Download Background information map of Eragrain®-Teff

Background information map of Eragrain®-Teff
Soil & Crop Improvement BV
Aziëweg 4a
NL-9704 TG Assen
The Netherlands
Tel: +31 (0)592 404 677
Fax: +31 (0)592 404 677
E-mail: [email protected]
Website: www.soilandcrop.com
Contents
Contents
2
Tools for marketing Eragrain®-Teff
3
Eragrain®-Teff
5
Eragrain®-Teff main food components: what they are and how they work
Carbohydates
Vitamins
Protein
Minerals
6
6
7
8
9
Whole grain
10
(Complex) interactions of food components
11
Sports
11
Data tables Eragrain®-Teff, some other grains and gluten free raw materials
13
Soil & Crop - Teff information map version 2007-01
2
Tools for marketing Eragrain®-Teff
The described marketing tools in this chapter fit to the annex Powerpoint presentation.
Teff is an ancient grain, originating from Ethiopia. Teff nowadays is the same grain as
was consumed 6.000 years ago and has still the same quality with respect to nutrition.
As a result of modern breeding technologies, modern grains contain much less
nutrients than the original grains where they are derived from (dilution effect). Teff
is an honest, original grain. It is not genetically manipulated. As pure as nature itself.
Teff business by S&C is so-called fair trade (Corporate Social Responsibility). It obeys the international rules
that were agreed between some 150 countries. The teff case is used as a model in developing other agreements
for other crops. Ethiopia is owner of the plant teff, officially named Eragrostis tef. S&C has an official
agreement with the Ethiopian authorities in order to be allowed to use teff plant for cultivation outside Ethiopia
and to use teff as ingredient in non-traditional food products. S&C is using the brandname Eragrain ® for its
specially selected teff varieties that obey strict baking quality specifications for and gluten freeness is
guaranteed. Ethiopia is profiting from the teff cultivation and teff sales under the auspices of S&C by
executing projects to stimulate the economy on local scale in Ethiopia.
The nutritional value of grains is mainly located in the outside layer of the kernel. Teff
is the smallest grain in the world, consequently teff grain possesses a lot of ‘outside’
and thus contains a lot of nutrients such as fibers, minerals and vitamins. Because the
whole teff kernels are milled, teff flour is always wholegrain flour, both for white and
brown flour. In nutritional terms this means that teff flour is always a food ingredient
in natural balance. Wholegrain white flour is quite unique and offers many application opportunities for healthy
(bake) products.
Western society is confronted with severe health problems
due to a bad food pattern nowadays. The human body cannot
cope with it, it is simply not adapted for this food pattern.
Modern, fast food results in overweight people, especially at
young age. This problem is occurring very fast, within 2-3
generations of mankind. Overweight results in higher risks on
cancer, cardiovascular diseases and diabetes type II. Politics, media, industry and consumers become aware of
this problem and react to this phenomenon by offering alternative life patterns and more healthy food.
Teff fits to a long list of the top-10 food trends that was predicted for 2006. The time of teff marketing is
right.
Teff contains 60% starch. About 20% is Rapidly Digestible Starch
(converts to blood glucose within 30 minutes), 50% is Slowly Digestible
Starch (converts to blood glucose within 0,5 to 3 hours) and 30%
Resistant Starch (not converted in glucose, but use as substrate for the
bacterial flora in the colon). RDS provides in fast energy. SDS results in
slow energy (energy for prolonged time) and gives a longer feeling of
satiety (prevents from snacking). This is important for reducing body weight. RS acts as soluble fibre (like inulin)
and provides resistance to the body (less vulnerable to illnesses).
Lower peaks in blood sugar levels and slowly released blood sugar results in less fluctuations in blood insulin
levels. This is important in the fight against diabetes type II.
Teff contains about 8% of ‘real’ food fiber (in addition to resistant starch that acts like fiber). Food fibers have
a positive effect on the working mechanism of the digesting system by stimulating the peristaltic movement of
Soil & Crop - Teff information map version 2007-01
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the small intestine and prevention of constipation. Moreover, food fibers give a feeling of satiety, which plays a
positive role in body weight control.
12,0
ei (wit)
teff
soja
sorghum
quinoa
wheat
g/100 g prot
10,0
8,0
6,0
4,0
2,0
Phytic acid (mg)
Manganese (mg)
14,0
Vitamin C (mg)
Copper (mg)
Zinc (mg)
Phosphor (mg)
Iron (mg)
Magnesium (mg)
Calcium (mg)
Fiber (g)
Starch (g)
Fat (g)
Ènergy (kcal)
Protein (g)
Water (g)
Teff contains 3 to 5 times more minerals and spore
elements than the best wholegrain wheat flour.
