Skip to main content

Advertisement

SpringerLink
Log in

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

  • Review
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Abraham B, Admasu A, Ogbai M (1980) Critical study of the iron content of teff (Eragrostis tef). Ethiop Med J 18:45–52

    Google Scholar 

  • Ahmed ZS, Abd El-Moniem GM, Yassen AAE (1996) Comparative studies on protein fractions and amino acid composition from sorghum and pearl millet. Nahr 40:305–309

    CAS  Google Scholar 

  • Aman P, Hesselman K, Tilly A (1985) The variation in chemical composition of Swedish barleys. J Cereal Sci 3:73–77

    CAS  Google Scholar 

  • Anderson JW, Baird P, Davis RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL (2009) Health benefits of dietary fiber. Nutr Rev 67:188–205

    Google Scholar 

  • Andrews T, Waterman H, Hillier V (1999) Blood gas analysis: a study of blood loss in intensive care. J Adv Nurs 30:85–857

    Google Scholar 

  • Annibale B, Severi C, Chistolini A, Antonelli G, Lahner E, Marcheggiano A, Iannoni C, Monarca B, Delle FG (2001) Efficacy of gluten-free diet alone on recovery from iron deficiency anemia in adult celiac patients. Am J Gastroenterol 96:132–137

    CAS  Google Scholar 

  • Asano K, Hashimoto N (1980) Isolation and characterization of foaming properties of beer. J Am Soc Brew Chem 38:129–137

    CAS  Google Scholar 

  • Awadalkareem AM, Mustafa AI, El Tinay AH (2008) Protein, mineral content and amino acid profile of sorghum flour as influenced by soybean protein concentrate supplementation. Pak J Nutr 7:475–479

    CAS  Google Scholar 

  • Awika JM, Rooney LW (2004) Sorghum phytochemicals and their potential impact on human health: review. Phytochem 65:1199–1221

    CAS  Google Scholar 

  • Bamforth CW (1985) The foaming properties of beer. J Inst Brew 91:370–383

    CAS  Google Scholar 

  • Bardella MT, Fredella C, Prampolini L, Molteni N, Giunta AM, Bianchi PA (2000) Body composition and dietary intake in adult celiac disease patients consuming a strict gluten-free diet. Am J Clin Nutr 72:937–939

    CAS  Google Scholar 

  • Belay G, Tefera H, Tadesse B, Metaferia G, Jarra D, Tadesse T (2005) Participatory variety selection in the Ethiopian cereal tef (Eragrostis tef). Exp Agric 42:91–101

    Google Scholar 

  • Belay G, Zemede A, Assefa K, Metaferia G, Tefera H (2009) Seed size effect on grain weight and agronomic performance of tef (Eragrostis tef (Zucc.) Trotter). Afr J Agric Res 4:836–839

    Google Scholar 

  • Bishop LR (1930) The nitrogen content and quality of barley. J Inst Brew 36:352–369

    CAS  Google Scholar 

  • Briggs DE (1998) Malts and malting. Blackie Academic and Professional, London

    Google Scholar 

  • Buiatti S (2009) Beer composition: an overview. In: Preedy VR (ed) Beer in health and disease prevention. Academic, London, pp 213–225

    Google Scholar 

  • Bultosa G (2007) Physicochemical characteristics of grain and flour in 13 tef (Eragrostis tef (Zucc.) Trotter) grain varieties. J Appl Sci Res 3:2042–2051

    CAS  Google Scholar 

  • Bultosa G, Hall AN, Taylor JRN (2002) Physico-chemical characterization of grain tef (Eragrostis tef (Zucc.) Trotter) starch. Starch/Stärke 54:461–468

    CAS  Google Scholar 

  • Bultosa G, Taylor JNR (2004) Teff. In: Wringley C, Corke H, Walker C (eds) Encyclopedia of grain science. Academic, Oxford, pp 281–289

    Google Scholar 

  • Chatterjee SR, Verma NS, Gulati SC, Bakshi JS, Abrol YP (1975) Identification of barley strains with improved amino acid balance. Euphytica 24:725–730

    CAS  Google Scholar 

  • Chen JX, Fei D, Kang W, Guo-ping Z (2006) Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application. J Zhejiang Univ Sci 7:79–84

