Teff and Fonio

Teff and Fonio are ancient grains spectacular for their exceptional nutritional attributes and resilience to extreme climatic variations. Often referred to as orphan or underutilised crops, they play a pivotal role in addressing food insecurity resulting from climate change. Teff and Fonio, integral to African diets, vary in consumption across regions. Teff is primarily used in Ethiopian injera, a flatbread, and alcoholic drinks. Fonio, widespread in West Africa, is versatile and suitable for porridge, couscous, and baking. Both grain’s global popularity is rising, with Teff’s rising demand in the UK and the USA due to its health benefits. Being gluten-free, they are replete with bioactive elements such as dietary fibre, phenolic compounds, resistant starch, and essential amino acids. Teff offers essential amino acids, including cysteine and methionine, while Fonio is abundant in iron. Containing antinutrients like phytic acid and tannins, their absorption can be hindered, but traditional processing like soaking reduces these effects. Both grains are rich in bioactive components, providing health benefits, including aiding digestion, weight management, and providing antioxidant properties. However, they face challenges like complex post-harvest processing and higher costs than other cereals. Technical, economic, and policy efforts are needed to support their cultivation and marketability. Their inclusion in diets can enhance digestion, provide antioxidant benefits, and fortify gut and bone health. This chapter explores Teff and Fonio’s origin, cultivation, nutritional composition, processing methods, health implications, and safety considerations. Furthermore, it highlights the significance of these crops in confronting climate-induced food security challenges and explores prospects and challenges.