Teﬀ (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an indigenous Ethiopian annual crop cultivated mainly for its small grain used in the preparation of a pancake-like staple food called injera (Amharic, Tigrinya) genus Eragrostis consists of about 350 varieties.
But teﬀ is the only cultivated species and the crop is stress-tolerant, domesticated about 3,000 years ago. Recently, there is a growing interest in the crop since its grain is gaining global popularity for its outstanding nutritional properties.
Grain of the crop provides relatively higher protein content with an excellent balance and a complete set of essential amino acids. Teff grain is also high in iron content and other minerals such as calcium, copper, and zinc compared to other cereal grains consumed as whole grain flours such as wheat, maize, barley, and sorghum.
It was also recently proven to be a significant source of bioactive compounds including polyphenols, especially very rich in flavonoid derivatives which are rare in the other common grains.
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