Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours

Cherinet Kasahun

doi:10.11648/j.wjfst.20210503.12

Abstract

The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.

Highlights

Tef (Eragrostis tef) is a cereal crop widely cultivated in Ethiopia mainly to process its grain flour into injera
Teff injera is known to be high in its micronutrients (Fe, Ca and Zn) partly because of agronomic practices used in teff productions in Ethiopia and reduction of mineral inhibitors like phytates on fermentation that enhances bio-availability of minerals [8]
As table 1 below shows the addition of wheat to teff (10% to 50%) has changed the crude protein and crude fiber content significantly

Summary

Introduction

Tef (Eragrostis tef) is a cereal crop widely cultivated in Ethiopia mainly to process its grain flour into injera (a fermented, staple food for the majority of Ethiopians). Teff (Eragrostis teff (Zucc) Trotter) is the most popular grain for making injera, other grains such as sorghum, maize, barley, wheat and finger millet are sometimes used [3]. Tef [Eragrostis tef (Zucc) Trotter] has the largest share of area (23.42%, 2.6 million hectares) under cereal cultivation and third (after maize and wheat) in terms of grain production (18.57%, 29.9 million quintals) in Ethiopia; about two-third of Ethiopian diet consists of injera and it accounts for about two-third of the daily protein intake of the Ethiopian population. The major quality attribute of a good injera is its slightly sour taste, which is due to the acidic (low pH) nature of injera [3] Teff is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley, as well as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine [9] Teff flour is higher in ash and lower in protein as compared to wheat flour, teff grain protein ranged from 11.1 to 8.7% with mean of 10.4%, and the ash content had ranged

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