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Chemical composition and food uses of teff (Eragrostis tef)

Author:
Zhu, Fan
Source:
Food chemistry 2018 v.239 pp. 402-415
ISSN:
0308-8146
Subject:
Eragrostis tef, beverages, breads, dietary fiber, environmental factors, fiber content, flour, food security, genetic variation, gluten-free foods, healthy diet, minerals, nutrient content, nutrients, pasta, polyphenols, sensory properties, whole grain foods, Eritrea, Ethiopia
Abstract:
Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.