Effects of variety and particles size on functional properties of Teff (Eragrostis tef (Zucc.) Trotter) flour

Abstract

Grain and flour’s, functional and other properties are vital in the food industry. Both variety and flour particle size can influence these characteristics. This study investigated the effect of teff varieties and flour particle size on the functional properties. Three varieties of teff grain (Bora, Jitu, and Filagot) were milled and sieved to obtain the desired particle sizes of three flour fractions (360–250, 250–160, and 160–90 µm) and classified as P1, P2, and P3 respectively. A factorial design was used to carry out nine treatment combinations in triplicate. Functional properties, including water absorption capacity, oil absorption capacity, solubility index, and dispensability, were determined. Water and oil absorption capacity, swelling power, and solubility index of teff flours were significantly (p ≤ 0.05) increased with decreasing particle size. However, there was no significant (p > 0.05) differences in oil absorption capacity and dispersibility due to variety. The finest flour particle size (90–160 µm) demonstrated distinct functional properties compared to flours of larger particle sizes for industrial applications.