Akademik Veri Yönetim Sistemi
SUSTAINABLE DEVELOPMENT AND ENGINEERING SOLUTIONS FOR THE TOURISM, AGRICULTURE, AND FOOD SECTORS II, Alamettin Bayav,Vildan Pepe, Editör, İksad Yayınevi, Ankara, ss.221-252, 2025
Teff is one of the oldest warm climate grains with its high nutritional content and its grass used in animal feeding, originating from Ethiopia and Eritrea. Teff, which has the smallest grain among warm climate grains, contains protein (8% -13.3%), high levels of iron, B vitamins, calcium and zinc, as well as dietary fiber and phytochemicals with antioxidant capacity. Grains are also an important source of carbohydrates (70% - 75%) for individuals with diabetes and metabolic disorders, with their balanced lysine amino acid content and low glycemic index. In addition, since the flour obtained from its grain is gluten-free, it is an important dietary carbohydrate source for people with gluten allergies. Advances such as sourdough fermentation, enzymatic treatments, hydrocolloids, and innovative processing techniques have improved product texture, shelf life, and consumer acceptance. Teff-based breads, pastas and snack products are becoming widespread in global markets. However, although its grain quality characteristics are different from other gluten-free grains, they cannot be compared to wheat. In this respect, it is an important grain, especially in Ethiopia, from which bread called injera is produced. There is not enough research on teff, a warm climate grain whose cultivation is not common in Türkiye. In this review, current research on teff plant conducted in the world was examined and the potential of using teff grain and flour, which is a new plant for Türkiye, was evaluated, especially in terms of grain quality characteristics.