Abstract
The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera as a control. The mixture of faba bean and sorghum with tef significantly increased the iron, zinc and calcium contents of the blended injera. High iron (22.66 mg/100 g), zinc (23.81 mg/100 g) and calcium (187.25 mg/100 g) contents were obtained from 55% tef, 30% sorghum and 15% faba bean blended injera fermented for 72 h. Sensory acceptability of all blended injera scored a mean rating well above the average, which is an indicative of the goodness as products. The most preferred injera by panelists was produced from tef flour combined with 20% sorghum and 10% faba bean flours fermented for 72 h.
Highlights
Injera is a type of feremented flat bread made in Ethiopia from grain tef (Eragrostis tef (Zucc) Trotter) flours, free of gluten proteins the type found in wheat which originated from Ethiopia and is at large cultivated in Ethiopia
The effect of tef, sorghum and faba bean blending ration and fermentation time had significant (P
The injera made from 55% tef with 30% sorghum and 15% faba bean had the maximum amount of moisture, protein, ash, fiber, iron, zinc and calcium content
Summary
Injera is a type of feremented flat bread made in Ethiopia from grain tef (Eragrostis tef (Zucc) Trotter) flours, free of gluten proteins the type found in wheat which originated from Ethiopia and is at large cultivated in Ethiopia. Grain tef was reported to have proximate composition of about 11% protein, 73% carbohydrate, 3% crude fiber, 2.5% fat and 2.8% ash [1]. Grain tef is mainly used for making injera; sometimes used as porridge and as an ingredient for home-brewed alcoholic drinks. Tef grain flours has been reported to be used in diferent food products such as various breads, cookies pasta and weaning foods because is always used as whole grains, gluten free nature, high iron contnets of good proteins and starches digestibility [6]
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