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Wefing P, Conradi F, Trilling M, Neubauer P, Schneider J. Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Maka Taga C, Jiokap Nono Y, Icard-Vernière C, Desmorieux H, Kapseu C, Mouquet-Rivier C. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3609-3619. [PMID: 31413388 PMCID: PMC6675855 DOI: 10.1007/s13197-019-03787-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2019] [Accepted: 04/17/2019] [Indexed: 06/10/2023]
Abstract
Designing enteral foods from local ingredients for tube feeding of low-income people who cannot eat orally is needed. Two processing methods, involving the addition of amylase or malt, were used to thin a blenderized tube feeding formula based on sorghum, sesame and soybean seeds. Two composite flours, either with higher carbohydrate (F1D) or higher lipid (F2D) contents were formulated to obtain an enteral food aimed at adults. To thin the formula enough for it to flow inside the feeding tube, increasing concentrations of amylase (0.27-2.17 g/100 g DM) were added to gruels F1D (F1DE) and F2D (F2DE) prepared at 25% DM. Sorghum malt was also added to F1D (F1DM) as an alternative source of amylase. But F1DE and F1DM flow times in a 50 cm feeding tube (10 Fr) remained much longer (up to 14 s) than that of the commercial enteral food (4 s). The F1DE and F1DM osmolalities (485 and 599 mOsmol/Kg water, respectively) were higher compared to that of F1D but remained within the range specified for adult enteral food. F1D, F1DE and F1DM gruels showed pseudoplastic behavior. Their loss ratio (tan δ ), elastic (G') and loss (G'') moduli were similar, but apparent viscosity, flow time in the feeding tube and consistency index (k) showed that F1DE was thinner than F1DM. Adding an incubation step before cooking of F1DM suspension allowed further thinning of the gruel, showing it is possible to formulate an enteral food using local ingredients that flows by gravity in the feeding tube.
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Affiliation(s)
- Cybèle Maka Taga
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | - Yvette Jiokap Nono
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | | | | | - César Kapseu
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
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Mekonen S, Ambelu A, Spanoghe P. Reduction of pesticide residues from teff ( Eragrostis tef) flour spiked with selected pesticides using household food processing steps. Heliyon 2019; 5:e01740. [PMID: 31193531 PMCID: PMC6536428 DOI: 10.1016/j.heliyon.2019.e01740] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/03/2019] [Accepted: 05/13/2019] [Indexed: 12/07/2022] Open
Abstract
Teff (Eragrostis tef) is an ancient cereal that is indigenous from Ethiopia. Nowadays, teff grain is becoming popular to many parts of the world. Teff is gluten-free in nature, has high iron and fiber content, and many other health benefits make this crop interesting to many consumers. Since no insect pests are attacking the teff grains, farmers do not apply pesticides on it, unlike maize and other grains. Nevertheless, residues of organochlorine pesticides have been detected at an alarming level that could pose a consumer risk. Teff is often consumed as injera which is a fermented flat pancake. The main aim of the present study is, therefore, to investigate the effect of household food processing (doughing and baking) on the reduction of pesticide residues from teff. Pesticide residues previously detected in teff grain such as permethrin, cypermethrin, deltamethrin, chlorpyrifos ethyl, p,p'-DDE, p,p'-DDD, o,p'-DDT, and p,p'-DDT were spiked and extracted followed by the subsequent household processing which are generally doughing (dough making followed by fermentation) and baking. From the findings of this study, doughing decrease the pesticide residues in the range of 59.9-86.4% and baking in the range of 63.2-90.2%. Kruskal-Wallis analysis indicates that the reduction of pesticide residues by baking is significantly different from doughing (p-value < 0.0001). There is also a significant difference between non-fermented and fermented dough (p-value = 0.012). The processing factor for doughing and baking was less than one (PF < 1 = reduction factor) which indicates the reduction of pesticides due to teff processing. The cumulative effect of these processing methods is important to evaluate the risks associated with the ingestion of pesticides, particularly in teff grain.
