Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.)

Figures & data

Table 1. Different types of the products developed from the teff

S. no.	Product name	Major components	References
1	Injera	Teff alone and combination with some cereals like wheat, barley, sorghum or maize or a combination of some of these cereals used to prepare injera.	Ashenafi, 2006; Samuel, 2015
		Teff-white sorghum, barley-wheat and wheat-red sorghum flour mixture were used to produce injera	Baye, Claire, Christèle, Isabelle, & Jean, 2013
		Teff-white sorghum flour mixture was used to produce injera	Baye, 2014; Ghebrehiwot, Hussein, Kevin, Mark, & Tafadzwanashe, 2016
		Lactic Acid Bacteria (LAB) strains were selected to reduce the phytic acid (PA) content in injera	Fischer et al., 2014
		Teff Flours with Sorghum blends were used to make injetra	Mohammed, Ahmed, & Babiker, 2011
2	Extruded products	Teff, corn and soy protein isolate were used for extruded foods	Fikreyesus, Zerihun, Amsalu, Nardos, & Seife, 2011
		Teff, sorghum, millet, amaranth, and quinoa were used to produce extruded foods	Robin, Christinek, & Sathaporn, 2015
		Ready to eat porridge prepared by whole grain teff using extrusion cooking technology	Helen & Mammo, 2014
3.	Breads	Teff flour was incorporated into wheat flour up to 30% to formulate bread	Hofmanová, Hrušková, & Švec, 2014
		Teff flour was mixed with wheat flour up to 40% to make breads	Ronda, Workineh, Sandra, & Concha, 2015
		Blend of teff, green pea, and buckwheat flours was incorporated into wheat flour to formulate bread	Collar, 2016; Collar, Teresa, & Antonio, 2015
		Gluten free breads of teff, brown rice, maize, buckwheat, oat, and sorghum were produced with microbial trans glutaminase (TGase)	Renzetti, Fabio, & Elke, 2008
		Gluten free bread was produced with teff and compared with other gluten free and wheat breads	Hager, Anika, Fritz, Emanuele, & Elke, 2012b
		Gluten free teff bread was prepared with Hydroxy propyl methyl cellulose (HPMC) and/or xanthans	Hager & Elke, 2013
		Teff flour was used to produce gluten free breads and was compared with that of quinoa, buckwheat, sorghum, and oat.	Wolter et al., 2013
		Breads were prepared with different buckwheat, oat, quinoa, sorghum, teff and compared the glycaemic indexes the commercial gluten-free bread	Wolter et al., 2014
		Teff variety and wheat flour strength on bread making properties of healthier teff-based breads	Callejo et al., 2016
4	Sour dough bread	Teff flour was fermented using selective LAB to produce sourdough which was incorporated in bread production	Moroni, Elke, & Dal, 2011
		Gluten free breads were formulated with teff flour and its sourdough produced from hetero-fermentation by lactic acid bacteria	Anika Wolter et al., 2014b
		Gluten free breads were formulated with teff flour and different sourdoughs	Campo, Lis Del, Leyre, Rosa, & Ana Ferrer, 2016
		Teff, selected enzymes are ingredients and sour dough method used to bread preparation	Alaunyte, Valentina, Andrew, Paul, & Emma, 2012
5	Cookies	Sugar-snap cookies were prepared by teff rice, maize, and buckwheat	Manuel, Mancebo Picón, & Javier Gómez, 2015
		Cookies prepared from okara, red teff and wheat flours with different concentrations	Hawa, Neela, & Kumela, 2018
6	Cake, cookie, biscuit, bread	Bakery products were made from teff-wheat composite flour with up to 100% teff	Coleman, Abaye, William, & Wade, 2013
7	Malt and beverages	Teff malt-wort fermented by Lactobacillus amylolyticus to produce beverage	Gebremariam, Ahmed, et al., 2015
		Different variety Teff grains different length of storage (1 or 3 years after harvesting) were used for malt production	Gebremariam, Martin, & Thomas, 2013a
		Effects of drying temperature and time (kilning) on the activities of amylases and limit dextrinase and dimethyl sulfide level in teff malt were studied	Gebremariam, Martin, & Thomas, 2013b
		Thermal stability of starch hydrolysis enzymes in teff during mashing was studied.	Gebremariam et al., 2013b
		Mashing program for pure teff malt was developed for lactic acid-fermented beverage	Gebremariam et al., 2012
		Optimum conditions for teff malt-wort fermentation by LAB to produce lactic acid	Gebremariam, Kebede, et al., 2015
		Tella Ethiopian traditional beverage produced by the malting of barley, wheat., maize, millet, sorghum, teff or other cereals	Ashenafi, 2006
8	Pasta	Gluten free egg spaghetti was produced from teff flour	Hager, Michael, Jürgen, Emanuele, & Elke, 2013
		Egg pasta produced from oat, teff and wheat flour were prepared	Hager, Fabian, Emanuele, & Elke, 2012a
		Gluten free tagliatelle was produced from teff flour with the incorporation of common bean flour	Giuberti, Antonio, Lucia, Paola, & Francesco, 2016
9	Weaning food	Weaning food was made from teff and pearl millet and legume was prepared	Griffith, Castell-Perez, & Griffith, 1998
		Grain Teff, Sorghum and Soybean Blending Ratio was used to prepare the weaning food	Heiru, 2017
		Red teff flour, malted soybean flour, and papaya fruit powder composition used to the preparation of porridge	Mezgebo et al., 2018
10	Traditional Ethiopian weaning foods	The following different traditional foods were prepared from teff Gruel: Teff, Sorghum, Barley, Maize, Wheat, emmer wheat, and enset Porridge: Teff, sorghum, barley, maize, wheat, emmer wheat and enset Fetfet: Teff, sorghum, barley, maize, wheat, broad beans, chick-peas, field peas, and lentil Kitta: Teff, sorghum, barley, maize, wheat, enset and chick peas Dabo: Teff, sorghum, barley, maize, wheat and emmer wheat	Temesgen, 2013
10	Fat replacer	Teff was pasted with stearic acid for the use as fat replacer in low calorie mayonnaise-type emulsions	Teklehaimanot, Kwaku, & Mohammed, 2013)
11	Food grade starch	Teff and maize starches added with stearic acid	D’Silva, John, & Emmambux, 2011

