Evaluation onf Physicochemical, Proximate, And Antinutritional Characteristics of Teff Varieties Grown in Somali Regional State

The study was conducted in the Somali Regional State with the objective of analyzing the proximate composition, mineral content, and anti-nutritional factors of various teff varieties adapted by the Somali Region Livestock and Agricultural Research Institute (SoRLARI). Seven different types of teff samples were collected from the Gode Research Center. Additionally, two more samples were included: one purchased from the local market in Jigjiga and another consisting of a mixed flour made from teff and other cereals commonly used in current enjera production. Each teff sample was individually ground to a fine powder (30 mesh size), packed in airtight polyethylene bags, and stored at 4°C until further analysis. Proximate components such as crude protein, crude fat, crude fiber, moisture content, and carbohydrate, as well as minerals including calcium, iron, magnesium, copper, potassium, and zinc, were determined according to AOAC methods. Anti-nutritional factors such as tannins and phytate were analyzed using standard procedures. Based on the results obtained, the moisture, ash, crude fiber, crude protein, crude fat, and carbohydrate contents ranged from 9.85–12.47%, 1.42–2.77%, 0.44–2.45%, 6.65–13.56%, 1.99–5.77%, and 65.53–79.64%, respectively. The calcium, iron, zinc, magnesium, copper, and potassium contents of teff ranged from 272.5–297.2 mg/100g, 3.62–22.02 mg/100g, 1.535–4.415 mg/100g, 21.36–100.26 mg/100g, 0.2935–0.7335 mg/100g, and 524.0–799.0 mg/100g, respectively. Regarding anti-nutritional content, tannins and phytate levels ranged from 0.3140–1.0495 mg/g and 1.157–2.072 mg/g, respectively. A significant difference (p < 0.05) was observed for all parameters of macronutrients, micronutrients, and anti-nutritional factors. Differences in variety, agro-ecology, sample type, and farming management practices, among other factors, may contribute to the variations in the nutritional content of these teff varieties. The findings indicate that all adapted teff varieties exhibit favorable nutritional content, and the nutritional value of teff is comparable to that of most other cereals. Given the increasing popularity of teff and its proven production potential, as demonstrated by SoRLARI and other researchers in the region, stakeholders should intensify efforts to promote teff as a valuable crop that can serve as an alternative for enhancing food security within the community.