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Compositional and nutritional properties of tef and tef-based food products

Habtu Shumoy Abraha UGent (2018)
abstract
In this PhD study, nutritional and health importance of tef, an ancient cereal, was studied. Tef is a cereal originated in Ethiopia where it has been used as a staple cereal. Currently, this cereal is becoming popular in the western countries, however, there is scarcity of information regarding its nutritional and health benefits. This study focused on key nutritional issues in tef flour, injera, porridge and bread: phenolic content and antioxidant capacity, mineral content and bioaccessibility, starch digestibility, protein digestibility and its compliance as a gluten free ingredient. The results showed that tef contains higher Fe, Zn and Ca than other cereals and fairly high amount of digestible proteins. Tef also contains high phenolic content and antioxidant capacity. It is also in compliance with the European Union Food Regulation Directive as a gluten free cereal. Fresh traditional foods such as tef injera-pancake and porridges may cause high post prandial glucose level, while fresh conventional tef bread could only cause a moderate increase in blood glucose level.
Please use this url to cite or link to this publication:
author
promoter
UGent
organization
alternative title
Samenstelling en nutritionele eigenschappen van tef en levensmiddelen op basis van tef
year
type
dissertation
publication status
published
subject
pages
IX, 209 pages
publisher
Ghent University. Faculty of Bioscience Engineering
place of publication
Ghent, Belgium
defense location
Gent : Campus Coupure (lokaal E2.010)
defense date
2018-04-17 16:00
ISBN
9789463570978
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8558970
handle
http://hdl.handle.net/1854/LU-8558970
date created
2018-04-13 10:12:35
date last changed
2018-04-19 22:30:14
@phdthesis{8558970,
  abstract     = {In this PhD study, nutritional and health importance of tef, an ancient cereal, was studied. Tef is a cereal originated in Ethiopia where it has been used as a staple cereal. Currently, this cereal is becoming popular in the western countries, however, there is scarcity of information regarding its nutritional and health benefits. This study focused on key nutritional issues in tef flour, injera, porridge and bread: phenolic content and antioxidant capacity, mineral content and bioaccessibility, starch digestibility, protein digestibility and its compliance as a gluten free ingredient. The results showed that tef contains higher Fe, Zn and Ca than other cereals and fairly high amount of digestible proteins. Tef also contains high phenolic content and antioxidant capacity. It is also in compliance with the European Union Food Regulation Directive as a gluten free cereal. Fresh traditional foods such as tef injera-pancake and porridges may cause high post prandial glucose level, while fresh conventional tef bread could only cause a moderate increase in blood glucose level. },
  author       = {Abraha, Habtu Shumoy},
  isbn         = {9789463570978},
  language     = {eng},
  pages        = {IX, 209},
  publisher    = {Ghent University. Faculty of Bioscience Engineering},
  school       = {Ghent University},
  title        = {Compositional and nutritional properties of tef and tef-based  food products},
  year         = {2018},
}

Chicago
Abraha, Habtu Shumoy. 2018. “Compositional and Nutritional Properties of Tef and Tef-based  Food Products”. Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
APA
Abraha, H. S. (2018). Compositional and nutritional properties of tef and tef-based  food products. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Vancouver
1.
Abraha HS. Compositional and nutritional properties of tef and tef-based  food products. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2018.
MLA
Abraha, Habtu Shumoy. “Compositional and Nutritional Properties of Tef and Tef-based  Food Products.” 2018 : n. pag. Print.