Nutritional and Sensory Attributes of Brown Teff and Buckwheat Flour Usage in Indian Foods

• Published in: International Journal of Agro Nutrifood Practices Vol. 3; no. 2
• Main Authors: Rebeiro, Andrina Michelle, Thatheyus, A.Joseph
• Format: Journal Article
• Language: English
• Published: 14.06.2023
• ISSN: 2583-066X; 2583-066X
• DOI: 10.36647/IJANP/03.02.A001

Certain foods like wheat would cause an allergic reaction in Celiac disease patients because of the protein, gluten that is present in wheat. This can cause damage in the cell lining of the small intestine in such individuals. The requirement for gluten-free grains is more due to the increasing incidences of celiac disease and gluten sensitivity problems. Teff, a minor crop (Eragrostis teff – Brown teff) unlike other cereals has received very less recognition in the food industry due to its recent emergence as a food crop. Buckwheat (Fagopyrum esculentum – common buckwheat) is a pseudocereal and an evergreen crop that is available throughout the year. These grains are gluten free and serve as an essential advantage for celiac disease patients as these grains would contribute to the major portion of their diet. Teff and buckwheat require less water for cultivation and therefore are the best suited for cultivation in South India and many other parts of the country where there is water scarcity during any time of the year. Due to these advantages of Teff and Buckwheat, there is an increased need to utilize these grains to enjoy their health benefits especially by those who are gluten sensitive. The study conducted is an experimental study with 3 phases. The purpose of the study was to prepare an adai (a type of dosa or a South Indian crepe) ready mix for celiac disease patients which would be time efficient and also provide them with adequate nutrients. Specific nutrient, chemical, microbial and sensory analysis was performed for the two combinations of adai mix using standard protocols and the results are discussed. With reference to the t-test result, the sample with a higher proportion of teff and a lesser proportion of buckwheat (60:40) was the most preferred. The preference of this product had also increased with the days of storage. Keywords : Buckwheat, Celiac disease, Gluten free, Gluten sensitivity, Teff