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Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability

Habtu Shumoy Abraha UGent, Sara Lauwens UGent, Molly Gabaza UGent, Julie Vandevelde, Frank Vanhaecke UGent and Katleen Raes UGent (2017) FOOD RESEARCH INTERNATIONAL. 102. p.93-100
abstract
Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal mainly produced in Ethiopia, is increasingly getting higher acceptance in the global market because it is gluten free and has high iron content. The aim of this study was to evaluate the in vitro dialysability of Fe and Zn in a backslop fermented gluten free flat bread known as injera. The traditional fermentation caused up to 49-66% reduction of phytic acid (PA). Molar ratios of PA:Fe and PA:Zn decreased from 14 to 1 and from 63 to 19, respectively, after 120 h of fermentation. The total soluble fractions of Fe and Zn ranged between 11 and 38% and between 11 and 29%, respectively, after 120 h of fermentation. The dialyzable Fe content of the white varieties ranged between 3 and 9% after 120 h fermentation while no effect was observed for the brown varieties. The dialyzable Zn ranged between 2 and 11%, with only a clear effect of fermentation in one white variety. Consumption of tef could be a good source of Fe and Zn, but may not provide the absolute recommended daily Fe and Zn intakes.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Mineral, Phytic acid, Phenolic compounds, Tannin, LACTIC-ACID BACTERIA, ABSORPTION INHIBITORS, ERAGROSTIS-TEF, TRACE-ELEMENTS, PHYTATE, FOODS, BIOAVAILABILITY, CALCIUM, TANNIN, BIOACCESSIBILITY
journal title
FOOD RESEARCH INTERNATIONAL
Food Res. Int.
volume
102
pages
93 - 100
Web of Science type
Article
Web of Science id
000419418100012
ISSN
0963-9969
DOI
10.1016/j.foodres.2017.09.092
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8536643
handle
http://hdl.handle.net/1854/LU-8536643
date created
2017-11-08 22:02:49
date last changed
2018-03-05 11:15:14
@article{8536643,
  abstract     = {Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal mainly produced in Ethiopia, is increasingly getting higher acceptance in the global market because it is gluten free and has high iron content. The aim of this study was to evaluate the in vitro dialysability of Fe and Zn in a backslop fermented gluten free flat bread known as injera. The traditional fermentation caused up to 49-66\% reduction of phytic acid (PA). Molar ratios of PA:Fe and PA:Zn decreased from 14 to 1 and from 63 to 19, respectively, after 120 h of fermentation. The total soluble fractions of Fe and Zn ranged between 11 and 38\% and between 11 and 29\%, respectively, after 120 h of fermentation. The dialyzable Fe content of the white varieties ranged between 3 and 9\% after 120 h fermentation while no effect was observed for the brown varieties. The dialyzable Zn ranged between 2 and 11\%, with only a clear effect of fermentation in one white variety. Consumption of tef could be a good source of Fe and Zn, but may not provide the absolute recommended daily Fe and Zn intakes.},
  author       = {Abraha, Habtu Shumoy and Lauwens, Sara and Gabaza, Molly and Vandevelde, Julie and Vanhaecke, Frank and Raes, Katleen},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {Mineral,Phytic acid,Phenolic compounds,Tannin,LACTIC-ACID BACTERIA,ABSORPTION INHIBITORS,ERAGROSTIS-TEF,TRACE-ELEMENTS,PHYTATE,FOODS,BIOAVAILABILITY,CALCIUM,TANNIN,BIOACCESSIBILITY},
  language     = {eng},
  pages        = {93--100},
  title        = {Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability},
  url          = {http://dx.doi.org/10.1016/j.foodres.2017.09.092},
  volume       = {102},
  year         = {2017},
}

Chicago
Abraha, Habtu Shumoy, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, and Katleen Raes. 2017. “Traditional Fermentation of Tef Injera : Impact on in Vitro Iron and Zinc Dialysability.” Food Research International 102: 93–100.
APA
Abraha, H. S., Lauwens, S., Gabaza, M., Vandevelde, J., Vanhaecke, F., & Raes, K. (2017). Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability. FOOD RESEARCH INTERNATIONAL, 102, 93–100.
Vancouver
1.
Abraha HS, Lauwens S, Gabaza M, Vandevelde J, Vanhaecke F, Raes K. Traditional fermentation of tef injera : impact on in vitro iron and zinc dialysability. FOOD RESEARCH INTERNATIONAL. 2017;102:93–100.
MLA
Abraha, Habtu Shumoy, Sara Lauwens, Molly Gabaza, et al. “Traditional Fermentation of Tef Injera : Impact on in Vitro Iron and Zinc Dialysability.” FOOD RESEARCH INTERNATIONAL 102 (2017): 93–100. Print.