Teff (Eragrostis Abyssinica) and Teff Based Fermented Cereals: Review Article

Abstract

Nutritional quality of food is the most important parameter for maintaining human health and complete physical well-being. Since nutritional well-being is the driving force for development and maximization of human genetic potential. Dietary quality of food should be taken into consideration for maintaining human health and fitness to solve the problem of deep rooted malnutrition. Diversification of food production must be encouraged both at national and household level with their increasing yields and techniques. Hence the aim of this review was to assess the opportunities of teff nutrient profiles and teff based fermented cereals. Teff is a reliable and low risk cereal that grows on a wider ecology under moisture stress and waterlogged areas with few plant diseases and grain storage pest problems. Processing of teff for different foods is usually done by traditional ways and is mostly limited to the household level. Processing of the grain for different commercial foods is needed to promote worldwide teff utilization. Teff grain nutrients are promising and it is also an excellent gluten free alternative for people with celiac disease and other gluten allergy. The search for new gluten-free brewing materials is still in its infancy and researchers in this field of study are continuously researching on the malting, mashing, fermentation conditions and other aspects of teff so as to use it as a raw material for gluten-free beer, functional beverages and other gluten-free foods. Teff flour is used extensively in Ethiopia to make injera, a soft flatbread prepared from slightly fermented batter, and the grains are also used in stews and porridges. Teff has increased in popularity as a gluten-free health food in developed countries and has potential as an alternative food crop. In some places the plant is also grown as forage or hay crop, and the stalks are commonly fed to livestock postharvest.

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