Knowledge for Development

Teff: nutrient composition and health benefits


Date: 27/11/2014


Teff is widely cultivated and used in Ethiopia and accounts for about a quarter of the country’s cereal production. However, its use for human consumption in other countries is limited due to a lack of knowledge about its nutrient composition and processing. In this study, Kaleab Baye, at the Center for Food Science and Nutrition, Addis Ababa University, Ethiopia describes the physical and chemical characteristics of Teff and its nutrient composition. He documents the use of Teff and Teff-based products for human nutrition in Ethiopia, along with the food processing challenges impeding Teff’s worldwide consumption. Baye discusses how recent research advances could solve the challenges in the production of the little-known cereal and what the potential health benefits could be associated with wider consumption of Teff.    

(IFPRI and EDRI, 09/2014)

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