Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium.
Plant Foods Hum Nutr. 2017 Dec;72(4):335-344. doi: 10.1007/s11130-017-0641-2.
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
本文综述了苔麸谷物的营养价值，与其他常见谷物相比，重点介绍了碳水化合物含量和淀粉消化率、蛋白质含量、铁和锌的生物利用度以及抗氧化潜力。苔麸是一种不含麸质的谷物，其铁和钙含量在其他谷物中最高。它具有较高的微量和常量营养成分，在全球健康谷物食品链中越来越受欢迎。苔麸淀粉的糊化温度较高，这是制备低血糖指数食品的必要前提。关于苔麸的铁含量有很大的争议，范围从 5 到 150mg/100g DM。传统的英吉拉发酵降低了大部分植酸，但对矿物质生物利用度没有明显影响。本综述表明，需要进一步研究淀粉消化率、蛋白质特性、淀粉酶和蛋白酶抑制剂、矿物质生物利用度和抗氧化潜力，以探索苔麸的营养价值和健康益处。
