Sensory Acceptability Scores Research Articles

Comprehensive analysis of vacuum application in desalting lean white fish to develop a highly acceptable ready-to-use product

Changes in consumers' lifestyle, coupled with a trend towards healthier low-sodium food, have led to a decline in salted fish consumption. Today, ready-to-use, high-quality food products are what the consumer demands. We evaluated the use of vacuum during the desalting of heavily salted hake, to develop a ready-to-use product. A partial vacuum pressure of 10,000 Pa was applied for 15 min (DV), and for 5 min followed by 5 min at atmospheric pressure in three pulses (DVP). Both were compared with the treatment at atmospheric pressure (DC). The application of vacuum during desalting hake fillets had significant effects on product yield and salt transfer kinetics. DV was more effective when considering the product yield, while DVP samples reached the lowest NaCl values. Vacuum pulses reduced the desalting time by at least 66%, resulting in lower aw values that would influence the product's microbiological stability. Vacuum did not modify the product texture significantly, though the effect of DVP was greater compared to DC. The developed desalted product had high sensory acceptability scores when evaluated by the consumer panel. The use of vacuum pulses would be a feasible and economical alternative to reduce desalting processing times of this ready-to-use fish product.

EFFECTS OF BACILLUS AMYLOLIQUEFACIENS CULTURE CONCENTRATIONS ON MICROBIAL LOAD, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF “IRU”-TYPE CONDIMENT FROM AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARP) SEEDS

African yam bean seeds (Sphenostylis sternocarpa) Iru-like condiment was produced with 0.005 and 0.0075 g broth/g seed different concentrations of Bacillus amyloliquefaciens culture. The sample fermentation was conducted at 35 °C for 5 days. Proximate composition, water absorption capacity, oil absorption capacity, pH, and titratable acidity of the fermented samples were assessed using standard methods. Proximate composition of fermented African yam bean (AYB) condiment with 0.005 g broth/g seed inoculum concentration as determined were crude protein (6.86%-7.74%), crude fat (1.37%-1.71%), crude fiber (2.73%-4.81%), ash content (1.02%-1.59%), moisture content (9.71%-14.92%), dry matter (85.10%-90.28%), carbohydrate (70.43%-77.16%). The pH, total titratable acidity, water absorption capacity (WAC), and oil absorption capacity (OAC) of the fermented condiment were 6.76-7.60 ml, 0.07-0.09 ml, 0.50%-0.92%, and 0.55%-0.65% respectively. The fermented condiment produced with 0.0075 g broth/g seed inoculum concentration had its proximate composition as determined as crude protein (8.10%-8.53%), crude fat (1.81%-2.12%), crude fiber (2.83%-3.73%), ash content (1.23%-1.42%), moisture content (8.97%-12.81%), dry matter (87.19%-90.91%), carbohydrate (72.22%-76.13%) while its pH, total titratable acidity, WAC and OAC ranged as 7.10-8.76 ml, 0.06-0.11 ml, 0.38%-0.81% and 0.54%-0.84% respectively. The sensory acceptability scores reveal condiment samples from 0 hours as the best-preferred sample produced from the use of the inoculum concentrations. The study showed that AYB seeds condiments produced were significantly different in terms of different concentrations of starter culture used. Although the single starter culture did not deliver acceptable products during the fermentation, it played a few parts within the product quality.

Development of gluten-free tarhana formulations: Part II. Utilization of legume composite flours and baker’s yeast

Many gluten-free foods are prepared from starch-rich ingredients with low protein and fiber content, resulting in poor nutritional and functional quality. In this study, five different composite legume flours which are prepared from different levels of chickpea, lentil, common bean, soybean and lupin flours were used at 75% level in gluten-free tarhana formulations to improve nutritional quality. Also, effect of baker’s yeast (Saccharomyces cerevisiae) at different levels (2.5% and 5.0%) on physicochemical and sensory attributes of the samples containing composite flours was investigated. The inclusion of composite flours (75%) resulted in lower L* and hue values in tarhana than gluten-free sample without composite flour. The viscosity of tarhana soup containing “25% chickpea+50% lentil” composite flour (F2) was similar to traditional wheat tarhana soup (p > 0.05). The utilization of composite flours containing “50% chickpea+25% lentil” (F1), F2, and “25% chickpea+25% lentil+25% common bean” (F3) in tarhana revealed comparable oil absorption capacity to wheat tarhana. Besides, pH and foaming capacity values of the samples containing composite flours were greater than wheat tarhana and gluten-free tarhana without composite flour. The addition of composite flours elicited markedly higher ash, protein, fat, and mineral content. While phytic acid concentration of tarhana enhanced with the incorporation of composite flour, the use of 5.0% yeast considerably decreased phytic acid content and enriched ash, protein, total phenolic content, Ca, Cu, K, Mg, and P concentrations of tarhana in comparison with tarhana containing 2.5% yeast. The inclusion of F1, F2, and F3 elicited acceptable sensory scores in tarhana. It was concluded that gluten-free tarhana prepared from legume composite flours (especially F1, F2, and F3) + 5.0% yeast could offer a nutritious and acceptable alternative for gluten-free diet with greater protein and mineral contents. Based on the findings, further studies may evaluate the use of hydrocolloids to improve the technological and sensory properties of functional tarhana formulations developed in this study.

