• Journal of Animal Science and Technology
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• 제63권3호
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• pp.510-519
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• 2021

One of the most pressing issues facing the dairy industry is drought. In areas where annual precipitation is low, irrigation for growing feed presents the greatest water-utilization challenge for dairy producers. Here, we investigated the effects of cultivar and harvest days after planting (DAP) on dry matter (DM) yield and nutritive value of teff (Eragrostis tef), a warm-season annual grass native to Ethiopia that is well adapted to drought conditions. Eighty pots were blocked by location in a greenhouse and randomly assigned to four teff cultivars (Tiffany, Moxie, Corvallis, and Dessie) and to five harvest times (40, 45, 50, 55, or 60 DAP). Cultivars had no effect on DM yield and nutritive value. As harvest time increased from 40 to 60 DAP, DM yield and ash-free neutral detergent fiber (aNDFom) concentrations increased, while crude protein (CP) concentrations and in vitro NDF digestibility decreased. To assess carryover effects of time of harvest on yield and nutritive value, two additional cuttings were taken from each pot. Increasing first-cutting harvest time decreased CP concentrations in the second cutting and reduced DM yields in the second and third cutting. Harvesting teff between 45 and 50 DAP best optimized forage yield and nutritive value in the first and subsequent cuttings.

• Environmental Engineering Research
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• 제25권3호
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• pp.384-392
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• 2020

The presence of high fluoride concentration (> 1.5 mg/L) in water causes serious health problems such as fluorosis, infertility, brain damage, etc., which are endemic to many places in the world. This study has investigated the fluoride removal capacity of the novel activated biochar (BTS) and hydrochar (HTS) using Teff (Eragrostis tef) straw as a precursor. Activated biochar with mesoporous structures and large specific surface area of 627.7 ㎡/g were prepared via pyrolysis process. Low-cost carbonaceous hydrochar were also synthesized by an acid assisted hydrothermal carbonization process. Results obtained from both adsorbents show that the best local maximum fluoride removal was achieved at pH 2, contact time 120 min and agitation speed 200 rpm. The thermodynamic studies proved that the adsorption process was spontaneous and exothermic in nature. Both adsorbents equilibrium data fitted to Langmuir isotherm. However, Freundlich isotherm fitted best for BTS. The maximum fluoride loading capacity of BTS and HTS was found to be 212 and 88.7 mg/g, respectively. The variation could primarily be attributed to a relatively larger Surface area for BTS. Hence, to treat fluoride contaminated water, BTS can be promising as an effective adsorbent.

• 한국식품영양학회지
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• 제30권3호
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• pp.501-509
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• 2017

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ${\Delta}E$ value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at $3.37{\mu}g\;GAE/mg$ and the lowest in the control at $1.32{\mu}g\;GAE/mg$. The content of flavonoids was the highest in TF100 at $3.66{\mu}g\;QE/mg$ and the lowest in controls at $0.45{\mu}g\;QE/mg$. The value of DPPH $IC_{50}$ was the highest in the control at $3,723.00{\mu}g/mL$ and the lowest in TF 100 at $405.27{\mu}g/mL$. The value of ABTS $IC_{50}$ was the highest in the control at $1,822.32{\mu}g/mL$ and the lowest in TF100 at $529.30{\mu}g/mL$. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

• 한국조리학회지
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• 제23권3호
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• pp.147-157
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• 2017

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at $1.10^{\circ}Bx$. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.

