Abstract：
Teff is a gluten-free cereal crop widely cultivated in Ethiopia and is a critical ingredient in making injera, a unique flatbread. However, there is a significant issue with adulteration of teff, impacting its safety and quality. This study evaluated economically-driven adulteration effects on teff grains\' nutritional and microbial quality. A preliminary survey revealed that it is a common practice to adulterate teff grains with inexpensive and inedible materials throughout the supply chain in the study area. One hundred and thirty teff grain samples were collected from producers, collectors, whole-sellers, and retailers in the cities of Tulu bolo and Jimma to determine the types and extents of adulterants present and their effect on the nutritional and microbial quality of the grains. They were mixed separately to create composite samples representing different supply chain actors. Standard protocols were used to evaluate nutritional and microbial quality. The results showed significant differences among the supply chain actors regarding identified adulterants, nutritional content, and microbial quality. The study identified chaff, soil + sand, and dukkaa (a combination of nonedible substances separated from teff grains in milling houses and warehouses) as the significant adulterants, with mean ranges of 1.17-8.07%, 1.29-7.23%, and 8.93-37.13% respectively. The study also evaluated the proximate composition and microbial load of the teff samples collected from different supply chain actors. The ranges of values for moisture, protein, fat, ash, fiber, carbohydrate, and energy were 8.33-10.53%, 6.49-9.42%, 2.29-3.86%, 2.33-6.39%, 2.42-3.95%, 70.9-73.76%, and 333.52-361.9 kcal, respectively. The microbial load showed ranges of 6.92-7.98, 3.17-3.22, 1.78-2.04, 6.73-7.89, and 6.88-7.93 log CFU/g for Total Plate Count, Escherichia coli, Salmonella, mold, and yeast, respectively. The results showed an increase in teff adulteration from producers to Jimma retailers, indicating multiple-stage adulteration throughout the supply chain, posing a threat to product safety and quality. The study recommends good coordination among the bodies responsible for food safety, producers, and consumers to mitigate this issue effectively.
摘要：
Teff是在埃塞俄比亚广泛种植的无麸质谷物作物，是制造injera的关键成分，一个独特的面包。然而,有一个重要的问题，掺假的teff，影响其安全和质量。这项研究评估了经济驱动的掺假对画眉草谷物营养和微生物质量的影响。一项初步调查显示，在研究区域的整个供应链中，用廉价且不可食用的材料掺杂画眉草谷物是一种常见的做法。从生产者那里收集了一百三十份teff谷物样品，收藏家,整个卖家，以及Tulubolo和Jimma市的零售商确定存在的掺假物的类型和程度及其对谷物的营养和微生物质量的影响。将它们分别混合以创建代表不同供应链参与者的复合样本。使用标准方案来评估营养和微生物质量。结果表明，供应链参与者在识别的掺假方面存在显著差异，营养成分，和微生物质量。这项研究发现了谷壳，土壤+沙子,和dukkaa（从碾磨房屋和仓库中的画眉草屑谷物中分离出的非可食用物质的组合）作为重要的掺假品，平均范围为1.17-8.07%，1.29-7.23%，和8.93-37.13%。该研究还评估了从不同供应链参与者收集的teff样品的近似组成和微生物负荷。湿度值的范围，蛋白质，脂肪，灰,纤维,碳水化合物，能源为8.33-10.53%，6.49-9.42%，2.29-3.86%，2.33-6.39%，2.42-3.95%，70.9-73.76%，和333.52-361.9大卡，分别。微生物负荷显示总平板计数的范围为6.92-7.98、3.17-3.22、1.78-2.04、6.73-7.89和6.88-7.93logCFU/g，大肠杆菌,沙门氏菌,霉菌,和酵母，分别。结果显示，从生产者到Jimma零售商的画眉掺假增加，表明在整个供应链中存在多阶段掺假，对产品安全和质量构成威胁。该研究建议负责食品安全的机构之间进行良好的协调，生产者,和消费者有效缓解这一问题。
