Volume 4, Issue 1, June 2020, Page: 1-8
The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties
Gashaw Abebaw Tsegaye, Department of Food Technology and Process Engineering, Haramaya University, Dridaw, Ethiopia
Received: Jan. 21, 2020;       Accepted: Feb. 25, 2020;       Published: Mar. 6, 2020
DOI: 10.11648/j.ijfet.20200401.11      View  416      Downloads  216
Abstract
This study was conducted to generate information on some functional and rheological properties of teff [Eragrostis teff (Zucc.) Trotter] grain Flour varieties. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43Bvarieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied. The highest value of functional properties of teff flours which included water and oil absorption capacity, swelling power, dispersibility and water solubility index of the teff flour were 0.99 g/g, 1.42 ml/g, 11.99%, 74% and 19.61% for DZ-Cr-387, DZ-Cr-438, DZ-Cr-438, DZ-Cr-438 & DZ-Cr-457 andDZ-Cr-438 varieties respectively. The pasting properties of the teff flour such as pasting temperature, peak time, peak viscosity, final viscosity, break down viscosity, trough and set back viscosity values had ranged from 76 to 80.33°C, 5.13 to 6.17 min, 880 to 1650cP, 1511 to 1721cP, 340.33 to 800cP, 540 to 880 and 370.33 to 971 cP. The farinograph values had ranged from 47.37 to 50.85%, 4.67 to 5.99 min, 3.62 to 4.24 min, 58.18 to 76.99 FU and 70.67 to 82.56 FU for water absorption, dough development time, dough stability time, mixing tolerance index and farinograph quality number respectively. There were significant (P<0.05) differences among the varieties except dough stability time.
Keywords
Teff Grains and Flour, Pasting Properties, Functional Properties, Physical Properties, Rheological Properties
To cite this article
Gashaw Abebaw Tsegaye, The Study of Functional and Rheological Properties of Teff [Eragrostis Teff (Zucc.) Trotter] Grain Flour Varieties, International Journal of Food Engineering and Technology. Vol. 4, No. 1, 2020, pp. 1-8. doi: 10.11648/j.ijfet.20200401.11
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Bultosa, G. 2007. Physico-chemical characteristics of teff grain and flour in 13 teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Applied Sciences Research, 3 (12): 2042-2051.
[2]
Shumaila Jan, Syed Insha and Saxena. D. C. 2015. Effect of Physical Properties on Flow ability of Commercial Rice Flour/Powder for Effective Bulk Handling. International Journal of Computer Applications, 0975 – 8887.
[3]
Oladele, A. K., and Aina, J. O., 2007. Chemical Composition and Functional Properties of Flour Produced from Two Varieties of Tigernut (Cyperus esculentus). African Journal of Biotechnology, 6 (21) 2473-2476.
[4]
Yu, J. K., Sun, Q., Rota, M., Edwards, H., Hailu, T., and Sorrells, M. E., 2006. Expressed sequence tag analysis in teff (Eragrostis teff (Zucc.) Trotter). Genome 49, 365-372.
[5]
Sonaye, S., & Baxi, D. 2012. Particle Size Measurement and Analysis of Flour. International Journal of Engineering and Applications, Vol 2 (3) pp. 1839-184.
[6]
Laike, K, Solomon, W, Geremew, B and Senayit, Y. (2010). Effect of extrusion operating conditions on the physical and sensory properties of tef (Eragrostis tef [Zucc.] Trotter) flour extrudates. Ethiopian Journal of Applied Sciences and Technology, 1 (1): 27-38.
[7]
Omima E. Fadlallah, Abdullahi H. El Tinay and Elfadil E. Babiker. (2010). Biochemical Characteristics of Sorghum Flour Fermented and/or Supplemented with Chickpea Flour, International Journal of Biological and Life Sciences. 6, 21-25.
[8]
Munteanu M., Voicu Gh., Ștefan E. M., and Constantin G. A., 2015. Farinograph characteristics of wheat flour dough and rye flour dough, International Symposium ISB-INMA-TEH, pp. 645-650, 2015.
