 171:128-138. [PMID: 34998100 DOI: 10.1016/j.plaphy.2021.12.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 12/26/2021] [Accepted: 12/30/2021] [Indexed: 06/14/2023]
Abstract
Sufficient amount of minerals, vitamins, and proteins in human diet play indispensable role in maintaining the active metabolism for better human health. All the essential nutrients that are requisite for an individual's survival are acquired from plants as well as animals. Micronutrients and macronutrients directly influence the metabolic pathways and their deficiencies play a substantial role in development of manifold disorders. In addition to environmental factors, quality and quantity of foods are key factors in maintaining the human health. Transition from healthy to diseased state is concurrent with the pattern of gene expression that is largely influenced by nutrition and environment. A combined approach to study the influence of nutrition on expression of numerous genes can be well explored through nutrigenomic studies. Nutrigenomics includes studies wherein applied genomics is used to investigate nutritional science to understand the compartmentalization of genes that influence the cause of diet-related complications. This review describes the role of underutilized crops as frontline foods to circumvent the health complications through the nutrigenomic studies. Further dynamics of nutrigenomic tools to study the impact of nutrition on the changing pattern of genome stability and gene expression for developing precise safety measures against wide range of health ailments linked to metabolic networks. Additionally, this review provides detailed information on nutrigenomic studies undertaken to unravel the potential of underutilized crops to augment the human health and to carry the agronomic/genomic approaches to enhance nutritional profile of underutilized crops to overcome diet-related disorders.
Collapse
Affiliation(s)
- Rakeeb Ahmad Mir
- Department of Biotechnology, School of Biosciences and Biotechnology, Baba Ghulam Shah Badshah University, Rajouri, Jammu and Kashmir, 185131, India
| | - Muslima Nazir
- Centre of Research for Development, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, 190006, India
| | - Samiullah Naik
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Shazia Mukhtar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Bashir Ahmad Ganai
- Centre of Research for Development, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, 190006, India
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India.
| |
Collapse
|
40
|
Homem RV, Proserpio C, Cattaneo C, Rockett FC, Schmidt HDO, Komeroski MR, Rios ADO, Pagliarini E, Oliveira VRD. New opportunities for gluten‐free diet:teff (
Eragrostis tef
) as fibre source in baking products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Raísa V. Homem
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Camilla Cattaneo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Fernanda C. Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Helena de O. Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Marina R. Komeroski
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| | - Alessandro de O. Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Bento Gonçalves Avenue, 9500, Prédio 43.212, Campus do Vale Porto Alegre 91501‐970 Brazil
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS) University of Milan Milan 20133 Italy
| | - Viviani Ruffo de Oliveira
- Post graduation Program in Food, Nutrition and Health (PPGANS) Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400 ‐ Santa Cecília Porto Alegre 90035‐002 Brazil
| |
Collapse
|
41
|
Yisak H, Yaya EE, Chandravanshi BS, Redi-Abshiro M. Volatile compounds in two varieties of teff (Eragrostis tef (Zuccagni) Trotter) cultivated in Ethiopia by gas chromatography-mass spectrometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1963275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hagos Yisak
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Estifanos Ele Yaya
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bhagwan Singh Chandravanshi
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| |
Collapse
|
42
|
Cadenas R, Caballero I, Nimubona D, Blanco CA. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer. Foods 2021; 10:1726. [PMID: 34441504 PMCID: PMC8392023 DOI: 10.3390/foods10081726] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2021] [Revised: 07/16/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
Collapse
Affiliation(s)
| | | | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (R.C.); (I.C.); (D.N.)