• 동아시아식생활학회지
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• 제27권1호
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• pp.41-49
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• 2017

This study investigated the effects of teff flour on the properties of pound cakes. Five types of pound cakes were made by addition of 0% (Control), 5% (TF5), 10% (TF10), 15% (TF15), and 20% (TF20) of teff flour based on wheat flour. Specific gravity of pound cake batter showed no significant differences among samples as 0.54 (p<0.05). Baking loss was the highest in the control at 5.92% and the lowest in TF20 at 5.27%. Batter yield was the highest in TF20 at 94.73% and the lowest in control at 94.08%. Moisture content was the highest in TF20 at 23.68% and the lowest in control at 21.32%. pH showed no significant differences among samples at 7.61~7.65 (p<0.05). a-values of crumb significantly increased while L-values and b-values significantly decreased with added teff flour amounts. (p<0.05). ${\Delta}E$ values significantly increased with teff flour at 34.32~49.24 (p<0.05). Hardness was lowest in TF20 at $180.60g/cm^2$. Springiness was the lowest in TF20 at 85.37%. Cohesiveness showed no significant differences among samples (p<0.05). Chewiness was the lowest in TF20 at 172.17 g. Hardness more rapidly increased in control at $273.13{\sim}26,123.33g/cm^2$ than that of pound cakes with teff flour. Avrami exponent (n) was the highest in the control at 3.5987 and the lowest in TF20 at 1.2144. In sensory evaluation, flavor of TF20 was higher than that of the control at 4.43. Overall acceptability had a higher score in TF20 than in the control. It is considered that addition of 20% teff flour can improve the quality characteristics and retard retrogradation of pound cake.

• 한국식품영양학회지
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• 제30권5호
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• pp.1025-1034
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• 2017

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at $3.42kg/cm^2$, TFX had considerable tensile strength at $2.30kg/cm^2$. This study demonstrated the processability of gluten-free noodles using teff flour.

• 한국초지조사료학회지
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• 제42권1호
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• pp.26-31
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• 2022

본 연구는 여름 사료작물 재배기간에 빈번하게 발생하는 가뭄, 폭우 등 이상 기후에 대응한 여름철 응급 조사료 자원을 선발하고 잠재적 생산성을 평가하기 위해 2020년 5월부터 2021년 10월까지 충청남도 천안시 소재 국립축산과학원 축산자원개발부 초지 조사료 시험포장에서 재배시험을 수행하였다. 시험 초종은 여름철 응급조사료 자원으로 유망한 사료용 피(Echinochloa species cv. Shirohie and Jeju native), 재래기장(Panicum miliaceum cv. Native), 진주조(Pennisetum glaucum cv. Feed milk 2), 클라인그라스(Panicum coloratum cv. Selection 75), 테프그라스(Eragrostis tef cv. Tiffany)를 수집하여 파종은 2020년에 5월 21일과 6월 23일에 각 각 파종하였으며 2021년에는 5월 21일과 6월 21일에 2회 파종하였다. 사료용 피와 클라인그라스의 출현소요일은 6~10일 정도로 파종 후 가장 늦게 출현되었고 재래기장과 진주조는 5~6일 소요되었으며 테프그라스는 3일로 가장 빨리 출현되었다. 파종부터 수확까지 재배기간은 사료용 피 만생종(84일 이내)을 제외하고 모든 초종이 60일 이내에 출수기에 도달하였다. 파종시기별 건물수량은 5월 파종에서 사료용 피 만생종의 건물수량이 23,872 kg/ha로 가장 높게 나타났으며 클라인그라스가 3,888 kg/ha로 가장 낮게 나타났다. 6월 파종은 사료용 피 만생종의 건물 수량이 17,032 kg/ha로 가장 높게 나타났으며 재래기장, 테프그라스와 클라인그라스가 각각 5,468, 5,442 및 5,197 kg/ha로 가장 낮게 나타났다. 조단백질 함량은 초종별로 다양하게 나타났는데 사료용 피 조생종, 테프그라스, 클라인그라스가 높은 경향을 보였으며 사료용 피 만생종이 5.7~5.9%로 가장 낮게 나타났다. 중성세제불용성섬유소(NDF)와 산성세제불용성섬유소(ADF) 함량은 5월 파종은 초종 간에 큰 차이를 보이지 않았으나 6월 파종은 클라인그라스가 나머지 초종에 비해 낮게 나타났다.