Abaye, Azenegashe Ozzie2023-01-232023-01-232022-10-07http://hdl.handle.net/10919/113358Teff (Eragrostis tef (Zucc.)) is an annual, warm-season cereal crop most notable for its gluten-free, nutrient-packed seed. With more than a million tons of teff produced annually in Ethiopia and production growth in the United States, interest in teff has led to the development of this study. Experiments were conducted in two geographical regions of Virginia (Blacksburg and Steeles Tavern) to determine the grain production potential of two teff varieties (brown and white). Physical tests were used to evaluate the quality of the final product. Generally, bread and cake volume decreased as the percentage of teff increased. Teff flour was best suited for use in cookie and biscuit products compared to cakes and bread. Overall, both experiments (field and laboratory) demonstrated the potential of teff as an alternative grain crop in Virginia. However, additional research is needed to overcome problems associated with establishment, harvest, threshing, and processing.application/pdfenIn CopyrightTeffPresentation2023-01-21Abaye, Azenegashe [0000-0003-1279-8083]