Investigation of Physicochemical, Microbiological and Nutritional Properties of Tarhanas Produced with Several Cereal and Legume Flour

In this study, chickpea flour, bean flour, corn flour, wholemeal rice flour, buckwheat flour, lentil flour were used instead of wheat flour in the produce of tarhana which is traditional fermented food. It was aimed to investigate the possibility to use these flour and also aimed to determine the nutritional, technological and functional qualities of the produced samples. So, 6 typed of tarhana was produced. Tarhana samples was dried and grinded after it was produced by gradual fermentation. Some physicochemical (color, water retention capacity, viscosity, dry matter, pH, determination of total acidity, analysis of protein, oil, ash and mineral matter) antioxidant, phytic acid content, in vitro mineral beneficiation, microbiological culture and sensory analyzes were carried out to determine the qualitative factor of tarhana and its flour samples. The result of this study showed that bioavailability was increased by fermentation and ash digestibility ratio of tarhana samples is higher than the ash digestibility ratio of tarhana flour. The contents of phytic acid, an important anti-nutrient, were studied in produced tarhana samples. Additionally, when the digestibility of ash was evaluated together with the fermentation process, it was found that it decreased the phytic acid and thereby increased the ash digestibility ratio.In tarhana samples, omega-9 and omega-6 fatty acids were found to be higher in fatty acid compositions in general. Among the highest fatty acids, omega-9 (oleic acid) was found red lentil tarhana, buckwheat tarhana and it was determined that also omega-6 (linoleic acid) in corn tarhana and rice tarhana. Furthermore it has been determined that technological qualities such as viscosity, water retention and oil retaining change according to grain and legume flour used in tarhana samples. When the sensory qualities were evaluated, it was determined that there was not much difference between the samples as statistical.