By Kaleab Baye
In brief
Teff has been cultivated and used for human consumption in Ethiopia for centuries. However, its global use for human consumption has been restrained partly due to the limited knowledge about its excellent nutrient profile and the processing challenges in making teff-based food products. As a gluten-free cereal crop, recent studies on teff suggest that its consumption can help in managing celiac disease as well as prevent and control iron deficiency and diabetes, demonstrating its potential to be a global functional food.
Teff’s nutritional value compared to other cereals
Compared to grain of other more common cereals, teff is superior in its nutrient composition. Its starch is slowly digestible; it is a good source of unsaturated fatty acids; it is high in fiber and it contains no gluten. In comparison to other cereals, teff is high in minerals, especially iron and calcium.
|
Minerals |
White teff |
Red teff |
Mixed teff |
Maize |
Sorghum |
Wheat |
Rice |
| Iron |
9.5-37.7 |
11.6- >150 |
11.5- >150 |
3.6-4.8 |
3.5-4.1 |
3.7 |
1.5 |
| Zinc |
2.4-6.8 |
2.3-6.7 |
3.8-3.9 |
2.6-4.6 |
1.4-1.7 |
1.7 |
2.2 |
| Calcium |
17-124 |
18-178 |
78.8-147 |
16 |
5.0-5.8 |
15.2-39.5 |
23 |
| Copper |
2.5-5.3 |
1.1-3.6 |
1.6 |
1.3 |
0.41 |
0.23 |
0.16 |
Sources: Abebe et al. 2007; Baye et al. 2014; Gebremariam et al. 2012; Kebede 2009; USDA 2013.
Consumption of teff in Ethiopia
Although teff has valued nutritional attributes, its consumption in the past was determined by its production and the challenges of processing the grain. However, with improvements in market linkages and technology, the consumption pattern is changing. Teff is mainly used for making injera – Ethiopia’s national dish – but its use is diversifying into making other foods such as teff-enriched bread. However, incorporating the grain into foods like bread to produce quality products, is challenging. The use of enzymes and hydrocolloids to improve the texture and sensory properties in the production process has made a significant impact.
Health benefits
The unique qualities of teff’s high mineral content and being gluten-free has been recognized globally. The attributable health benefits gained from its consumption in preventing diabetes, contributing to preventing anaemia through its property to absorb iron, and possible benefits in managing celiac disease, all point to the potential of teff to be a global functional food for health promotion and disease prevention.
Teff : a future global food?
This study has highlighted teff’s unique properties as a cereal whose geographical restriction (largely to Ethiopia and Eritrea) has limited its expansion in the global market. Overcoming the processing challenges and accelerating research into health benefits and prevention of disease, along with research into the variation in nutrient composition across teff varieties, could significantly impact Ethiopia’s international markets and open up opportunities for human consumption at a global scale.
Read more in the Working Paper 67
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