Teff, a gluten-free grain native to the Horn of Africa, is best known as the base of injera bread, the spongy Ethiopian flatbread. Despite its huge potential, especially in gluten-free cuisine, teff products only make up a small percentage of the overall grain market. In this study, researchers analyze how teff affects the taste and texture of various food products, including bread, pasta, cookies, injera, and beverages. They also found that teff improves the nutrition of food products, providing fiber, iron, protein, and other essential nutrients, and note that teff is well-suited for harsh and dry environmental climates, like those found in India and China. In short, the authors conclude that “there is great potential to adapt teff to the other parts of the world for healthy food and beverage production.”
Food Chemistry. 2018 Jan 15;239:402-415. (Zhu F et al.)
