Generality
The teff is a plant belonging to the Poaceae family (Graminaceae or Cereals), Genus Eragrostis and Species tef; the binomial nomenclature of teff is Eragrostis tef.
This annual herbaceous plant is native to the African continent, more precisely to Ethiopia and Eritrea. Like other cereals, the seeds are also consumed of teff, which is the only edible portion for man.
By popular etymology, the name teff comes from the Ethio-Semitic root "tff", which means "lost". The word refers to the ease with which the small seeds of the cereal can be dispersed.
Nutritional Properties
Teff is a product that falls into the III fundamental group of foods but, NOT containing gluten, it is suitable for the diet against celiac disease.
It has a nutritional profile all in all noteworthy as, in addition to complex carbohydrates, it provides a fair amount of protein rich in amino acid lysine. However, it should be kept in mind that the pool of amino acids contained in teff, compared to the essential one for man, does not respect the same proportions. In other words, despite the peptides containing all 8 essential amino acids, they have an average biological value and not high.
Nutritional values (per 100 g of edible portion)
The level of fat in teff is negligible and, among these, cholesterol is not included. Being rich in fiber, teff lends itself to the diet against constipation and to the low glycemic index diet; the latter is useful in case of: overweight, type 2 diabetes mellitus and hypertriglyceridemia. However, having an important glycemic load, it must still be used in controlled quantities.
Among the mineral salts, the levels of calcium and iron do not disappoint, even if their bioavailability is quite limited. There are also: phosphorus, magnesium, aluminum, copper, zinc, boron and barium (not all present in the table below).
As for vitamins, teff is rich in thiamine (vit B1) and niacin (vit PP).
Teff does not contain lactose and is suitable for the diet for celiac disease; it has no contraindications for vegetarian and vegan diets.
It must be taken in a similar way to other cereals and derivatives, therefore with moderate portions in case of overweight, hyperglycemia and hypertriglyceridemia.
The average portion of raw teff to be used as a first course is about 80-90g (295-330kcal).
Features and Uses
The primary commercial value of teff in human nutrition concerns gluten-free foods. As far as cooking is concerned, the seeds can be treated in a very similar way to those of millet and quinoa; however, being smaller, they require a lower temperature and time.
Teff is a cereal adapted to both arid and marshy environments. Optimal production occurs at altitudes of about 1800-2100m, with rainfall of 450-550mm and temperatures of 10-27 ° C. Teff is very sensitive to sunlight and flowers optimally with a 12 hour exposure.
Teff is a very important cereal for the Ethiopian and Eritrean population (about ¼ of the total cereal production), where it is used to make “injera” or “keyta”; it is also the main ingredient in the preparation of “Tella”, a traditional beer from Ethiopia, and was used for the industrial production of gluten-free beer. In India and Australia, teff is widespread but less relevant; in Idaho and Kansas (USA) it is expanding due to its advantages in forage use.
Thanks to the smallness of the seeds (diameter less than 1mm), a handful of teff is sufficient to cultivate even a very large area. This property makes teff particularly suitable for the semi-nomadic lifestyle.
In 1996, the US "National Research Council" defined teff as a "food potentially useful for improving nutrition and food security, as well as favoring rural development and territorial support".
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