Abstract
Nutritional quality of food is the most important parameter for maintaining human health and complete physical well-being. Since nutritional well-being is the driving force for development and maximization of human genetic potential. Dietary quality of food should be taken into consideration for maintaining human health and fitness to solve the problem of deep rooted malnutrition. Diversification of food production must be encouraged both at national and household level with their increasing yields and techniques. Hence the aim of this review was to assess the opportunities of teff nutrient profiles and teff based fermented cereals. Teff is a reliable and low risk cereal that grows on a wider ecology under moisture stress and waterlogged areas with few plant diseases and grain storage pest problems. Processing of teff for different foods is usually done by traditional ways and is mostly limited to the household level. Processing of the grain for different commercial foods is needed to promote worldwide teff utilization. Teff grain nutrients are promising and it is also an excellent gluten free alternative for people with celiac disease and other gluten allergy. The search for new gluten-free brewing materials is still in its infancy and researchers in this field of study are continuously researching on the malting, mashing, fermentation conditions and other aspects of teff so as to use it as a raw material for gluten-free beer, functional beverages and other gluten-free foods. Teff flour is used extensively in Ethiopia to make injera, a soft flatbread prepared from slightly fermented batter, and the grains are also used in stews and porridges. Teff has increased in popularity as a gluten-free health food in developed countries and has potential as an alternative food crop. In some places the plant is also grown as forage or hay crop, and the stalks are commonly fed to livestock postharvest.
Highlights
Teff Eragrostis abyssinica (Eragrostis tef), sometimes spelled tef, annual cereal grass, grown for its tiny nutritious seeds
The chemical composition of teff is not far from those of other cereals, the micro-and macronutrients level of grain teff is apparently higher than that of barley, wheat and sorghum [3] and the nutrient composition of grain teff indicates that it has good potential to be used in foods and beverages worldwide
Further research should investigate the variation in nutrient composition across teff varieties, the role of teff consumption on the management and prevention of diabetes, and the human adsorption of iron in teff and how it can contribute to the prevention of iron deficiency
Summary
Teff Eragrostis abyssinica (Eragrostis tef), sometimes spelled tef, annual cereal grass (family Poaceae), grown for its tiny nutritious seeds. Teff is native to Ethiopia where it is a staple food crop to millions of people. Teff is a tufted or bunching grass with thin narrow stems and a broad crown. The shallow fibrous roots form a massive root system, and the plant is resistant to both drought and water logging. The self-pollinating flowers are borne in open panicles and produce seeds that range in colour from white to deep red-brown. Teff seeds are among the smallest of all cereal grains, usually measuring less than 1 mm (0.04 inch) in diameter. Teff utilizes a photosynthetic pathway known as C4 carbon fixation, which largely prevents photorespiration and contributes to the plant’s drought tolerance
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