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Journal of Ethnic Foods
journal homepage: http://journalofethnicfoods.net
Original article
Revisit to Ethiopian traditional barley-based food
Jemal Mohammed, Semeneh Seleshi1, Fetene Nega, Mooha Lee*
College of Agriculture and Environmental Science, Arsi University, Asella, Ethiopia
ARTICLE INFO
Article history: Available online xxx
Keywords: barley-based food chuko
Ethiopian traditional food
functional food
ABSTRACT
Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Barley producers in Ethiopia have given it the name gebs ye ehil nigus, which means barley is the king of crops, due to its suitability for preparing many of the known Ethiopians traditional dishes. Various barley foods and drinks play an important role in the socioeconomic and cultural life of Ethiopians, but detailed descriptions related to their preparation and their socioeconomic and cultural roles are not well-recorded and documented like most of the Ethiopian cultural foods. Foods such as ingera, kita, dabo, kolo, genfo, beso, chuko, shamet, tihlo, kinch, and shorba are the most commonly known traditional Ethiopian barley-based foods. These products are prepared from either roasted whole grain, raw and roasted-milled grain, or cracked grain as main, side, ceremonial, and recuperating dishes. The various barley-based traditional foods have perceived qualities and health benefits by the consumers. For example, genfo is served to breast-feeding mothers with the belief that it enhances breast milk production and serves as a good substitute for breast milk. Beso is claimed to be a remedy for gastritis, while genfo and kinche are used to heal broken bones and fractures. Considering the Western consumers' trend on functional foods and health benefits of barley, Ethiopian traditional barleybased foods are worth studying as functional foods, which can be appealing to Western consumers. © 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
1. Introduction
Barley (Hordeum vulgare L. subsp. vulgare) is one of the earliest domesticated crops [1], with reports suggesting that it was domesticated more than 10,000 years ago in the Fertile Crescent of the Near East. It is the most widely grown crop over broad environmental conditions [2] than any other cereal from 70° N in Norway to 46° S in Chile. In addition, it is also cultivated higher on the mountain slopes than other cereals. In terms of area and production worldwide, barley is the fourth most important cereal after wheat, rice, and maize [3]. More than half of this barley growing area is in developing countries [4]. However, better quality products prepared from wheat and rice, compared with barley, decreased the use of barley as food, especially in the 19th and 20th centuries [5].
In Ethiopia, barley is among the oldest cultivated crops, and has been grown for at least 5,000 years [6]. It is grown in a wide agro-ecology of the country due to its economic and social importance.
* Corresponding author. College of Agriculture and Environmental Science, Arsi University, P.O. Box 193, Asella, Ethiopia.
E-mail address: michael81348@gmail.com (M. Lee). 1 This author is currently on study leave at the College of Life and Environmental
Science, Daegu University, Daegu, South Korea.
According to Kaso and Guben [2], barley is a staple food crop for many Ethiopians, especially for highlanders and it is also able to grow at all elevations, and cultivated by small holders in every region of Ethiopia. However, it performs best at the higher elevations in the northern and central regions of the country [2]. Ethiopian farmers store barley grains and seeds in a well-prepared underground pit to protect them from weevils and molds damage as well as from other physiological changes that cause loss of viability [7]. Barley grains can be stored for 5—25 years depending on the storage conditions, with dry and cold places being ideal for long-term storage [8].
Unlike the developed countries where barley is primarily used for animal feed, malting, and brewing, in developing countries like Ethiopia, it is produced mainly as a food crop. It is estimated that 90% of the produce is used for home consumption, of which about 10% is for local beverages [2]. Furthermore, barley is a popular hunger breaker or relief crop during periods of food shortage in some parts of Ethiopia as it is an early harvested crop and is also used as a substitute crop for wheat when wheat prices are high. Therefore, barley holds an important position in the food security of Ethiopia.
Foods are considered as the important identity for Ethiopians [9]. However, there hardly exists any recorded past recipes; instead,
http://dx.doi.org/10.1016/j.jef.2016.06.001
2352-6181/© 2016 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/ licenses/by-nc-nd/4.0/).
