Talk:Teff

message: I dunno where to put this, but dunno either where to discuss edits.
Please tell me where to contact editors or how to this more properly.
My question is the following:  Dittaeva, why did you remove the gluten-free indication in the summary (the beginning) ?  I think it is one of the main properties of teff and should be told in the beginning, don't you ?  Even if it is repeated below in 'Nutrition'.
I'd rather ask you before beginning a game of putting and removing...—Preceding unsigned comment added by R U Bn (talk • contribs) 00:33, 19 November 2004
two questions
how can injera be so elastic when teff is gluten-free?
how could cultivation of an ancient crop be patented?
Aaronbrick 19:14, 29 December 2005 (UTC)
replies: text: Regarding the latter question, I remember news reports during the 1990s that a Texan company was going to patent rice (basmati rice, as I recall). -- Gyrofrog  (talk) 00:43, 30 December 2005 (UTC)
replies: text: Patent on crops is not uncommon. Scrdcow (talk) 15:45, 17 June 2008 (UTC)

text: Regarding the former question, gluten is not required for elasticity or thickness. 00:14 30 January 2011 (UTC)  — Preceding unsigned comment added by Pegordon (talk • contribs)  
===sourness Q===
I don't believe I have ever eaten teff outside of injera, which is sour due to fermentation of a yeast culture.  Is teff sour by itself?  -Mork the delayer 17:07, 13 November 2007 (UTC)

text: No. --Merhawie 18:13, 13 November 2007 (UTC)
replies: text:  The article says otherwise, but it does not cite a source for its claim. -- Gyrofrog  (talk) 17:23, 17 June 2008 (UTC)
thread_title:  Untitled 

message: I don't believe I have ever eaten teff outside of injera, which is sour due to fermentation of a yeast culture.  Is teff sour by itself?  -Mork the delayer 17:07, 13 November 2007 (UTC)
replies: text: No. --Merhawie 18:13, 13 November 2007 (UTC)
replies: text:  The article says otherwise, but it does not cite a source for its claim. -- Gyrofrog  (talk) 17:23, 17 June 2008 (UTC)
thread_title: sourness Q

message: In the beginning it says, "It has an attractive nutrition profile, being high in dietary fiber and iron and providing some protein and calcium." and later under, Cultivation and uses, it says "The grain has a high concentration of different nutrients, a very high calcium content" and "Teff is high in protein.". Which is more correct? How much is to be considered 'high'? Scrdcow (talk) 15:45, 17 June 2008 (UTC)
replies: text: I checked one of the external links, see pages 222, 223 and 224 for nutritional value.  Someone more familiar with nutrition might be able to make better sense of it, but it's at least something we can cite throughout the text. -- Gyrofrog  (talk) 17:21, 17 June 2008 (UTC)
thread_title: Article isn't consistent

message: The article says "India and its colonies..." India does not have any colonies?!?!  —Preceding unsigned comment added by 24.174.45.187 (talk) 01:43, 6 September 2008 (UTC)
thread_title: Question

message: Teff certainly is nutritious! There are over 120 grams of nutrients in a 100 gram portion!  —Preceding unsigned comment added by Bjartmarr (talk • contribs) 06:54, 11 January 2009 (UTC)
thread_title:  Nutrition 

message: It would be interesting to know how many square kilometers, kilos, or dollars worth of teff are cultivated every year. -- Beland (talk) 16:49, 12 July 2009 (UTC)
thread_title:  Statistics 

message: Based on the USDA database, teff has only a slightly better
lysine profile than whole wheat -- 28.3 mg / g of protein
vs. 27.6 -- and both are far short of being lysine-complete
which is 58 mg / g.  So I would say the statements to this
effect should be removed, or qualified.  Teff protein is
nowhere near complete, in the way that qunioa is.
Spope3 (talk) 17:52, 13 March 2010 (UTC)
replies: text: According to the USDA nutrition database, uncooked teff has 0.376g of lysine per 100gr of  teff (NDB No: 20142; 13.30g of protein, 28.3mg/g protein); the Canadian Nutrient File lists it as 0.350 (Food Code: 6193; 9.60g of protein, or 36.5mg/g protein). Cooked teff has a value of 0.109 (NDB No: 20143). What's the source for 58 mg / g to be lysine-complete? Mindmatrix 19:06, 13 March 2010 (UTC)
thread_title:  Protein Quality 

message: The page on teff (Eragrostis tef) has a header that reads:
The examples and perspective in this article deal primarily with Eritrea and Ethiopia and do not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page. (June 2010)
But the page is just about the seed & its nutrient content & history. Does that really need a "worldwide view of the subject"? I believe the banner was placed by someone who was over-enthusiastic and I am considering removing it.
Jennifer Brooks (talk) 19:13, 22 February 2011 (UTC)
replies: text: I put it there – please see the previous section on this page (the part of the banner that says "discuss the issue on the talk page" links to that section). The point of the template is that the article only mentions teff's culinary usage in Eritrea and Ethiopia; no mention of other countries/cuisines. The grain is also used in Persian cuisine (as "khak shir"), but there is no mention of this in the article (nor anywhere else on the web, that I was able to find). Thus I flagged the article in hopes that it could incorporate this information.  I assure you that there were no political motivations behind it. Thanks, -- Gyrofrog  (talk) 20:07, 22 February 2011 (UTC)
replies: text: Over a year ago, editor Gyrofrog said there is no mention of the use of teff in Persian cuisine, but then admits he can find no references to this practice. My web pokes suggest it is used medicinally, mixed in a beverage. I think it is time for believers of teff use in Persia to either post their material in the article, or remove the banner. Pete unseth (talk) 14:26, 24 April 2012 (UTC)
thread_title:  Teff isn't politics 

message: Teff is one of the newer cereals if it was domesticated in 4000-1000 BC.  That puts it in the class of oats, a cereal domesticated around the Bronze Age.
Article claims that people of the Ethiopian highlands were some of the first to domesticate animals in 8000 BC but that is false.  The domestication of the earliest grains and animals was in Asia.  Millet, barley, wheat are older than Teff.  The domesticated animals of early North African civilizations were of Asian origin.  The dietary staples of the Egyptian diet were Asian in origin.
Very few crops and domesticated animals are African and those claimed to be of African are somewhat new compared to Asian crops.  — Preceding unsigned comment added by 69.227.160.137 (talk) 02:43, 10 August 2015 (UTC)
thread_title:  Ethiopia isn't one of the first places where plants and animals were domesticated. 

message: There is a draft that appears to be a copy of this article.  Please review the draft and see if there is any information in the draft that is not in this article, and add the information to the article.  Robert McClenon (talk) 17:03, 28 November 2018 (UTC)
thread_title:  [[Draft:Eragrostis tef]]