International Journal of Food Engineering and Technology
Volume 4, Issue 1, June 2020, Pages: 9-12
Received: Jan. 15, 2020;
Accepted: Feb. 25, 2020;
Published: Mar. 17, 2020
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Gashaw Abebaw Tsegaye, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Solomon Abera, Department of Food Technology and Process Engineering, Haramaya University, Dridaw, Ethiopia
This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. 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-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P<0.05) differences among the varieties.
Gashaw Abebaw Tsegaye,
The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties, International Journal of Food Engineering and Technology.
Vol. 4, No. 1,
2020, pp. 9-12.
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