ESSP Research Note 34."Summary of Teff: Nutrient compostion and health benefits " by Baye, Kaleab
Summary of ESSP Working Paper 67. Teff (Eragrostis tef), has been cultivated and used for human consumption in Ethiopia for centuries. However, teff’s global use for human consumption has been restrained partly due to limited knowledge about its nutrient composition and the processing challenges faced in making teff-based food products. Over the past decade, teff’s gluten-free property has raised global interest. Consequently, literature on the nutritional composition, processing quality, and health benefits of teff has grown considerably. 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; and it is high in fiber and minerals, especially iron and calcium. Download the pdf.
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