International Journal of Food Engineering and Technology

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Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta

Received: Oct. 04, 2023    Accepted: Jan. 02, 2024    Published: Feb. 01, 2024
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Abstract

The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively.

DOI 10.11648/ijfet.20240801.11
Published in International Journal of Food Engineering and Technology ( Volume 8, Issue 1, June 2024 )
Page(s) 1-7
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This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

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Copyright © The Author(s), 2024. Published by Science Publishing Group

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Keywords

Macaroni, Semolina, Teff Flour

References
[1] Bultosa, G., 2007. Physicochemical characteristics of grain and flour in 13 tef [Eragrostis tef (Zucc.) Trotter] grain varieties. Journal of Applied Sciences Research, 3(12), 2042-2050.
[2] Baye, K., 2014. Teff: nutrient composition and health benefits (Vol. 67). Intl Food Policy Res Inst.
[3] Petitot, M., Boyer, L., Minier, C. and Micard, V., 2010. Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation. Food Research International, 43(2), pp. 634-641.
[4] AACC. 2000. Approved methods Of the AACC (10th ed.). Minnesota: ACC International.
[5] AOAC. (2000). Association of Official Analytical Chemists. Official methods of Analysis (Vol. II 17th edition) of AOAC International. Washington, DC, USA. Official methods 923.03, 923.05, 925.09, 962.09, and 979.09.
[6] Bonjean, A. P.; Angus, W. J.; van Ginkel, M. 2016. The World Wheat Book: A History of Wheat Breeding; Lavoisier: Paris, France, Volume 3.
[7] Samati, P. M., & Rajagopal, M. P. 2006. Foundamentals of food and nutrition 3rd edition, New Delhi, India.
[8] Bashir, K., Aeri, V. and Masoodi, L., 2012. Physio-chemical and sensory characteristics of pasta fortified with chickpea flour and defatted soy flour. Journal of Environmental Science, Toxicology and food technology, 1(5), 34-39.
[9] Do Nascimento, K. D. O., Paes, S. D. N. D., de Oliveira, I. R., Reis, I. P. and Augusta, I. M., 2018. Teff: Suitability for different food applications and as a raw material of gluten-free, a literature review. J. Food Nutr. Res, 6, pp. 74-81.
[10] Asrat Yasin, U., 2019. Effect of blending ratio and natural fermentation time on the qualities of injera prepared from quality protein maize and teff flours (Doctoral dissertation, Haramaya University).
[11] Pleming, D., Newell, M., Hayes, R. C., Tang, K. H., Penrose, B., Wilson, M., Riaz, A. and Blanchard, C., 2023. An investigation of grain characteristics, dough quality and baking performance of perennial wheats from contrasting parentage. Journal of Cereal Science, 114, p. 103798.
[12] Mufari, J. R., Miranda-Villa, P. P. and Calandri, E. L., 2018. Quinoa germ and starch separation by wet milling, performance and characterization of the fractions. LWT, 96, pp. 527-534.
[13] Villenueve, S., & Gelinas, P. 2007. Drying kinetics of the hole drum pasta acording to drying temperature and humidity food science and technology LWT, 40(3), 465-471.
[14] Dhankhar, P. and Tech, M., 2013. A study on development of coconut based gluten free cookies. International Journal of Engineering Science Invention, 2(12), pp. 10-19.
[15] Szydłowska-Tutaj, M., Złotek, U. and Combrzyński, M., 2021. Influence of addition of mushroom powder to semolina on proximate composition, physicochemical properties and some safety parameters of material for pasta production. LWT, 151, p. 112235.
[16] Sabanis, D., Makri, E. and Doxastakis, G., 2006. Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), pp. 1938-1944.
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  • APA Style

    Zewdu, Y. B., Abera, S. (2024). Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. International Journal of Food Engineering and Technology, 8(1), 1-7. https://doi.org/10.11648/ijfet.20240801.11

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    ACS Style

    Zewdu, Y. B.; Abera, S. Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. Int. J. Food Eng. Technol. 2024, 8(1), 1-7. doi: 10.11648/ijfet.20240801.11

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    AMA Style

    Zewdu YB, Abera S. Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. Int J Food Eng Technol. 2024;8(1):1-7. doi: 10.11648/ijfet.20240801.11

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  • @article{10.11648/ijfet.20240801.11,
      author = {Yohannes Belayneh Zewdu and Solomon Abera},
      title = {Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta},
      journal = {International Journal of Food Engineering and Technology},
      volume = {8},
      number = {1},
      pages = {1-7},
      doi = {10.11648/ijfet.20240801.11},
      url = {https://doi.org/10.11648/ijfet.20240801.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.ijfet.20240801.11},
      abstract = {The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively.
    },
     year = {2024}
    }
    

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  • TY  - JOUR
    T1  - Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta
    AU  - Yohannes Belayneh Zewdu
    AU  - Solomon Abera
    Y1  - 2024/02/01
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    DO  - 10.11648/ijfet.20240801.11
    T2  - International Journal of Food Engineering and Technology
    JF  - International Journal of Food Engineering and Technology
    JO  - International Journal of Food Engineering and Technology
    SP  - 1
    EP  - 7
    PB  - Science Publishing Group
    SN  - 2640-1584
    UR  - https://doi.org/10.11648/ijfet.20240801.11
    AB  - The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively.
    
    VL  - 8
    IS  - 1
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Author Information
  • Department of Food Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia

  • Department of Food Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia

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