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annual plant, Eragrostis tef, of the grassgrass,
any plant of the family Poaceae (formerly Gramineae), an important and widely distributed group of vascular plants, having an extraordinary range of adaptation. Numbering approximately 600 genera and 9,000 species, the grasses form the climax vegetation (see ecology) in
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 family (Poaceoe), whose seeds are a staple grain in Ethiopia and Eritrea. It is a gluten-free cereal grain, high in iron, protein, calcium, vitamin C, and dietary fiber. One of the earliest cultivated plants, teff was first domesticated in Ethiopia more than 3,000 years ago; it is now also grown in India, Australia, and the United States. It has a mild, nutty flavor and can be black, brown, red, or ivory. Ground into flour, teff is traditionally used in a flatbread called injera. Teff is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Liliopsida, order Cyperales, family Poaceae.
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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



(Eragrostis Teff), an annual plant species of the family Gramineae. Teff has a powerful fibrous root system and leafy shoots. The culm, which is 60–160 cm tall, is slender, solid, and smooth. The inflorescence is a many-spiked panicle measuring 15–35 cm long. The fruit is an ovate caryopsis.

Teff is known only in cultivation. It has long been raised as a cereal crop in mountainous regions of Africa and as a feed crop in India, Australia, the South African Republic, the USA, and the USSR. (There are experimental plantings in the Ukraine and the Northern Caucasus.) Teff is thermophile and drought resistant; the seeds sprout at 10°–12°C. Cultivation is most successful on sandy loams. Teff grows very rapidly; it grows well after mowing and yields two or three crops. It is cut for hay when the panicles first appear, and for green feed somewhat earlier. Two cuttings yield 140–150 quintals per hectare (ha) green mass, 35–45 quintais per ha hay, and 4–8 quintals per ha seed. One hundred kilograms of hay contain about 42 feed units and about 5 kg digestible protein. Teff is readily eaten by all species of farm animals in uncured form and as hay.


Kormovye rasteniia senokosov i pastbishch SSSR, vol. 1. Edited by I. V. Larin. Moscow-Leningrad, 1950.
Vul’f, E. V., and O. F. Maleeva. Mirovye resursy poleznykh rastenii: Spravochnik. Leningrad, 1969.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
The principal use of teff [Eragrostis tef (Zucc) Trotter] is in enjerra production that constitutes the 70% of Ethiopians diet [16].
The antibody depletes regulatory T cells (Tregs) while preserving IL-2 binding and signalling on effector T cells (Teffs).
Teff is a seed that leads all the grains by a wide margin, in its calcium content.
Because Treg cells have immunosuppressive properties, Treg cells in the TME are generally thought to inhibit antitumor activity mediated by Teff cells and to promote tumor growth [6].
Teff injera is getting popularity in the developed world because of its gluten free nature and being a whole grain product [5].
Kamut Khorasan wheat (a protein-packed ancient form of wheat with a rich, buttery flavor), sorghum and teff (the world's tiniest grain) are other ancient grains gaining a following with health-conscious shoppers, says Bob Goldstein, president of Hodgson Mill, a company that offers seasoned Quinoa, Pearled Sorghum, Teff and Kamut Khorasan Wheat side dishes that cook in just 15 to 20 minutes on the stove.
Whole grains include oats, whole wheat, brown rice, quinoa, barley, millet, spelt, teff, amaranth, bulgur, and wheat berries.
A healthy, GF diet revolves around whole grains, such as oats, brown rice, buckwheat, quinoa, millet, teff, and sorghum, that don't contain gluten.
A few years ago, the words "teff" and "sorghum" might as well have been from a foreign language, but today they are on the tip of many health-minded consumers' tongues.
9) Teff flour High in protein and fibre, teff flour is said to have a range of health benefits.
Teff, a cereal grain grown mostly in Eritrea and Ethiopia, has been used for many centuries in African and Arabian countries, but has only begun gaining popularity in the US in recent years.