Fermentation of teff ( Eragrostis tef ) , grass - pea ( Lathyrus sativus ) , and their mixtures : Aspects of nutrition and food safety

Introduction Grass pea (Lathyrus sativus) is one of the important food legumes in countries like Bangladesh, India, and Ethiopia. It has desirable agronomic characteristics, notably the ability to resist adverse climatic conditions. Nutritionally it is tasty and protein-rich. However over consumption can cause an upper motor neuron disease known as neurolathyrism, an irreversible paraparesis of the lower limbs. The cereal grain teff (Eragrostis tef (Zucc.) Trotter) is one of the major cereal crops of Ethiopia, where it is believed to have originated. Teff provides over two-thirds of the human nutrition in Ethiopia , with a grain protein content (10-12%) similar to other cereals. Besides providing protein and calories, teff is a good source of minerals, particularly iron. It has a very high calcium content and contains high levels of phosphorus, copper, aluminium, barium and thiamine. The principal use of teff grain for human food is the Ethiopian bread “injera”, a soft porous thin pancake with a sour taste.