TEFF (Eragrostis tef) AS AN ALTERNATIVE GRAIN IN TRADITIONAL TURKISH CUISINE: REFORMULATION AND NUTRITIONAL EVALUATION FOR GLUTEN-FREE DEVELOPMENT

The aim of this study was to evaluate the applicability of teff (Eragrostis tef), a naturally gluten-free grain, as an alternative to wheatbased ingredients in dishes commonly consumed in traditional Turkish cuisine.The study was designed as descriptive research, and a literature review was conducted together with practical culinary applications.Within the scope of the study, teff was used in flour, whole grain, and fermented forms to develop recipes representing soup, main course, salad, pastry, and dessert groups; accordingly, tarhana soup, fellah meatballs, ksr, aktma (crepe), and nevzine dessert were prepared.The nutritional composition of the developed recipes was calculated using The Nutrition Information System (BEBS) program.The findings indicate that teff can be successfully adapted to different food groups while preserving the traditional structure of the recipes.The calculated nutrient values suggest a favorable contribution of teff to dietary fiber and mineral content, particularly in terms of iron, calcium, magnesium, and phosphorus.In conclusion, teff may contribute to the diversification of gluten-free products and to the expansion of alternative grain use in traditional Turkish cuisine.