Roasted Barley Foods: Processing and Varietal Differences Affecting<i>Kolo</i>and<i>Tihni</i>, Traditional Grain Products in Northern Ethiopia

Abraha, Addis; Uhlen, Anne Kjersti; Abay, Fetien; Sahlstrøm, Stefan; Bjørnstad, Åsmund

doi:10.1094/cfw-58-2-0071

Cited by 9 publications

(9 citation statements)

References 27 publications

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“…Kolo is commonly eaten both at home and at various social gatherings, such as after funerals ceremonies, during many official meetings or during traveling. Kolo is also eaten by people having gastritis problems [34].…”

Section: Description Of Processed Foods From Barelymentioning

confidence: 99%

“…The accumulation of metals depends on the ability of particular plant to absorb metals from the soil and the availability of the minerals in the soluble forms in the particular areas. The variation in the level of metals in soil depends on the degree of pollution of the biosphere from the rapid industrialization and modern large scale agricultural activities [34][35][36]. The use of sewage sludge, pesticides, herbicides and fertilizers on agricultural lands highly affect the quality of food products for humans and animals.…”

Section: Distribution Of Metals In Barley Grain Samplementioning

confidence: 99%

“…The distribution and accumulation of metals in barely grain are the reflections of the mineral composition of the soil and the degree of mineral pollution of the environment in which the barely plant grows. The metal concentrations of barley grain vary considerably at different locations due to differences in composition of chemicals and fertilizers and also due to variation in the soil composition and climatic conditions [34][35][36].…”

Section: Distribution Of Metals In Barley Grain Samplementioning

confidence: 99%

“…This might be due to the differences in the availability of the minerals in the soluble and usable forms, differences in the natural occurrence of these minerals in the areas, and differences in the degree of contamination of the soil by these metals. The use of different fertilizers, soil acidity and water for irrigation could also be the causes for the differences [34][35][36].…”

Section: Levels Macro Essential Metals In Barley Grainsmentioning

confidence: 99%

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Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia

Tilahun¹,

Chandravanshi²,

Abshiro³

2022

Bull. Chem. Soc. Eth.

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ABSTRACT. Barley (Hordeum vulgare L.) is one of the most widely cultivated stable food crops in the world. Barley grain samples were collected from four selected areas (Bahir Dar, Bure, Finote Selam and Debre Markos) of Ethiopia and four types of processed food (kolo, porridge, bread and injera) were prepared from it. The levels of essential and non-essential metals in barley grains and its processed food were determined by microwave plasma-atomic emission spectrometry after wet digestion with a mixture of HNO3 and HClO4 (5:1, v/v). The concentration (mg/kg dry weight) in the barley grains were in the ranges K (5482-6516), Mg (546-643), Ca (445-684), Mn (7.31-9.80), Fe (127-439), Cu (0.88-1.86), Zn (42.8-56.8), Pb (0.39-2.73), Cd (3.01-4.66). The concentrations of all the metals in the four types of processed barley foods showed variation among each other. The results indicate that Ethiopian barley grains and its processed foods are good source of essential metals. KEY WORDS: Barley, Hordeum vulgare L., Processed foods, Macro-minerals, Micro-minerals, Toxic metals Bull. Chem. Soc. Ethiop. 2021, 35(3), 471-484. DOI: https://dx.doi.org/10.4314/bcse.v35i3.1

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Section: Description Of Processed Foods From Barelymentioning

confidence: 99%

Section: Distribution Of Metals In Barley Grain Samplementioning

confidence: 99%

Section: Distribution Of Metals In Barley Grain Samplementioning

confidence: 99%

Section: Levels Macro Essential Metals In Barley Grainsmentioning

confidence: 99%

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Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia

Tilahun¹,

Chandravanshi²,

Abshiro³

2022

Bull. Chem. Soc. Eth.

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“…The nutritional benefits of barley have promoted development of new food products such as smoothies, whole grain ready-to-eat snacks, and high-fiber fruit bars (Temelli et al 2004;Ames et al 2005;Abraha et al 2013;Shaheen et al 2013). However, some applications such as smoothies may utilize barley in raw form (i.e., not heat treated prior to consumption), which creates a microbial safety concern for this typically low-risk food.…”

mentioning

confidence: 99%

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

et al. 2017

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Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

2018

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Background and objectives:The effect of seed tempering moisture (20% moisture content or left un-tempered) and infrared heating surface temperature (115 or 135°C) on the functional properties of Desi chickpea and hull-less barley was investigated. Findings: Tempering and infrared heating reduced the protein solubility in both flours, whereas the ability to bind oil was unaffected. Both flours had increased water binding abilities in response to tempering and infrared heating. In the case of chickpea flour, the emulsion activity (EA) increased when the seeds were tempered and heated to 135°C, whereas both emulsion and foaming stability remained unchanged with all processing conditions. Tempering before infrared heating decreased the foaming capacity of chickpea flour. In contrast, barley flour showed a decrease in both EA and stability, and became nonfoaming with infrared heating with and without tempering. Conclusions: Infrared heating has both positive and negative effects on the functional properties of Desi chickpea and hull-less barley flours. Significance and novelty: Findings from this work will help direct ingredient processors to process seeds to achieve different functionalities which is important for food product development purposes. K E Y W O R D S/journal/cche Cereal Chemistry. 2018;95:508-517. | 509 How to cite this article: Bai T, Stone AK, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours. Cereal Chem. 2018;95:508-517. https://doi.

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Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

Cited by 9 publications

References 27 publications

Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia

Mineral contents of barley grains and its processed foods (kolo, porridge, bread and injera) consumed in Ethiopia

Effect of Heat Treatments on Microbial Load and Associated Changes to β‐Glucan Physicochemical Properties in Whole Grain Barley

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull‐less barley flours

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