eISSN: 1897-4317
ISSN: 1895-5770
Gastroenterology Review/Przegląd Gastroenterologiczny
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SCImago Journal & Country Rank
5/2009
vol. 4
 
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abstract:
Review paper

Teff – a valuable gluten-free cereal

Kamil K. Hozyasz
,
Małgorzata Słowik

Przegląd Gastroenterologiczny 2009; 4 (5): 238–244
Online publish date: 2009/11/09
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Teff (Eragrostis tef) is one of the most ancient cereals in Africa. The cereal is rich in methionine, calcium, iron, folic acid, and antioxidants. Teff whole grain and flour are a good source of dietary fiber. Teff is regarded as a health grain and can be a valuable addition to the gluten-free diet. Simply dropping gluten-containig foods from the diet may result in an unbalanced diet lacking in certain nutrients (e.g fibre, B vitamins, and calcium). In order to achieve patient compliance, health professionals need to be better educated about the gluten-free diet and to be familiar with grains (e.g. teff, montina, ber-foxtail millet) and patient’s national cuisine. In former Polish cuisine there were several dishes based on nowdays lost gluten-free crops: indigenous to Poland (e.g. hogweed Heracleum sphondylium) and introduced from Asia (e.g. ber Setaria italica, grasspea Lathyrus sativus).
keywords:

teff, gluten-free flour, gluten-free diet

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