Minerals like iron, calcium, magnesium and zinc are vital
to the human metabolism. Especially children, elderly
Eragrain-flour
10 334 12
2
60
8
167 5,7 194 403 4,6 0,8 3,8 0,3 393
people and sportsmen demand sufficient uptake of
Wheat-flour
10 338 14
2
60 12 34 3,9 138 346 2,9 0,4 3,8 0,0 800
these elements in order to stay healthy or perform
better. Teff is extremely rich on these minerals and
spore elements. In addition to the high levels, teff contains a little bit of vitamin C (quite unique for a grain). It
is known that vitamin C enhances the uptake of minerals. But more important, teff contains less phytic acid. This
organic acid, which is always present in grains, has the property to bind minerals like iron, calcium and zinc in
such a way that they cannot pass the intestinal track and consequently the minerals will not become available to
the body. Teff is unique in the combination of high minerals levels, presence of vitamin C and low contents of
phytic acid. Research by TNO Food & Nutrition, a well-established food institute in The Netherlands, has shown
the positive mineral uptake effect of teff.
Compound
Teff contains about 12% protein. The ratio of amino acids of
the protein is such that it is situated between the quality of
chicken egg protein (protein that resembles the average
protein of the human body) and soy protein (one of the best
proteins from vegetable source).
*
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Teff contains no gluten at all. Gluten is abundantly occurring
in nearly all modern Western food products. Gluten is not
essential in food. It is suspected to enhance the vulnerability of people to food allergies. However, because of
the complexity, the mechanism in the body is not proven.
Market opportunities for teff are both in the gluten free food products and the regular food market. Because
of the unique and high-quality level of nutritional value, teff is interesting for
producers and retailers in order to distinguish themselves from competitors.
Teff is good as every-day food for everyone who is concerned about his or her
who is seriously
health and wellness. Specific target groups and markets for teff are: 
concerned about
his/her
his/her health
functional food,  natural food,  sport food,  baby- and child food,  senior
and wellbeing
wellbeing
people food,  no-wheat market, and  the celiac market.
For everyone
Teff can be applied in all kinds of products where the regular grain flours are
used. In most cases these are bread and pastry products and products derived
thereof like breadcrumbs. But also beer, pasta, batters and sport drinks are
products that already have been developed based on teff. However, every time new
opportunities appear.
Additional tools:

DVD with 3sat TV-program Nano with 12 minutes special about teff (German version + English version).

Analysis data on teff (and other grains as a reference).

CD-ROM with:
o Powerpoint presentation of teff (English).
o Teff brochures (German + English version).
o Background information of Eragrain®-Teff.
Soil & Crop - Teff information map version 2007-01
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Eragrain®-Teff
Eragrain®-Teff is a carefully selected and preserved variety of an ancient grain called Eragrostis tef. It
originates from the rich growing regions of Ethiopia. The local people consume it since more than 6.000 years in
Ethiopia as the main staple food. Eragrain®-Teff is a pure and safe product from natural origin. Eragrain®-Teff
exists in white and dark colored varieties. Teff grain in general has been described as a high-value alternative to
wheat flour in baked goods1.
Eragrain®-Teff seeds have a very small size (about 0,5 to 1,0 mm diameter). As any other grain such as wheat, it
consists of a starch-rich endosperm, a nutrient-rich germ and a fiber-rich hull. However, as a consequence of its
small size, the ratio of hulls/germ and the endosperm from the Eragrain®-Teff seed is much higher than any
other grain. This makes Eragrain®-Teff rather unique in terms of nutritional value. Eragrain®-Teff is a wholegrain product (both white and dark varieties), which means that all natural components of the whole grain seed
are included.
Eragrain®-Teff does not contain gluten (gluten free declaration of the Leiden University Medical Center dated 2
Feb 2005), or said more precisely no amino acid sequences (so called epitomes) which initiate gluten intolerance
to people with celiac disease.
Eragrain®-Teff grain contains a considerable amount (70 to 90%) of ‘slow’ carbohydrates, predominantly present
as slow digestible and resistant starch. Proteins are present with a high biological value due to the good ratio of
essential amino acids. Eragrain®-Teff has a relative high content of many relevant nutrients like vitamins of the
B-complex. It has a significantly high content on minerals, such as iron, calcium, zinc and magnesium. Due to the
low content of phytic acid and the presence of vitamin C in Eragrain®-Teff, the human body can actually absorb
these minerals.
