ArticleFoods (Basel, Switzerland)2019
Variations in Amino Acid and Protein Profiles in White versus Brown Teff (
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 31 citations in OpenAlex.
- Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.Foods (Basel, Switzerland) · 2026Article
- Nutritional Characteristics, Health-Related Properties, and Food Application of Teff (International journal of molecular sciences · 2025Review
- A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects.Current research in food science · 2025Review
- Genomic loci associated with grain protein and mineral nutrients concentrations inFrontiers in plant science · 2024Article
- Determination and Analysis of Composition, Structure, and Properties of Teff Protein Fractions.Foods (Basel, Switzerland) · 2023Article
- Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients.Foods (Basel, Switzerland) · 2023Article
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.Foods (Basel, Switzerland) · 2022Article
- Nutritional Values of Teff (Diabetes, metabolic syndrome and obesity : targets and therapy · 2022Review
- Teff-Based Probiotic Functional Beverage Fermented withFoods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study, three white (Addis-W, Mekel-W and Debre-W) and three brown (Addis-B, Mekel-B and Debre-B) teff seed samples were used for whole flour amino acid analysis and protein fractionation with three different methods. White and brown seed types showed different physical changes during protein extraction. Brown teff displayed higher essential amino acid content than white with lysine present in high concentration in both seed types. Extraction with tert-butanol increased prolamin yields in teff compared to ethanol. The major protein fraction in teff was glutelin with white teff containing higher glutelin proportion than brown. Sodium Dodecyl Sulfate Gel Electrophoresis (SDS-PAGE) analysis revealed clear genetic variability between white and brown teff seed types.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.