[9]
Mirhosseini, H. and Amid, B. T. 2013. Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein gum from durian fruit seed. Mirhosseini and Amid Chemistry Central Journal 7 (1): 1-14.
[10]
Zanatta, E. R.; Reinehr, T.; Silva, E., 2016, Kinetic studies of thermal decomposition of sugarcane bagasse and cassava bagasse. JTherm Anal Calorim 125, 437-445.
[11]
Wookeun, B.; Jongho, K.; Jinwook, C., 2014, Production of granular activated carbon from food processing wastes (walnut shells and jujube seeds) and its Adsorptive properties. Journal of the air and waste management association 64, 879-886.
[12]
Chinma, C. E., Abu, J. O. and Ojo, J. A. 2010. Chemical, Functional and Pasting Properties of Starches from Brown and Yellow Tigernuts (Cyperus esculentus). Nigerian Food.
[13]
Collar, C. 2003. Significance of viscosity profile of pasted and gelled formulated wheatdoughs on bread staling. European Food Research and Technology, 216, 505-513.
[14]
Ranghunath T. Mahajan and Gunjan M. Chaudhari (2014): Plant latex as vegetable source for milk clotting enzymes and their use in cheese preparation. International journal of advanced research, volume 2, issue 5: 1173-1181.
[15]
Fano Dargo. 2013. Gain in grain yield potential and associated traits of tef [Eragrostistef (Zucc.) Trotter] in Ethiopia, MSc. Thesis, School of Plant Sciences, School of Graduate Studies, Haramaya University, Haramaya, Ethiopia.
[16]
Shimelis, E., Meaza, M. and Rakishit, S. 2006. Physicochemical properties, pasting behaviour and functional characteristics of flours and starches from improved bean (Phaseolus vulgaris L.) varieties grown in East African. CIGR E- Journals 8: 1-18.
[17]
Kaur, M., and Singh, N. 2005. Studies on functional, thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry. 91: 403-411.
[18]
MoA. 2014. Ministry of Agriculture, Plant Variety Release, Protection and Seed Quality Control Directorate, Crop Variety Register, Issue No. 17, June 2014, Addis Ababa, Ethiopia.
[19]
MoA. 2015. Ministry of Agriculture, Plant Variety Release, Protection and Seed Quality Control Directorate, Crop Variety Register, Issue No. 17, June 2014, Addis Ababa, Ethiopia.
[20]
Verma, A. K., Rituparna, B., and Sharma, B. D. (2012). Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour. Asian-Australian Journal of Animal Science, 25 (2): 291-298.
[21]
Charunuch, C., Limsangouan, N., Prasert, W. Wongkrajang, (2014). Optimization of extrusion conditions for ready-to-eat breakfast cereal enhanced with defatted rice bran. International Food Research Journal 21 (2): 713-722.
[22]
Ogbonnaya, C., Belinda, O., Aturu, N., Chukwu., (2012). Sensory Evaluation Of Honey Sold In Different Locations In Nigeria. Academic Research International, ISSN-L: 2223-9553, ISSN: 2223-9944 Vol. 2.
[23]
Alabi, A. O., Babalola, K. A. Jimoh, K. O., Elutilo, O. O., Adeoti, A. O. 2015. Nutritional, Physico-Chemical and Sensory Properties of Yam Flour Dough Fortified with Moringa Oleifera Seed Flour. Science and Engineering Perspectives SEP. Vol. 10, 2015 ISSN: 1115 – 8336.
[24]
Muthia, D., Nurul, H. and Noryati, I. (2010). The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. Journal of International Food Research, 17: 877-884.
[25]
Ajatta, M. A., Akinola, S. A. and Osundahunsi, O. F. 2016. Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch applied Tropical Agriculture Volume 21, No. 3, 158-165.
[26]
Fano Dargo. 2013. Gain in grain yield potential and associated traits of tef [Eragrostis tef (Zucc.) Trotter] in Ethiopia, MSc. thesis, School of Plant Sciences, School of Graduate Studies, Haramaya University, Haramaya, Ethiopia.