White and dark varieties of Eragrain®-Teff do not differ significantly in its chemical and structural composition.
Thus, different Eragrain®-Teff types do not differ in nutritional value.
All specific and unique characteristics of Eragrain®-Teff make it an excellent basis for daily food products for
people who care for their health and well behavior.
In this information map, the characteristics of Eragrain®-Teff compounds are highlighted with special attention
to food and health aspects. This information is certainly not complete, but is meant to make the person who is
really interested in the subject, a little bit more conscious about food, nutrition and the possible role of
Eragrain®-Teff in this field. Where appropriate, (scientific) background information is enclosed, mainly as copies
of publications.
Scientists and other expert people gain more and more know-how about the effects of daily food consumption on
health and well behavior of people. New insights will certainly become available in coming years. Discussions and
publications on this topic are big issues in the media. People are more and more stimulated to think over the
consequences of their way of living on their health (such as the impact of smoking, eating and physical exercise).
This will undoubtedly have a great impact on the food consumption in the near future. Where the use of food
supplements and fortified foods is questionable, it is generally recognized by experts that natural food
ingredients prevail as best source of food nutrients. Within this concept, Eragrain ®-Teff will certainly fit par
excellence.
1
L.J. Lovis, Alternatives to wheat flour in baked goods. Cereal Foods World 48 (2003), 61-63.
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Eragrain®-Teff main food components: what are they and how they work.
Carbohydrates
Carbohydrates provide energy for the body. Many foods rich in whole-grain carbohydrates are good
sources of essential vitamins and minerals and other essential phytonutrients that are essential for
good health and that you can’t get out of a supplement bottle 2.
Starch can be classified in rapidly digestible (RDS), slowly digestible (SDS) and resistant starch
(RS), dependent on the rate of starch breakdown into glucose by digestion enzymes in vitro3. The role
of RS on health and weight loss is discussed, however there is a growing set of scientific data on this
topic4. RDS normally results in rapid available glucose in the human body. However, the digestion in
the gut is more complex and influenced by more mechanisms 5.
The benefits of RS are6:  the generation of Short Chain Fatty Acids (SCFA), especially butyrate,
which is protective of colon cells and decreases the risk on cancer,  RS is associated with more
mineral absorption, especially calcium and magnesium,  RS seems to improve insulin sensitivity. In
the so-called ‘second-meal effect’, RS is associated with improved glucose tolerance the next day,
 RS produces more satiety, possibly partly through the release of a different peptide (PYY),  RS
consumption is associated with lower cholesterol and triglyceride levels,  RS promotes ‘good’
bacteria and suppresses ‘bad’ bacteria and their toxic products,  RS promotes bowel regularity,
 RS is associated with less fat storage after that meal.
A new system classifying carbohydrates in relation to health is called glycemic index (GI). It
measures how fast and how far blood sugar (glucose) rises after you eat a food containing
carbohydrates. A high GI is 70 or more, a low GI is less than 55. All relevant information on GI can be
retrieved from the internet site of Glycemic Index Ltd (www.glycemicindex.com). High GI-foods,
causing quick and strong increases in blood sugar levels have been linked to an increased risk for both
diabetes type 2 and heart disease1.
Diabetes type 2 is striking an ever-growing number of adults and even it’s now beginning to show up in
the group of teenagers and children. In the USA 14% of the children aged 6 to 19 are considered
overweight or obese and this number is still rising 7. In South-Europe 30% of the children are
overweight8. Type 2 diabetes is largely preventable by controlling your weight, physical activity, not
smoking and good food (whole-grain products with a low GI)9: say lean and stay active.
Dietary fibers are carbohydrates that cannot be digested by intestinal enzymes. Dietary fibers
enhances the satiety10 and consequently can play a positive role in weight control. From studies it is
2
Harvard school of Public Health – Carbohydrates (review)
Englyst H.N. et al, Eur J Clin Nutr 46 (1992), S33-S50
4
Nugent A.P., Nutrition Bulletin of the British Foundation of Nutrition (2005) 30: 27-54
5
Englyst K.N. et al, Am J Clin Nutr (1999), 448-454.
6
www.about.com - what are the benefits of resistant starch?
7
Harvard school of Public Health - Healthy weight (review)
8
Mol, E van, Nutrinews 2 (2004), 3-9
9
Harvard school of Public Health – Diabetes (review)
10
Schaafsma G.J., Nutrinews 5 (1997), 3-6
3
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concluded that intake of fibers, especially from grains, was linked to prevention to atherosclerosis
(caused by buildup of cholesterol in the coronary arteries) and constipation and a lower risk of type 2
diabetes and diverticular disease11.