    CAS  Google Scholar 

  • Clapperton JF (1971) Simple peptides of wort and beer. J Inst Brew 77:177–180

    CAS  Google Scholar 

  • Costanza SH, deWet JMJ, Harlan JR (1980) Literature review and numerical taxonomy of Eragrostis tef (tef). Econ Bot 33:413–424

    Google Scholar 

  • Dekking LS, Winkelaar YK, Koning F (2005) The Ethiopian cereal tef in celiac disease. N Engl J Med 353:1748–1749

    Google Scholar 

  • Demissie A (2000) Teff genetic resources in Ethiopia. In: Tefera H, Belay G, Sorrells M (eds) Narrowing the rift: teff research and development. Debrezeit, Ethiopia, pp 27–31

    Google Scholar 

  • Dickinson A (2002) Benefits of calcium and vitamin D: building and maintaining healthy bones. http://www.crnusa.org/benpdfs/CRN003benefits_calciumandD.pdf. Accessed 16 Oct 2011

  • Drost BW, Van der Berg R, Freijee FJM, Van der Velde EG, Hollemans M (1990) Flavor stability. J Am Soc Brew Chem 48:124–131

    CAS  Google Scholar 

  • Dufour JP, Melotte L (1992) Sorghum malts for the production of a lager beer. J Am Soc Brew Chem 50:110–119

    CAS  Google Scholar 

  • Dykes L, Rooney LW (2007) Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52:105–111

    CAS  Google Scholar 

  • El-Alfy TS, Ezzat SM, Sleem AA (2011) Chemical and biological study of the seeds of Eragrostis tef (Zucc.) Trotter. Nat Prod Res doi:10.1080/14786419.2010.538924

  • Elisaf M, Milionis H, Siamopoulos K (1997) Hypomagnesemic hypokalemia and hypocalcemia: clinical and laboratory characteristics. Miner Electrol Metab 23:105–12

    CAS  Google Scholar 

  • Ellis HJ, Doyle AP, Day P, Wieser H, Ciclitira PJ (1994) Demonstration of the presence of celiac-activating gliadin-like epitopes in malted barley. Int Arch Allergy Immunol 104:308–310

    CAS  Google Scholar 

  • FAO (1970) Amino-acid content of foods and biological data on proteins. FAO nutrition studies no 24, Rome, Italy

  • FAO (1992) Maize in human nutrition. Rome, Italy

  • FAO (1993) Rice in human nutrition. Rome, Italy

  • FAO (1995) Sorghum and millets in human nutrition. FAO Food and Nutrition Series, No. 27, Rome, Italy

  • FAO/WHO (Joint) Food Standards Program (1994) Codex standard for “gluten-free foods”, Codex Standard 118–1981. Codex Alimentarius 4:100–103

    Google Scholar 

  • Ferrier RJ (1992) Carbohydrate chemistry, volume 24: a review of chemical literature. Royal society of chemistry, London

    Google Scholar 

  • Food and Nutrition Board, Inst Med (2002) Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. National Academy Press, Washington DC

    Google Scholar 

  • Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Sci Technol 15:143–52

    CAS  Google Scholar 

  • Gamboa PA, Ekris LV (2008) Teff: survey on the nutritional and health aspects of teff (Eragrostis tef). http://educon.javeriana.edu.co/lagrotech/images/patricia_arguedas.pdf. Accessed 20 June 2011

  • Gibson BR, Boulton CA, Box WG, Graham NS, Lawrence SJ, Linforth BST, Smart KA (2009) Amino acid uptake and yeast gene transcription during industrial brewery fermentation. J Am Soc Brew Chem 67:157–165

    CAS  Google Scholar 

  • Glennie CW, Harris J, Liebenberg NVDW (1983) Endosperm modification in germinating sorghum grain. Cereal Chem 60:27–31

    Google Scholar 

  • Gorinstein S, Zemser M, Vargas-Albores F, Ochoa JL, Paredes-Lopez O, Scheler C, Salnikowe J, Martin-Belloso O, Trakhtenberg S (1999) Proteins and amino acids in beers, their contents and relationships with other analytical data. Food Chem 67:71–78

    CAS  Google Scholar 

  • Green PH, Rostami K, Marsh MN (2005) Diagnosis of celiac disease. Best Pract Res Clin Gastroenterol 19:389–400

    Google Scholar 

  • Guerrant NB, Fardig OB (1947) The thiamine and riboflavin content of whole wheat, nonenriched and enriched flours and of breads made therefrom: two figures. J Nutr 34:523–542

