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Teff: Suitability for Different Food Applications and As a Raw Material of Gluten-Free, a Literature Review

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Teff: Suitability for Different Food Applications and As a Raw Material of Gluten-Free, a Literature Review Journal of Food and Nutrition Research, 2018, Vol. 6, No. 2, 74-81 Available online at http://pubs.sciepub.com/jfnr/6/2/2 ©Science and Education Publishing DOI:10.12691/jfnr-6-2-2 Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review Kamila de Oliveira do Nascimento1,*, Sany do Nascimento Dias Paes2, Indianara Reis de Oliveira3, Isabela Pereira Reis1, Ivanilda Maria Augusta1 1Department of Food Technology, Institute of Technology, Universidade Federal Rural do Rio de Janeiro, Seropédica, RJ, Brazil 2Post-Graduation in Phytotherapy, Supplementation and Functional Foods in Clinical Practice, UniFOA, Tangerinal, Volta Redonda – RJ –Brazil 3Foreign Trade, Universidade Estácio de Sá, Resende – RJ –Brazil *Corresponding author: [email protected] Abstract Teff has naturally higher nutritional value when compared to many other grains, and doesn’t need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles and pizza bases, as well as foods for people with celiac disease. Thus, 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 gluten free food market. Teff grain size is known to be extremely small with mean length ranging 0.61-1.17mm and it is considered a superior grain due to its nutritional merits. Teff is rich in carbohydrate, fiber and contains more iron, calcium and zinc than other cereal grains, including wheat, barley and sorghum. Teff has an excellent balance of essential amino acids and is a good source of calcium and iron, which may explain the low occurrence of anemia in areas of Ethiopia where to regular teff consumption. Hence, Teff is an ideal and healthy ingredient for many gluten-free recipes. Keywords: Teff, gluten-free, Teff flour, bakey products, antioxidant Cite This Article: Kamila de Oliveira do Nascimento, Sany do Nascimento Dias Paes, Indianara Reis de Oliveira, Isabela Pereira Reis, and Ivanilda Maria Augusta, “Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review.” Journal of Food and Nutrition Research, vol. 6, no. 2 (2018): 74-81. doi: 10.12691/jfnr-6-2-2. than half of the population of 80 million. The crop is preferred by both farmers and consumers due to its 1. Introduction beneficial traits associated with its agronomy and utilization. The genetic and phenotypic diversity of teff in Ethiopia is Teff [Eragrostis tef (Zuccagni) Trotter], is an a national treasure of potentially global importance [7]. indigenous and major food crop in Ethiopia and Eritrea, Teff is tolerant to many extreme environmental conditions Africa [1]. The whole grain is ground into flour that can including water-logging and storage pests [8]. Although be used as a base ingredient for leavened flatbreads such Teff performs well on various soil types, the average grain as injera, added as a thickening agent to soups and sauces, yield in the country basis is about 0.7mg ha−1. The yield of fermented to make beer and ethnic beverages, or made teff is even lower in the drier part of the country. This low into porridge and puddings [2]. yield is attributed to nutrient deficiencies, mainly of Teff is a tropical cereal and it is considered a low-risk nitrogen (N) and phosphorous (P), and to the susceptibility crop from the perspectives that it can be cultivated in a of the crop to lodging at higher N [5], among others, due broad range of ecological surroundings and under tough to its low genetic yield potential [9]. environmental conditions where most other cereals fail [1]. The grain proteins offer an excellent balance among the In the United States, teff is cultivated in Montana, South essential amino acids [10]. Teff is rich in carbohydrates, Dakota, and Idaho [3]. fibre and has a complete set of essential amino acids. Teff Teff belongs to the grass family, Poaceae, sub-family is also particularly high in iron and has more calcium, Chloridoideae (Eragrostoideae), tribe Eragrostidae, sub- copper and zinc than other cereal grains [11,12]. They also tribe Eragrostae, and genus Eragrostis [4]. It is the only contain polyphenols (produced as secondary plant cultivated cereal in the genus Eragrostis and consists of metabolites) which affect the nutritional properties [13]. about 350 varieties [5]. Cultivated over approximately 2.8 The demand for gluten-free foods is certainly million hectares, teff accounts for 28.5 percent of land increasing. Interest in teff has increased noticeably due to area under cereal cultivation, the largest share of all staple its very attractive nutritional profile and gluten-free nature grains in Ethiopia [6]. of the grain, making it a suitable