Eragrain®-Teff grain contains typically 25% fibers (8% dietary fibers + 17% resistant starch), 30%
slowly digestible starch (resulting in a high GI) and 10% rapidly digestible starch. The value of the
glycemic respons of Eragrain®-Teff bread is under investigation.
Vitamins
Vitamins are essential for healthy growth, vitality and physical well being for humans. The body is
unable to synthesize them (or for some vitamins in sufficient quantities), so they must be obtained
from foods12. Eragrain®-Teff is an important source of water soluble vitamins, especially vitamin B1,
B2, B3 and B6. In contrast to other cereals Eragrain ®-Teff also contains vitamin C.
Vitamin B1 (thiamin) is vital for the breakdown of food, especially carbohydrates, to release energy
and for healthy nerve and muscle function. Deficiency of thiamin results in the Beri-beri disease,
predominantly caused by diets of mainly white rice, which is still a problem in some poor countries.
Bread is the most important source of thiamin for humans. The vitamin is thermostable and oxidation
at a pH higher than 5.
Vitamin B2 (riboflavin) is essential for the release of energy from foods and for healthy skin, eyes
and growth. Insufficient intake can cause cracked lips, sore tongue and skin rashes. Nutrient surveys
have shown evidence of low intakes in the elderly people and teenagers. It is particularly important
during periods of pregnancy and breast feeding. Riboflavin is not stored in the body and consequently
should be supplied by regular food. Milk and milk products are major sources for riboflavin. The
vitamin is thermostable, but very sensitive to (sun)light.
Vitmin B3 (niacin) is vital for energy release in tissues and cells. The body is capable of synthesizing
niacin from the essential amino acid thryptophan. Deficiency of niacin is rarely a problem in the
Western world, however in some less developed countries it is still widespread by diets on mainly corn
and white rice (pellagra disease). Major sources are whole-grains, meat and potatoes. Niacin is very
stable.
Vitamin B6 (pyridoxin) plays an essential role in the protein metabolism and is important for
maintaining a healthy nervous system, skin, muscles and blood. It is closely involved with the
production of hormones. Increased requirement of pyridoxin is needed during pregnancy and
lactation. Deficiency can lead to anaemia, skin problems, muscle weakness and irritability. Major
sources are whole-grain food products like bread.
Vitamin C (ascorbic acid) is involved in a great number of processes in the human body. It is important
for the production of collagen, connective tissue and protein fibers that give strength to teeth, gums,
muscles, blood vessels and skin. In the immune system ascorbic acid helps the white blood cells to
11
12
Harvard school of Public Health – Fibers (review)
Anonymous, Agrifood Industy Hi-tech (2003), 31-36.
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fight infections. Ascorbic acid helps to absorb iron and it functions as an anti-oxidant, protecting the
body from the harmful effects of too many free radicals. Deficiency symptoms are related to abovementioned functions and comprise susceptibility to infections, slower healing of wounds, bleeding
gums, irritability and muscle wasting. Severe deficiency leads to scurvy. However, the latter is a rare
disease today. Major sources of ascorbic acid are fruit and vegetables.
Protein
Protein is a major food component and very important for good health. Its function in the body is for
nitrogen supply and as necessary raw material for specific proteins which are synthesized in the body
itself. Moreover, part of the consumed protein (about 10%) is used as energy source. Proteins are
essential cell compounds of body tissues. Proteins are composed of amino acids. In the cells protein
are continuously built up and broken down to amino acids. Typically, in the human body 350 g protein
per day is converted. Most of the amino acids is recycled in the body, but part of it is excreted via
urine and faeces. This loss of amino acids should be compensated by the food. An amount of about 0,9
g per kg body weight is recommended 13.
Surprisingly little is known about the relation between protein and health. In developed countries it is
easy to get this minimum daily requirement. However, in the less developed countries, millions of
people don’t get enough protein. Protein malnutrition leads to the conditions known as kwashiorkor.
Lack of protein can cause growth failure, loss of muscle mass, decreased immunity, weakening of the
heart and respiratory system, and ultimately death.
Too much protein however can also create health problems. Digestion of protein releases acids, which
are usually neutralized with calcium. Consuming lots of protein requires lots of calcium, which may be
pulled from the bone. On the long term, this could have effect on bone strength 14, especially for
elderly people.
