Vol. 7, Issue 10 (2018)
Nutritional composition, physical characteristics and health benefits of teff grain for human consumption: A review
Akansha, Kriti Sharma and Ekta Singh Chauhan
Current study aimed to understand the need for improving nutritional content of gluten-free diets by incorporating alternative gluten-free grains that are naturally abundant in nutrients. Teff (Eragrostis tef) has been grown and consumed by humans for centuries in Ethiopia. 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. A review on published research on nutritional, physical characteristics and health benefits of teff grain has been done by revisiting the respective literature, to identify gaps in our knowledge and outlining future research directions. Numerous gaps in our knowledge of nutritional status and health benefits of teff grain were identified. Over the past decade, the recognition that teff is gluten-free has raised global interest. The existing literature suggests that teff is composed of complex carbohydrates with slowly digestible starch. Teff has similar protein content to other more common cereals like wheat, but is relatively richer than other cereals in the essential amino acid, lysine. Teff is also a good source of essential fatty acids, fiber, minerals (especially calcium and iron) and phytochemicals (polyphenols and phytates). Existing studies of the nutrition and health benefits of teff are limited since they fail to take into account difference in teff varieties and growing conditions. Nevertheless, the studies undertaken so far confirms teff’s excellent nutrient profile and suggests that it has considerable potential globally to be a functional food for health promotion and disease prevention.
How to cite this article:
Akansha, Kriti Sharma and Ekta Singh Chauhan. Nutritional composition, physical characteristics and health benefits of teff grain for human consumption: A review. 2018; 7(10): 03-07.