Tarhana is a popular traditional fermented food product generally used for soup making in Turkey (Bilgiçli, 2009; Erbaş, Certel, & Uslu, 2005). It is formulated with yogurt, wheat flour, yeast, and various vegetables (tomatoes and onions) and spices (salt, mint, and paprika). The ingredients are mixed, kneaded, and left for fermentation for a suitable period of time (1-7 days; Erbaş et al., 2005). The fermented dough was dried under sun or in oven and then ground to the particle size less than 1 mm (Bilgiçli, 2009; Bilgiçli, Aktaş, & Levent, 2014). During the long tarhana fermentation process, lactic acid bacteria and yeast give an acidic and sour taste with a yeasty flavor to tarhana. Tarhana has a high nutritional value and is considered as high protein food (15% on average; Koca, Koca, Anil, Hasbay, & Yilmaz, 2015). As a result of fermentation, riboflavin, niacin, and pantothenic acid in tarhana increase significantly. The ingredients used in the production of tarhana can affect their nutritional content as well as their sensory properties (Bilgiçli, 2009). Until today, many researches have been conducted to investigate the effect of the ad
