GC-MS profiling of fatty acids and nutritional properties of the white and brown teff [Eragrostis tef (Zuccagni) Trotter] varieties cultivated in different parts of Ethiopia

Unveiling the nutritional composition and bioactivity of Ethiopian native fermented foods: Kocho and Injera

Kocho and Injera are traditional Ethiopian foods but there is scarce information about their composition and potential health benefits. The aim of this research was to elucidate the nutritional and bioactivbe profiles of Kocho and Injera (white and brown) breads, and assessed the impact of in vitro digestion on their constituents. Kocho bread was rich in fiber (11.3 g/100 g dw), riboflavin (54.7 μg/100 g dw), and γ-aminobutyric acid (GABA, 36 mg/100 g dw). White and brown Injera had a notable content of protein (7.6-8.5 g/100 g dw), fiber (∼14 g/100 g dw), riboflavin (85.4-100.0 μg/100 g dw), polyols, sugars and oligosaccharides (123.0-261.3 mg/100 g dw), free amino acids (FAA,∼200 mg/100 g dw), GABA (46.0-55.5 mg/100 g dw), free phenolic compounds (FPC, 468.1-615.7 mg GAE/100 g dw), and antioxidant activity (399.2-888.3 mg TE/100 g dw). In vitro digestion increased FAA, peptides, GABA and FPC in the samples and two bioactive peptides were identified per sample.

Gas chromatography-ion mobility spectrometry (GC-IMS) technique and its recent applications in grain research

Grains are the primary source of food for most people worldwide and constitute a major source of carbohydrates. Many novel technologies are being employed to ensure the safety and reliability of grain supply and production. Gas chromatography-ion mobility spectrometry (GC-IMS) can effectively separate and sensitively detect volatile organic compounds. It possesses advantages such as speed, convenience, high sensitivity, no pretreatment, and wide applicability. In recent years, many studies have shown that the application of GC-IMS technology for grain flavor analysis can play a crucial role in grains. This article elucidates the working principle of GC-IMS technology, reviews the application of GC-IMS in grains in the past 5 years. GC-IMS technology is mainly applied in four aspects in grains. In grain classification, it distinguishes varieties, quality, origin, production year, and processing methods based on the trace differences in volatile organic compounds, thereby fulfilling various grain classification requirements such as origin tracing, geographical indication product recognition, variety identification, production year identification, and detection of counterfeit and inferior grain samples. In optimizing the processing technology of grains and their products, it can improve food flavor, reduce undesirable flavors, and identify better processing parameters. In grain storage, it can determine the storage time, detect spoilage phenomena such as mold and discoloration during storage, eliminate pests affecting storage, and predict the vitality of seeds after storage. In aroma evaluation of grains and their processed products, it can assess the impact of new raw materials, new technologies, fermentation processes, and even oral processing on the quality of grain products. This article also summarizes the characteristics of GC-IMS technology, compiles typical grain flavor compounds, and provides prospects for the future application of GC-IMS. © 2024 Society of Chemical Industry.

From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges

In the dynamic landscape of agriculture and food science, incorporating emergent crops appears as a pioneering solution for diversifying agriculture, unlocking possibilities for sustainable cultivation and nutritional bolstering food security, and creating economic prospects amid evolving environmental and market conditions with positive impacts on human health. This review explores the potential of utilizing emergent crops in Mediterranean environments under current climate scenarios, emphasizing the manifold benefits of agricultural and food system diversification and assessing the impact of environmental factors on their quality and consumer health. Through a deep exploration of the resilience, nutritional value, and health impacts of neglected and underutilized species (NUS) such as quinoa, amaranth, chia, moringa, buckwheat, millet, teff, hemp, or desert truffles, their capacity to thrive in the changing Mediterranean climate is highlighted, offering novel opportunities for agriculture and functional food development. By analysing how promoting agricultural diversification can enhance food system adaptability to evolving environmental conditions, fostering sustainability and resilience, we discuss recent findings that underscore the main benefits and limitations of these crops from agricultural, food science, and health perspectives, all crucial for responsible and sustainable adoption. Thus, by using a sustainable and holistic approach, this revision analyses how the integration of NUS crops into Mediterranean agrifood systems can enhance agriculture resilience and food quality addressing environmental, nutritional, biomedical, economic, and cultural dimensions, thereby mitigating the risks associated with monoculture practices and bolstering local economies and livelihoods under new climate scenarios.