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the complex culinary art was handed down like a family heirloom from mothers to daughters. Their culinary art has for centuries been regarded as the quintessence of their cultural heritage. Although various barley foods and drinks play an important role in the socioeconomic and cultural life of Ethiopian farmers and urban dwellers [8], detailed descriptions on preparation of barley-based foods and their socioeconomic and cultural roles are not well recorded and documented like most of the Ethiopian cultural foods. At present, more than 20 types of traditional barley foods and beverages are described by farmers [7].
Therefore, this article has given a special attention to the processing of barley for the preparation of different Ethiopian traditional foods and reviewed them as the possible candidates of functional foods for Western consumers.
2. Production and contribution of barley to the livelihood of Ethiopians
Barley has another name, which is given by its producers and users in Ethiopia—gebs ye ehil nigus. The Ethiopian phrase means that barley is the king of crops due to its wide range of uses and to
emphasize its suitability for preparing many of the known traditional dishes and beverages of Ethiopians [7]. Barley is the fifth most important cereal crop in Ethiopia after teff, maize, sorghum, and wheat [10].
The Ethiopian barley germ plasm has been important worldwide as a source of useful genes for traits such as disease resistance [11,12]. Under extreme marginal conditions of drought, frost, and poor soil fertility, barely is the most dependable cereal and is cultivated on highly degraded mountain slopes better than other cereal crops in the highland of Ethiopia [2]. The main barley producing regions in Ethiopia are Shewa, Arsi, Gojam, Gonder, Welo, Bale, and Tigray, where more than 85% of the country's total production comes from [10].
In Ethiopia, barley is used in many different recipes and deep rooted in the culture of people's diets [2]. In the highlands, it has been used for the preparation of various types of traditional foods such as kolo, kita, dabo, beso, genfo, chuko, tihlo, shorba, kinche, and injera, with injera being the most widely consumed traditional dish in Ethiopia [9]. Concerning the drinks, many alcoholic and nonalcoholic local beverages are brewed in households from barley grains for daily consumption or for holidays and celebrations [10]:
Fig. 1. (A). Soaked barley before dehulling. (B). Dehulling is performed using a wooden mortar and pestle. (C). Barley with bran during sun drying. (D). Roasting using an iron pan.
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tella, shamet, and korefe, with tella [13] being the most commonly consumed alcoholic beverage in Ethiopia [2].
3. Ethiopian traditional barley grain processing methods for food preparation
3.1. Dehulling
To separate the bran from the grain, dehulling is a common practice followed for all types of Ethiopian barely-based foods. This process is performed by pounding the grain with a traditional wooden mortar and pestle. According to the anticipated type of the dish to prepare, dehulling of the grain from its bran is accomplished in one or two separation steps. The first step of dehulling is done after whole grains are soaked in water for few hours without any heat treatment. Soaking (Fig. 1A) helps to clean the grains from dust, as it removes any impurity by floating in the water while it also makes it easy to remove the bran from the grain. The moistened grain is then rubbed until the bran is removed from the grain by hitting/pounding the grain in a mortar with a pestle. The process is called fitega (Fig. 1B). Bran separation is done by drying the detached bran and grain together. It takes 2 days or 3 days depending on the intensity of the sunlight (Fig. 1C). For bran separation, wind velocity is the major facilitator, which is accomplished by vibrating and releasing the grain with its bran together from a certain height to a plastic or cloth (used for gathering bran and grain separately) kept on the floor. This process is known as manifes.
After this step, if the dehulled grain is further sun dried for few more days, it splits to become cracked grain. This cracked grain is used in the preparation of kinche and shorba. This cracking process is commonly performed using a special and traditional stone grinder [9,12] called weficho. By contrast, if the dehulled barley grain is ground into flour, it is used to prepare injera, kita, and dabo.
By following the first and the main dehulling process, the second step of dehulling is performed by mild hitting of the dehulled grain again, a process known as shiksheka. This step is important for further removal of the bran from the grain; it is performed after the application of heat treatment to the dehulled grain. The extent of heat treatment or roasting is used to determine the intended type of dish that is going to be prepared (Fig. 1D).
If the dehulled grain is sun dried, lightly roasted, and then milled, the flour is used for the preparation of genfo. These sun-drying and lightly roasting processes are used to increase the water-absorbing capacity of the flour obtained from barley grains [14], and during cooking, a high volume of genfo can be produced from a small amount of flour.