Proteins are composed of twenty distinguishable amino acids. Nine amino acids cannot be synthesized
by the human body and should be taken up by food. They are called essential amino acids. The
nutritious value of protein is dependent on the need of nitrogen and amino acids for synthesizing
proteins in the body. Other aspects such as digestion kinetics, absorption in the intestinal system and
the metabolism of the amino acids are also of great influence. In other words, bio-availability of the
protein is essential. This complicates the judgment of the nutritious value of proteins. Research on
this subject is still ongoing.
Some proteins contain all the amino acids in a good ratio needed to construct new protein. These are
called complete proteins. Proteins of animal sources tend to be complete. However, these proteins
always come along with other food constituents like saturated fats, which are bad for health. Thus it
is important to pay attention to this. For instance whole grains offer protein without much saturated
fat and with plenty healthful fibers and micronutrients. Normally eating a variety of foods will ensure
that the consumer gets all of the amino acids he needs.
The protein content of Eragrain®-Teff is typically 12-14% (on weight basis). The amino acid
composition is relatively high in essential amino acids. WHO/FAO reports a suggested pattern of
13
14
H. de Geeter, Nutrinews (2003)
Harvard School of Public Health - Proteins
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amino acids requirements15. Eragrain®-Teff protein delivers a surplus on all essential amino acids (see
table in the Annex) and is consequently a very good source of amino acids to provide good health.
Minerals
Calcium16 is essential for numerous metabolic and biochemical processes such as blood clotting,
transmission of nerve impulses and the regulation of the heart’s rhythm. But most of the calcium
(99%) is stored in the bones and teeth, where it provides structure.
If calcium level in the blood is too low due to insufficient intake from food, then the body gets
calcium by pulling it directly from the bones. The latter causes osteoporosis or ‘porous bones’, that is
weakening of the bones by a reduction of the actual amount of bone matter. This results in bone
fractures, in a lot of cases broken hips. This phenomenon is prevalent at particularly elderly people.
Although a lot of other factors play a role in the prevention of osteoporosis, daily calcium intake by
food is very important to maintain the calcium in the blood at a sufficient level. The recommended
daily intake is about 900 mg.
Iron17 is a key element in the metabolism of humans. Its functions are:
1. Oxygen transport and storage (via hemoglobin and myoglobin). Iron in hemoglobin represents
about two thirds of the body’s iron (in total circa 4 gram).
2. Electron transport and energy metabolism (via cytochromes in the cells).
3. Antioxidant (via heme-containing enzyme systems) and beneficial pro-oxidant functions (as
part of the immune system).
4. Oxygen sensing (role of iron in the regulation of the oxygen tension in the cells).
5. DNA synthesis (role of iron in the involved enzyme system).
6. Regulation of intracellular iron.
7. Nutrient interactions (e.g. vitamin A, copper, zinc and calcium).
Symptoms of iron deficiency are in most cases the result of the associated anaemia and may include
fatigue, rapid heart rate, palpitations and rapid breathing on exertion. An extreme overdose of iron
has a negative effect on health. The lethal dose is approximately 200-250 mg/kg body weight, but
symptoms of iron overdose can appear at levels in the range of 20-60 mg/kg body weight. However,
these levels of intake are not within reach in common food consumption patterns. The recommended
daily intake is about 12 mg.
Major sources of iron are meat (especially liver), poultry, fish, mussels, dark-green vegetables, wholegrain products and apple treacle.
Zinc18 plays an important role in many hundreds of biological processes in the human body. It is
involved in the synthesis of DNA, RNA and several hormones, as well as the functioning of Vitamin A,
the metabolism of carbohydrates, alcohol and fatty acids.
FAO/WHO/UNU, (1985), WHO Technical Report Series no 724.
Harvard School of Public Health – Calcium & Milk.
17
Linus Pauling Insitutue – Micronutrient Information Center http://lpi.oregonstate.edu/infocenter/minerals/iron/index.html)
18
Linus Pauling Insitutue – Micronutrient Information Center http://lpi.oregonstate.edu/infocenter/minerals/zinc/index.html)
15
16
Soil & Crop - Teff information map version 2007-01
9
Symptoms of zinc deficiency are a reduced resistance, hair loss, fatigue, white spots on nails,
sensible to agitation, skin problems and a poor appetite.
It is assumed that an overdose of zinc is not toxic to the body. However, daily intakes of more than
150 mg can cause sickness, vomiting and diarrhea. The recommended daily intake is 15 mg.