Figure 1. Scanning electron microscope (SEM) micrograph of section of quinoa grain. The notations in image are as follows: H: hypocotylradicle axis; C: cotyledons; F: funicle; P: perisperm; SC; seed coat; R: radicul tip (adapted from Arendt and Emanuele (2013)).

Figure 2. Median longitudinal section of the quinoa grain (adapted from Arendt and Emanuele (2013)).

Figure 3. Scanning electron microscope (SEM) longitudinal cross section of teff grain (reprinted from Arendt and Emanuele (2013)).

Table 2. Different types of the products developed from the Quinoa

S. no.	Product	Compositions	Reference
1	Edible films	Quinoa protein chitosan blend edible films were prepared for food applications	Abugoch, Cristián, Maria, Mehrdad, & Díaz-Dosque, 2011
		Quinoa protein-chitosane -sunflower oil edible film was prepared for food applications	Valenzuela, Lilian, & Cristian, 2013
		Thymol nano emulsions incorporated in quinoa protein/chitosan edible films	Robledo et al., 2018
		Edible quinoa protein-chitosan based films was produced and used to refrigerated strawberry	Valenzuela et al., 2015
		Quinoa starch with various containing various concentrations of glycerol and alkaline pH values used for edible film preparations	Araujo-Farro et al., 2010
2	Bio-films	Development of active bio-films of quinoa containing gold nano particles and evaluation of antimicrobial activity	Pagno et al., 2015
3	Quinoa milk	Low glycemic index and increased protein content in a novel quinoa milk was determined	Pineli et al., 2015
4	Fermented milk	Fermented milk supplemented with quinoa flour was done	Sabrina et al., 2014
5	Sweet snack	Sweet snacks were formulated with a mix of three kinds of seeds: 7.8% chia, 22% quinoa, 22% amaranth (51.8% of the total snack weight).	Sciammaro, Cristina, & Cecilia, 2018
6	Quinoa-based yoghurt	Beverage fermented with Weissella cibaria MG1 based on aqueous extracts of whole meal quinoa flour	Zannini, Stephanie, Kiran, & Elke, 2018
7	Extruded snacks	Amaranth, quinoa and kaniwa flour extruded snack prepared	Martin, Ramos, Jussi-Petteri, Kevin, & Ritva, 2015
		Use of amaranth, quinoa and kañiwa in extruded corn-based snacks	Ramos et al., 2013)
		Extrusion processing characteristics of quinoa was determined	Kowalski, Medina-Meza, Thapa, Murphy, & Ganjyal, 2016
		Extruded product from corn grits-quinoa blends was produced	Coulter & Lorenz, 1991
		Effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates was determined	Dogan & Karwe, 2003
8	Spaghetti	Quinoa and oat spaghetti prepared with loaded with carboxy methylcellulose sodium salt	Chillo et al., 2009
		Performance of quinoa flour in the manufacture of gluten-free spaghetti was determined	Caperuto, Amaya-Farfan, & Camargo, 2000
9	Pasta	Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour	Lorusso et al., 2017)
		Pasta production from the pseudocereals amaranth, quinoa and buckwheat	Schoenlechner, Jurackova, & Berghofer, 2005
		Amaranth, quinoa, buckwheat used to produce gluten free pasta	Regine, Julian, Veronika, Katerina, & Emmerich, 2007
10	Pasta-like product	Nutritional improvement of corn pasta-like product produced with broad bean (Vicia faba) and quinoa	Giménez, Drago, Bassett, Lobo, & Sammán, 2016