If the dehulled grain is deeply roasted and then dehulled for the second time, the roasted whole barley grain can be served as a small snack known as kolo. If it is milled, the flour is used for the preparation of beso and chuko, which are foods of roasted barely flour.
3.2. Cracking and milling
At present, in most towns of Ethiopia, the processes of cracking and milling of the dehulled grain are performed using a motorized mill but a traditional stone grinder (weficho) has been used for cracking since ancient times. A motorized mill is expected to grind finer than a manual mill, and therefore, the increase in surface area of finer particles possibly exposes the barley components more to deterioration. Furthermore, the flour is hotter because during milling of the grain using a motorized mill, the temperatures have been measured to reach up to 75°C [15]. The flour from the traditional stone grinder can be stored from 6 months to 10 years depending on the climate of the area, with the rate of deterioration
increasing at high-temperature storage places [7]. Therefore, in terms of storage time, flour from traditional stone grinder is more preferable than flour from motorized mills.
4. Preparation of barley foods and their socioeconomic and cultural roles
In Ethiopia, barley-based foods are prepared as main, side, and ceremonial dishes (wedding and annual festivals). Sometimes they are primed as recuperating dishes and served to breast-feeding mothers with the belief that they enhance breast milk production. Besides, some dishes are claimed to be a remedy for gastritis, while others are reported to be a good substitute for breast milk or good to heal broken bones and fractures.
The major processes in the preparation of some traditional Ethiopian barley-based foods and the socioeconomic and cultural roles of these foods are described in the following sections.
4.1. Main dishes
Most of the Ethiopian main meals are injera, kita, and dabo. These foods are prepared from barley flour, which is obtained after milling, dehulling, and sun drying raw barley.
4.1.1. Injera
Injera is a thin and fermented Ethiopian traditional bread made from flour, water, and starter (ersho), which is a small portion from previously fermented dough [16]. It is the most widely consumed food because it accompanies almost all traditional dishes in Ethiopia, and is served with sauces [9].
Injera is prepared from flour of raw barley grain. Moderately fine-milled flour of barely is sieved and the dough is prepared. When the dough is prepared, the flour is mixed with water and kneaded by hand. A starter, leaven (ersho), is then added to the dough and left for 1 —5 days to allow for fermentation to occur (in most cases, the mixture is allowed to ferment for 3 days). The duration needed for fermentation depends on altitude: the higher the altitude, the longer the fermentation time required, as the temperature would be lower [7]. Injera from well- and long-fermented dough makes a better sourer taste and has good storability.
During the preparation of injera, back-inoculation and addition of leaven for fermentation is a general practice commonly followed all over the country [8,15]. For fermentation, lactic acid bacteria and yeasts are the main fermentative microorganisms [17], and their products increase the acidity of the dough. Before baking injera, a small part of the dough is added to boiling water and the mixture is stirred until it starts to boil again and the whole mixture (called absit) is added to the injera dough. This ensures the dough undergoes suitable fermentation [7]. If necessary, more water is added and after half an hour baking can be started.
Injera is baked on a clay pan or mitad. Before baking, the pan is greased with kale or rape seed, and then heated and cleaned with a piece of cloth for better output. The dough mixture is put on the pan in a circular shape, forming a thin cake. The total baking time for one injera varies from 2 minutes and 30 seconds to 3 minutes and 30 seconds [7].
A good quality injera is soft, fluffy, and spongy with good and well-distributed eyes and it does not break when rolled. The major quality attribute of a good injera is its slightly sour taste, which is due to the acidic nature of injera [18]. Unfortunately, the injera storage period does not usually exceed 3 days at ambient temperature under the traditional storage conditions, mainly due to mold spoilage. There is a common practice to discard moldy injera.
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However, during the time of food scarcity, moldy injera is sun dried and prepared for consumption.
4.1.2. Kita
Kita is a dry, thin, flat bread with a chew consistency similar to a chewy pretzel. It is an instant bread usually prepared for immediate consumption for children or as an emergency food when no injera or kolo is available. Sometimes by topping with sugar it is used to train children to eat properly [19]. Undeniably, if market bakery (dabo) is an object of desire, it is the focus of satisfaction that many Ethiopians aspire [9].
