Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa

Abstract

The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours was determined using methods of the European Commission Regulation (152/2009). Atomic Spectrometer, ion-exchange chromatography, Rapid Visco-Analyzer (RVA), and Differential Scanning Calorimetry (DSC) were used to measure minerals, amino acids, pasting, and thermal properties, respectively. The inter-relationships of the measured attributes were determined using Pearson correlation and principal component analysis (PCA). Significant (p < .05) differences in most of the evaluated properties were found between ETF and STF. However, several significant (p < .01) correlations were observed among the measured attributes of flours as revealed by Pearson correlation and PCA. Significantly (p