↓ Skip to main content

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Overview of attention for article published in Journal of Food Science and Technology, June 2012
Altmetric Badge

About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#34 of 777)
  • High Attention Score compared to outputs of the same age (90th percentile)
  • High Attention Score compared to outputs of the same age and source (98th percentile)

Mentioned by

news
1 news outlet
blogs
1 blog
twitter
2 tweeters
facebook
1 Facebook page
video
1 video uploader

Citations

dimensions_citation
49 Dimensions

Readers on

mendeley
116 Mendeley
Title
Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
Published in
Journal of Food Science and Technology, June 2012
DOI 10.1007/s13197-012-0745-5
Pubmed ID
Authors

Mekonnen Melaku Gebremariam, Martin Zarnkow, Thomas Becker

Abstract

The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

Twitter Demographics

The data shown below were collected from the profiles of 2 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 116 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 2 2%
Kenya 1 <1%
Switzerland 1 <1%
Unknown 112 97%

Demographic breakdown

Readers by professional status Count As %
Student > Master 25 22%
Student > Ph. D. Student 22 19%
Unspecified 15 13%
Researcher 14 12%
Student > Bachelor 13 11%
Other 27 23%
Readers by discipline Count As %
Agricultural and Biological Sciences 48 41%
Unspecified 26 22%
Engineering 11 9%
Chemistry 8 7%
Environmental Science 5 4%
Other 18 16%

Attention Score in Context

This research output has an Altmetric Attention Score of 16. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 14 August 2016.
All research outputs
#877,996
of 12,655,079 outputs
Outputs from Journal of Food Science and Technology
#34
of 777 outputs
Outputs of similar age
#24,095
of 246,150 outputs
Outputs of similar age from Journal of Food Science and Technology
#1
of 69 outputs
Altmetric has tracked 12,655,079 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 93rd percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 777 research outputs from this source. They receive a mean Attention Score of 4.4. This one has done particularly well, scoring higher than 95% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 246,150 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 90% of its contemporaries.
We're also able to compare this research output to 69 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 98% of its contemporaries.