Chromium-based metal-organic framework, MIL-101 (Cr), assisted hydrothermal pretreatment of teff (Eragrostis tef) straw biomass

Teff (Eragrostis tef) is a staple crop and holds the biggest share of grains cultivated area in Ethiopia, consequently, a large quantity of Teff straw is produced. The Teff straw was pretreated for the first time with Chromium-based Metal-Organic Framework, MIL-101(Cr), assisted hydrothermal method at temperatures ranging from 160 to 240 °C for 1/2, 1, or 2 h time independently. With an increase of pretreatment severity, the yield of total reducing sugar (TRS) was increased until reaching maximum (185 mg g-1). The identified optimum hydrothermal pretreatment condition, (180 °C and 1 h), had a feature of higher TRS yield and lower furfural concentration. The morphological analysis showed that treated Teff straw had degraded structure, higher surface area, and distorted bundles than native Teff straws. This study insight into MOFs' application in lignocellulose biomass processing, and optimizing the pretreatment condition of Teff straw biomass.

Ascorbic Acid Content and Antioxidant Activities of White and Brown Teff [Eragrostic tef (Zucc.)Trotter] Grains and Injera

Teff [Eragrostis tef (Zuccagni) Trotter] is a cereal grain originating in Ethiopia as a staple food for millions of people. Its grain is a gluten-free superfood and got acceptance as a medicinal ingredient. Therefore, it is worthwhile to determine the antioxidative activities and L-ascorbic acid contents of teff grain and its baked food (injera). This study aimed to determine the ascorbic acid contents and antioxidant activities in the aqueous extract of the white and brown teff grains and their injera samples using iodimetric titration and UV-Vis spectrophotometric methods, respectively. The ascorbic acid contents in the white and brown teff ranged from 67.9–112.6 mg/100 g and 69.2–117.2 mg/100 g, respectively, and those in injera of the selected teff samples ranged from 30.5–32.9 mg/100 g and 37.3–43.0 mg/100 g, respectively. The antioxidant activities ranged from 1.26–7.04 μmol AAE/g for the white teff grains, 1.44–6.29 μmol AAE/g for the brown teff grains, 1.81–2.47 μmol AAE/g for white teff injera, and 3.89–4.86 μmol AAE/g for the brown teff injera samples. Findings of the present study have revealed that white teff and brown teff grains and their injera were found to have a higher content of ascorbic acid than commonly consumed grains and vegetables. No significant difference (α = 0.05) has been observed between the two varieties of teff grains with respect to the ascorbic acid content and antioxidant activities. However, there was a statistically significant difference (α = 0.05) in the ascorbic acid content and antioxidant activities between the teff grains and their injera samples. Therefore, this study indicated that teff grains and injera are rich in ascorbic acid content and antioxidant activities as compared to other cereal grains and are very crucial for human nutrition and health.

Development of Green UV-Vis Method for Direct Determination of Total Sugars in the Aqueous Extract of Teff (Eragrostis tef (Zuccagni) Trotter) Grains and Other Cereals

There is no ultraviolet visible (UV-Vis) spectrophotometric method for the direct determination of total sugars in the aqueous extract of teff grain samples. Therefore, the objective of this study was to develop a green UV-Vis spectrophotometric method to determine total sugars in the aqueous extract of white teff, brown teff, white rice, and red wheat grain samples. The calibration curve was established in the range of 20.11-7,907 mg/L using sucrose as a standard with R ² = 0.9996. The limit of detection and limit of quantification were 4.4 and 14.6 mg/L, respectively. The relative standard deviation (6.9%) of the method for the sucrose standard was within the acceptable range indicating that the method is precise. The amount of total sugars determined in the white teff (5.48-9.44% (w/w), brown teff (6.17-10.32% (w/w)), white rice (3.19% (w/w)), and red wheat (9.22% (w/w)) grain samples was comparable with other reported cereal grains. Furthermore, the accuracy of the developed analytical method was also evaluated by spiking the known amount of the sucrose standard solution to the white teff, brown teff, white rice, and red wheat sample extracts, and percentage recoveries found were in the acceptable range (85 ± 2 - 105 ± 4%) with an average recovery of 93%, confirming that the new green method is quantitatively reproducible. Hence, a fast, simple, inexpensive, widely used, selective, sensitive, precise, and accurate green UV-Vis method was developed and validated for the direct determination of total sugars in the aqueous extract of teff, white rice, and red wheat grain samples.