Teff

Published Date
2013, Pages 351–368, 369e, doi:10.1533/9780857098924.351

Author 

Elke K. Arendt

Emanuele Zannini

Abstract:

Teff [Eragrostis tef (Zuccagni) Trotter], is a tropical cereal. It is considered a low-risk crop from the perspectives that it can be cultivated in a broad range of ecological surroundings and under tough environmental conditions where most other cereals fail. Teff is a major food crop in Ethiopia and Eritrea, Africa, where it is mainly processed into different foods and beverages, such as breads, sweet unleavened bread, porridges, pancakes, biscuits, cookies, cakes, stir-fry dishes, casseroles, soups, stews and puddings. The teff kernel is extremely small, perhaps the smallest amongst carbohydrate-rich grains, and it represents an exceptional source of fibre and minerals, especially calcium and iron. Due to its high fibre content and gluten-free status, teff is becoming a popular ingredient in many countries for the production of gluten-free foods, especially bakery products. In order to expand teff utilization in foods and beverages worldwide, further research aims at improving crop production and processing as well as addressing new methods for teff grain utilization.

Keyword 

teff

chemical composition

teff utilization in food and beverages

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 Table 10.1

Table 10.1.

Fig. 10.1.

Plate VII.

Fig. 10.2.

Plate VI.

 Table 10.2

Table 10.2.

Fig. 10.3.

 Table 10.3

Table 10.3.

 Table 10.4

Table 10.4.

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