| |
Collapse
|
43
|
Puligundla P, Smogrovicova D, Mok C. Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiol (Praha) 2021; 66:525-541. [PMID: 34097198 DOI: 10.1007/s12223-021-00881-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 05/27/2021] [Indexed: 10/21/2022]
Abstract
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
Collapse
Affiliation(s)
- Pradeep Puligundla
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
| | - Daniela Smogrovicova
- Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic
| | - Chulkyoon Mok
- Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea
| |
Collapse
|
44
|
Solomon AB, Fanta SW, Delele MA, Vanierschot M. Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process. Heliyon 2021; 7:e06201. [PMID: 33659738 PMCID: PMC7892935 DOI: 10.1016/j.heliyon.2021.e06201] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 12/12/2020] [Accepted: 02/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this paper, we developed a mathematical model to simulate the heat and mass transfer during the convective drying of injera. The coupled set of heat and moisture partial differential equations (PDEs) were numerically solved by the finite element method (FEM) using COMSOL Multi-physics, 5.5. To validate the simulated results, drying experiments were performed using a tunnel dryer at two air temperatures (313.15 and 333.15 K) and velocities (0.25 and 0.5 ms−1). The predicted versus the experimental results showed a very good agreement with a coefficient of determination, R2>0.95 for both temperature and moisture ratio and a Root Mean Square Error, RMSE < 0.05 for moisture ratio and <3.5 K for temperature. The predicted temperature and moisture ratio distributions of the injera at different times and positions (thickness and diameter) clearly showed the uniformity of drying. The time required to reduce the moisture ratio of injera from 1 (-) to 0.03 (-) at a temperature of 333.15 K, relative humidity of 11% and air velocity of 0.5 ms−1 was 125 min. Both temperature and velocity have a significant effect on moisture reduction when drying was conducted (p < 0.05). The interaction effect between them also indicates a significant difference (p < 0.05) in the moisture removal rate of injera.
Collapse
Affiliation(s)
- Alamrew B Solomon
- Department of Chemical Engineering, Kombolcha Institute of Technology, Wollo University, Ethiopia
| | - Solomon W Fanta
- Faculty of Chemical and Food Engineering, Bahirdar Institute of Technology, Bahirdar University, Ethiopia
| | - Mulugeta A Delele
- Faculty of Chemical and Food Engineering, Bahirdar Institute of Technology, Bahirdar University, Ethiopia
| | | |
Collapse
|
45
|
Köten M. Development of tef [
Eragrostis tef
(Zucc.) Trotter] based gluten‐free tarhana. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mehmet Köten
- Department of Nutrition and Dietetics, Yusuf Şerefoğlu Health Sciences Faculty Kilis 7 Aralık University Kilis Turkey
| |
Collapse
|
46
|
Yang D, Gao X. Progress of the use of alternatives to malt in the production of gluten-free beer. Crit Rev Food Sci Nutr 2020; 62:2820-2835. [PMID: 33325770 DOI: 10.1080/10408398.2020.1859458] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world's population is affected by CD, and the development of gluten-free beer is imperative. Gluten-free beers produced using alternative materials, such as rice, sorghum, maize, millet, oats, and pseudocereals (e.g., buckwheat, quinoa and Amaranth), are studied in this review that examines the effects of specific substitutions on the different characteristics of the final beer to ensure the appropriateness of their use. The use of alternatives to malt may affect the quality of gluten-free beer and result in some negative consequences. Accordingly, the influential factors are discussed in terms of the total substitution of malt with other grains in the production of beer. Research results have provided some new alternative solutions for the production of gluten-free beer, such as the use of malted grains to improve hydrolytic enzyme activity, the application of nonconventional mashing procedures involving the decoction method and extrusion cooking techniques to increase the extract yield, the use of exogenous enzymes and nitrogen supplements to improve the sugar and amino acid spectra necessary for yeast fermentation, and the application of combinations of alternative grains to improve the flavor, body and foam stability of gluten-free beers.