[27]
Sirawdink, F. and Ramaswamy. S. (2011). Protein rich extruded products from tef, corn and soy protein isolate blends. Ethiopian Journal of Applied Science and Technology. 2 (2): 75 - 90 (2011).
[28]
Emmanuel, O. A., Clement, A., Agnes, S. B., Chiwona-Karltun, L. and Drinah, B. N. 2012. Chemical composition and cyanogenic potential of traditional and high yielding CMD resistant cassava (Manihot esculenta Crantz) varieties. International Food Research Journal, 19 (1): 175-181.
[29]
Kindinew. D., 2015. Evaluation of Pumpkin Supplementation Levels with Wheat Flour on Proximate Composition, Functional and Sensory Attribute of Leavened bread. M. Sc. Thesis.
[30]
Jangchud, K., Phimolsiripol, Y. and Haruthaithanasan, V. 2003. Physicochemical properties of sweet potato flour and starch as affected by blanching and processing. Starch/Stärke, 55 (6): 258-264.
[31]
Aprianita, A., Purwandari, U., Watson, B. and Vasiljevic, T. 2009. Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal 16 (4): 507-520.
[32]
Bultosa, G., A. N. Hall and J. R. N. Taylor, 2002. Physico-chemical characterization of grain Teff [Eragrostis teff (Zucc.) Trotter] starch. Starch/Stärke, 54: 461-468.
[33]
Adebowale, Abdul-Rasaq A, M Naushad Emmambux, Mervyn Beukes, and John Taylor. 2011. Fractionation and Characterization of Teff Proteins. Journal of Cereal Science. 54 (3): 380-386.
[34]
Liang, X. and King, J. M., 2003. Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch B. I. Offia-Olua 1604 with Added Amino Acids. Journal of Food Science, 68, 832-838. http://dx.doi.org/10.1111/j.1365-2621.2003.tb08251.x
[35]
Mariam I. O. Mohammed, Abdelmoneim I. Mustafa and Gammaa A. M. Osman., 2009. Evaluation of wheat breads supplemented with Teff (Eragrostis teff (ZUCC.) Trotter) Grain flour. Australian Journal of Crop Science 3 (4): 207-212 (2009).
[36]
Ndie EC, Nnamani CV, Oselebe HO., 2010. Some physic-chemical characteristics of defatted flours derived from African walnut (Tetracarpidium conoforum): An underutilized legume. Pak. J. Nutr. 9 (9): 909-911.
[37]
Rosa Nilda CHÁVEZ-JÁUREGUI, Raul Dias SANTOS, Alessandra MACEDO, (2010). Effects of defatted amaranth (Amaranthus caudatus L.) snacks on lipid metabolism of patients with moderate hypercholesterolemia.
[38]
Monica, W. Mburu, Nicholas, K. Gikonyo, Glaston M. Kenji and Alfred M. Mwasaru, (2011). Properties of a Complementary Food based on Amaranth Grain (Amaranthus cruentus) Grown in Kenya. Journal of Agriculture and Food Technology, 1 (9) 153-178.
[39]
Thiele, C.; M. G. Ganzle and R. F. Vogel, 2002. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chemistry, 79: 45-51.
[40]
Jorge, Alvaro, Roberto, (2012). Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus hypochondriacus L.) Flour Using Response Surface Methodology. Applied Mathematics. 3: 1516-1525.
[41]
Jose, (2011). Use of Amaranth, Quinoa and Kañiwa in Extruded Corn Snacks. University of Helsinki, Department of Food and Environmental Sciences. ISSN 0355-1180.
[42]
Solomon., 2015. The effect of wheat, teff and soybean flours blending ratio and baking temperature on bread quality M. Sc. Thesis.
[43]
Maghirang, E. B., G. L. Lookhart, S. R. Bean and R. O. Pierce, 2006. Comparison of quality characteristics and bread making functionalityof hard red winter and hard red spring wheat. Cereal Chemistry, 83 (5): 520–528.
Browse journals by subject