date:Jul 07, 2012
s and fibre.
These compounds have a high capacity to absorb water and act also as binder in the dough, alleviating the problems deriving from the absence of gluten in cereal,said the researchers.
Other than teff flour, the biscuit formulation includes skimmed milk, non-fat plain yogurt, brown sugar, defatted cocoa powder, orange zest and hazelnuts.
The researchers claim that 100g of teff contain between 9 and 15 g of proteins, 73g of carbohydrates, 2g of fat and 3g of fiber.
The essential am