Browsing by Author "FETENE BAYLIE"

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    PHYSICOCHEMICAL CHARACTERIZATION OF THREE WHOLE GRAIN TEFF CULTIVARS GROWN IN ENOR ENER MEGER WEREDA, GURAGHE ZONE, CENTRAL ETHIOPIA REGIONAL STATE, ETHIOPIA
    (HAWASSA UNIVERSITY, 2024-06) FETENE BAYLIE
    Enor Ener Meger wereda is one of teff [Eragrostis teff (Zucc.) Trotter] growing and producing wereda’s in Guraghe zone, Central Ethiopia Regional State, Ethiopia. However, there is no information regarding the chemical composition of ‘teff’ grown in this wereda. Thus, this study was conducted to generate information on the chemical composition (proximate and mineral content) of ‘teff’ grown in Enor Ener Meger wereda and compare the result among the selected whole grain ‘teff’ samples and with the national standards for ‘teff’ flour specifications. A total of 5.0 Kg of ‘teff’ grain composite samples for each type of ‘teff’ were collected from ten farmers selected randomly from two kebeles in Enor ener meger woreda and were analysed for their physicochemical composition and mineral content. The proximate composition of whole grain ‘teff’ flours was determined using Standard methods of analysis and Flame Atomic Spectrometer was used to measure minerals content of samples. The mean ranges of values for pH, moisture, total solids, total ash, crude protein, crude fiber, crude fat, total carbohydrate, and energy were 6.36–6.77, 10.78–14.19%, 85.80–89.22%, 1.73–2.53%, 9.64–10.94%, 2.08–2.60%, 2.39–2.57%, 67.92–72.58%, and 336.56–350.36 kcal, respectively for the three whole grain ‘teff’ samples. Similarly, the mean ranges of values for calcium, magnesium, copper, and manganese were 153.29–248.54 mg/Kg, 123.93–180.20 mg/Kg, 11.66–27.20 mg/Kg, and 45.47–170.27 mg/Kg, respectively for the three whole grain ‘teff’ samples. Results indicated that there were significant differences in most of the evaluated physicochemical composition and minerals content among the three whole grains ‘teff’ samples. The results showed that key whole grain ‘teff’ samples contains relatively high amount of protein, fat and fiber than white whole grain ‘teff’ flour samples. Furthermore, minerals such as Ca, Mg, and Mn were found to be the lowest in white whole grain ‘teff’ samples. This might suggest that key whole grain ‘teff’ varieties are nutritious than the white whole grain ‘teff’ varieties. However, key whole grain ‘teff’ varieties have lower market price and social values in the community to the contrary