The Effect Of Processing On Nutritive Value And Antinutritional Factors Of A New Variety Of Tef Eragrotis Tef ( Zucc.) Trotter In Ethiopia

The aim of this study was to determine the effect of processing on the nutritional valuesrnand anti nutritional factors of the two new varieties of Tef White Tef (DZ-Cr-387,rnQunicho) and Red Tef (DZ-01-99) in Ethiopia. Nutrition data of products were analyzedrnby proximate analysis. Moisture content, total ash, crude protein, crude fat, crude fiberrncontents of samples were determined and utilizable carbohydrates and energy wererncalculated from the obtained data of proximate analysis. It was found that 100gram ofrnwhite tef consisted of 8.47 % moisture, 2.39% ash, 6.7% protein, and 3.1% fat, 5.3 %rnfiber, and 1282mg/I00g iron, 3.68mg/I00g, 33.78mg/100g calcium, 5 1.27mg/ 100g ofrnphosphorus. Similarly, 100g of red tef consisted of 8.4 % moisture, 2.45 % total ash,rn6.36% protein, 3.63 % fat, 4.94% fiber and 12.08 mg/IOOg iron, 4.33mg/IOOg zinc,rn36.13mg/100g calcium and 51 .18% phosphorus. Significantly higher contents of protein,rnfat, ash, iron, calcium, phosphorus, phytate and tannins were found (1'

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