To make kita, the flour is mixed with water and kneaded by hand with a pinch of salt to make thick unfermented dough. It is then baked immediately on both sides using a clay pan (mitad) or iron pan (biret-mitad). When one side is baked enough, it is turned inside out, so as to allow the other side to bake. Kita is a relatively thicker and harder bread but smaller in size (about the size and thickness of a pizza base) compared with injera. It can be served either alone or with butter, milk, and linseed paste.
4.1.3. Dabo
Dabo is a leavened homemade bread, which is much thicker and softer than kita. The dough is prepared thick with salt added for an overnight fermentation. A leaven (ersho) is added as an initiator of fermentation, which is also the case with injera. Dabo or Ethiopians bread is baked on both sides by burning fire on both sides after covering the top with leaves and mud/clay. It is usually prepared for holidays or cultural gatherings.
In rural Ethiopia, toasted or baked barley dabo is another important element of the daily diet, something without which a meal would be incomplete [8], as it is the quintessential symbol of Ethiopian reciprocity and household hospitality.
4.2. Side dishes 4.2.1. Kolo
Kolo is the most widely consumed roasted whole barley grain in Ethiopia. During the preparation of kolo, the bran from the grain is separated using two consecutive dehulling steps: fitega and shik-sheka. The whole grains of barley are first soaked in hot water for few hours, and then rubbed by beating/pounding the grain in a mortar with pestle (i.e., the fitega process). After the bran is removed from the grain by subsequent blowing, the grain is deeply roasted on iron/clay pans. Finally, the roasted grain is dehulled for the second time by mildly beating the grain with a mortar and pestle (i.e., the shiksheka process), or rubbed by hand to remove the remaining hulls.
This popular local snack, kolo, is consumed either alone or mixed with peanuts, field pea, faba bean, sunflower, and chickpea. It is usually consumed as a snack dish served before the main dish, and during coffee ceremony and other cultural occasions. As it is already known, coffee is the most common social drink that is shared with neighbors and at that time barley kolo (Fig. 2) is the most commonly served food [20].
4.3. Ceremonial dishes 4.3.1. Genfo
Genfo is one of the most widely consumed foods in Ethiopia [19], and it is preferred as a main meal of breakfast, but most commonly consumed during a special celebration such as birthdays and weddings [8]. Traditionally, in many parts of Ethiopia, there is a habit to prepare genfo for an expectant mother. For this purpose, barley grain is the number one crop to choose. A postnatal mother eats genfo with spiced butter for breakfast and her
Fig. 2. Barley kolo.
guests are also served genfo. Neighbors and close relatives usually prepare barley genfo and give it to the new mother. In addition, genfo is also considered as an appropriate complementary food for children aged between 6 months and 24 months because it is thought to be important to make the baby grow faster and stay healthy [19].
Genfo (Fig. 3A) is prepared from the flour of roasted barley. When barley grain is prepared for genfo, sun drying takes a longer time, roasting is light, and milling is required. These sun-drying and roasting processes are used to gelatinize starch and to increase the water-absorbing capacity of the flour during cooking so that highvolume genfo can be obtained from a small amount of flour of gelatinized starch, which generally absorbs more water, and swells more than nongelatinized starch [14].
During the preparation of genfo, the lightly roasted grain is milled and sieved to remove the remaining hull. The flour is then added with some salt in boiled water and cooked with frequent stirring. Genfo is usually prepared with a recipe made up of glutinous ingredients like butter mixed with berbere, honey, or linseed paste [8]. This combination provides the lubrication, which allows the mouthfuls of thick porridge to slip down the throat [8]. A hole is prepared in the middle of the porridge, which is commonly used to put the lubricant. Porridge is most often served immediately when it is hot; there is also an Ethiopian proverb regarding serving porridge: "Porridge and love should be served hot, if cold, they will lose a lot."
4.3.2. Beso and chuko
Beso and chuko are basically prepared from the same type of flour that is prepared from roasted barley. The preparation of the barley grain for beso and chuko flour is almost similar to the steps followed for the preparation of flour for genfo. The only difference arises from the level of roasting—flour from lightly roasted barley is used for genfo, whereas flour from intensely roasted barley is used for beso and chuko.
