One of the modern healthy trends is the use of teff. This is a cereal that has been cultivated on the ground since ancient times. Teff successfully replaces the popular and sought after quinoa or bulgur. The product is a tiny gluten-free cereal. It contains a lot of iron, calcium and protein. Porridges, soups are prepared from it, ground into flour for further baking. The consistency of the cereal is very similar to polenta, so it is quite easy to cook it. Teff has a light nutty flavor.
Like other cereals, this plant contains highly digestible proteins and carbohydrates. The high nutritional value of grain can satisfy hunger for 4-7 hours. The calorie content of teff is instantly converted into energy and maintains activity throughout the day.
The protein content in cereals varies from 6 to 9%, carbohydrates – from 70 to 74%, fats – from 2,5 to 3,5%.
The grains of these cereals are ground into flour, the baked goods from it are tender with a slightly sour taste. Teff flour is used to make quality whole grain bread. The teff shell does not break down during cooking, so the finished product takes over the entire useful composition of the plant.
Teff grains are used as breading instead of rusks or flour.