Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for development of value added products
| dc.contributor.advisor | Varsha Rani | |
| dc.contributor.author | Lavanya. A. | |
| dc.date.accessioned | 2024-05-01T12:01:57Z | |
| dc.date.available | 2024-05-01T12:01:57Z | |
| dc.date.issued | 2023-05 | |
| dc.description.abstract | The present study was conducted to analyse the physical properties and the effect of processing such as soaking, fermentation, roasting and malting on the functional and nutritional properties of teff grains, development and organoleptic acceptability, nutritional composition and shelf life of teff-based value-added products. The TSW, seed volume, bulk density, true density, porosity, hydration capacity and swelling capacity was 0.29 g, 0.24 ml/g, 0.82 g/ml, 1.34 g/ml, 38.80 %, as 0.06 g/1000 seeds and as 0.13 ml/1000 seeds, respectively. The evaluated LBD, TBD, WAC, SC, FAC, WSI and FD of flour was 0.83 g/ml, 0.91 g/ml, 0.91ml/g, 10.9 %, 1.13 g/g, 19.78 %, and 59.00 %, respectively. The bulk density was decreased while SC and FAC were increased after each treatment. The moisture, crude protein, crude fat, ash and crude fibre was 6.24, 12.96, 3.48, 2.11 and 2.72 g/100g, respectively in raw teff flour. The crude protein was decreased after fermentation (8.10 and 10.91 %) and roasting (0.85 and 0.31 %) whereas it was increased after soaking (1.00 and 2.31 %) and malting (6.56 and 4.86 %) process. The total soluble sugars, reducing sugars, non-reducing sugar, total starch content, amylose, amylopectin and resistant starch of raw teff flour were 0.48 g/100g, 0.28 g/100g, 0.20 g/100g, 73.53 g/100g, 27.00 %, 73.00 %, and 2.80 g/100g, respectively. The total soluble sugars, reducing sugars, non-reducing sugars and amylopectin contents were increased while total starch, amylose and resistant starch were decreased after each treatment. The TDF, SDF and IDF was 5.57, 0.98 and 4.59 g/100g in teff flour. The TDF decreased after soaking, fermentation and roasting was ranged from 4.85 to 5.49 g/100g whereas malting increased TDF as 5.73 (40 hrs) and 5.91 (60 hrs) g/100g. The Ca, Mg, K, Fe, Zn and P were about 150.33, 182.00, 424.33, 27.57, 3.36, and 393.33 mg/100g with the HCl extractability 35.26, 56.43, 55.80, 56.90, 23.73, and 52.33 %, respectively. The IVPD and IVSD were 43.53 % and 36.43 mg maltose released per g. The TPC, TFC, TAC, DPPH scavenging activity and FRAP activity were 144.26 mg GAE/100g, 89.23 mg RE/100g, 142.53 mg AAE/100g, 134.26 mg TE/100g and 116.63 mg TE /100g, respectively in raw teff flour. The phytic acid, polyphenols and condensed tannins were about 552.43, 176.46 and 1.91 mg/100g. The minerals, IVPD, IVSD and antioxidants were increased whereas anti-nutritional factors were decreased after every treatment. The overall acceptability of developed teff based sorghum and soybean incorporated (50:30:20) type I and type II value added products (Injera, Porridge, Pasta, Noodles, Bread, Bisculits and Malted porridge) were “liked very much” by judges. The crude protein (12.67 to 15.40 g/100g), crude fat (2.00 to 12.63 g/100g), ash (2.83 to 3.73 g/100g) and crude fibre (2.86 to 3.80 g/100g) were found higher in type I and II type products. The total soluble sugars (1.20 to 9.08 g/100g) and total starch (42.10 to 55.03 g/100g) were observed to be lower while amylose (17.40 to 31.30 %) content was higher among teff based products. The higher dietary fibre and minerals while low IVPD and IVSD were observed among type I and II type products. Antioxidants and antinutritional facts were found to be high in teff based food products compared to controls (wheat). Shelf-life study indicated that developed products could be stored well and organoleptically acceptable and fat acidity, peroxide value, bacterial and fungal counts were remained safe level for consumption till 90th days of storage. Teff based value added products were gluten free, nutritionally superior, high in dietary fibre and with lower digestibility thus it can be highly recommended to diabetic and celiac patients. All of the developed products can be popularized for use in enhancing community nutrition. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810208528 | |
| dc.language.iso | English | |
| dc.pages | 178+xvii+I | |
| dc.publisher | CCSHAU, Hisar | |
| dc.sub | Food and Nutrition | |
| dc.theme | Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for the development of value added products | |
| dc.these.type | Ph.D | |
| dc.title | Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for development of value added products | |
| dc.type | Thesis |