Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients.

08:00 EDT 19th June 2013 | BioPortfolio

Summary of "Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients."

Abstract The total antioxidant capacity, total phenolics content (TPC) and nutritional content of five types of enset (Enset ventricosum) flour in comparison with four staples (teff [Eragrostis tef], wheat, corn and tapioca) were evaluated. Teff, corn and "amicho" (corm of enset) had the highest ferric reducing antioxidant power (FRAP). The FRAP and TPC of teff (1.8 mmol Trolox equivalence/100 g dry matter (DM) and 123.6 mg gallic acid equivalent/100 g DM, respectively) were over 4-fold larger than the lowest obtained from "bulla" (dehydrated juice of pseudostem of enset). Corn had the lowest IC50 value of 1,1-diphenyl-2-picrylhydrazyl radical scavenging (10.27 mg DM mL(-1)). Teff had the highest crude fat content (3.71%) and some mineral profile (P, Mg, Mn and Cu). Enset products had higher fiber, Ca, K, Mg and Mn content as compared to wheat and corn. Ethiopian staple teff has a potential for developing value-added food products with nutritional and health benefits.


Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University , P.O. Box 307, Jimma , Ethiopia and.

Journal Details

This article was published in the following journal.

Name: International journal of food sciences and nutrition
ISSN: 1465-3478


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