    CAS  Google Scholar 

  • Guido LF, Curto AF, Boivin P, Benismail N, Goncalves CR, Barros AA (2007) Correlation of malt quality parameters and beer flavor stability: multivariate analysis. J Agric Food Chem 55:728–733

    CAS  Google Scholar 

  • Haard NF, Odunfa SA, Cherl-Ho Lee, Quintero-Ramírez R, Lorence-Quiñones A, Wacher-Radarte C (1999) Fermented cereals: a global perspective. FAO Agricultural Services Bulletin No. 138. Rome, Italy

  • Heinemann RJB, Fagundes PL, Pinto EA, Penteado MVC, Lanfer-Marquez UM (2005) Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. J Food Compos Anal 18:287–296

    CAS  Google Scholar 

  • Helbing J (2009) Konfokale laser scanning-mikroskopie und rasterelektronenmikroskopie zur beobachtung der mälzung verschiedener zerealien und pseudozerealien. Technische Universität München, Germany

    Google Scholar 

  • Hidetoshi I (2001) The relationship between grain ripening and falling number in winter wheat seeds. Jpn J Crop Sci 70:373–378

    Google Scholar 

  • Holt PR, Wolper C, Moss SF, Yang K, Lipkin M (2001) Comparison of calcium supplementation or low-fat dairy foods on epithelial cell proliferation and differentiation. Nutr Cancer 41:150–155

    CAS  Google Scholar 

  • Hopman GD, Dekking EHA, Blokland MLJ, Wuisman MC, ZuijderduinWM KF, Schweizer JJ (2008) Tef in the diet of celiac patients in the Netherlands. Scand J Gastroenterol 43:277–82

    CAS  Google Scholar 

  • Hug-Iten S, Handschin S, Conde-Petit B, Escher F (1999) Changes in starch microstructure on baking and staling of wheat bread. Lebensm Wiss Technol 32:255–260

    CAS  Google Scholar 

  • Jane JL, Shen L, Wang L, Maningat CC (1992) Preparation and properties of small-particle cornstarch. Cereal Chem 69:280–283

    CAS  Google Scholar 

  • Jansen GR, DiMaio LR, Hause NL (1962) Amino acid composition and lysine supplementation of teff. J Agric Food Chem 10:62–64

    CAS  Google Scholar 

  • Jones M, Pierce JS (1964) Absorption of amino acids from wort by yeasts. J Inst Brew 70:307–315

    CAS  Google Scholar 

  • Kashlan NB, Srivastava VP, Mohanna NA, Motawa YK, Mameesh MS (1991) The Proximate and elemental composition of wheat flour and major types of bread consumed in Kuwait. Food Chem 39:205–2010

    CAS  Google Scholar 

  • Khoi BH, Dien LD, Lasztity R, Salgo A (1987) The protein and the amino acid composition of some rice and maize varieties grown in North Vietnam. J Sci Food Agric 39:137–143

    Google Scholar 

  • Kleyn J, Hough J (1971) The microbiology of brewing. Ann Rev Microbiol 25:583–608

    CAS  Google Scholar 

  • Köksel H, Edney MJ, Özkaya B (1999) Barley bulgur: effect of processing and cooking on chemical composition. J Cereal Sci 29:185–190

    Google Scholar 

  • Kühbeck F, Back W, Krottenthaler M (2006) Release of long-chain fatty acids and zinc from hot zrub to wort. Monschr Brauwiss 59:67–77

    Google Scholar 

  • Kunze W (2004) Technology brewing and malting, 3rd edn. VLB Berlin, Berlin

    Google Scholar 

  • Leder I (2004) Sorghum and Millets, in cultivated plants, primarily as food sources. In: Füleky G (ed) Encyclopedia of life support systems (EOLSS). EOLSS Publishers, UK

    Google Scholar 

  • Lee AR, Ng DL, Dave E, Ciaccio EJ, Green PH (2009) The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet. J Hum Nutr Diet 22:359–63

    CAS  Google Scholar 

  • Lindeboom N, Chang PR, Tyler RT (2004) Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review. Starch/Stärke 56:89–99

    CAS  Google Scholar 

  • Lukow OM, White NDG, Sinha RN (1995) Influence of ambient storage conditions on the bread making quality of two HRS wheats. J Stored Prod Res 31:279–289

