Description
Dry-roasting teff grains at controlled temperatures to develop flavor, color, and nutritional benefits.
Technical
The process induces Maillard reactions between reducing sugars and amino acids, forming melanoidins that contribute to color and aroma, while heat degrades phytic acid and improves digestibility. Controlled temperatures prevent excessive charring and loss of heat‑labile B‑vitamins.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttytoastyalmond-likewarmearthycaramelizedroasted grainslightly smokymaltyhoneyed