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Raffinose Family Oligosaccharides, Occurrence in Food Materials, Nutritional Implication and Methods of Analysis, a Review
Issue:
Volume 5, Issue 3, September 2021
Pages:
37-44
Received:
2 July 2021
Accepted:
16 July 2021
Published:
23 July 2021
Abstract: Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H2 and CH4) which result in flatulence and hence can be considered as anti-nutritional factors as they cause abdominal discomfort, diarrhea, flatulence and others. RFOs are widely distributed in various crops. Leguminous plants for example are one of the most important plant food materials, for they are the concentrated and low cost sources of protein for the vegan population and low income societies. However, they are under-utilized in various countries specially developed countries because of the anti-nutritional factors including flatulence factor, raffinose family oligosaccharides. Apart from these anti-nutritional properties, RFOs is also among the important food components when consumed moderately. It is among the health promoting components of foods as it facilitates the growth of important microflora in the gut, enhance the activities of antioxidant enzyme system, hepatoprotective and other multiple health benefits. Therefore, it is very important to reduce RFOs to certain optimal amount only to reduce their adverse anti-nutritional effect and utilize their advantages.
Abstract: Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower gut without being digested where they are fermented and liberate a substantial amount of gas (CO2, H...
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Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours
Issue:
Volume 5, Issue 3, September 2021
Pages:
45-49
Received:
23 June 2021
Accepted:
14 July 2021
Published:
23 July 2021
Abstract: The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.
Abstract: The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to o...
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Response of Nitrogen Fertilizer Rate on Yield and Yield Components of Malt Barley (Hordeum vulgare L.) Varieties at Arsi Zone, Ethiopia
Fasil Shimels,
Demelash Kefale
Issue:
Volume 5, Issue 3, September 2021
Pages:
50-54
Received:
29 September 2021
Accepted:
26 October 2021
Published:
30 October 2021
Abstract: Identifying optimum nitrogen fertilizer rate for barley production especially malt barley is an important agronomic parameter for increment of yield and yield components. Thus the experiment was conducted during 2018/19 cropping season with an objective of evaluating the response of nitrogen fertilizer rate on growth, yield and yield components of malt barley varieties at West Arsi, Ethiopia. A factorial combination of five nitrogen levels (11.5, 23, 34.5, 46 and 57.5 kg N ha-1) and three malt barley varieties (Holker, Ibon and Fanaka) was laid down in a split plot arrangement nitrogen as main plot and varieties as subplot with in three replication. Malt barley yield and yield components were considered as experimental variable. Thus the result reveal that grain yield of malt barley was highly significant effect by interaction of nitrogen and varieties. While, days to heading, days to maturity, plant height, number of productive tillers, straw yield and number of grain per spike were significantly affected by both factors. Higher (2.75 t ha-1) grain yield was recorded from the combination of Ibon variety with 57.5 kg N ha-1. Therefore from this research study it can be conclude that, fertilization of 57.5 kg/ha N fertilizer rate for Ibon variety was found to be better in terms of both agronomic performance and economic feasibility for malt barley production in the study area and similar agro ecology.
Abstract: Identifying optimum nitrogen fertilizer rate for barley production especially malt barley is an important agronomic parameter for increment of yield and yield components. Thus the experiment was conducted during 2018/19 cropping season with an objective of evaluating the response of nitrogen fertilizer rate on growth, yield and yield components of ...
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