Utilization of tef in the Ethiopian diet
2001
Asrat Wondimu | Frew Tekabe (Ethiopian Health and Nutrition Research Institute, Addis Abeba (Ethiopia))
The grain of tef is mostly used to prepare Enjera, which is a staple food of many Ethiopians. Enjera is thin, flat pancake-like bread with honeycomb evenly distributed eyes. Enjera is made from tef flour and water called slurry, which is baked after 2-3 days of fermentation. Complex groups of microorganisms take part in the fermentation of the tef dough. A good quality tef enjera has a smooth texture, slightly sour but pleasant flavor, and it pliable. Tef is also consumed in the forms of "Kitta" (unleavened bread), "Anebabero" (a double-layered Enjera), porridge and traditional alcoholic beverage. Attempts have also been made to utilize tef for other preparations like weaning and supplementary foods, as a base in composite flour, cookies and pancakes. The carbohydrate content of tef ranges from 72.1-75.2% with an average of 73.5% and provide the major requirement of energy. Protein comprises 8.1-11.1% with an average of 9.5%, crude fiber also ranges from 2.7 to 3.0%. Ash content ranges from 2.5-3.2%, the major component being iron. Tef, especially the red type, contains high amount of iron compared to other cereals.
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This bibliographic record has been provided by Ethiopian Institute of Agricultural Research