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<p>This review explores Ethiopian <i>Genfo,</i> a traditional porridge made from cereals such as teff, barley, and sorghum, focusing on its cultural, nutritional, and processing aspects. <i>Genfo</i> is integral to Ethiopian food culture, particularly in rituals, maternal health, and infant nutrition. Despite its importance, several research gaps hinder its potential as a sustainable and functional food. Key gaps include a lack of studies on optimal blending ratios with legumes and tubers to enhance protein and micronutrient content, insufficient microbial safety protocols, and limited understanding of how traditional and modern processing methods affect nutrient composition and bioavailability. Additionally, the economic potential of small-scale <i>Genfo</i> production and the environmental footprint of its production remain underexplored. Despite these challenges, blending cereals with legumes has been shown to improve the protein, iron, and calcium content of <i>Genfo</i>, while fermentation enhances mineral bioavailability and reduces antinutritional factors. <i>Genfo</i> contributes significantly to Ethiopia’s economy by supporting rural livelihoods and promoting drought-resistant crops like teff and finger millet. It holds promise for addressing malnutrition through fortified formulations and supporting agricultural development. On a global scale, <i>Genfo</i> aligns with the Sustainable Development Goals and presents a nutrient-dense, affordable food solution that can be marketed as a functional food for health-conscious communities. To unlock <i>Genfo’s</i> full potential, future research should prioritize optimizing processing methods, developing microbial safety standards, and assessing the environmental impacts of its production. Promoting small-scale <i>Genfo</i> enterprises and incorporating them into national nutrition programs will enhance their nutritional, cultural, and economic value, making <i>Genfo</i> a scalable solution for malnutrition and sustainable agriculture.</p>

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Comprehensive review of Ethiopian Porridge (Genfo), including cultural relevance, consumption behavior, traditional processing, and physicochemical and microbial properties

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月20日

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  • Desye Alemu Teferi,
  • Messenbet Geremew Kassa,
  • Mikru Tesfa Belachew,
  • Eshetie Gelagay Erku

摘要

This review explores Ethiopian Genfo, a traditional porridge made from cereals such as teff, barley, and sorghum, focusing on its cultural, nutritional, and processing aspects. Genfo is integral to Ethiopian food culture, particularly in rituals, maternal health, and infant nutrition. Despite its importance, several research gaps hinder its potential as a sustainable and functional food. Key gaps include a lack of studies on optimal blending ratios with legumes and tubers to enhance protein and micronutrient content, insufficient microbial safety protocols, and limited understanding of how traditional and modern processing methods affect nutrient composition and bioavailability. Additionally, the economic potential of small-scale Genfo production and the environmental footprint of its production remain underexplored. Despite these challenges, blending cereals with legumes has been shown to improve the protein, iron, and calcium content of Genfo, while fermentation enhances mineral bioavailability and reduces antinutritional factors. Genfo contributes significantly to Ethiopia’s economy by supporting rural livelihoods and promoting drought-resistant crops like teff and finger millet. It holds promise for addressing malnutrition through fortified formulations and supporting agricultural development. On a global scale, Genfo aligns with the Sustainable Development Goals and presents a nutrient-dense, affordable food solution that can be marketed as a functional food for health-conscious communities. To unlock Genfo’s full potential, future research should prioritize optimizing processing methods, developing microbial safety standards, and assessing the environmental impacts of its production. Promoting small-scale Genfo enterprises and incorporating them into national nutrition programs will enhance their nutritional, cultural, and economic value, making Genfo a scalable solution for malnutrition and sustainable agriculture.