Oat (Avena sativa L.) supplemented with fenugreek (Trigonella foenum-graecum L.) as a potential alternative for teff [Eragrostis tef (Zucc.) Trotter] for human nutrition in Ethiopia

摘要

Teff is an important food crop in Ethiopia and mainly used for the production of injera, a flatbread considered the country's national dish. But due to increasing demand of teff it is important to look for alternative crops that can contribute to food security. Oat and fenugreek are crops known for their health benefits but are still mainly used for animal nutrition in Ethiopia. The objective of this work was to quantify the proximate composition, nutrients, and amino acid compositions of local teff, oat, and fenugreek varieties in order to create suitable blends for injera making. At about 65%, the carbohydrate content in oat and teff was about twice as high as for fenugreek. However, fenugreek had a higher level of crude protein (about 32%) than teff (12%) and oat (14%), which makes it an important supplement for cereal grains. The concentration of macronutrients also depended greatly on the cultivated crop, with the highest iron concentrations found in teff and highest calcium and potassium concentrations in fenugreek. All essential (exception methionine) and nonessential amino acids were found to be highest in fenugreek with relatively small variations between the varieties. Teff and oat contained lower levels with clear differences between the varieties. Low contents of amino acids were mostly found for the teff variety DZ-Cr-387 and high values for the oat variety Jarsey. The study showed that oat blended with fenugreek could substitute teff grain for injera making. The chemical composition of the varieties should also be considered when blending these components.