Tef grains are reported to contain 9-11 percent protein, an amount slightly higher than in normal sorghum, maize, or oats. However, samples tested in the United States have consistently shown even higher protein levels: 14-15 percent.

The protein's digestibility is probably high because the main protein fractions—albumin, glutelin, and globulin—are the most digestible types. The albumin fraction is particularly rich in lysine. Judging by the response from Americans allergic to wheat, tef is essentially free of gluten, the protein that causes bread to rise. Nonetheless, tef used in injera does ''rise" (see page 219).