Studying teff grain in comparison with traditional gluten-free cereals

The purpose of research is to study and compare the chemical composition of teff, buckwheat and millet seeds, assess their consumer properties and biological value. Tasks: to study the chemical composition of teff seeds; compare the nutritional value, amino acid and mineral composition of teff seeds with buckwheat and millet; consider using teff seeds in the production of gluten-free flour products. The objects of the study are grains of teff, millet and buckwheat. The necessity of expanding the range of gluten-free food products of Russian manufacturers by introducing non-traditional vegetable raw materials into the formulation is substantiated. The biological features and origin of teff grain, a crop that has not yet become widespread in Russia, are considered. The nutritional value of teff seeds was studied. A comparison was made with buckwheat and millet in terms of chemical, amino acid composition, and mineral content. It was revealed that teff has a good amino acid composition. It has been established that there are more essential amino acids such as valine, histidine, methionine, threonine and phenylalanine in teff grain than in other crops under consideration. Analysis of the literature data showed that in comparison with millet and buckwheat, tiff contains the largest amount of iron, potassium, phosphorus, magnesium and calcium. It was revealed that teff contains 2.3 times more iron than buckwheat, and 4.6 times more than millet. Based on the results of the study, the possibility of using teff grain as a raw material for the production of gluten-free flour products for population groups adhering to a gluten-free diet was substantiated. This will expand the range of specialized products and increase their nutritional value.