Evaluation of the mineral content, phyto-chemicals profile and microbial quality of tef injera supplemented by fenugreek flour.

Abstract

Fenugreek is one of the well-known spices, used for its antioxidant, antimicrobial, pharmaceutical and nutritional properties. Information on fenugreek seed flour blend with teff for a bakery product is scanty. This study was initiated to evaluate the effect of substitution of teff flour with fenugreek seed flours on the mineral, phyto-chemicals and microbiological quality of produced injera. Teff-fenugreek composite injera samples were prepared by substituted teff flour with 4, 8, 12, and 16% fenugreek seed flours (raw, roasted and germinated). Teff injera substituted with fenugreek (raw, roasted and germinated) at 4, 8, 12 and 16% substituted injera showed a significant (P < 0.05) effect on Ca content, selected phyto-chemicals and microbial quality of injera. Fenugreek seed flour substitution increased in Zinc, condensed tannin and total Phenol contents were observed in fenugreek substituted injera samples whereas phytic acid, calcium and Fe content were decreased as compared to control injera sample. During the storage days, yeast- mold and total aerobic plate counts were lowest in fenugreek substituted injera samples. Raw fenugreek substituted injera had higher microbial stability than germinated and roasted fenugreek substituted injera. The 16% fenugreek-substituted injera showed good in zinc, phyto-chemicals and microbial stability of injera.