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

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