Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia

Abstract

Tef, a nutritious gluten-free cereal essential for making Ethiopia's traditional injera, varies in quality due to varieties and growing conditions. This study examined 35 tef varieties, revealing how variety, location, and season affect grain attributes and flour quality. Insights from growing tef in diverse Ethiopian agro-ecologies enhance understanding of its adaptability and quality. Physical and functional properties, including grain size, density, and flour absorption capacities, were analyzed, offering a comprehensive view of tef's potential in varying environments. Variety significantly affects tef characteristics, with genotype playing a major role in trait variation, influencing grain size, weight, and color. Sieve analysis showed that up to 45.78% of grain mass remained on larger sieves (425–600μm). Color metrics for tef varied, with white tef being lighter and redder than brown. Environmental factors like location and season influenced sieve separation outcomes and grain characteristics, except for the smallest sieve size and color parameters. The study also noted a relationship between grain size and color, with smaller, brown grains having lower lightness and yellowness. This study provides essential data: for future improvement and management of the tef; for quality assurance for consumers, processors, regulators and traders; and for designing of effective cleaning and processing techniques.