The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively.
| Published in | International Journal of Food Engineering and Technology (Volume 8, Issue 1) |
| DOI | 10.11648/ijfet.20240801.11 |
| Page(s) | 1-7 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Macaroni, Semolina, Teff Flour
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APA Style
Zewdu, Y. B., Abera, S. (2024). Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. International Journal of Food Engineering and Technology, 8(1), 1-7. https://doi.org/10.11648/ijfet.20240801.11
ACS Style
Zewdu, Y. B.; Abera, S. Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. Int. J. Food Eng. Technol. 2024, 8(1), 1-7. doi: 10.11648/ijfet.20240801.11
AMA Style
Zewdu YB, Abera S. Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta. Int J Food Eng Technol. 2024;8(1):1-7. doi: 10.11648/ijfet.20240801.11
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Download@article{10.11648/ijfet.20240801.11,
author = {Yohannes Belayneh Zewdu and Solomon Abera},
title = {Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta},
journal = {International Journal of Food Engineering and Technology},
volume = {8},
number = {1},
pages = {1-7},
doi = {10.11648/ijfet.20240801.11},
url = {https://doi.org/10.11648/ijfet.20240801.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.ijfet.20240801.11},
abstract = {The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively.
},
year = {2024}
}
TY - JOUR T1 - Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta AU - Yohannes Belayneh Zewdu AU - Solomon Abera Y1 - 2024/02/01 PY - 2024 N1 - https://doi.org/10.11648/ijfet.20240801.11 DO - 10.11648/ijfet.20240801.11 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 1 EP - 7 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/ijfet.20240801.11 AB - The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. As a result, this research was carried out in order to increase the nutritional status of macaroni products by substituting teff flour for semolina flour in part. The influence of four different teff flour ratios (10%, 15%, 20%, and 25%) compared to a control (100% semolina) on the quality of macaroni was tested. The macaroni was put to the test. Except for moisture content and protein, the macaroni products were significantly (p<0.05) increased for the selected proximate composition of macaroni. As the proportion of teff in macaroni grew, the mean values of ash content (0.73 to 1.80), fat content (1.39 to 1.89), fiber content (0.73 to 3.49), and utilizable carbohydrate (72.33 to 77.56) increased. Moisture and protein levels, on the other hand, were lowered from 10.81 to 7.85 percent and 14.02 percent to 7.86 percent, respectively. As the proportion of teff grew, so did the mineral content. With the addition of teff, iron, calcium, and zinc levels rose from 49.23 to 56.95 mg/100g, 219.74 to 233.25 mg/100g, and 6.93 to 8.11 mg/100g, respectively. VL - 8 IS - 1 ER -
Department of Food Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia
Department of Food Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia
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