Rich sources of zinc are shellfish, beef, and other red meats. Nuts and legumes are relatively good
plant sources. Zinc bioavailability (the fraction of zinc retained and used by the body) is relatively
high in meat, eggs, and seafood because of the relative absence of compounds that inhibit zinc
absorption and the presence of certain amino acids (cysteine and methionine) that improve zinc
absorption. The zinc in most whole grain products and plant proteins is less bioavailable due to their
relatively high content of phytic acid, a compound that inhibits zinc absorption.
Magnesium19 plays important roles in the structure and the function of the human body. The adult
human body contains about 25 grams of magnesium. Over 60% of all the magnesium in the body is
found in the skeleton, about 27% is found in muscle, while 6 to 7% is found in other cells, and less
than 1% is found outside of cells.
Magnesium is involved in more than 300 essential metabolic reactions, such as energy production,
synthesis of essential molecules (e.g. nucleic acids, enzymes and antioxidants), ion transport across
cell membranes and cell signaling. The recommended daily intake is about 420 mg.
Magnesium deficiency in healthy individuals who are consuming a balanced diet is quite rare because
magnesium is abundant in both plant and animal foods and because the kidneys are able to limit
urinary excretion of magnesium when intake is low. However, some conditions (e.g. diabetes, chronic
alcoholism and age) increase the risk of magnesium deficiency.
Because magnesium is part of chlorophyll, the green pigment in plants, green leafy vegetables are rich
in magnesium. Unrefined grains and nuts also have high magnesium content. Meats and milk have an
intermediate magnesium content, while refined foods generally have the lowest magnesium content.
Water is a variable source of intake; harder water usually has a higher concentration of magnesium
salts.
The major part of the recommended daily intake of minerals are covered by Eragrain®-Teff when
eaten in normal portions (see table 4 in Annex), meaning that Eragrain®-Teff is an essential daily food
product for providing the body with these important nutrients.
Whole grain20
Grains are the seeds of plants belonging to the grass family. An intact grain has an outer layer of
bran, a middle layer called the endosperm, and an inner germ layer. Although not always intact, whole
grain foods contain the entire grain, including the fiber-rich bran, the carbohydrate-rich endosperm,
and the nutrient-packed germ. Whole grains are rich in potentially beneficial compounds, including
Linus Pauling Insitutue – Micronutrient Information Center
http://lpi.oregonstate.edu/infocenter/minerals/magnesium/index.html)
20
Linus Pauling Institute (Oregon State University) - Micronutrient Information Center =>
http://lpi.oregonstate.edu/infocenter/foods/grains/index.html
19
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vitamins, minerals, phytochemicals and fiber. Most of these compounds are located in the bran or the
germ of the grain, which are lost in case of a refining process, leaving only the starchy endosperm.
Compared to diets high in refined grains, diets rich in whole grains are associated with reduced risks
of a variety of chronic diseases. The health benefits of whole grains are not entirely explained by the
individual contributions of the nutrients and phytochemicals they contain. Whole grains represent a
unique combination of energy, micronutrients, and phytochemicals that work together as a ‘whole
grain package’ to promote health and prevent diseases like diabetes type 2, cardiovascular diseases,
cancer and intestinal problems.
(Complex) interactions of food components





It is shown that chronic resistant starch feeding to humans results in a reduction in fasting
cholesterol and triglyceride concentrations relative to digestible starch feeding. It is suggested
that carbohydrate subtype (e.g. the presence of resistant starch) may have direct effects on
lipid metabolism. The results are expected to be useful for developing an ‘anti-obesity’ diet21.
Specific organic acids, especially phytic acid and oxalic acid are able to bind bivalent ions such as
iron (Fe2+) and calcium (Ca2+). In case, these nutrients can not be taken up in the intestinal system
of humans and will be excreted by the body in the faeces. The presence of vitamin C compensates
for this effect to a certain extent.
From animal and human studies it has been shown that the magnesium absorption by the body is
significantly enhanced when fermentable polysaccharides like resistant starch are present at the
same time22.
Dietary fibers are able to interact and bind with iron. As a consequence inhibition of iron
absorption has been shown in man23. However, the presence of phytic acid in the fiber is mainly
responsible for this binding effect24.
Certain amino acids, such as cysteine, lysine, but particularly methionine, enhance iron and/or zinc
bioavailability25. A modest increase in the concentrations of these amino acids in plant foods may
already have positive effects.
Sports
Sport food needs to be carefully balanced and diverse, which means that all necessary food
compounds need to be presents and available for the body in the optimum ratio. Each type of sport
has its own needs (e.g. power, endurance) and thus has its own ‘recipe’. Also the timing (before, during
or after the performance is of importance. A wrong diet can cause severe physical problems.
