Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 72; no. 4; pp. 335 - 344
• Main Authors: Shumoy, Habtu, Raes, Katleen
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.12.2017; Springer Nature B.V
• Subjects: Antioxidants; Bioavailability; Calcium; Carbohydrates; Cereals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Digestibility; Ecology; Fermentation; Food; Food chains; Food Science; Gluten; Grain; Iron; Nutrition; Phytic acid; Plant Physiology; Protease inhibitors; Proteinase inhibitors; Review Article; Starch; Zinc; mineral; Tef; bioavailability; antioxidants; carbohydrate; protein
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-017-0641-2

This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.