Thursday, November 11, 2010

The Mighty Miniature Teff Grain

Teff is an ancient grain, believed to have originated in Ethiopia between 4000 BC and 1000BC. The classic use of teff flour by Ethiopians is injera, a fermented flat bread. Today, teff is widely cultivated and used in South Africa, Ethiopia, India, and Australia. Teff is high in calcium, iron, and protein and has a good mineral profile of phosphorus, magnesium, copper, zinc, boron, and thiamin. The amino acid composition is excellent, including all 8 essential amino acids along with a high lysine level. Due to its small size, teff boasts the highest fiber content of any other grain. 


Sources for this article:

"Chemical composition of teff (Eragrostis tef) compared with that of wheat, barley and grain sorghum", Melak H. Mengesha, Economic Botany, Volume 20, Number 3, 1966, 268-273

"Tef. Lost Crops of Africa", National Academies Press, 2008, 222.

"The orgin and evolution of Eragrostis tef (Poaceae) and related polyploids", American Journal of Botany, 2003, 116-122

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