Carbohydrates are the main fuel for supply of energy for the muscles during the (intensive) effort.
They are stored as glycogen in muscles and liver. Fat is the most important compound when the body
is in rest.
Proteins are essential for build-up and recovery of muscles, organs, nervous system and blood. Only if
carbohydrate sources are exhausted, protein is used for energy.
21
J. Higgins (University of Colorado, Denver, USA) => www.uchsc.edu/nutrition/Higgins/resstarch.htm
C. Coudray, Dietary fibers and mineral absorption: the case of magnesium, AgroFood Industry Hi-Tech 1 (2004), 40-41.
23
L.H. Allen, N. Ahluwalia, Improving iron status through diet, (1997) => www.mostproject.org/toc.htm
24
O. Kanauchi et al, Effect of dietary fiber on mineral utilization , AgroFood Industry Hi-Tech 2 (2004). 30-31.
25
L. Hallberg, Bioavailability of dietary iron in man, 1 (1981), 123-147 => no reprint available.
22
Soil & Crop - Teff information map version 2007-01
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Vitamins (especially of the B-complex) play an essential role in the metabolism, and are of crucial
importance for optimum achievement. A shortage of vitamins will reduce the performance.
Minerals (especially sodium, potassium, calcium, magnesium and phosphorus) and trace elements (most
important iron, zinc, copper, iodine and selenium) have to be supplied by food.
A lot of information is published on the subject of nutrition and sport.
Eragrain®-Teff fits perfectly as an ingredient in a sports diet because of the good ratio and the
quality of the essential natural-occurring nutritional compounds. Availability of especially minerals and
trace elements is high due to a relative high content and a reduced occurrence of inhibitory effects,
such as phytic acid. The gradual breakdown of starch supplies prolonged energy.
Soil & Crop - Teff information map version 2007-01
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Typical chemical data of Eragrain®-Teff, some other grains and gluten free raw
materials
Table 1. Carbohydrates, protein, lipids, ash and vitamins.
Chemical composition Eragrain® and other grains:
(Source: www.nutritiondata.com)
General
Bleu = analysis data S&C Teff varieties
Black = analysis data from literature
Food component
Eragrain®
Wheat flour
(seed) (whole-grain)
Moisture
Protein
Starch
RDS (rapid)
SDS (slow)
RS (resistant)
Dietary fibre
Lipids / fat
Ash
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin B6
Vitamin C
Vitamin M
Phytic acid
Barley
Oats
Rice flour
(brown)
Corn
(yellow)
Corn starch
Quinoa
g/100 g
g/100 g
g/100 g
g/100 g
g/100 g
g/100 g
g/100 g
g/100 g
g/100 g
13,8
11,8
57,3
11,4
29,6
16,3
7,6
2,0
2,2
10,3
13,7
60,0
59,2
3,6
0,0
12,2
1,9
1,6
9,4
12,5
55,4
8,2
16,9
55,7
12,0
7,2
71,9
10,4
9,4
66,4
8,3
0,3
90,4
9,3
13,1
63
17,3
2,3
2,3
10,6
6,9
1,7
4,6
2,8
1,5
7,3
4,7
1,2
0,9
0,1
0,1
5,9
5,8
2,9
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
0,5
< 0,1
0,8
< 0.1
0,2
< 0.02
377
0,4
0,2
6,4
0,3
0,0
0,6
0,3
4,6
0,3
0,0
0,8
0,1
1,0
0,1
0,0
0,4
0,1
6,3
0,7
0,0
0,4
0,2
3,6
0,6
0,0
0,0
0,0
0,0
0,0
0,0
0,2
0,4
2,9
0,2
0,0
Barley
Oats
Rice flour
(brown)
Corn
(yellow)
Corn starch
Quinoa
34,0
346,0
3,9
405,0
5,0
138,0
3,8
33,0
264,0
3,6
452,0
12,0
133,0
1,9
54,0
523,0
4,7
429,0
2,0
177,0
4,9
11,0
337,0
2,0
289,0
8,0
112,0
4,0
7,0
210,0
2,7
287,0
35,0
127,0
0,5
2,0
13,0
0,5
3,0
