Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits?
Plant Foods Hum Nutr
; 72(4): 335-344, 2017 Dec.
Article
en En
| MEDLINE
| ID: mdl-29098639
ABSTRACT
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Grano Comestible
/
Eragrostis
Límite:
Humans
Idioma:
En
Revista:
Plant Foods Hum Nutr
Asunto de la revista:
BOTANICA
/
CIENCIAS DA NUTRICAO
Año:
2017
Tipo del documento:
Article
País de afiliación:
Bélgica