Collapse
Affiliation(s)
- Dongsheng Yang
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| | - Xuan Gao
- Department of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, China
| |
Collapse
|
47
|
Sousa EC, Raizada MN. Contributions of African Crops to American Culture and Beyond: The Slave Trade and Other Journeys of Resilient Peoples and Crops. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.586340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
There is a general unawareness of food crops indigenous to the African continent that have contributed to Western culture. This under-appreciation is particularly relevant in the current context of societal movements to end historic racism and value the contributions of peoples of African origin and African skin colors. Lack of awareness of the contributions of Africa's crops has negative practical consequences, including inadequate investments in preserving and maximizing the use of crop diversity to facilitate breeding. This paper provides an overview and analysis of African crops that have made significant contributions to the United States and globally, and/or hold potential in the twenty-first century. The paper specifically discusses watermelon, coffee, kola, rooibos, oil palm, shea, cowpea/black eyed pea, leafy greens, okra, yam, sorghum, pearl millet, finger millet, teff, and fonio. The review focuses on the intersection of these crops with racialized peoples, with a particular focus on African-Americans starting with slavery. The analysis includes the sites of domestication of African crops, their historical migration out of Africa, their sociocultural contributions to cuisines and products around the world, their uses today, and the indigenous knowledge associated with traditional cultivation and landrace selection. The untapped potential of local genetic resources and indigenous agronomic strategies are also described. The review demonstrates that African crops played an important role in the development of American cuisine, beverages and household products. Many of these crops are nutritious, high value and stress tolerant. The paper concludes that African crops hold significant promise in improving the resiliency of global food production systems, to mitigate climate change and alleviate food insecurity and rural poverty, especially in dry regions of the world. It is hoped that this review contributes to teaching the next generation of agriculturalists, food scientists and international development professionals about the valuable contributions of Africa's resilient crops and peoples.
Collapse
|
48
|
González-Gómez L, Gañán J, Morante-Zarcero S, Pérez-Quintanilla D, Sierra I. Sulfonic Acid-Functionalized SBA-15 as Strong Cation-Exchange Sorbent for Solid-Phase Extraction of Atropine and Scopolamine in Gluten-Free Grains and Flours. Foods 2020; 9:foods9121854. [PMID: 33322655 PMCID: PMC7763219 DOI: 10.3390/foods9121854] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/03/2020] [Accepted: 12/10/2020] [Indexed: 02/07/2023] Open
Abstract
A novel method was developed and applied to the determination of the most representative tropane alkaloids (TAs), atropine and scopolamine, in gluten-free (GF) grains and flours by HPLC-MS/MS. Accordingly a suitable sample treatment procedure based on solid-liquid extraction (SLE) and followed by strong cation-exchange solid-phase extraction (SCX-SPE) was optimized. SBA-15 mesostructured silica functionalized with sulfonic acids was evaluated as sorbent. The proposed method was fully validated in sorghum flour showing good accuracy with recoveries in the range of 93–105%, good linearity (R2 > 0.999) and adequate precision (RSD < 20%). Low method quantification limits (MQL) were obtained (1.5 and 2.4 µg/kg for atropine and scopolamine, respectively) and no matrix effect was observed thanks to the extraction and clean-up protocol applied. The method was applied to 15 types of GF samples of pseudocereals (buckwheat, quinoa and amaranth), cereals (teff, corn and blue corn, sorghum and millet) and legumes (red and green lentil, chickpea and pea). Atropine was found above the MQL in eight of them, with values between 7 and 78 µg/kg, while scopolamine was only found in teff flour, its concentration being 28 µg/kg. The method developed is an interesting tool for determining TAs in a variety of samples of GF grains and flours.
Collapse
Affiliation(s)
| | | | | | | | - Isabel Sierra
- Correspondence: ; Tel.: +34-91-488-70-18; Fax: +34-91-488-81-43
| |
Collapse
|
49
|
Bascuñán KA, Elli L, Vecchi M, Scricciolo A, Mascaretti F, Parisi M, Doneda L, Lombardo V, Araya M, Roncoroni L. Mediterranean Gluten-Free Diet: Is It a Fair Bet for the Treatment of Gluten-Related Disorders? Front Nutr 2020; 7:583981. [PMID: 33344491 PMCID: PMC7738606 DOI: 10.3389/fnut.2020.583981] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 11/04/2020] [Indexed: 12/27/2022] Open
Abstract
Gluten-free diet (GFD) is the current treatment of gluten-related disorders. It eliminates wheat, barley, and rye, while the exclusion of oats is still under debate. GFD is based on a combination of naturally gluten-free foods and gluten-free substitutes of cereal-based foods. Although effective as treatment of gluten-related disorders, today there is concern about how to improve GFD's nutritional quality, to make it not only gluten-free, but also healthy. The "Mediterranean diet" (MedD) refers to the dietary pattern and eating habits typical of populations living in the Mediterranean basin, which have been associated with low prevalence of several diet-related pathologies. Here we present a narrative review of the current knowledge about GFD and MedD, their characteristics and central food components. Based on the Mediterranean diet pyramid developed by the Italian pediatric society, we propose a combination between the MedD and the GFD, an attractive alternative to reach a gluten-free state that at the same time is healthy, with a clear benefit to those who practice it.
