Abstract
Injera or Biddena commonly made from tef (Eragrostis tef (Zucc) Trotter) grain and a combination with other grains is a staple food of Ethiopian and neighboring countries. Millet and millet-based food products are rich in polyphenols and antioxidant activities. This study aimed to evaluate millet varieties for their injera making quality and polyphenol content and antioxidant activity. Five millet varieties and one tef variety called Quncho were collected, investigated and compared. A significant (p 0.05) reduction in total phenols, total flavonoids contents and DPPH free radical scavenging capacity. Hence, it is recommended that Tesema and Kola-1 varieties could be used for functional food development and injera making quality, respectively. Key words: Millet varieties, tef, injera, baking, polyphenols, antioxidant effects.
Highlights
Injera or biddena is a staple food of Ethiopian which accounts for approximately 70% of dietary calories
In this study five samples of released millet varieties namely Padet, Tessema, Tadesse, Aksum and Kola-1 grown in 2018/2019 season in moisture stress areas under similar but not the same agroecologies of Ethiopia were collected from Melkassa Agricultural Research Center, Ethiopia
Phenolics are one of the major antioxidants found in millets, which chemically act by donating hydrogen atoms via hydroxyl groups on benzene rings to electron-deficient free radicals, and form a resonance-stabilized and lessreactive phenoxyl radical
Summary
Injera or biddena is a staple food of Ethiopian which accounts for approximately 70% of dietary calories. It is made from quite a lot of cereal grains such as tef, sorghum, millet, maize, barley and wheat depending on the regions and availability. Best injera is made from tef (Eragrostis tef (Zucc) Trotter) grain. Injera is considered as good sources of energy, fiber, iron, calcium and vitamins the fermentation process during preparation results in significant reduction of most of the nutrients found in the cereals flour (Mezemir, 2015). As the tef price goes up, even middle income households tend to mix tef flour with cheaper cereals such as millet, sorghum maize or rice in preparing injera (Di Marcantonio and Demeke, 2013). Reports have shown that millet is inexpensive and nutritionally comparable or even superior to major cereals (Pathak et al, 2000)
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