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Affiliation(s)
- Seblework Mekonen
- Department of Environmental Health Science and Technology, Faculty of Public Health, Jimma University, Ethiopia
| | - Argaw Ambelu
- Department of Environmental Health Science and Technology, Faculty of Public Health, Jimma University, Ethiopia
| | - Pieter Spanoghe
- Department of Crop Protection Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
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Rugen MD, Vernet MMJL, Hantouti L, Soenens A, Andriotis VME, Rejzek M, Brett P, van den Berg RJBHN, Aerts JMFG, Overkleeft HS, Field RA. A chemical genetic screen reveals that iminosugar inhibitors of plant glucosylceramide synthase inhibit root growth in Arabidopsis and cereals. Sci Rep 2018; 8:16421. [PMID: 30401902 PMCID: PMC6219604 DOI: 10.1038/s41598-018-34749-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Accepted: 10/19/2018] [Indexed: 01/11/2023] Open
Abstract
Iminosugars are carbohydrate mimics that are useful as molecular probes to dissect metabolism in plants. To analyse the effects of iminosugar derivatives on germination and seedling growth, we screened a library of 390 N-substituted iminosugar analogues against Arabidopsis and the small cereal Eragrostis tef (Tef). The most potent compound identified in both systems, N-5-(adamantane-1-yl-ethoxy)pentyl- L-ido-deoxynojirimycin (L-ido-AEP-DNJ), inhibited root growth in agar plate assays by 92% and 96% in Arabidopsis and Tef respectively, at 10 µM concentration. Phenocopying the effect of L-ido-AEP-DNJ with the commercial inhibitor (PDMP) implicated glucosylceramide synthase as the target responsible for root growth inhibition. L-ido-AEP-DNJ was twenty-fold more potent than PDMP. Liquid chromatography-mass spectrometry (LC-MS) analysis of ceramide:glucosylceramide ratios in inhibitor-treated Arabidopsis seedlings showed a decrease in the relative quantity of the latter, confirming that glucosylceramide synthesis is perturbed in inhibitor-treated plants. Bioinformatic analysis of glucosylceramide synthase indicates gene conservation across higher plants. Previous T-DNA insertional inactivation of glucosylceramide synthase in Arabidopsis caused seedling lethality, indicating a role in growth and development. The compounds identified herein represent chemical alternatives that can overcome issues caused by genetic intervention. These inhibitors offer the potential to dissect the roles of glucosylceramides in polyploid crop species.
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Affiliation(s)
- Michael D Rugen
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Mathieu M J L Vernet
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Laila Hantouti
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Amalia Soenens
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
- Centro de Biotecnología y Genómica de Plantas, Universidad Politécnica de Madrid-Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, Pozuelo de Alarcón, Madrid, Spain
| | - Vasilios M E Andriotis
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
- School of Natural and Environmental Sciences, Devonshire Building, Newcastle University, Newcastle-upon-Tyne, NE1 7RU, UK
| | - Martin Rejzek
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Paul Brett
- Department of Metabolic Biology, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK
| | - Richard J B H N van den Berg
- Leiden Institute of Chemistry, Gorlaeus Laboratories, Leiden University, Einsteinweg 55, 2300 RA, Leiden, The Netherlands
| | - Johannes M F G Aerts
- Department of Medical Biochemistry, Academic Medical Center, University of Amsterdam, Meibergdreef 15, 1105 AZ, Amsterdam, The Netherlands
| | - Hermen S Overkleeft
- Leiden Institute of Chemistry, Gorlaeus Laboratories, Leiden University, Einsteinweg 55, 2300 RA, Leiden, The Netherlands
| | - Robert A Field
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich, NR4 7UH, UK.
