The effect of Fermentation on the carbohydrate in TEF (Eragrostis tef)

Abstract

Tef (Eragrostis tef) is a small seeded millet-like cereal grain indigenous to Ethiopia. It is commonly consumed as injera, a pancake like bread, made from fermented dough. The fermentation is generally spontaneous but may also be initiated by the addition of a starter culture from the previous fermentation.The carbohydrate composition of tef flour from both white and red seeded varieties and the changes that occur during domestic fermentation and baking have been investigated. Both varieties of tef contained ca. 2.7 g/100 g DM of free sugars, predominantly sucrose (95%). Fermentation initially increased the amounts of free sugars; thereafter the total fell. The changing pattern of free sugars during fermentation was the same in both varieties and was due to changes in the microbial population dynamics resulting from changes in dough pH. Fructose was found to be the principal free sugar in the fermenting dough and cooked product. After 72 h fermentation, the microbial population had utilised 9% of the starch in both varieties. The non-starch polysac-charides (NSP) (dietary fibre) were unaffected.