Abstract
Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.
Highlights
Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an indigenous Ethiopian annual crop cultivated mainly for its small grain used in the preparation of a pancake-like staple food called injera (Amharic, Tigrinya) [1]. e genus Eragrostis consists of about 350 varieties
Teff grain is tolerant to storage pests [3]. erefore, teff can be considered as a low-risk crop since it can be cultivated and thrived in a wide range of ecological conditions including under harsher environmental conditions where many other cereals fail
Teff is more preferred by farmers and consumers over many other common Eritrean and Ethiopian grain crops such as wheat due to its agronomic traits and uses
Summary
Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an indigenous Ethiopian annual crop cultivated mainly for its small grain used in the preparation of a pancake-like staple food called injera (Amharic, Tigrinya) [1]. e genus Eragrostis consists of about 350 varieties. There is a growing interest on the crop since its grain is gaining global popularity for its outstanding nutritional properties [5]. It is successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands [6]. Is review is prepared to summarize and present the latest scientific evidence regarding the nutritional compositions, functional properties, and health benefits of teff grain as well as suggest some directions for future research on its applications in the health food industries Some studies reported in vitro antioxidant activities of the grain; it is believed to improve the hemoglobin level in the human body and help prevent malaria, anemia, and diabetes [5, 12]. e rich chemical composition and functional properties of the grain encouraged researchers in many laboratories across the globe to explore and develop teff food products with functional properties [13, 14]. is review is prepared to summarize and present the latest scientific evidence regarding the nutritional compositions, functional properties, and health benefits of teff grain as well as suggest some directions for future research on its applications in the health food industries
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