Beso is prepared using cold or hot water to moisten the flour on a bowl in such a way that it can be balled/rolled using hand and served (Fig. 3B). Salt is usually added in the water, but sugar or melted spiced butter can also be added, if available. Beso can also be prepared by mixing the flour with cold water and sugar, and served immediately in a cup or glass (Fig. 3C). According to most Ethiopians, beso cures gastritis.
Chuko (Fig. 3D) is one of the best traditional barley foods of Oromo people in Ethiopia. It is easy to prepare in a short span of time: first, barley is husked and then roasted over a fire. It is then pounded into powder. Over this roasted beso powder, different spices such as ginger, onion, salt, and sufficient amounts of spiced
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Fig. 3. (A) Genfo, (B) beso in solid form, (C) beso in liquid form, and (D) chuko with its traditional serving materials (gadaa.com/.../oromo-food-quiz-wedensday). (E) Tihlo (http:// nutrition for the world.wetpaint.com/page/).
and clarified butter (ghee) are added and mixed to create a tasty, chewy, and piquant finished product.
This dish is usually preferred as both a part of the everyday diet and prepared for special events or for postnatal women or a sick family member. Chuko is prepared for holidays and festivals. It is traditionally related to Oromo weddings, served by the bride's
parents to the groom's best men. Furthermore, it is also popular among those on long journeys such as those leaving for education and for military campaigns, zemecha, because it can be stored for up to a year without spoiling. In general, chuko is mainly produced for home consumption sometimes as a variety dish, but can also be found at local markets.
Fig. 4. Foods from cracked barley grain: (A) kinche and (B) shorba.
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1 4.3.3. Tihlo effects, including antioxidant activity [29] and reduction of serum 66
2 Tihlo (Fig. 3E) is commonly consumed as a side dish, especially low-density lipoprotein-cholesterol [30]. The b-glucan poly- 67
3 by Tigray communities. The processing of barley for tihlo is similar saccharide family is the major constituent of barley endosperm cell 68
4 to that followed for beso but the grain is completely dehulled and walls and its viscosity-enhancing property may cause problems in 69
5 the milling requires extra care to avoid mixing with flours from brewing and reduce the value of barley as feed, but it has beneficial 70
6 other crops, which might decrease the quality. In addition, more health effects on blood cholesterol level in animal and human trials 71
7 water is used to prepare tihlo than beso. Tihlo is usually balled by [31] and on glycemic response [32]. 72
8 hand and served with freshly made hot shiro wot (a sauce made Barley contains a high concentration, as well as a large range, of 73
9 from pulses flour and spices). the nonstarch polysaccharide family members (1 /3), (1 /4). The 74
10 hypothesized mechanisms for barley's hypocholesterolemic effect 75
11 4.3.4. Kinche and shorba are as follows: (1) reduced absorption of dietary lipids including 76
12 For the preparation of kinche (Fig. 4A), the grain is dehulled cholesterol; (2) reduced absorption of bile acids; and (3) production 77
13 using a mortar and pestle, roasted very lightly, cracked into four or of volatile fatty acids in the large intestine that are reabsorbed, and 78
14 five parts, sieved, and cooked in boiled water with occasional act as inhibitors of b-hydroxy-b-methylglutaryl coenzyme A 79
15 stirring to get a thick consistency. After adding salt and sugar, it is reductase in the liver [33]. 80
16 served when it becomes cold and, if available, spiced butter or ghee In addition to the food values, the Ethiopian barley producers 81
17 can also be added. Kinche is considered as a luxury food, and emphasized the medicinal properties and health benefits of the 82
18 therefore prepared occasionally for changing diet and/or as an different dishes prepared from it. For example, beso is believed to 83
19 alternative dish when other dishes are not readily available. be a remedy for gastritis. Genfo and kinche are believed to heal 84
20 The preparation of barley for soup, shorba, is the same as that of broken bones and damaged body parts. Besides, these dishes are 85
21 kinche except that more water is added to shorba. Thus, it is a drink considered smooth and easily digestible to serve to a sick person 86
22 served hot in a cup or using a spoon in a bowl. Shorba (Fig. 4B) can who cannot take another form of food for quick recovery. The 87
23 be mixed with some vegetables and pulses but it is usually served tradition of preparing genfo for postnatal mothers is related to the 88
24 alone with sugar, salt, and spiced butter (if available). It is a very benefit of barley in providing quick recovery from the effect of child 89
25 important dish during Ramadan, when it might be prepared daily. birth. Some of the health benefit claims about barley foods by the 90
