
03/18/08, 08:05 AM
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Lanolin Junkie
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Join Date: Feb 2007
Location: MO
Posts: 1,148
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Quote:
Teff (Eragrostis tef) is an annual cereal grain native to the African country of Ethopia. It can be cultivated in a wide range of conditions, from marginal soils to drought conditions. However, teff is most commonly grown in the Ethopian highlands. With a relatively short growing season, teff produces a crop that provides grain for human food consumption and fodder for cattle.
Teff grain is tiny when compared to wheat; it takes 150 grains of teff to equal one kernel of wheat. Teff is an excellent source of protein, amino acids and fiber. For instance, a 2-ounce serving of teff has 7 grams of protein, equal to an extra large egg. Teff is higher in calcium and iron content than wheat, rice, oats or millet.
Traditional Use
For thousands of years, teff has been a staple grain in Ethiopia. Teff flour is used to make the Ethiopian flat bread known as injera, described as a soft, porous, thin pancake with a sour taste, which provides approximately two-thirds of the diet in Ethopia. It is also used as an ingredient for porridge; puddings; baked goods such as cookies, crackers and breads; soups; casseroles; and home-brewed alcoholic drinks. Teff straw is used to reinforce thatched roofs and mud and plaster walls. Teff's chief value as a hay crop lies in its high nutritive value, high yield, rapid growth, drought resistance and ability to smother weeds.
U.S. Use
In the United States, teff largely remains an experimental crop, with a limited number of acres grown for grain or as a late-planted livestock forage
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Maybe new forus, but not new at all. We're just a little slowon the uptake  .
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~Falcon
Spreading lanolin love one fleece at a time. 
It's a wooly job, but someone's got to do it.
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