Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. (18th June 2013)

• Record Type: Journal Article
• Authors: Forsido, Sirawdink Fikreyesus; Rupasinghe, H. P. Vasantha; Astatkie, Tess
• Is Part Of: International journal of food sciences and nutrition. Volume 64:Number 8(2013)
• Page Start: 915
• Page End: 920
• Publication Date: 2013-06-18
• Subjects: Antioxidant -- DPPH -- enset -- FRAP -- health benefit -- phenols -- teff; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2013.806448
• Languages: English
• ISSNs: 0963-7486

Abstract

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.