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Addis Ababa University College of Natural And ADDIS ABABA UNIVERSITY COLLEGE OF NATURAL AND COMPUTATIONAL SCIENCE CENTER FOR FOOD SCIENCE AND NUTRITION Effects of fermentation on Nutritional, Anti-nutritional, Phytochemical and Functional properties of Wild oat (Avena abyssinica) By: Zelalem Sisay Advisor: Kelbessa Urga (Ass. Prof) A Thesis submitted to college of Natural and Computational Sciences of Addis Ababa University in partial Fulfillment of the Requirements for the Degree of Master of Science in Food Science and Nutrition. September 2020 Addis Ababa, Ethiopia Addis Ababa University College of Natural and Computational Sciences Center for Food Science and Nutrition Effects of fermentation on Nutritional, Anti-nutritional, Phytochemical and Functional properties of Wild oat (Avena abyssinica) Prepared by: Zelalem Sisay Approved by Signature Date 1. _______________ (External Examiner) ____________ __________ 2. _______________ (Internal Examiner) ____________ __________ 3. ________________ (Chai rperson) _____________ __________ Advisors:- 4. Kelbessa Urga (Ass.prof) __________ ____________ Declaration I, the undersigned, declare that, this is original work and has never been presented in any other University as well as research institutes and all the source materials used for writing the thesis have been fully acknowledged. Name: Zelalem Sisay Signature: ______________ Date __________________ This thesis has been submitted for examination with my approval as University advisor. Name: Kelbessa Urga (Ass.prof ) Signature:__________________ Acknowledgements I would like to convey my gratitude towards my advisor, Mr.Kelbesa Urga, for his guidance, consideration, and, in particular, the patience he has had with me throughout this research. I have taken the support to heart and enjoyed being his student and working with him. I would also like to thank Dr.Paulos Getachew for his incredible help throughout my work. I would like to thank staff members of Center for Food Science and Nutrition Ato. Debebe Hailu, Ato Yemane H/Mariam and W/ro. Woinshet Abera for their generous help in my research work. My grateful thanks goes to Ato Haile for providing me A.abyssinica sample at a time I wanted it. I would also like to acknowledge experts of Ethiopian Institute of Agriculture and Reaserch Dr Gemechu and Dr.Fikade for their contribution in giving me information on the current status of the plant under study. Thank you, my dear mother and my husband, for being encouraging and giving me support when I needed it. All my friends and relatives have supported me in their own ways. Thank you for your understanding, giving me the strength to hold on to my ideas, encouraging me to pursue my dreams, and for always giving me support. i Contents Acknowledgements ........................................................................................................................................ i List of Tables ................................................................................................................................................. v List of Figures .............................................................................................................................................. vi List of abbreviations ................................................................................................................................... vii Abstract ...................................................................................................................................................... viii 1. INTRODUCTION .................................................................................................................................... 1 1.1 Background ................................................................................................................................... 1 1.2 Statement of the problem .................................................................................................................. 3 1.3 Significance of the study ................................................................................................................... 3 1. 4 Objective .......................................................................................................................................... 4 1.4.1 General Objective ................................................................................................................. 4 1.4.2 Specific Objectives ............................................................................................................... 4 2. LITERATURE REVIEW ......................................................................................................................... 5 2.1 General information concerning common oats (Avena) ..................................................................... 5 2.2 Nutritional composition of common oats ............................................................................................ 6 2.2.1 Common oat starch ...................................................................................................................... 6 2.2.2 Common oat protein..................................................................................................................... 7 2.2.3 Dietary fibers ............................................................................................................................... 9 2.2.4 Lipids ......................................................................................................................................... 10 2.3 Antioxidant properties of oats ........................................................................................................... 11 2.3.1 Vitamin E ................................................................................................................................... 11 2.3.2 Phenolic compounds .................................................................................................................. 11 2.3.3 Avenanthramides (AVAs).......................................................................................................... 12 2.4 Botanical and Genetic information of Avena abyssinica .................................................................. 12 2.4.1 Genetic resources ....................................................................................................................... 14 3. MATERIALS AND METHODS ............................................................................................................ 15 3.1 Materials ........................................................................................................................................... 15 3.1.1 Equipment .................................................................................................................................. 15 3.1.2 Chemicals ................................................................................................................................... 15 3.1.3 Sample collection site ................................................................................................................ 15 3.1.4 Sample size ................................................................................................................................ 16 ii 3.1.5 Sample preparation .................................................................................................................... 16 Experimental framework of the Research ........................................................................................... 19 3.2 Methods............................................................................................................................................. 20 3.2.1 Determination of proximate composition .................................................................................. 20 3.2.2 Mineral Analysis ........................................................................................................................ 24 3.2.3Analysis of Anti-nutritional factors ............................................................................................ 25 3.2.4 Analysis of phytochemical composition .................................................................................... 28 3.2.5 Determination of physicochemical properties ........................................................................... 30 3.2.6 Determination of functional properties ...................................................................................... 31 3.2.6.2 Oil absorption capacity ........................................................................................................... 31 3.2.7 Acute toxicity test ...................................................................................................................... 33 3.2.8 Sensory Evaluation .................................................................................................................... 34 3.3 Experimental design and statistical analysis ..................................................................................... 36 4. RESULT AND DISCUSSION ............................................................................................................... 37 4.1 Proximate composition of A.abyssinica flour ................................................................................... 37 4.1.1 Moisture content ........................................................................................................................ 37 4.1.2 Crude protein ............................................................................................................................
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