    Google Scholar 

  • MacGregor AW, Matsuo RR (1982) Starch degradation in endosperms of barley and wheat kernels during initial stages of germination. Cereal Chem 59:210–216

    CAS  Google Scholar 

  • Magazoni F, Monteiro JB, Cardemil JM, Colle S (2010) Cooling of ethanol fermentation process using absorption chillers. Int J Thermodyn 13:111–118

    CAS  Google Scholar 

  • Maheshu V, Priyadarsini DT, Sasikumar JM (2011) Effects of processing conditions on the stability of polyphenolic contents and antioxidant capacity of Dolichos lablab L. J Food Sci Technol doi:10.1007/s13197-011-0387-z

  • McCance RA, Widdowson EM, Morant T, Pringle WJS, Macrae TF (1945) The Chemical composition of wheat and rye and of flours derived therefrom. Biochem 39:214–222

    Google Scholar 

  • McDonough CM, Rooney LW (2000) The millets. In: Kulp K, Ponte JG Jr (eds) Handbook of cereal science and technology. Marcel Dekker, New York, pp 177–201

    Google Scholar 

  • McMurrough I, Madigan D, Kelly RJ (1996) The role of flavonoid polyphenols in beer stability. J Am Soc Brew Chem 54:141–148

    CAS  Google Scholar 

  • Mengesha M (1966) Chemical composition of tef (Eragrostis tef) compared with that of wheat, barley and grain sorghum. Econ Bot 20:268–273

    CAS  Google Scholar 

  • Molineaux L, Biru M (1965) Tef consumption, hookworm infestation, and hemoglobin levels: a preliminary report. J Health 51(1):1–5

    Google Scholar 

  • Mosse J, Huet JC, Baudet J (1985) The Amino acid composition of wheat grain as a function of nitrogen content. J Cereal Sci 3:115–130

    CAS  Google Scholar 

  • Narziss L, Back W (2009) Die bierbrauerei, band 2: die technologie der würzebereitung, achte, überarbeitete und ergänzte auflage. Weinheim, Germany

    Google Scholar 

  • National Research Council (1996) Lost crops of Africa. Volume 1: grains. National Academy Press, Washington DC

    Google Scholar 

  • Norat T, Riboli E (2003) Dairy products and colorectal cancer. a review of possible mechanisms and epidemiological evidence. Eur J Clin Nutr 57:1–17

    CAS  Google Scholar 

  • Obilana AB (2003) Overview: importance of millets in Africa. http://www.afripro.org.uk/papers/Paper02Obilana.pdf. Accessed 20 July 2010

  • Okolo BN, Ezeogu LI, Uowuaxyi KE (1997) Amylolysis of sorghum starch influenced by cultivar, germination time and gelatinization temperature. J Inst Brew 3:371–376

    Google Scholar 

  • Outtrup H (1989) Haze active peptides in beer. In: Proceedings of the 22nd congress of European Brewery Convention, Zurich, pp 609–616

  • Parker M, Umeta M, Faulks RM (1989) The Contribution of flour components to the structure of injera, an Ethiopian fermented bread made from tef (Eragrostis tef). J Cereal Sci 10:93–104

    CAS  Google Scholar 

  • Perpète P, Santos G, Bodart E, Collin S (2005) Uptake of amino acids during beer production: the concept of a critical time value. J Am Soc Brew Chem 63:23–27

    Google Scholar 

  • Phiaraise BPN, Wijngaard HH, Arendt EK (2005) The impact of kilning on enzymatic activity of buckwheat malt. J Inst Brew 111:290–298

    Google Scholar 

  • Procopio S, Qian F, Becker T (2011) Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation. Eur Food Res Technol 233:721–729

    Google Scholar 

  • Qiang H, Yuanping L, Kai Y (2006) Effects of tea polyphenols on the activities of α-amylase, pepsin, trypsin and lipase. Food Chem 101:1178–1182

    Google Scholar 

  • Renzetti S, Arendt EK (2009) Effects of oxidase and protease treatments on the bread making functionality of a range of gluten-free flours. Eur Food Res Technol 229:307–317

    CAS  Google Scholar 

  • Riahi E, Ramaswamy HS (2003) Structural composition of cereal grains and legumes. In: Chakraverty A, Mujumdar AS, Raghavan GS, Ramaswamy HS (eds) Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices. Marcel Dekker, New York, pp 1–16

