Abstract
The Ethiopian traditional bread (injera) is normally consumed with stew (wot). Tef ( Eragrostis tef) is the favourite and most expensive grain used for making injera. Injera made from tef, maize, sorghum and barley was evaluated for sensory panel responses with and without stewed chicken (doro-wot) by preference and difference tests, respectively. Fresh sorghum injera and maize injera were not significantly different in flavour or preference from tef injera. However, tef injera was clearly preferred over other injera types.
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