9,0
3,0
0,1
60,0
410,0
9,2
740,0
21,0
210,0
2,3
0,4
2,9
0,5
2,8
0,6
4,0
0,2
2,5
0,3
2,2
0,1
0,1
0,8
3,3
0,1
0,0
0,0
0,0
800,0
Table 2. Minerals
Chemical composition Eragrain® and other grains:
(Source: www.nutritiondata.com)
Food component
Calcium (Ca)
Phosphorus (P)
Iron (Fe)
Potasssium (K)
Sodium (Na)
Magnesium (Mg)
Manganese (Mn)
Borium (B)
Copper (Cu)
Zinc (Zn)
Aluminium (Al)
Strontium (Sr)
Molybdene (Mo)
Cobalt (Co)
Barium (Ba)
Seleen (Se)
SiO2 (sand)
Chromium (Cr)
Chloride (Cl)
Mineral content
Bleu = analysis data S&C Teff varieties
Black = analysis data from literature
Eragrain®
Wheat flour
(seed) (whole-grain)
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
160,0
385,7
5,4
457,1
< 10
185,7
3,8
1,3
0,7
4,4
4,0
0,7
0,1
< 0.05
1,6
< 0.01
300,1
0,2
12,6
Soil & Crop - Teff information map version 2007-01
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Table 3. Amino acids
Chemical composition Eragrain® and other grains:
(Source: www.nutritiondata.com)
Food component
Isoleucine *
Leucine *
Lysine *
Methionine (S) *
Cystine (S)
Phenylalanine *
Tyrosine
Threonine *
Tryptophan *
Valine *
Arginine
Histidine
Alanine
Aspartic acid
Glutamic acid
Glycine
Proline
Serine
Eragrain®
Wheat flour
(seed) (whole-grain)
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
mg/100 g
Chemical composition Eragrain® and other grains:
Food component
Isoleucine *
Leucine *
Lysine *
Methionine (S) *
Cystine (S)
Phenylalanine *
Tyrosine
Threonine *
Tryptophan *
Valine *
Arginine
Histidine
Alanine
Aspartic acid
Glutamic acid
Glycine
Proline
Serine
Amino acid content
Bleu = analysis data S&C Teff varieties
Black = analysis data from literature
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
g/100 g prot
441
924
327
433
217
601
487
449
126
601
469
279
643
694
2939
413
597
531
508
926
378
212
317
646
400
395
212
618
642
317
487
703
4324
552
1422
646
Amino acid composition protein
Eragrain®
Wheat flour
(whole-grain)
3,7
3,7
7,8
6,8
2,8
2,8
3,7
1,5
1,8
2,3
5,1
4,7
4,1
2,9
3,8
2,9
1,3
1,5
5,1
4,5
4,0
4,7
2,4
2,3
5,5
3,6
5,9
5,1
24,9
31,6
3,5
4,0
5,1
10,4
4,5
4,7
Soil & Crop - Teff information map version 2007-01
Barley
Oats
Rice flour
(brown)
Corn
(yellow)
Corn starch
Quinoa
456
848
465
240
276
700
358
424
208
612
625
281
486
779
3261
452
1484
527
694
1284
701
312
408
895
573
575
234
937
1192
405
881
1448
3712
841
934
750
306
598
276
163
88
373
271
265
92
424
548
184
422
677
1473
356
339
374
337
1155
265
197
170
463
383
354
67
477
470
287
705
655
1768
386
822
447
10
36
6
6
6
13
10
9
1
14
12
8
19
20
53
9
24
12
472
786
734
262
589
918
314
616
956
1559
681
407
484
Barley
Oats
Corn
(yellow)
3,6
12,3
2,8
2,1
1,8
4,9
4,1
3,8
0,7
5,1
5,0
3,1
7,5
7,0
18,8
4,1
8,7
4,8
Quinoa
4,1
7,6
4,1
1,8
2,4
5,3
3,4
3,4
1,4
5,5
7,1
2,4
5,2
8,6
22,0
5,0
5,5
4,4
Rice flour
(brown)
4,3
8,3
3,8
2,3
1,2
5,2
3,8
3,7
1,3
5,9
7,6
2,6
5,9
9,4
20,5
4,9
4,7
5,2
Corn starch
3,6
6,8
3,7
1,9
2,2
5,6
2,9
3,4
1,7
4,9
5,0
2,2
3,9
6,2
26,1
3,6
11,9
4,2
3,3
12,0
2,0
2,0
2,0
4,3
3,3
3,0
0,3
4,7
4,0
2,7
6,3
6,7
17,7
3,0
8,0
4,0
3,6
6,0
5,6
2,0
537
367
459
4,1
2,8
3,5
4,5
7,0
2,4
4,7
7,3
11,9
5,2
3,1
3,7
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Table 4. Contribution of Eragrain®-Teff to the recommended daily intake of food compounds and
nutrients.
Soil & Crop - Teff information map version 2007-01
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