Cited by 254Seed and Plant BiochemistryFood composition and propertiesNatural Products and Applications

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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

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Gebremariam, Mekonnen Melaku, Zarnkow, Martin, Becker, Thomas·2014·Journal of Food Science and Technology

DOI 10.1007/s13197-012-0745-5PMC PMC4571201

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Abstract

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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Authors: Gebremariam, M. M., Zarnkow, M., & Becker, T.
Affiliations: Technical University of Munich (DE)
Corresponding author: Gebremariam, Mekonnen Melaku
ORCID: Gebremariam, Mekonnen Melaku
Zarnkow, Martin
Becker, Thomas
Venue: Journal of Food Science and Technology
Publisher: Springer Science and Business Media LLC
Published: 2012-06-02
Volume: 51
Issue: 11
Pages: 2881-2895
ISSN: 0022-1155 (ISSN-L)
0975-8402
DOI: 10.1007/s13197-012-0745-5
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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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

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