11	Dark chocolate	Dark chocolate was produced with addition of quinoa	Schumacher et al., 2010
12	Whole grain snacks	The snacks were quinoa, quinoa-cayenne pepper, quinoa-ginger and quinoa-turmeric.	Kahlon, Roberto, & Mei, 2016
13	Fermented food	Proteolytic activities of whole-grain lupin, quinoa and wheat fermented by three species of Bifidobacterium spp. were employed in solid-state fermentation	Ayyash, Stuart, Shao-Quan, Aysha, & Aisha, 2018
14	Tempe-type fermentation	Prolonged tempe-type fermentation was done in order to improve bioactive potential and nutritional parameters of quinoa seeds	Starzyńska, Robert, Bożena, Barbara, & Agnieszka, 2016
15	Sourdough	Quinoa g-aminobutyric acid (GABA) was used in sour dough preparations	Villegas, Brown, de Giori, & Hebert, 2016
		Quinoa and rice flour using the antifungal strains Lactobacillus Spp. aas used	Axel et al., 2016
		Evaluation of exopolysaccharide producing strain for the production of sourdough from Quinoa flours	Wolter, Hager, et al., 2014b
		Starch-quinoa bran sourdough was prepared	Föste, Mario, & Thomas, 2017
		Amaranth, quinoa and oat doughs compared with semolina dough rheological properties	Lamacchia et al., 2010
16	Breads, cakes and cookies.	The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies.	Lorenz, Coulter, & Johnson, 1995
17	Sprouts	Amaranth and quinoa seeds and sprouts was prepared and compared the nutritional characters	Paśko et al., 2009
		Chemical, physical and sensorial characterization of fresh quinoa sprouts and effects of modified atmosphere packaging on quality during cold storage was determined	D’ambrosio, Maria, Donato, Giuditta, & Giancarlo, 2017
18	Infant food	Nutritional quality of an infant food from quinoa was determined	Ruales, Yolanda de, Patricio, & Baboo, 2002
19	Bread	Bread with whole quinoa flour and Bifidobacterial culture was prepared	Esther, Vicente, & Monika, 2015
		Chickpea, amaranth, quinoa and buckwheat flours were enriched with γ-aminobutyric acid (GABA) in bread preparation	Burešová et al., 2017
		Nutritional evaluation of quinoa seeds as an ingredient in bread formulations was done	(Stikic et al., 2012)
		Quinoa and Flaxseed used as potential ingredients in the production of bread with functional quality	Calderelli, de Marta, Jesuí, & Graciette, 2010
		The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread	(Burešová, Stanislav, Petra, & Tomáš, 2014)
		Use of sourdough made with quinoa flour and autochthonous selected Lactic Acid Bacteria used in white bread preparation	Calderelli et al., 2016
		Addition of quinoa and amaranth flour in gluten-free breads was done and	Machado et al., 2015
		Gluten-free breads from buckwheat, oat, quinoa, sorghum, teff was prepared	Wolter et al., 2013
		Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide producing Weissella cibaria	Wolter, Anna, Emanuele, Michael, & Elke, 2014
		Quinoa and flaxseed composition was used for bread preparations	Calderelli et al., 2010
		quinoa white flour was used to replace 40–100% of the rice and corn flour in a bread	Elgeti et al., 2014
		Gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed	Turkut, Hulya, Seher, & Sebnem, 2016

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