Cultivation and Uses
In 1996, the US National Research Council characterized Teff as having the "potential to improve nutrition, boost food security, foster rural development and support sustainable landcare."
Teff has been widely cultivated and used in the countries of Eritrea and Ethiopia. Teff accounts for about a quarter of total cereal production in Ethiopia. The grain can be used by celiacs (the gluten in teff does not contain the a-gliadin-fraction that causes a reaction in those with celiac disease) and has a high concentration of different nutrients, a very high calcium content, and significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron and barium, and also of thiamin. Teff is high in protein. It is considered to have an excellent amino acid composition, including all 8 essential amino acids for humans, and is higher in lysine than wheat or barley. Teff is high in carbohydrates and fiber. In one 2003-2004 study in Ethiopia, farmers indicated a preference among consumers for white teff over darker colored varieties.
Read more about this topic: Eragrostis Tef
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