Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Gebru, Yoseph Asmelash; Hyun-Ii, Jun; Kim, Young-Soo; Kim, Myung-Kon; Kim, Kwang-Pyo

doi:10.3390/foods8060202

Cited by 18 publications

(20 citation statements)

References 34 publications

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“…Of the total amino acid content, lysine constituted the highest concentration with 12.8 mg/g of flour dry weight. Regarding the SSP fractions of teff, glutelins (46.6%) constituted the major proteins followed by albumins (39.1%), prolamins (29.4%), and globulins (21.1%) [17]. e rheological properties such as gelation, foaming, and water hydration of teff proteins were also studied in different solutions.…”

Section: Proteinsmentioning

confidence: 99%

Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

Gebru

Sbhatu

Kim

2020

Journal of Food Quality

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Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.

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Section: Proteinsmentioning

confidence: 99%

Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

Gebru

Sbhatu

Kim

2020

Journal of Food Quality

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“…Teff contains gluten-free protein and has high levels of essential amino acids and minerals, a low glycemic index, a high content of crude fiber, and a longer shelf life. As a result, the global demand for teff is increasing [13]. Furthermore, teff constitutes an alternative for consumers with a lifelong intolerance to gluten [14].…”

Section: Introductionmentioning

confidence: 99%

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Alemneh

Emire

Hitzmann

2021

Foods

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Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

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“…Its starch is slowly digestible and, therefore, has a low glycemic index (GI). It has a favorable amino acid composition and does not contain gluten [ 46 , 47 ]. It is a good source of unsaturated fatty acids (1.66 g/100 g) and is high in minerals, especially iron (7.63 mg/100 g) and calcium (180 mg/100 g) [ 48 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

Chochkov

Savova-Stoyanova

Παπαγεωργίου

et al. 2022

Foods

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Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.

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Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields

Cited by 18 publications

References 34 publications

Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter)

Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality

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