Trial Report Summary

Teff Milling and Flour Analysis

Crop Type(s):
Forages
Centre(s):
PCDF
Year(s):
2022-2023
Collaborators(s):

Food Development Centre

Objective(s):

The project objectives included milling teff grain into flour and testing the flour for nutritional and quality attributes. Milled product was then sent to Central Testing
Laboratories for the following tests: Falling Number, Starch Damage, Starch (Megazyme), Amylase, Available Carbohydrate for Humans, Estimated Calories for Humans, % Moisture, % Dry Matter, % Crude Protein, Total Dietary Fibre, % Fat, and % Ash.

Project Findings:

When comparing the falling number values between the two teff trials, the sample from the “Not Hayed” trial had a falling number lower than 250 seconds indicating
that the flour would be similar to traditional teff flour which was milled shortly after harvest. The second trial sample of the ‘Hayed” teff flour had a falling number greater than 300 seconds (Table 1) indicating it will have better flavour and structure in baked goods. For complete laboratory report see Appendices A, B, and C.

Background:

Parkland Crop Diversification Foundation (PCDF), is a non-profit organization that partners with research and industry to conduct applied research which evaluates,
demonstrates and facilitates the use of new crops, technologies and value-added opportunities. PCDF is currently assessing the potential for teff as a new Manitoba crop. PCDF wishes to establish nutrient composition and quality attributes for flour processed from the two seed samples.

PDF:

Entire findings are available by downloading the report PDF.

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