Collapse
Affiliation(s)
- Karla A. Bascuñán
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
- Department of Nutrition, School of Medicine, University of Chile, Santiago, Chile
| | - Luca Elli
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
- Department of Pathophysiology and Transplantation, University of Milan, Milan, Italy
| | - Maurizio Vecchi
- Department of Pathophysiology and Transplantation, University of Milan, Milan, Italy
- General Surgery Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Alice Scricciolo
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Federica Mascaretti
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Maria Parisi
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Luisa Doneda
- Department of Biomedical, Surgical, and Dental Sciences, University of Milan, Milan, Italy
| | - Vincenza Lombardo
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
| | - Magdalena Araya
- Institute of Nutrition and Food Technology, Instituto de Nutrición y Tecnología de los Alimentos (INTA), University of Chile, Santiago, Chile
| | - Leda Roncoroni
- Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione Istituto di Ricovero a Carattere Scientifico (IRCCS) Ca' Granda Ospedale Maggiore Policlinico, Milan, Italy
- Department of Biomedical, Surgical, and Dental Sciences, University of Milan, Milan, Italy
| |
Collapse
|
50
|
Woldetsadik D, Llorent-Martínez EJ, Ortega-Barrales P, Haile A, Hailu H, Madani N, Warner NS, Fleming DEB. Contents of Metal(loid)s in a Traditional Ethiopian Flat Bread (Injera), Dietary Intake, and Health Risk Assessment in Addis Ababa, Ethiopia. Biol Trace Elem Res 2020; 198:732-743. [PMID: 32281073 DOI: 10.1007/s12011-020-02099-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 02/26/2020] [Indexed: 11/29/2022]
Abstract
The traditional Ethiopian flat bread, injera, is a regular component of daily diets in Ethiopia and Eritrea. This bread is also popular among urban refugees particularly Eritreans in Addis Ababa. The levels of metal(loid)s in 40 composite (120 sub-samples) injera samples, representing 4 types of market establishments in Addis Ababa, were determined using inductively coupled plasma-mass spectrometry (ICP-MS) and portable X-ray fluorescence (PXRF). For ICP-MS analysis, the accuracy of the method was evaluated by the analysis of a certified reference material and recovery experiments. It was found that the correlations between the mean levels of Al and Fe and between Al and Mn in injera were highly significant (p < 0.001). It was also found that 1.5 fresh injeras would cover 48-75% of recommended dietary allowance (RDA) for Mg, 17-21% of RDA for K, 19-23% of RDA for Ca, and 60-72% of RDA for P for an adult group aged between 19 and 50. Daily intakes of Al, Fe, and Mn were found to be above the provisional tolerable daily intake (PTDI)/maximum tolerable daily intake (MTDI) values. The mean target hazard quotient (THQ) values for Fe and Mn were greater than 1. The total THQ values varied from 6.52 to 8.53 among market establishments. Estimating carcinogenic risk due to exposure to As, Cr, and Pb indicated that perennial injera consumers might remain at cancer risk. This would further escalate if other staple food items and spices are considered. Hence, there is a need for home-based strategies to reduce extrinsic soil-Al-Fe-Mn in injera/tef batter.
Collapse
Affiliation(s)
- Desta Woldetsadik
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia.
| | - Eulogio J Llorent-Martínez
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Pilar Ortega-Barrales
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Abinet Haile
- Department of Chemistry, Debre Berhan University, Debre Berhan, Ethiopia
| | - Hillette Hailu
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia
| | - Nelly Madani
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
| | - Noah S Warner
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
| | - David E B Fleming
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
| |
Collapse
|