The Study of Some Engineering Properties of Teff [<i>Eragrostis teff</i> (ZUCC.) Trotter] Grain Varieties

Gashaw Abebaw Tsegaye; Solomon Abera

doi:doi:10.11648/j.ijfet.20200401.12

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The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties

Gashaw Abebaw Tsegaye, Solomon Abera

Published in International Journal of Food Engineering and Technology (Volume 4, Issue 1)

Received: 15 January 2020 Accepted: 25 February 2020 Published: 17 March 2020

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Abstract

This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P<0.05) differences among the varieties.

Published in	International Journal of Food Engineering and Technology (Volume 4, Issue 1)
DOI	10.11648/j.ijfet.20200401.12
Page(s)	9-12
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Teff, Grains, Physical Properties, Angle of Repose

References

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Gashaw Abebaw Tsegaye, Solomon Abera. (2020). The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. International Journal of Food Engineering and Technology, 4(1), 9-12. https://doi.org/10.11648/j.ijfet.20200401.12

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ACS Style

Gashaw Abebaw Tsegaye; Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int. J. Food Eng. Technol. 2020, 4(1), 9-12. doi: 10.11648/j.ijfet.20200401.12

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AMA Style

Gashaw Abebaw Tsegaye, Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int J Food Eng Technol. 2020;4(1):9-12. doi: 10.11648/j.ijfet.20200401.12

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@article{10.11648/j.ijfet.20200401.12,
  author = {Gashaw Abebaw Tsegaye and Solomon Abera},
  title = {The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {1},
  pages = {9-12},
  doi = {10.11648/j.ijfet.20200401.12},
  url = {https://doi.org/10.11648/j.ijfet.20200401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200401.12},
  abstract = {This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P.},
 year = {2020}
}

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TY  - JOUR
T1  - The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties
AU  - Gashaw Abebaw Tsegaye
AU  - Solomon Abera
Y1  - 2020/03/17
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200401.12
DO  - 10.11648/j.ijfet.20200401.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 9
EP  - 12
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200401.12
AB  - This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P.
VL  - 4
IS  - 1
ER  -

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Author Information

Gashaw Abebaw Tsegaye

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Solomon Abera

Department of Food Technology and Process Engineering, Haramaya University, Dridaw, Ethiopia

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APA Style

Gashaw Abebaw Tsegaye, Solomon Abera. (2020). The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. International Journal of Food Engineering and Technology, 4(1), 9-12. https://doi.org/10.11648/j.ijfet.20200401.12

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ACS Style

Gashaw Abebaw Tsegaye; Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int. J. Food Eng. Technol. 2020, 4(1), 9-12. doi: 10.11648/j.ijfet.20200401.12

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AMA Style

Gashaw Abebaw Tsegaye, Solomon Abera. The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties. Int J Food Eng Technol. 2020;4(1):9-12. doi: 10.11648/j.ijfet.20200401.12

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@article{10.11648/j.ijfet.20200401.12,
  author = {Gashaw Abebaw Tsegaye and Solomon Abera},
  title = {The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {1},
  pages = {9-12},
  doi = {10.11648/j.ijfet.20200401.12},
  url = {https://doi.org/10.11648/j.ijfet.20200401.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200401.12},
  abstract = {This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P.},
 year = {2020}
}

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TY  - JOUR
T1  - The Study of Some Engineering Properties of Teff [Eragrostis teff (ZUCC.) Trotter] Grain Varieties
AU  - Gashaw Abebaw Tsegaye
AU  - Solomon Abera
Y1  - 2020/03/17
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200401.12
DO  - 10.11648/j.ijfet.20200401.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 9
EP  - 12
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200401.12
AB  - This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grain varieties. Teff is a unique durable crop grown over a wide range of environmental conditions in Ethiopia and has been utilized as food and supplements for majority of the human diet in Ethiopia Teff is beneficial for those who are lactose intolerant since it is gluten-free. Therefore generation of some information concerning of engineering properties of teff grain and its flour; to investigate and provide concise information and data on selected physical and thermal properties of teff grain and its flour is considered to be important. Six teff varieties namely Quncho (DZ-Cr-387), Felagot (DZ-Cr-442), Tesfa (DZ-Cr-457), Kora (DZ-Cr-438), Dukem (DZ-Cr-425) and Dagme (DZ-Cr-43B varieties) were considered and their selection was based on their recent year coverage area and the expected future expansion. Each variety was studied for physical properties. The highest values of the physical properties of the grains which included thousand kernel weights, hectoliter weight, angle of repose, bulk density, moisture content and crude fiber content of grains were 0.29 g, 95.67 kg/hl, 23.06°, 1.91 g/ml, 10.66%, and 2.92% for varieties DZ-Cr-457, DZ-Cr-43B, DZ-Cr-438, DZ-Cr-43B, DZ-Cr-438, and DZ-Cr-425, respectively. There were significant (P.
VL  - 4
IS  - 1
ER  -

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