International Journal of Food Engineering and Technology

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The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties

Received: Jan. 15, 2020    Accepted: Feb. 25, 2020    Published: Mar. 17, 2020
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Abstract

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.

DOI 10.11648/j.ijfet.20200401.12
Published in International Journal of Food Engineering and Technology ( Volume 4, Issue 1, June 2020 )
Page(s) 9-12
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

Keywords

Teff, Grains, Physical Properties, Angle of Repose

References
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[3] Central Statistics Authority (CSA), 2012. Agricultural sample survey 2011/2012 Vol. I. report on area and production for major crops (private peasant holdings, me her season). Statistical Bulletin, May 2012, Addis Ababa, Ethiopia.
[4] Piccinin, D. M., 2002 More about Ethiopian Food: Teff, Department of nutrition and Food Service. From an interview with Tsegazeab Woldetatios, Ph. D., Agriculture Contract Interpreter at Harbor view Medical Center, Christine Wilson editor (4).
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    Gashaw Abebaw Tsegaye, Solomon Abera. (2020). The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. International Journal of Food Engineering and Technology, 4(1), 9-12. https://doi.org/10.11648/j.ijfet.20200401.12

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    ACS Style

    Gashaw Abebaw Tsegaye; Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int. J. Food Eng. Technol. 2020, 4(1), 9-12. doi: 10.11648/j.ijfet.20200401.12

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    AMA Style

    Gashaw Abebaw Tsegaye, Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int J Food Eng Technol. 2020;4(1):9-12. doi: 10.11648/j.ijfet.20200401.12

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  • @article{10.11648/j.ijfet.20200401.12,
      author = {Gashaw Abebaw Tsegaye and Solomon Abera},
      title = {The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties},
      journal = {International Journal of Food Engineering and Technology},
      volume = {4},
      number = {1},
      pages = {9-12},
      doi = {10.11648/j.ijfet.20200401.12},
      url = {https://doi.org/10.11648/j.ijfet.20200401.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijfet.20200401.12},
      abstract = {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.},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties
    AU  - Gashaw Abebaw Tsegaye
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    AB  - 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.
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Author Information
  • Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

  • Department of Food Technology and Process Engineering, Haramaya University, Dridaw, Ethiopia

  • Section