substitute for wheat and Is cultivated by more than five million small-scale other cereals in their food applications as well as foods for farmers annually and constitutes the staple food for more people with celiac disease [14,15]. Journal of Food and Nutrition Research 75 Many gluten-free products may not meet the A proximate analysis revealed the high nutritive value recommended daily intake for fiber, minerals, and of the seeds of Eragrostis tef: carbohydrates (57.27%), vitamins. Thus, they need to be fortified to fulfill the protein (20.9%), essential amino acids (8.15%) with major requirements of the daily intake [16,17]. Teff has naturally leucine and lysine (1.71 and 1.35%, respectively), vitamin higher nutritional value when compared to many other B1 (1.56%) and potassium and calcium (32.4 and 9.63%, grains, and doesn’t need to be fortified [15]. respectively). The seeds yielded 22% w/w of fixed oil rich Thus, the main objective of this article is to review in unsaturated fatty acids (72.46%), among which oleic researches on teff, evaluate its suitability for different food acid, was predominant (32.41%), followed by linolenic applications, and give direction for further research on its acid (23.83%) [22]. The grain proteins are also presumed applications for food gluten free market. easily digestible because prolamins are very small [20]. In Table 1, tested samples of teff have shown protein content between 10.5 and 11.1g/100g/100g, carbohydrates 2. Material and Methods content 73.1 and 73.6g/100g, iron content between 18.9 and 58.9mg/100g and calcium content between 156 and 2.1. Methods 157mg/100g which are higher than most grains [23]. This literature review was formulated through literature Table 1. Nutritional contentes of diferent teff varieties per 100g searches using Science direct. The following keywords Nutrient Content White Teff Brown Teff were used: "Teff, gluten free, teff flour, bakey products Energy (kcal) 339 336 and antioxidant". The logical term operant and was used in the search of items to match keywords. The period of Moisture (%) 10.4 11.1 time analyzed was from 2002 to 2017. Protein (g) 11.1 10.5 Fat (g) 2.4 2.7 3. Development Carbohydrate (g) 73.6 73.1 Fiber 3.0 3.1 3.1. Teff: Phytochemical Composition and Ash (g) 2.5 3.1 Antioxidant Capacity Calcium (mg) 156 157 Phosphorus (mg) 366 348 Teff [Eragrostis tef (Zucc.) Trotter] belongs to the family of Poaceae, subfamily Eragrostoidae, tribe Iron (mg) 18.9 58.9 Eragrosteae, and genus Eragrostis [18]. The color of teff Source: [23]. can vary from White (ivory) to dark brown (black) depending on the variety. In Ethiopia, three major Thus, in Ethiopia the prevalence of Fe-deficiency categories can be identified: white (nech), red (quey) and anaemia is lower, which is attributed to regular teff mixed (sergegna). White teff generally grows only in the consumption. Teff is particularly abundant in Fe Ethiopian highlands and require relatively good growing (50mg/100g). Furthermore, the fermentation process used conditions. However, in recent years, red teff, which is during bread making promotes phytate breakdown, further believed to be more nutritious, is also gaining popularity increasing the bioavailability of Fe [24]. among health conscious consumers in Ethiopia [19]. A chemical study of the red type of the seeds of Teff grain (Figure 1) size is known to be extremely Eragrostis tef led to the isolation of seven compounds small with mean length ranging 0.61–1.17m and mean from its ethanol extract, namely β-sitosterol (1), β-amyrin- width ranging 0.13–0.59mm, that gives an average 3-O-(2’-acetyl(glucoside (2), β-sitosterol-3-O-β-D-glucoside thousand kernel weight of 0.264g [10]. Teff grain (3), naringenin (4), naringenin-4′-methoxy-7-O-α-L-rhamnoside commands premium price among other cereals cultivated (5), eriodictyol-3′,7-dimethoxy-4′-O-β-D-glucoside (6) and in Ethiopia. There is a growing interest on teff grain isorhamnetin-3-O-rhamnoglucoside (7), which are reported utilizations because of nutritional merits (whole grain), the for the first time in the genus Eragrostis [22]. protein is essentially free of gluten the type found in wheat Boka, Woldegiorgis, and Haki, [25] compared antioxidative (alternative food for consumers allergenic to wheat potential of methanolic extracts of three teff grain glutens) [20]. (Eragrostis tef) varieties (white, brown and red teff). The level of IC50 values of free radical and reducing power of various teff varieties varied from 0.6 to 0.88mg/ml and 2.25 to 2.5mg/ml respectively. The highest free radical scavenging activities (0.6mg/ml) and reducing power (2.25mg/ml) was observed in red teff while the lowest scavenging activities and reductive potential were shown in white teff (0.86mg/ml) and (2.5g/ml), respectively.
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