Teff (Eragrostis Abyssinica) and Teff Based Fermented Cereals: Review Article
Issue:
Volume 6, Issue 1, March 2020
Pages:
1-9
Received:
19 August 2019
Accepted:
12 October 2019
Published:
8 April 2020
Abstract: Nutritional quality of food is the most important parameter for maintaining human health and complete physical well-being. Since nutritional well-being is the driving force for development and maximization of human genetic potential. Dietary quality of food should be taken into consideration for maintaining human health and fitness to solve the problem of deep rooted malnutrition. Diversification of food production must be encouraged both at national and household level with their increasing yields and techniques. Hence the aim of this review was to assess the opportunities of teff nutrient profiles and teff based fermented cereals. Teff is a reliable and low risk cereal that grows on a wider ecology under moisture stress and waterlogged areas with few plant diseases and grain storage pest problems. Processing of teff for different foods is usually done by traditional ways and is mostly limited to the household level. Processing of the grain for different commercial foods is needed to promote worldwide teff utilization. Teff grain nutrients are promising and it is also an excellent gluten free alternative for people with celiac disease and other gluten allergy. The search for new gluten-free brewing materials is still in its infancy and researchers in this field of study are continuously researching on the malting, mashing, fermentation conditions and other aspects of teff so as to use it as a raw material for gluten-free beer, functional beverages and other gluten-free foods. Teff flour is used extensively in Ethiopia to make injera, a soft flatbread prepared from slightly fermented batter, and the grains are also used in stews and porridges. Teff has increased in popularity as a gluten-free health food in developed countries and has potential as an alternative food crop. In some places the plant is also grown as forage or hay crop, and the stalks are commonly fed to livestock postharvest.
Abstract: Nutritional quality of food is the most important parameter for maintaining human health and complete physical well-being. Since nutritional well-being is the driving force for development and maximization of human genetic potential. Dietary quality of food should be taken into consideration for maintaining human health and fitness to solve the pro...
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Understanding Basics of Wheat Grain and Flour Quality
Issue:
Volume 6, Issue 1, March 2020
Pages:
10-26
Received:
19 August 2019
Accepted:
25 October 2019
Published:
8 April 2020
Abstract: The aim of this material was to assist farmers, traders, processors and certified graders to understand and apply the wheat grains quality standard correctly in the determination of wheat quality and to ensuring that wheat farmers, traders, grain handlers, and processors meet relevant standards, reduce post-harvest wastage and provide safe, appropriate quality Wheat to consumers. This publication provides an insight into grain and flour quality wheat. In order for Ethiopian wheat to be marketable both domestically and for export, it must be suitable for its intended end-uses. This material provides information on the quality attributes for grain and flour quality. There is a continuing need for wheat quality research to maintain existing standards, to introduce new and updated information and to identify novel traits, markets and end-use products. All this information must be available to wheat breeders so that new wheat varieties target the intended end-use of growers, marketers and consumers. While farm-gate return in birrs per hectare will always be a grower’s key focus, choosing the variety that suits local growing conditions and is attractive to a range of buyers should help achieve maximum financial return. Considering the fact that the quality standards of wheat have been a major issue throughout the globe. Several recent timely topics have directed readers to information on Wheat and wheat quality standards. The Quality of wheat flour greatly affects water absorption, dough mixing requirements, proof times, yield and quality, mainly in terms of textural shelf life. These characteristics, plus the ability to absorb large quantities of sauce without becoming sticky, combine to give the required mouth feel. Therefore these basics will give you an edge in understanding how wheat and flour quality influences end use products. Wheat traders, marketers, plant breeders, bakers, growers, administration, sales personnel, managers – anyone working in the grains industry who would benefit from understanding this materials about grain and flour quality of wheat.
Abstract: The aim of this material was to assist farmers, traders, processors and certified graders to understand and apply the wheat grains quality standard correctly in the determination of wheat quality and to ensuring that wheat farmers, traders, grain handlers, and processors meet relevant standards, reduce post-harvest wastage and provide safe, appropr...
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Review on Dietary Contribution of Wild Edible Food Biodiversity to Food Security and Micronutrient Status of Children in Ethiopia
Issue:
Volume 6, Issue 1, March 2020
Pages:
27-30
Received:
31 December 2019
Accepted:
13 March 2020
Published:
14 April 2020
Abstract: Deficiencies in key vitamins and minerals are placed among the major public health problems. In Ethiopia, children aged 6–59 months are dramatically affected by vitamin A deficiency and iron deficiency anemia, which accounts 61% and 54%, respectively. Nationally, the prevalence of anemia among children under two years was 56%. The objective of this review was to document current information regarding dietary contribution of wild edible food biodiversity to food security and micronutrient status of children in Ethiopia. Magnitude of under nutrition, low dietary diversity and food insecurity in Ethiopia is very high in rural communities where livelihood depends on backward farming system. The nutritional consequences of food insecurity experience include under nutrition depending on a broad range of contextual, economic and socio cultural factors. Although, Ethiopia is among the regions producing adequate wild edible food biodiversity in the Africa, it is reported that there is high prevalence rate of micronutrient deficiencies compared to prevalence in less productive regions of Africa. Therefore, all responsible bodies should be intensified and incorporated to reduce food insecurity and micronutrient deficiencies through nutrition education intervention. In the future, researchers should also conduct the nutritional composition, phytochemicals and antioxidants of each wild edible food biodiversity in Ethiopia.
Abstract: Deficiencies in key vitamins and minerals are placed among the major public health problems. In Ethiopia, children aged 6–59 months are dramatically affected by vitamin A deficiency and iron deficiency anemia, which accounts 61% and 54%, respectively. Nationally, the prevalence of anemia among children under two years was 56%. The objective of this...
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