Tef in the diet of celiac patients in The Netherlands

Hopman, Erica; Dekking, Liesbeth; Blokland, Marie-Loes; Wuisman, Maud; Zuijderduin, W.M.; Koning, Frits; Schweizer, Joachim J.

doi:10.1080/00365520701714871

Cited by 57 publications

(34 citation statements)

References 32 publications

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“…The importance of teff is mainly due to the fact it has attractive nutritional profile and has no gluten found in other common cereals such as wheat, barley and rye. The demand for gluten-free foods is growing as more people are diagnosed with celiac disease and other types of gluten sensitivity (Bultosa and Taylor 2004;Dekking et al 2005;Hopman et al 2008). …”

Section: Chemical Composition Of Teffmentioning

confidence: 99%

“…There is a growing interest on teff grain utilizations because of nutritional merits (whole grain), and the protein is essentially free of gluten the type found in wheat (Dekking et al 2005;Hopman et al 2008;Taylor et al 2006) making it a suitable substitute for wheat and other gluten containing cereals in foods for people with celiac disease. Thus, it can be an alternative food for consumers allergic to wheat glutens.…”

Section: Teff As a Potential Gluten-free Cereal For Malting And Brewingmentioning

confidence: 99%

“…Many research reports concluded the medicinal value including gluten free nature of teff (Dekking et al 2005;Hopman et al 2008). The growing demand of gluten free foods in the western countries needs an urgent research on teff products and application of teff in other food products as a substitute for gluten rich cereals.…”

Section: Research Gapsmentioning

confidence: 99%

“…-Teff is a highly nutritious (Bultosa and Taylor 2004;Guerrant and Fardig 1947;Jansen et al 1962;Obilana 2003;Seyfu 1997) and gluten free cereal (Dekking et al 2005;Hopman et al 2008). It has an excellent amino acid profile that makes it comparable to egg, and the best cereal with respect to its nutritional value (Jansen et al 1962;Seyfu 1997).…”

Section: Opportunitiesmentioning

confidence: 99%

“…According to this report teff flour with the above-mentioned falling number has great advantage that it can be processed in to a stable gluten-free product with an attractive taste and structure. -Due to its high fiber content (Bultosa 2007) and gluten free property, teff is getting acceptance as medicinal ingredient (Hopman et al 2008). In connection to its medicinal values interests are growing in many countries to utilize teff for production of gluten free foods.…”

Section: Opportunitiesmentioning

confidence: 99%

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

2012

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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.

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Section: Chemical Composition Of Teffmentioning

confidence: 99%

Section: Teff As a Potential Gluten-free Cereal For Malting And Brewingmentioning

confidence: 99%

Section: Research Gapsmentioning

confidence: 99%

Section: Opportunitiesmentioning

confidence: 99%

Section: Opportunitiesmentioning

confidence: 99%

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

2012

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Orphan Crops

Tadele¹

2020

Encyclopedia of Life Sciences

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Orphan crops are crops with little significance at the global scale but play vital role in the food and nutrition security in the developing world. The term ‘orphan’ refers to the neglect of the crop by the international research community. Similar to major crops such as maize, wheat and rice, orphan crops belong to cereals, legumes, vegetables, root and tuber and fruits. Orphan crops possess desirable agronomical, nutritional and health‐related properties, which makes them favourable crops by both farmers and consumers. The ability of orphan crops to grow under extreme environmental conditions indicates their prospect in the changing climate. However, due to little scientific improvement, orphan crops produce inferior yield in terms of both the quantity and quality. The recent efforts by some researchers and institutions at the national and global levels have advanced the improvement of few orphan crops. Key Concepts Orphan crops play vital role in the food security in the developing world. Orphan crops provide nutritional security for resource‐poor consumers. Orphan crops are resilient to diverse environmental constraints. The improvement of orphan crops has been given little attention at the national and global levels. Scientific improvement of orphan crops is necessary to enhance food security in the developing world.

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