| Abstract: | Starch isolated from five grain tef (Eragrostis tef) varieties was characterized and compared with commercial maize starch. Grain tef starch is formed of compound granules, comprising many polygonal shape (2—6 μm in diameter) simple granules. The crude composition is similar to that of normal native cereal starches. The amylose content ranges from 24.9—31.7%. Gelatinisation temperature range was 68.0—74.0—80.0 °C, typical of tropical cereal starches, and resembling the temperature range of rice starch. The mean intrinsic peak viscosity (269 RVU), breakdown viscosity (79 RVU), cold paste viscosity (292 RVU) and setback viscosity (101 RVU) determined were considerably lower than that of maize starch. Tef starch has higher water absorption index (WAI) (mean 108%) and lower water solubility index (WSI) (mean 0.34%) than maize starch. |