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Zhu F. Chemical composition and food uses of teff (Eragrostis tef). Food Chem 2017; 239:402-415. [PMID: 28873585 DOI: 10.1016/j.foodchem.2017.06.101] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 06/15/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022]
Abstract
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Gebremariam MM, Abegaz K, Zarnkow M, Becker T. Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12854] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mekonnen M. Gebremariam
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
- School of Nutrition, Food Science and Technology; Hawassa University; PO Box 05 Hawassa Ethiopia
| | - Kebede Abegaz
- School of Nutrition, Food Science and Technology; Hawassa University; PO Box 05 Hawassa Ethiopia
| | - Martin Zarnkow
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
| | - Thomas Becker
- Institute of Brewing and Beverage Technology; Center of Life and Food Sciences; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany
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Gebremariam MM, Hassani A, Zarnkow M, Becker T. Investigation of fermentation conditions for teff (Eragrostis tef) malt-wort by Lactobacillus amylolyticus. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Assefa K, Cannarozzi G, Girma D, Kamies R, Chanyalew S, Plaza-Wüthrich S, Blösch R, Rindisbacher A, Rafudeen S, Tadele Z. Genetic diversity in tef [Eragrostis tef (Zucc.) Trotter]. FRONTIERS IN PLANT SCIENCE 2015; 6:177. [PMID: 25859251 PMCID: PMC4374454 DOI: 10.3389/fpls.2015.00177] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2014] [Accepted: 03/05/2015] [Indexed: 05/26/2023]
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] is a cereal crop resilient to adverse climatic and soil conditions, and possessing desirable storage properties. Although tef provides high quality food and grows under marginal conditions unsuitable for other cereals, it is considered to be an orphan crop because it has benefited little from genetic improvement. Hence, unlike other cereals such as maize and wheat, the productivity of tef is extremely low. In spite of the low productivity, tef is widely cultivated by over six million small-scale farmers in Ethiopia where it is annually grown on more than three million hectares of land, accounting for over 30% of the total cereal acreage. Tef, a tetraploid with 40 chromosomes (2n = 4x = 40), belongs to the family Poaceae and, together with finger millet (Eleusine coracana Gaerth.), to the subfamily Chloridoideae. It was originated and domesticated in Ethiopia. There are about 350 Eragrostis species of which E. tef is the only species cultivated for human consumption. At the present time, the gene bank in Ethiopia holds over five thousand tef accessions collected from geographical regions diverse in terms of climate and elevation. These germplasm accessions appear to have huge variability with regard to key agronomic and nutritional traits. In order to properly utilize the variability in developing new tef cultivars, various techniques have been implemented to catalog the extent and unravel the patterns of genetic diversity. In this review, we show some recent initiatives investigating the diversity of tef using genomics, transcriptomics and proteomics and discuss the prospect of these efforts in providing molecular resources that can aid modern tef breeding.
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Affiliation(s)
- Kebebew Assefa
- National Tef Research Program, Debre Zeit Agricultural Research Center, Ethiopian Institute of Agricultural ResearchDebre Zeit, Ethiopia
| | - Gina Cannarozzi
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Dejene Girma
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
- National Agricultural Biotechnology Laboratory, Holetta Agricultural Research Center, Ethiopian Institute of Agricultural ResearchHoletta, Ethiopia
| | - Rizqah Kamies
- Plant Stress Laboratory, Department of Molecular and Cell Biology, University of Cape TownCape Town, South Africa
| | - Solomon Chanyalew
- National Tef Research Program, Debre Zeit Agricultural Research Center, Ethiopian Institute of Agricultural ResearchDebre Zeit, Ethiopia
| | - Sonia Plaza-Wüthrich
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Regula Blösch
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Abiel Rindisbacher
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
| | - Suhail Rafudeen
- Plant Stress Laboratory, Department of Molecular and Cell Biology, University of Cape TownCape Town, South Africa
| | - Zerihun Tadele
- Crop Breeding and Genomics, Institute of Plant Sciences, Department of Biology, University of BernBern, Switzerland
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