Effect of grain tef [<i><scp>E</scp>ragrostis tef</i> (<scp>Z</scp>ucc.) <scp>T</scp>rotter] flour substitution with flaxseed on quality and functionality of <i>injera</i>

Girma, Tewodros; Bultosa, Geremew; Bussa, Negussie

doi:10.1111/j.1365-2621.2012.03194.x

Cited by 18 publications

(28 citation statements)

References 22 publications

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“…As reported by Abebe et al (2007), red teff is superior in iron and calcium content. Girma, Bultosa, and Bussa (2013) also indicated that red teff has high-iron content (36.2 mg/100 g), low TA B L E 3 Antinutritional factors in prepared porridge from RTF, MSF, and PFP fruit powder and individual flours zinc (1.50 mg/100 g), and calcium (66.6 mg/100 g) contents. Higher mineral content (iron, calcium, and zinc) in this study found in porridges prepared from different formulations is due to higher concentration of calcium and zinc in the MSF and iron in RTF.…”

Section: Mineral Contents (Iron Calcium and Zinc)mentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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This study was carried out to optimize the compositions of red teff flour with malted soybean flour and papaya fruit powders for better nutritional quality and sensory acceptability of porridge. Total eleven formulations of the composite flours were determined using D‐optimal mixture design with the help of Minitab Version 16 Statistical Software. The three ingredients were considered in the ranges of 55%–70%, 20%–30%, 5%–15% for red teff flour, malted soybean flour, and Papaya fruit powder, respectively. The prepared porridge samples from formulations were analyzed for nutritional composition, antinutritional factors, and sensory acceptability. Results of the study showed the significant difference (p < .05) in ash, fat, fiber, protein, carbohydrate, energy, iron, calcium, zinc, β‐carotene, phytates, tannin, appearance, taste, mouthfeel, and overall acceptability as the composition of ingredients were changed. The overall optimum point was found in a range of red teff flour (60%–70%), malted soybean flour (20%–27.5%), and papaya fruit powder (10%–12.5%). In conclusion, the present approach can help in improve infants dietary quality of complementary foods by developing nutritionally enhanced red teff‐based porridge used for intervention of malnutrition.

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Section: Mineral Contents (Iron Calcium and Zinc)mentioning

confidence: 99%

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Mezgebo

Belachew

Satheesh

2018

Food Science & Nutrition

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“…Upon cooking, a distinct outer layer can be observed, resulting from protein denaturation and starch gelatinisation. Thus, the results clearly showed that teff and oat flour can be used to produce gluten-free pasta of acceptable texture [37] The effect of grain teff flour substitution with flaxseed on quality and functionality of injera was analyzed by Girma, Bultosa, and Bussa, [41]. Injera from teff was substituted with two flaxseed forms at 3%, 6% and 9% and control injera showed substitution had a significant effect on injera proximate, energy, titratable acidity (TA), total phenolics (TP) contents and sensory acceptability.…”

Section: Cookiesmentioning

confidence: 99%

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento¹,

Paes²,

Oliveira³

et al. 2018

JFNR

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Teff has naturally higher nutritional value when compared to many other grains, and doesn't need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, the main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes.

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“…Conversely, flavonols presented an extensive decrease (62-82%) after treatment Morales et al (2015) carotenoids, among others) (Capriles et al, 2016). Other studies have reflected the potential for the use of hemp seeds (Rado caj et al, 2014), flaxseeds (Girma et al, 2013) and chia seeds (Costantini et al, 2014) in different gluten-free matrices for the enhancement of the antioxidant capacity of the final products without affecting notably the technological parameters assessed. Flours used as ingredients could also be obtained from apple (Morales et al, 2015), apple pomace (Mir et al, 2015) or jambolan .…”

Section: Additives Gluten-free Matrices (%)mentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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Effect of grain tef [Eragrostis tef (Zucc.) Trotter] flour substitution with flaxseed on quality and functionality of injera

Cited by 18 publications

References 22 publications

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge

Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

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