Teff Millet

An annual grass known as teff, a species of lovegrass indigenous to the Horn of Africa, particularly in Eritrea and Ethiopia, holds significance. This crop is primarily grown for its edible seeds, commonly referred to as teff. Among the earliest crops to be domesticated, teff is a crucial staple in the diets of Ethiopia and Eritrea. Characterised by its fine stems, tufted growth pattern, large crowns, and numerous tillers, teff is both cultivated for its seeds and its straw, which is utilised as cattle feed. Teff is a key ingredient in the production of injera, a sourdough-risen flatbread. Due to its rich mineral composition, teff is often combined with soybeans, chickpeas, or other grains to create baby food formulations.

When cooked, teff provides the following nutritional content per 100 grams: Energy - 422 kJ (101 kcal), Carbohydrates - 19.86 g, Dietary fibre - 2.8 g, Fat - 0.65 g, Protein - 3.87 g, Water - 74.93 g, Phosphorus - 120 mg (10% DV), Potassium - 107 mg (4% DV), and Calcium - 49 mg (4% DV)