Teff (Eragrostis tef) and composite flour injera-potential toward mainstream global baked product

Abstract

Whole teff grain flour fermented batter baked as injera/caabitaa/budeena/tayeta is the national staple of Ethiopians. Because of whole grains' nature and fermentation, teff injera can provide significant nutrients and bioactive compounds. Teff became beyond affordability driven by high global demand and limited production, and hence, there is progress on composite flour developments. Injera processing automation was neglected for support by global mainstream funding. However, recently there has been progress to semiautomate injera processing driven by the value of teff injera (whole grains, fermented, digestible proteins, essential amino acids, free from celiac disease-causing proteins, high dietary fibers, high antioxidants, low glycemic index, and high in minerals). Unlike wheat bread, teff injera, if dried, packed, can stay safe for 6 months to year and when rewetted it provides all fresh injera attributes. Because of steam baking at high moisture content and reducing sugar consumption on fermentation, toxin acrylamide formation is not anticipated in injera. Automation for dough processing, baking, drying, and packaging technology is required to be advanced. With such progress, teff injera could reach global consumers through various supply chains. In this book chapter, teff grain quality, potential of teff injera as diet, composite flour use, injera processing stages, and limitations are reported.