Nutrition of Tef (Eragrostis tef) Recipes

Abstract

Tef (Eragrostis tef (Zucc.) Trotter) grown in Ethiopia predominantly is used to make injera, flatbread or flat pancake like fermented bread. Globally it is being found in health food stores for its long least of health benefits. It is an excellent gluten-free flour alternative, and being used to make pie crusts, cookies, breads, and an assortment of other baked goods. Eighteen teff recipes was studied. Direct analytical techniques for determination of the carbohydrate, Kjeldahl method for protein and total dietary fiber were used, and Calories by calculation. Macronutrients (fat, protein, carbohydrate, and total dietary fiber) in the teff recipes were determined where on average 0.17, 0.08, 0.48, and 0.05 per gram of the recipe were found to be fat, protein, carbohydrate and total dietary fiber respectively. These recipes also found to have a capacity of providing 814 – 4649 calories of energy from a 231 – 1250 gram of the mix of which teff is contributing 27 – 152 grams. The recipes suffice the Codex standard for infants, and supply much more amount of carbohydrate than the minimum recommended for adult at different activity level. Similar attribute is seen for the total dietary fiber and calories content.

Keywords: teff, recipes, teff recipes, teff nutrition