The DOI matches its Crossref record, with a small difference in title or year; 109 of the 111 references it cites were found in a registry or an index.
Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
Open accessAbstract
The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.
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“Other suitable cereal substitutes are sorghum and maize (23), as well as pseudocereals (24) chia, quinoa, teff, amaranth and buckwheat (23,25-27).”
From Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. (2024) · cites this paper as [23]
Experimental — accuracy not yet measuredIn the citing paper
“Teff is commonly used in Ethiopia to make injera, a typical fermented bread-like food, but also other fermented products, such as soups and alcoholic beverages.49”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [49]
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Metadata
- Authors
- Gebremariam, M. M., Zarnkow, M., & Becker, T.
- Affiliations
- Technical University of Munich (DE)
- Corresponding author
- Gebremariam, Mekonnen Melaku
- Venue
- Journal of Food Science and Technology
- Published
- 2012-06-02
- Volume
- 51
- Issue
- 11
- Pages
- 2881-2895
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC4571201
- OpenAlex
- W1973193311
- Cited by
- 254
- References
- 111
- Citations by year
- 2026: 17 · 2025: 26 · 2024: 22 · 2023: 33 · 2022: 27 · 2021: 18 · 2020: 33 · 2019: 24 · 2018: 18 · 2017: 14 · 2016: 8 · 2015: 7 · 2014: 3 · 2013: 4
- FWCI
- 0.59
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- mediaTUM – the media and publications repository of the Technical University Munich (Technical University Munich) (submittedVersion)
- mediaTUM (Technical University of Munich) (submittedVersion)
- Funders
- Technische Universität München
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › General Agricultural and Biological Sciences › Natural Products and Applications
- Keywords
- Eragrostis tef, gluten-free foods, malting, brewing, beer, celiac disease, whole grain flour, amino acid composition, nutritional profile, fermentation, health foods
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