Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Nascimento, Kamila de Oliveira do; Paes, Sany do Nascimento Dias; Oliveira, Indianara Reis de; Reis, Isabela Pereira; Augusta, Ivanilda Maria

doi:10.12691/jfnr-6-2-2

Cited by 32 publications

(7 citation statements)

References 29 publications

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“…Thus, they need to be fortified to fulfill the requirements of the daily intake. Tef has naturally higher nutritional value when compared to many other grains, and does not need to be fortified (Nascimento et al, 2018). While it is understood that tef can be an important food preparation material due to all these features, it has been observed in the literature survey that the studies revealed using tef flour or its derivatives are insufficient.…”

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confidence: 99%

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Köten

2020

J Food Process Preserv

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The aim of this study was to prepare gluten‐free tarhana by using different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) tef flour (TF), corn flour, and potato starch instead of wheat flour and to determine the effects of tef flour addition levels on the some physical, chemical, nutritional, and sensory properties of tarhana samples. The use of tef flour in tarhana formulation increased the ash, protein, and fat contents of the tarhana samples, and also significantly (p < .05) affected their total phenolic content, antioxidant activity, and phytic acid contents. Increasing amount of tef flour in tarhana formulations were resulted in higher oil absorption, foaming capacity, foaming stability, and lower viscosity and water absorption values. Incorporation of tef flour showed slight influence on the sensorial quality of the tarhana samples. The results obtained showed that the tef flour can be used to develop a new gluten‐free tarhana formulation. Practical applications Tef (Eragrostis tef Zucc.), due to its gluten‐free composition, is an important grain for the daily diet of celiac patients, who should abstain from gluten‐containing foods in their lifetime. Besides, it is a rich nutritional source in terms of a balanced amino acid profile, polyphenols, and phytochemicals. In this study, tef flour (TF), corn flour, and potato starch were used at different rates (20:40:40, 40:30:30, 60:20:20, 80:10:10, and 100:0:0%) for developing a new gluten‐free tarhana formulation, and especially tef flour effects on physical, chemical, nutritional, and sensory properties of tarhana were evaluated. The addition of tef flour in particular increased the chemical and nutritional properties of tarhana.

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confidence: 99%

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Köten

2020

J Food Process Preserv

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“…Like other cereals, teff grains are usually ground into flour before being used as an ingredient. Due to the small size of teff kernels, efficient separation of the endosperm from the other grain components is difficult; thus, whole-grain flours are often produced (Nascimento et al, 2018). Prior to milling, teff grains are aged after harvest to elevate its falling number (F.N.)…”

Section: Teff Grain Processingmentioning

confidence: 99%

Teff (Eragrostis tef) processing, utilization and future opportunities: a review

Barretto

Buenavista

Rivera

et al. 2020

Int J of Food Sci Tech

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The demand for food production has been constantly increasing due to rising population. In developed countries, for example, the emergence of regional production of old grains that are rarely utilized, along with the production of commonly consumed grains, has gained importance in recent years. These grains, known collectively as ancient or heirloom grains, have offered both farmers and consumers novel ways of cultivation and products with interesting taste, characteristics and nutritional value. Among the 30 000 plant species known, only five cereals currently provide more than 50% of the world's energy intakebread wheat (Triticum aestivum), rice (Oryza sativa), sorghum (Sorghum bicolor), millets (Panicum sp.) and maize (Zea mays). The excessive utilization of these selected species has a great potential to cause genetic losses and difficulty in bridging future agricultural demands. Teff (Eragrostis tef), an ancient grain extensively cultivated in countries like Eritrea and Ethiopia, provides promising alternatives for new food uses since its nutritional value is significantly higher than most others cereal grains. The absence of gluten allows flexibility in food utilization since it can be directly substituted to gluten-containing products. The grain also offers an excellent balance of essential amino acids and minerals, which can fulfil the recommended daily intake and eliminates the need for fortification and enrichment. This review provides a general overview of the physical properties and nutritional composition of teff grains related to processing and applications in the food and feed industries. The current status of teff utilization, as well as the challenges in production and commercialization, and future opportunities is presented and discussed.

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“…Teff has also been linked to other health benefits, such as anemia due to its exceptionally high Fe content (Coleman, 2012). Teff is a self-pollinated, annual, warm season cereal crop, believed to have originated in Ethiopia and have been domesticated and used throughout the world due to its excellent nutritional value as grains for human consumption and as forage for livestock (FAO, 2010). Suitable conditions of temperature, soil and water are the main growth conditions for teff.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Concentrations of Metals Found in three types of Teff Samples

Gebregewergis¹

2021

American Journal of Agricultural and Biological Sciences

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Teff (Eragrostis tef (Zuccagni)) is a self-pollinated, annual, warm season cereal crop, believed to have originated in Ethiopia and have been domesticated and used throughout the world due to its excellent nutritional value as grains for human consumption and as forage for livestock. The aim of this study was to determine the concentration levels of metals in teff samples across different locations and to compare with other reported values due to different agricultural applications. The mean concentration levels of the metals in the three types of teff samples collected from the three sampling areas were determined by using MP-AES and were an efficient method. The overall mean concentrations determined (mg/kg, air dry weight) for the teff samples collected from the Bure, Debre Markos and Bahir Dar sites were in the ranges of Fe (719) > Ca (289) > Zn (86) > Mn (33) > Cu ( 14), Fe (728) > Ca (256) > Zn (87) > Mn (29) > Cu (13) and Fe (668) > Ca (270) > Zn (73) > Mn (36) > Cu (13), respectively. The level of Fe in the white teff was higher than that of the red and mixed teff samples collected from the Bure site and it was higher in the red teff sample collected from the Debre Markos site. The amount of Fe determined in the three types of teff samples collected from the Bahir Dar site and the concentrations of Ca, Zn, Mn and Cu determined in the three types of teff samples were almost similar within each sampling sites. The one way ANOVA indicated the mean concentrations of the studied metals found in the three types of teff samples within and between the sampling sites was not significant at 95% confidence level.

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Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review

Cited by 32 publications

References 29 publications

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Development of tef [Eragrostis tef(Zucc.) Trotter] based gluten‐free tarhana

Teff (Eragrostis tef) processing, utilization and future opportunities: a review

Comparison of the Concentrations of Metals Found in three types of Teff Samples

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