Science and Technology Production
Article
Authorship
RIPARI GARRIDO, JULIANA
;
Patrignani, Mariela
;
Syeunda, Cyprian O.
;
Awika, Joseph M.
;
Salinas, Maria Victoria
Date
2025
Publishing House and Editing Place
Springer Nature
Magazine
Journal of Food Measurement and Characterization,
vol. 19
(pp. 10034-10045)
- ISSN 2193-4126
Springer Nature
Springer Nature
ISSN
2193-4126
Summary
Information provided by the agent in
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Argentine teff composition is currently unknown. Knowledge of this would allow the identification of its characteristics adding value to this product and promoting its marketing worldwide. In the preset work, the nutritional composition and the amount of bioactive compounds of Argentine teff was determined and compared with teff cultivated in other regions of the world. For the first time, a comprehensive assessment was conducted to establish the relationship between this cereal’s composi...
Argentine teff composition is currently unknown. Knowledge of this would allow the identification of its characteristics adding value to this product and promoting its marketing worldwide. In the preset work, the nutritional composition and the amount of bioactive compounds of Argentine teff was determined and compared with teff cultivated in other regions of the world. For the first time, a comprehensive assessment was conducted to establish the relationship between this cereal’s composition and the agricultural conditions and practices under which it is cultivated. Argentine teff presents a high fiber content (7.46 ± 0.11%) and relatively low available carbohydrates (65.63%) compared to teff from other regions. Results showed that teff from Argentina contained a high proportion of starch, presents a high proportion of minerals such as potassium, and iron and high amount of unsaturated fatty acids, mainly linoleic and oleic. Proteins presented a good nutritional quality with a secondary structural composition dominated by random coil (36.3%) and α-helix (33.9%) configurations. The starch granules are polyhedral, contain 31.6% amylose and it is gelatinized at around 72 °C. Argentine teff presented also a notable γ-Aminobutyric acid (GABA) amount (20.36 ± 1.52 mg/100 g flour) and a good antioxidant activity which was linked to its flavonoid content. A total of 13 flavonoids were identified, with luteolin-8-C-glucosyl-7-O-glucoside (150.22 ± 0.74 µg/g) and luteolin-7-O-glucoside (137.05 ± 3.74 µg/g) as the predominates. The results deepen the current knowledge of teff’s composition and functional properties in non-traditional growing areas and point to the necessity of further research into its bioactive compounds and health-related properties.
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Key Words
ARGENTINE BROWN TEFFBETA GLUCANSBIOACTIVE COMPOUNDSGABA