Türkiye Koşullarında Yetiştirilen Teff Tahılı (Eragrostis tef)’nın Kompozisyonunun ve Teknolojik Özelliklerinin Belirlenmesi

Abstract

In this study, the chemical composition and some technological properties of Eragrostis tef (teff) seeds obtained in the climate, soil and agronomic conditions of our country were determined. Their nutritional values and potentials for use in cereal products such as bread, cake, biscuit were determined. The difference between the chemical composition of teff cultivars (red and white) has been investigated and especially for individuals who have to follow a low gluten diet, economic and nutritious alternative products such as bread, cake and biscuits have been developed. In addition, a different cultivar grown in Iran was used as control and the difference in the chemical compositions and technological properties between teff samples, grown under the conditions of our country and Iran were compared. White and red teff samples were purchased from a local producer in Eskişehir, wheat flours used in biscuit and cake productions donated from a company. ‘Bread wheat (HWW) cv. Tosunbey was obtained from Field Crops Central Institute and control teff sample was purchased from a producer in Iran. The data obtained from the study were subjected to variance analysis using the SPSS 25.0 statistical program, and the differences between the averages were analyzed with ANOVA and Tukey tests. Considering the chemical composition of the wheat flour samples, protein contents (in dry matter) were 7,3-16,2 % while in teff samples were 2,7-13,8 %; oil content (in dry matter) of wheat flour samples were 0,7-1,1 %, while in teff samples were 2,4-28,8 %; ash contents of flour samples (in dry matter) were 0,7-0,8 %, in teff samples were 1,9-3,7 %. Phytic acid contents of wheat flour samples (in dry matter) average 1,0 %, while in teff samples 1,1 -1,2%; total phenol contents (in dry matter) of teff samples 251- 774 ppm; wet gluten contents of the wheat flour samples (in dry matter) were 25,9-33,4 %, while teff samples were 0-57 ppm and dietary fiber in teff samples (in dry matter) were 5,7- 8,7 %. The biscuits produced by adding teff at different ratios (0 %, 10 %, 25 %, 50 %, 100 %), the spread ratio and hardness values increased in general. Furthermore, since the teff samples were darker as compared to wheat flour, dark colored biscuits were obtained in all samples added teff. It was observed that the volume values decreased, hardness values increased and darker colored bread and cakes added teff at different ratios (0 %, 10 %, 25 %, 50 %). Considering the product properties produced from teff samples, it can be said biscuit is the most suitable product for teff utilization. In the product trials, up to 100 % rates were acceptable for biscuits, while more acceptable products were obtained at rates up to 25 % in bread and cake. Cake products started to crumble after 25 % teff addition rate. Therefore teff grain grown in Turkey conditions can be used in production of rusk, crackers, crepe-shaped fermented bread, flatbread and sourdough bread by developing new formulations. Apart from the health benefits considered as in teff, it is resistant to drought and harsh climatic conditions, and if common grains suffer any damage during their growing period, teff can be grown as a secondary product; increases its future importance for any conditions that will occur with global warming. In addition, teff can be used as an alternative grain in meeting the gluten-free nutritional demands of low-income citizens and the difficulty of accessing gluten-free foods in our country.