A method of processing teff to increase iron bioavailability comprises autoclaving the teff at a temperature of around 125-130°C for a duration of around 45-55 minutes, incubating the teff at a temperature of around 40-50°C for a duration of around 50-60 minutes, milling the teff groat to produce a teff flour, extracting iron from the teff bran, and recombining at least some of the extracted iron with the teff flour. The autoclaving step preferably comprises autoclaving at a temperature of around 125°C for around 45 minutes with around 0.9 moisture content. The incubating step preferably comprises incubating at a temperature of around 45°C for a duration of around 60 minutes. The teff may be cleaned before autoclaving, dehydrated after incubating, and dehulled after dehydrating. The teff groat and bran may be separated prior to milling the groat. The iron may be extracted from the bran using a solvent, preferably Sodium Chloride (NaCl). Ascorbic acid may be added as an absorption enhancer, and flavourings, sweeteners, stabilisers and/or preservatives may be added to the teff flour to produce an iron-enriched drink powder for human consumption. The autoclaving and incubating steps may be intended to reduce phytic acid levels.
