Journal of Food Processing & Technology

Abstract

Evaluation of Anti-Nutritional Factor Reduction Techniques for Triticale Improved Utilization System in Amhara Region

Ayalew Demissew, Keber Temesgen and Ayenew Meresa

Triticale is breed of wheat and rye and can grow in poor soil fertility. The nutritional quality of triticale is similar to that of wheat and rye. But the presence of anti-nutritional factors especially tannin and phytate reduce the nutrient utilization and/or food intake products when used as human foods. Anti-nutritional factors are chemical compounds synthesized in natural food and or feedstuffs by the normal metabolism of plant species or may be formed during heat/alkaline processing of foods. In this study, different anti-nutritional factor reduction techniques (malting and blanching) were evaluated and remarkable reduction in antinutritional factor was found. Finally, these techniques (malting and blanching) were demonstrated at triticale potential farmers of the Amhara region in Degadamot and Fareta district.