Teff (Eragrostis tef) è un cereale coltivato in Africa, una pianta appartenente alla famiglia delle Poaceae.

Utilità

Valore nutrizionale. Il teff è una fonte eccellente di proteine, fibre, calcio, ferro e magnesio (1), oltre a contenere una serie di altri minerali e vitamine essenziali. Grazie alla sua dimensione estremamente piccola, il teff è facile da digerire, rendendolo una buona scelta alimentare per persone con sensibilità digestive o malattie intestinali, inoltre cuoce rapidamente rispetto ad altri cereali integrali, facilitando la preparazione di pasti nutrienti quando si ha poco tempo.

Il suo consumo è in aumento sia per il prezzo inferiore a quello di altri cereali che per la sua composizione che comprende una vasta gamma di sostanze nutritive: polifenoli, flavonoidi e vari minerali tra i quali ferro e zinco (2).

Può essere utilizzato per produrre una varietà di alimenti, tra cui il tradizionale injera etiope, pane senza lievito, cereali per la colazione, dolci, e come addensante per zuppe e stufati.

Senza glutine. Essendo naturalmente privo di glutine, il teff è una scelta ideale per chi segue una dieta senza glutine.

Resistente alla siccità. Il teff è estremamente resistente alla siccità, rendendolo una coltura sostenibile che può crescere in ambienti aridi e contribuire alla sicurezza alimentare.

Bibliografia_____________________________________________________________________

(1) Jaroszewska A, Jedrejek D, Sobolewska M, Kowalska I, Dzięcioł M. Mineral, Nutritional, and Phytochemical Composition and Baking Properties of Teff and Watermelon Seed Flours. Molecules. 2023 Apr 5;28(7):3255. doi: 10.3390/molecules28073255. 

Abstract. Demonstrated limitations in the mineral and nutritional composition of refined flours have led to calls for the possibility of enriching them with health-promoting supplements, such as high-value non-cereal seeds. Teff and watermelon seeds have been found suitable for the production of gluten-free flour, but so far, their potential to enrich conventional baking flours has not been comprehensively studied. Hence, the present study aimed at farinographic evaluation of dough based on refined wheat flour with additions of whole white teff (TF) and watermelon seed (WSF) and pomace (DWSF) flours (tested levels 10%, 20%, and 30%), as well as possibly extensive chemical characterization of the plant material tested, including LC-MS/MS, GC-MS, total phenolics, flavonoids, melatonin, and antioxidant potential. Most of the rheological traits were improved in the flour mixtures compared to the base white flour: development time and quality number (above 1.6-fold increase), softening and stability time (up to 1.3-fold change), and water absorption (up to 6%). Overall, the best results were achieved after the addition of watermelon seed pomace. The DWSF material was characterized by the highest levels of P, Mg, Na (7.5, 1.7, 0.4 g/kg, respectively), and Fe and Zn (124 and 27 mg/kg), while TF was the richest in Ca (0.9 g/kg) and Mn (43 mg/kg). Protein and fat levels were significantly higher in watermelon seeds compared to teff (about double and up to 10-fold, respectively). Phytochemical analyses highlighted the abundance of phenolics, especially flavones, in TF, WSF and DWSF flours (244, 93, and 721 mg/kg, respectively). However, the value of total polyphenols was low in all materials (<2 mg GAE/g), which also correlates with the low antioxidant potential of the samples. Watermelon seed pomace was characterized by significantly higher melatonin concentration (60 µg/kg) than teff (3.5 µg/kg). This study provides new information on the chemical composition and application opportunities of teff and watermelon seeds.

(2) Carboni J, Reed S, Kolba N, Eshel A, Koren O, Tako E. Alterations in the Intestinal Morphology, Gut Microbiota, and Trace Mineral Status Following Intra-Amniotic Administration (Gallus gallus) of Teff (Eragrostis tef) Seed Extracts. Nutrients. 2020 Oct 2;12(10):3020. doi: 10.3390/nu12103020. 

Abstract. The consumption of teff (Eragrostis tef), a gluten-free cereal grain, has increased due to its dense nutrient composition including complex carbohydrates, unsaturated fatty acids, trace minerals (especially Fe), and phytochemicals. This study utilized the clinically-validated Gallus gallus intra amniotic feeding model to assess the effects of intra-amniotic administration of teff extracts versus controls using seven groups: (1) non-injected; (2) 18Ω H2O injected; (3) 5% inulin; (4) teff extract 1%; (5) teff extract 2.5%; (6) teff extract 5%; and (7) teff extract 7.5%. The treatment groups were compared to each other and to controls. Our data demonstrated a significant improvement in hepatic iron (Fe) and zinc (Zn) concentration and LA:DGLA ratio without concomitant serum concentration changes, up-regulation of various Fe and Zn brush border membrane proteins, and beneficial morphological changes to duodenal villi and goblet cells. No significant taxonomic alterations were observed using 16S rRNA sequencing of the cecal microbiota. Several important bacterial metabolic pathways were differentially enriched in the teff group, likely due to teff's high relative fiber concentration, demonstrating an important bacterial-host interaction that contributed to improvements in the physiological status of Fe and Zn. Therefore, teff appeared to represent a promising staple food crop and should be further evaluated.