Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa

Alemneh, Sendeku Takele; Emire, Shimelis Admassu; Hitzmann, Bernd; Zettel, Viktoria

doi:10.1080/10942912.2022.2027441

Cited by 12 publications

(10 citation statements)

References 44 publications

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“…The gelling properties allowed plasticization of the mass and made it easier to form the vessels. Teff also promotes oil absorption, therefore it can be assumed that, when combining the mixture with olive waste, it can absorb fat residues and consequently emulsify more strongly [ 52 ]. On the other hand, sorghum groats are characterized by the content of caffeine proteins, which is highly hydrophobic.…”

Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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The use of olive pomace from olive oil production is still insufficient. The lingering olive pomace is harmful to the environment. On the other hand, the world is increasingly polluted with plastic or by-products from the production of biodegradable products. Considering these two problems, the aim of this work was to develop a mixture and create biodegradable disposable tableware characterized by high antioxidant activity. The disposable tableware was made by mixing olive pomace with teff flour or/and sorghum groats and lecithin. Baking was carried out at the temperature of 180 °C. The best variant of the mixture for the preparation of disposable tableware was olive pomace, teff flour, sorghum groats and lecithin. These vessels were the toughest, with low water absorption and had a high antioxidant potential due to the high content of polyphenols and omega acids. Protecting the cups and bowls with beeswax had a positive effect on reducing water absorption.

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Section: Resultsmentioning

confidence: 99%

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Grzelczyk

Oracz

Gałązka-Czarnecka

2022

Foods

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“…Proc. 2022, 19, 37 2 of 6 For this aim, teff would be a good alternative, as it is one of the most important gluten free cereal, which is a staple food ingredient in Ethiopia [5].…”

Section: Introductionmentioning

confidence: 99%

Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy

Alemneh

Emire

Jekle

et al. 2022

The 1st International Electronic Conference on Processes: Processes System Innovation

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“…Teff is a staple food crop in Ethiopia and Eritrea. It is gluten-free and an attractive source of iron (363 mg/kg flour) [7]. Thus, the fermentation industry needs an effective and efficient method to supervise the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria

Alemneh

Emire

Jekle

et al. 2022

Foods

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There is increasing demand for cereal-based probiotic fermented beverages as an alternative to dairy-based products due to their limitations. However, analyzing and monitoring the fermentation process is usually time consuming, costly, and labor intensive. This research therefore aims to apply two-dimensional (2D)-fluorescence spectroscopy coupled with partial least-squares regression (PLSR) and artificial neural networks (ANN) for the on-line quantitative analysis of cell growth and concentrations of lactic acid and glucose during the fermentation of a teff-based substrate. This substrate was inoculated with mixed strains of Lactiplantibacillus plantarum A6 (LPA6) and Lacticaseibacillus rhamnosus GG (LCGG). The fermentation was performed under two different conditions: condition 1 (7 g/100 mL substrate inoculated with 6 log cfu/mL) and condition 2 (4 g/100 mL substrate inoculated with 6 log cfu/mL). For the prediction of LPA6 and LCGG cell growth, the relative root mean square error of prediction (pRMSEP) was measured between 2.5 and 4.5%. The highest pRMSEP (4.5%) was observed for the prediction of LPA6 cell growth under condition 2 using ANN, but the lowest pRMSEP (2.5%) was observed for the prediction of LCGG cell growth under condition 1 with ANN. A slightly more accurate prediction was found with ANN under condition 1. However, under condition 2, a superior prediction was observed with PLSR as compared to ANN. Moreover, for the prediction of lactic acid concentration, the observed values of pRMSEP were 7.6 and 7.7% using PLSR and ANN, respectively. The highest error rates of 13 and 14% were observed for the prediction of glucose concentration using PLSR and ANN, respectively. Most of the predicted values had a coefficient of determination (R2) of more than 0.85. In conclusion, a 2D-fluorescence spectroscopy combined with PLSR and ANN can be used to accurately monitor LPA6 and LCGG cell counts and lactic acid concentration in the fermentation process of a teff-based substrate. The prediction of glucose concentration, however, showed a rather high error rate.

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Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa

Cited by 12 publications

References 44 publications

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Development of Fermented Teff-Based Probiotic Beverage and Its Process Monitoring Using Two-Dimensional Fluorescence Spectroscopy

Application of Two-Dimensional Fluorescence Spectroscopy for the On-Line Monitoring of Teff-Based Substrate Fermentation Inoculated with Certain Probiotic Bacteria

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