26 consumers are believed to have scientific basis, which is well 91
27 5. Revisit to Ethiopian traditional barley dishes for functional documented [34-39]. 92
28 foods 93
30 Throughout historical and archeological reports, barley is 6. Conclusion 95
31 referred to as a source of health, strength, and stamina for athletes 96
32 and manual laborers [21]. The health benefits and medical aspects A larger proportion of Ethiopian barley crop is used for human 97
33 of barley foods are referred to in ancient Arabic, Chinese, Egyptian, consumption by producing different diets. For preparing barley for 98
34 Ethiopian, and Greek literature [22]. Nowadays, people living in different food items, its grains are passed through various manual 99
35 Western society are looking for healthier eating than ever. Scientific processing steps (i.e., dehulling, grinding, sieving, roasting), which 100
36 evidence has shown that there is a strong relationship between are very tiresome and time consuming. During the manual pro- 101
37 consumed foods and human health, and that there is a beneficial cessing and removal of the hull, there is wastage of some grains and 102
38 correlation between the function of various food components and it is also likely to have a negative effect on the nutritive value. It is 103
39 the treatment and prevention of specific illnesses [23]. Therefore, important to investigate how Ethiopia can adapt to mechanizing 104
40 consumer interest has focused on a diet with the capability to many labor-intensive manual operations with simple utensils to 105
41 promote good health and to extend a healthy life span, and this maximize the benefits of barley as a food. Moreover, although 106
42 promotes the development of functional foods. The global nutra- various spices and sauces are also used with different barley dishes 107
43 ceuticals/functional foods market expects to reach United States and these ingredients or additives are known to improve taste, no 108
44 $204.8 billion by 2017 [24]. information is available on their effects on the nutritive values of 109
45 Among cereals, barley is the main cereal grain for the develop- each dish. 110
46 ment of functional foods, as it contains b-glucan soluble fiber and Considering the fact that the consumers in the advanced 111
47 antioxidants, vitamins (vitamins A and E, niacin, and folate), min- countries are getting more interested in functional foods, Ethiopian 112
48 erals (calcium, magnesium, phosphorus, and potassium), and barley-based foods seem to have to be improved more in formu- 113
49 phytonutrients such as phenolics and lignans, which can reduce the lation. For example, among barley-based foods, chuko is one of the 114
50 risk of coronary heart disease, cholesterol absorption, diabetes, and best barley-based foods, which is consumed by a majority of Oromo 115
51 certain cancers. Barley products rich in indigestible carbohydrates people in Ethiopia. It has not been commercialized and it is also 116
52 (dietary fiber and resistant starch) facilitate glycemic regulation becoming more difficult for many families to prepare due to the 117
53 through a mechanism involving fermentation by gut microorgan- high price related to the large quantity of butter required. By 118
54 isms [25]. Because barley contains two classes of compounds of contrast, the consumers of developed countries have tried to 119
55 strong nutritional interest, namely, tocols (vitamin E) and b-glucans decrease the intake of animal fat. Accordingly, replacing butter by 120
56 (soluble fiber), their health benefits have created a renewed inter- vegetable oils and adding more herbs and spices in the formulation 121
57 est in using it as a functional food. The United States Food and Drug will be a better option for the production of barley-based Ethiopian 122
58 Administration has issued a health benefit endorsement for barley traditional dishes to satisfy the interest of Western consumers in 123
59 based on b-glucan effects on lowering blood cholesterol and functional foods. 124
60 reducing the risk of heart disease [26]. The medical use of barley Standardizing the ingredients use, modernizing the process 125
61 has been reported by Mohammad et al [27]. technology, nutritional analysis, and packaging of the traditional 126
62 In cereal grains, tocopherols and b-tocotrienol are mainly foods may boost ethnic food tourism in Ethiopia, which could 127
63 concentrated in the germ, whereas hulls and endosperm have improve the country's economy. Through this effort, more Ethio- 128
64 substantial concentration of other tocotrienols [28]. Tocols (to- pian traditional foods can be promoted to developed countries and 129
65 copherols and tocotrienols) are well recognized for their biological it also could contribute more to the food security of the country. 130
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Conflicts of interest
The authors have no conflicts of interest.
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