Teff is currently being incorporated into a range of foodstuffs, especially gluten-free flakes and extruded products.
The main objective of this work was to assess the effects of different treatments (industrial milling, formation
of flakes and extrusion) on the phenolic composition of two types of teff grains differing in their colour
(white and brown). Fifty-nine phenolic compounds were detected by HPLC-DAD-MSn. C-glycosyl flavones accounted
for more than 90% of the total phenolic contents in both teff types. White teff mostly contained apigenin-
derived flavones (86–92%), whereas luteolin derivatives prevailed in brown teff (91–94%). The industrial
processes, mainly flaking and extrusion, caused marked changes in the phenolic composition, some of which
were dependent on the teff type. In both teff types, processing changed the phenolic profiles similarly by increasing
C-monoglycosyl flavones and decreasing acylated derivatives. However, the total content was increased
in flakes and extruded products made only from brown teff grains.
