Teff : from ancient grain to gluten-free food products
Working with CSIRO and FIAL is helping this farming family vertically integrate and turn an ancient grain into marketable food products.
Outback Harvest and product development
Rice has been the traditional crop for NSW Riverina farmers, son Fraser and father Shane McNaul, and they also grow corn and a variety of winter cereals and legumes. But they decided a couple of years ago they needed to diversify their cropping program to become more sustainable and innovative.
The agriculturally rich and diverse Riverina, with its warm to hot climate and ample water supply, makes their farm the perfect place to grow the ancient grain emerging onto the Australian market, teff.
The McNauls planted two varieties, brown and ivory, three years ago. They started a company, Outback Harvest, and approached CSIRO and Food Innovation Australia Ltd (FIAL) to help them develop Australian-grown, gluten-free teff baked goods and extruded snacks that could bring this nutritious grain into the mainstream western palette.
“Without CSIRO and FIAL all we’d have been able to do would be a grain and a flour product,” Fraser said.
“We wouldn’t have been able to do the value-added products so in the long term we’re vertically integrating and that’s helping us out as farmers.”
Fraser has moved to Melbourne to concentrate on developing packaging, marketing and distributing the first retail products, which have been endorsed as gluten-free by Coeliac Australia and Coeliac New Zealand.
What is teff?
Teff (Eragrostis tef) is the world’s smallest grain and one of the oldest plants, originating in Ethiopia at least 5000 years ago. It is a major food crop in Ethiopia and Eritrea. Outside Ethiopia, teff is grown in Nevada and Idaho, USA, with about 1,200 acres grown each year. Apart from the McNaul family, it has been grown in Australia in experimental quantities in areas of Tasmania and around Tamworth in northern New South Wales.
Teff is a gluten-free wholegrain and as such it has the potential to become in high demand as suitable for consumption by gluten intolerant and health conscious consumers.
Teff’s nutritional content
The scientific literature shows that teff is highly nutritious. Its protein content typically ranges from 8.7 to 11 per cent, similar to wheat, and it has a good balance of amino acids.
Teff flour has a high fibre content (8 per cent dry basis) – several times higher than wheat and rice, higher than sorghum, lower than oat and rye. It also contains the fermentable fibre, resistant starch.
The high fibre content is thanks to its small size. The bran and germ aren’t separated during the milling process thus it’s always consumed in wholegrain form.
Teff is also a good source of minerals and vitamins. It’s high in iron – around two or three times higher than wheat, barley and sorghum. It is also high in calcium, phosphorus, copper, zinc and magnesium. Teff presents in various colours, from white to brown, which is due to the high content of phenolic compounds.
Food applications and new markets
Teff flour is traditionally used to make injera (fermented flat bread), kitta (sweet flat bread), chibito (unleavened kitta in balls) and anebabro (double layered kitta).
Unlike flat breads, because gluten is essential to form the spongy texture of baked leavened bread, developing acceptable bread texture with gluten-free flours is an on-going challenge for food technologists. Bread high in teff flour appears to be no exception. Further research into thickening agents or structural ingredients would be needed to successfully develop a gluten-free bread with a high proportion of teff flour.
Teff grain and flour are being imported to the US, Europe and Australia from Ethiopia into the health food store and supermarket sectors and used for making biscuits, cakes, flat breads and muffins in the home. Brown teff produces a darker coloured flour that has a chocolate-like look and taste to it and so is ideally suited to a product like muffins. The ivory teff produces lighter coloured flour with a nutty flavour and is perfect for something like pancakes.
Value-added teff products such as ready-to-eat or convenience foods for retail markets or at commercial scale are emerging. At the time these products were under development for Outback Harvest, there were no others on the market in Australia, although some have come on since.
Owing to its documented nutritional properties, potential new markets for teff could include specialty products for weight management and high nutrient content products like baby food, traditional medicines or supplements.
What CSIRO did
The aims of this work were to demonstrate it was possible to prototype several new gluten-free products using teff as the main ingredient, and to investigate the impact of teff flour on the texture, colour and flavour of new products. CSIRO developed muffin premixes, bread and a crunchy extruded ball, which has potential as a new snack product or breakfast cereal. The McNauls have just commercialised the muffin premix and launched it onto the retail and wholesale health food sector nationally, and in cafés in Melbourne, Geelong and the Surf Coast in Victoria. Other products CSIRO developed are currently being patented.
“There’s been a lot of interest in the products because they’re Australian-grown and certified gluten-free,’ Fraser said.
“With CSIRO’s expertise in food innovation and new product development, and their facilities and expertise helped make it all happen,” Fraser said.
“We’re also looking at other value adding opportunities like snack bars, tortillas and flat breads, and exporting to Asia.”