Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients
Sirawdink Fikreyesus Forsido, H.P. Vasantha Rupasinghe, Tess Astatkie
International Journal of Food Sciences and Nutrition
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 IC(50) 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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
teff has highest crude fat content
“Teff had the highest crude fat content (3.71%) and some mineral profile (P, Mg, Mn and Cu).”
enset products have higher fiber, Ca, K, Mg and Mn content
“Enset products had higher fiber, Ca, K, Mg and Mn content as compared to wheat and corn.”
corn has lowest IC(50) value of 1,1-diphenyl-2-picrylhydrazyl radical scavenging
“Corn had the lowest IC(50) value of 1,1-diphenyl-2-picrylhydrazyl radical scavenging (10.27 mg DM mL(-1)).”