EFFECTS OF ROASTING TEMPERATURE, TIME AND VARIETAL DIFFERENCE ON SENSORY ACCEPTABILITY OF TIHLO: A HEALTHY BARLEY FOOD IN TIGRAY, NORTHEN ETHIOPIA

Barley is an important crop used for making ‘Tihlo’, a special type of food in Tigray, Ethiopia. However, its quality is affected by type of variety, roasting temperature and time. Study was conducted to investigate suitable barley variety, optimal roasting temperature and time for making quality Tihlo. The study was conducted in a 3*3*3 factorial: three barley varieties (Burguda, Fetina and Hiryti), three roasting temperatures (140, 160 and 180℃) and three roasting times (2, 4 and 6 minutes) in a completely randomized design. Effect of variety, roasting temperature and time on Tihlo quality (color, smell, taste, texture and overall acceptability) were studied. The study showed significant (p<0.05) differences in Tihlo sensory quality parameters. Tihlo color preference ranged 2.46 to 4.57, taste 2.7 to 4.69, smell 3.15 to 4.57, texture 2.92 to 4.72, and overall acceptability 2.91 to 4.80 in scales of 5 points. Highest Tihlo acceptability was obtained when barley grains of Burguda and Fetina were roasted at 160℃ for 4 to 6 minutes. Tihlo quality was significantly (p<0.05) affected by variety type, roasting temperature and time. Best Tihlo quality could be produced by roasting barley grains of Burguda and Fetina at 160℃ for 4 to 6 minutes. The finding could improve the quality of Tihlo utilization.