ReviewJournal of food science and technology2014
Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review.
Review in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 64 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
64 citing papers in PubMed, 249 citations in OpenAlex.
- Towards the Recognition of Ethiopian Teff (Foods (Basel, Switzerland) · 2026Review
- Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.Foods (Basel, Switzerland) · 2026Article
- White Teff Flour Ethanolic Extract: Phytochemical Profile, Antioxidant and Anti-Inflammatory Activity.Molecules (Basel, Switzerland) · 2026Article
- The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization.Foods (Basel, Switzerland) · 2026Review
- Article
- Ethnographic Qualitative Study to Explore the Sociocultural Values, Nutritional Potential, and Health Benefits of Dabi Teff (Food science & nutrition · 2025Article
- Comparative analysis of drying methods and optimization of Teff Injera drying parameters using RSM and SLP approach.Scientific reports · 2025Article
- Nutritional Characteristics, Health-Related Properties, and Food Application of Teff (International journal of molecular sciences · 2025Review
- Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations.Foods (Basel, Switzerland) · 2025Article
- Development of Nutrient-Rich Injera UsingInternational journal of food science · 2025Article
- Sustainable diets: where from and where to?Journal of nutritional science · 2025Review
- Effect of Blend Levels on Composite Bread Prepared From Anchote (International journal of food science · 2025Article
- Exploring the phenotypic diversity ofFrontiers in plant science · 2025Article
- Unlocking the Potential of Teff for Sustainable, Gluten-Free Diets and Unravelling Its Production Challenges to Address Global Food and Nutrition Security: A Review.Foods (Basel, Switzerland) · 2024Review
- Production of Protein Hydrolysates Teff (Current issues in molecular biology · 2024Article
- Grains in a Modern Time: A Comprehensive Review of Compositions and Understanding Their Role in Type 2 Diabetes and Cancer.Foods (Basel, Switzerland) · 2024Review
- Chromium-based metal-organic framework, MIL-101 (Cr), assisted hydrothermal pretreatment of teff (Heliyon · 2024Article
- Assessment of harvest and postharvest losses of teff (Heliyon · 2024Review
- Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6-23-month-old children.The British journal of nutrition · 2024Article
- Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination.Biological trace element research · 2024Article
4 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.