    Google Scholar 

  • Roosjen J (2007) Processing of teff flour. European patent specification, publication number: WO 2005/025319 (24.03.2005 Gazette 2005/12), European patent office. (http://www.abs-africa.info/uploads/media/Teff-PatentEP_1_646_287_B1_01.pdf). Accessed 05 Oct 2010

  • Roza JR, Wallin CE, Bamforth CW (2006) A comparison between instrumental measurement of head retention/lacing and perceived foam quality. Master Brew Assoc Am Tech Q 43:173–176

    Google Scholar 

  • Rude RK, Kirchen ME, Gruber HE, Meyer MH, Luck JS, Crawford DL (1999) Magnesium deficiency-induced osteoporosis in the rat: uncoupling of bone formation and bone resorption. Magnes Res 12:257–567

    CAS  Google Scholar 

  • Rudin AD (1957) Measurement of the foam stability of beers. J Inst Brew 63:506–509

    Google Scholar 

  • Sablani SS (2009) Gelatinization of Starch. In: Rahman MS (ed) Food properties handbook. CRC press, USA, pp 287–320

  • Sanni LO, Ikuomola DP, Sanni SA (2001) Effect of length of fermentation and varieties on the qualities of sweet potato gari. In: Proceedings of the 8th triennial symposium of the international society for tropical root crops—Africa branch (ISTRC-AB), Ibadan, Nigeria, pp 208–211

  • Saturni L, Ferretti G, Bacchetti T (2010) The gluten-free diet: safety and nutritional quality: review. Nutr 2:16–34

    CAS  Google Scholar 

  • Selinus R (1971) The traditional foods of the central Ethiopian highlands, research report no. 7, Scand Inst Afr Studies http://ethnomed.org/clinical/nutrition/the-traditional-foods-of-the-central-ethiopian. Accessed 02 Oct 2010

  • Seyfu K (1997) Teff (Eragrostis tef (Zucc.) Trotter): promoting the conservation and use of underutilized and neglected crops. Institute of plant genetics and crop plant research, International plant genetics resources institute, Rome, Italy

  • Shimelis AE, Meaza M, Rakshit S (2006) Physico-chemical properties, pasting behaviour and functional characteristics of flours and starches from improved bean (Phaseolus Vulgaris L.) varieties grown in East Africa. CIGR Ejournal 8:1–18

    Google Scholar 

  • Shoup FK, Deyoe CW, Campbell J, Parrish DB (1969) Amino acid composition and nutritional value of milled sorghum grain products. Cereal chem 46:164–172

    CAS  Google Scholar 

  • Shukla K, Srivastava S (2011) Evaluation of finger millet incorporated noodles for nutritive value and glycemic index. J Food Sci Technol doi:10.1007/s13197-011-0530-x

  • Steiner E, Arendt EK, Gastl M, Becker T (2011) Influence of the malting parameters on the haze formation of beer after filtration. Eur Food Res Technol 233:587–597

    CAS  Google Scholar 

  • Suliburska J, Krejpcio Z (2011) Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts. J Food Sci Technol doi:10.1007/s13197-011-0535-5

  • Tadesse E (1969) Teff (Eragrostis tef): the cultivation, usage and some of the known diseases and insect pests, part I. Debre Zeit Agricultural Experiment Station Bulletin No. 60. Alemaya University of Agriculture, Dire Dawa, Ethiopia

  • Tatham AS, Fido RJ, Moore CM, Kasarda DD, Kuzmicky DD, Keen JN, Shewry PR (1996) Characterisation of the major prolamins of teff (Eragrostis tef) and finger millet (Eleusine coracana). J Cereal Sci 24:65–71

    CAS  Google Scholar 

  • Taylor JRN, Schober TJ, Bean SR (2006) Novel food and non-food uses for sorghum and millets. J Cereal Sci 44:252–271

    CAS  Google Scholar 

  • Teegarden D (2003) Calcium intake and reduction in weight or fat mass. J Nutr 133:249–251

    Google Scholar 

  • Tefera H, Assefa K, Hundera F, Kefyalew T, Teklu Y, Gugsa L, Ketema S, Adnew T (2001) Progress of teff breeding research in Ethiopia. In: Tefera H, Belay G, Sorells M (eds) Narrowing the rift: teff research development. Ethiopian Agricultural Research Organization, Addis Ababa, pp 157–163

