Nutritional importance of Teff (Eragrostis tef (Zucc.) Trotter) and human health: A critical review


Shankarappa Sridhara*, Punith Gowda H.N, Konapura Nagaraja Manoj and Pradeep Gopakkali

Consumer concern about health via nutrition has grown in recent years and the majority of the population is attempting to live a healthy lifestyle by eating a balanced diet. Pseudo cereals are gaining popularity among consumers and experts due to their nutritional value and deliciousness. Teff (Eragrostis tef [Zucc.] Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea, where it is used in preparing a pancake-like staple food called injera. Teff can be cultivated in any climatic condition as it is resistant to drought and waterlogging. Teff is thought to be made up of complex carbohydrates and slowly digestible starch. Teff has a similar protein composition to other common cereals like wheat. However, it is higher in the vital amino acid lysine than other cereals. Teff is also high in fiber, minerals (particularly calcium and iron) and phytochemicals (polyphenols and phytates). Over the past decade, the recognition that teff is gluten-free has raised global interest. Several health advantages have been associated with the grain, including the prevention and treatment of illnesses including celiac disease, diabetes and anemia. The principal objective of this review is to know the nutritional importance, human health benefits and anti-nutritional properties of the teff.

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