Chemical composition and food uses of teff (Eragrostis tef)

- Teff has gained research importance in gluten free food market.
- Various teff based gluten free products have been developed.
- Various techniques have been tested to improve the quality of teff products.
- Genetic diversity in agronomic traits of teff have been recorded.
- Attractive nutrients are protein, fiber, polyphenols, and minerals (e.g., Fe).

Teff (Eragrostis tef) is a cereal native to Ethiopia and Eritrea. It has an excellent adaptability to harsh environmental conditions and plays an important role in food security. In recent years, teff is becoming globally popular due to the attractive nutritional profile such as gluten free and high dietary fiber content. This review documents the recent advances in the genetic diversity, nutritional composition and food uses of teff grain. The attractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals. Whole grain teff flour becomes increasingly important in healthy food market, and has been used to produce various gluten free food items such as pasta and bread. Efforts have been made to enhance the sensory quality of teff based products. There is great potential to adapt teff to the other parts of the world for healthy food and beverage production.