    Google Scholar 

  • Tefera H, Ayele M, Assefa K (1995) Improved varieties of tef (Eragrostis tef) in Ethiopia, releases of 1970–1995. Research bulletin no 1. Debre Zeit Agricultural Research Center, Alemaya University of Agriculture, Debre Zeit, Ethiopia

  • Tester RF, Morrison WR (1990) Swelling and gelatinization of cereal starches. II. Waxy rice starches. Cereal Chem 67:558–563

    CAS  Google Scholar 

  • Thompson T (2000) Folate, iron, and dietary fiber contents of the gluten free diet. J Am Diet Assoc 100:1389–1396

    CAS  Google Scholar 

  • Tikkakoski S, Savilahti E, Kolho KL (2007) Undiagnosed celiac disease and nutritional deficiencies in adults screened in primary health care. Scand J Gastroenterol 42:60–65

    Google Scholar 

  • Vaclavik VA, Christian EW (2008) Essentials of Food Science, 3rd edn. Springer science and Business media LLC, New York

    Google Scholar 

  • Vallons KJR, Ryan LAM, Arendt EK (2011) Promoting structure formation by high pressure in gluten-free flours. LWT—Food Sci Technol 44:1672–1680

    CAS  Google Scholar 

  • Vinning G, McMahon G (2006) Gluten-free grains: a demand-and-supply analysis of prospects for the Australian health grains industry. A report for the Rural Industries Research and Development Corporation, Australia

  • WHO (2003) Diet, nutrition and the prevention of chronic diseases. WHO technical report series no. 916, Geneva, Switzerland

  • Woffenden HM, Ames JM, Chandra S (2001) Relationships between antioxidant activity, colour, and flavor compounds of crystal malt extracts. J Agric Food Chem 49:5524–5530

    CAS  Google Scholar 

  • Xu J, Bietz JA, Carriere CJ (2007) Viscoelastic properties of wheat gliadin and glutenin suspensions. Food Chem 101:1025–1030

    CAS  Google Scholar 

  • Yetneberk S, de Kock HL, Rooney LW, Taylor JRN (2004) Effects of sorghum cultivar on injera quality. Cereal Chem 81:314–321

    CAS  Google Scholar 

  • Yigzaw Y, Gorton L, Solomon T, Akalu G (2004) Fermentation of seeds of teff (Eragrostis tef), grass-pea (Lathyrus sativus), and their mixtures: aspects of nutrition and food safety. J Agric Food Chem 52:1163–1169

    CAS  Google Scholar 

  • Zarnkow M, Almaguer C, Burberg F, Back W, Arendt EK, Kreisz S, Gastl M (2008) The use of response surface methodology to optimise malting conditions of teff (Eragrostis tef (Zucc.) Trotter) as a raw material for gluten free foods and beverages. World brewing congress, Honolulu, USA

  • Zarnkow M, Keßler M, Back W, Arendt EK, Gastl M (2010) Optimisation of the mashing procedure for 100 % malted proso millet (Panicum miliaceum L.) as a raw material for gluten-free beverages and beers. J Inst Brew 116:141–150

    Google Scholar 

  • Zegeye A (1997) Acceptability of injera with stewed chicken. Food Qual Prefer 8:293–295

    Google Scholar 

  • Zemel MB (2003) Role of dietary calcium and dairy products in modulating adiposity. Lipids 38:130–146

    Google Scholar 

Download references

Acknowledgement

We would like to thank the Technical University of Munich for providing the required resources. We are also sincerely thankful to the Ethiopian Engineering Capacity Building Program (ECBP) for the financial support.

Author information

Authors and Affiliations

  1. Lehrstuhl für Brau- und Getränketechnologie, Center of Life and Food Sciences, Technische Universität München, Weihenstephaner Steig 20, 85354, Freising, Germany

    Mekonnen Melaku Gebremariam, Martin Zarnkow & Thomas Becker

  2. TUM, Center of Life and Food Sciences, Weihenstephaner Steig 20, 85354, Freising, Germany

    Mekonnen Melaku Gebremariam

Authors
  1. Mekonnen Melaku Gebremariam
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Martin Zarnkow
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Thomas Becker
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mekonnen Melaku Gebremariam.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Gebremariam, M.M., Zarnkow, M. & Becker, T. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. J Food Sci Technol 51, 2881–2895 (2014). https://doi.org/10.1007/s13197-012-0745-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-012-0745-5

Keywords

Search

Navigation