Effect of orange peel and moringa leaves extracts on quality of chicken sausages under frozen storage

PurposeThis paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.Design/methodology/approachChicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.FindingsIn comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.Originality/valueThe observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

Quality characteristics of low fat chicken sausages fortified with pearl millet

The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in formulation of chicken sausage. The emulsion pH, emulsion stability, product pH, cooking yield, moisture, ash content, fat retention and moisture retention values increased significantly (P&lt;0.05), whereas, protein, emulsion fat and product fat content decreased significantly (P&lt;0.05) with increase in level of pearl millet flour. There was no significant difference in water activity values between the control and treatments. Among the textural and colour parameters, hardness, springiness, cohesiveness, gumminess, chewiness, resilience and redness values increased significantly, whereas, lightness and yellowness values decreased significantly (P&lt;0.05) in treatments. The scores of all sensory attributes decreased significantly (P&lt;0.05) with pearl millet flour incorporation in chicken sausage. Among the treatments, the scores of BT3 were significantly lower than BT1; however, BT2 had comparable overall acceptability sensory scores with BT1 and BT3. Therefore, BT2- chicken sausage incorporated with 10.0% pearl millet was selected as the best treatment.

Characterization of the physical properties and sensory acceptability of Caulerpa racemosa grain beverage

Caulerpa racemosa grain was a healthy product and high nutrition. This study applied study was applied Caulerpa racemosa grain in the beverage with the addition of alginate powder. Thus, the present work was aimed to determine the properties of beverage C. racemosa grain formulated with the alginate concentration was varied (0; 0.025; 0.05; 0.075; 0.10 and 0.125 %). The testing of quality beverage C. racemosa viscosity was analyzed using viscometer methods. The colorimeter investigated the colour. The sensory acceptability hedonic and score method (colour, appearance, aroma, taste, texture, and overall acceptance) used a 5-point. Results showed that alginate used alginate 0.025%, the highest preference, aroma, and appearance scores. The addition of alginate increased alginate was increased the viscosity of beverage C. racemosa grain. The colour of C. racemosa grain progressively became light as the level of alginate grew. However, the increased alginate is not significant enough to change the redness and greenness value of C. racemosa grain beverage. The panelists have preferred to drink the selected Caulerpa grain beverage (concentration sodium alginate 0.025%), with slightly viscous.

Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice.

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

Proximate, functional, and sensory properties of Kyoho grape (Vitis labruscana) skin herbal infusions: Potential as sustainable novel functional beverages

Tea is considered as a healthy beverage due to the presence of bioactive compounds. Nevertheless, the presence of caffeine adversely affects human health. Therefore, caffeine-free herbal beverages are gaining popularity as widely consumed healthy beverages; however, only few studies have thoroughly investigated the characteristics of herbal infusions. Therefore, the study was focused to develop Kyoho grape skin herbal infusions to study their proximate, functional as well as sensory attributes. Moreover, similarities in formulations were assessed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). The results showed that the Kyoho grape skin formulations (40%, 50%, 60%, and 70%) had insignificant amounts of proximate composition. The amount of total phenolics (0.08–0.14 mg GAE/mL) and flavonoids (0.08–0.10 mg QE/mL) was associated with their antioxidant activities (DPPH• of 19.98%–65.20%). Formulations with 40% and 50% Kyoho grape skin received acceptable sensory scores (>6) that showed a high homogeneity between two formulations using PCA (PCs 1: 50.74% and 2: 14.26%) and HCA sub-clusters. Thus, formulations prepared with 40% and 50% of Kyoho grape skin could be considered as a suitable herbal beverage to be produced on an industrial scale.

CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS

Pasta nutritional and functional value can be enhanced by incorporating fiber-rich ingredients such as grape peels and/or by applying hydrothermal treatments to wheat flour. The purpose of this study was to characterize dough rheological behavior, chemical and sensory charateristics of pasta from heat moisture treated (HMT) wheat flour, native wheat-grape peels composite flour and treated wheat-grape peels flour mix. The results revealed that grape peels addition increased the nutritional value of pasta by raising the ash, fiber and polyphenols content, while HMT determined higher resistant starch values. The elastic and viscous moduli of dough increased when HMT was applied to wheat flour and/or grape peels were incorporated. The addition of grape peels led to higher glass transition temperature, while an opposite effect was observed for HMT. Both grape peels addition and HMT caused lower maximum creep and recovery compliances. Acceptable sensory scores were obtained for all the analysed samples, pasta from treated wheat - grape peels composite flour was characterized as nutritious, fruity, sourish, pasta from treated wheat flour as elastic, gummy, sweet, pleasant, while pasta from native wheat-grape peels was characterized as satiating, fragile, innovative, sourish. These results evidenced the opportunity to increase the functional and nutritional value of pasta by applying physical modification of flour and/or by incorporating grape peels as a source of dietary fiber and bioactive compounds.

Physic-chemical characteristics and sensory evaluation of cakes with Nile tilapia (Oreochromis niloticus) waste flour

The fish processing industry generates a large amount of waste, that can be a nutrients source to the foods enrichment, such as cake that has low proteins, and consumed for different social classes. This study aimed to produced cakes with Nile tilapia (Orechromis niloticus) waste flour (NWF), formed by head, fins and the spine with meat remaining from filleting process, and evaluate its chemical and sensory properties. The formulations cakes with NWF obtained products with higher protein contents, essential fatty acids, and minerals, especially calcium and phosphorus, and lower car-bohydrates contents in relation to Control formulation (without NWF). The cakes with NWF had sensory acceptance (scores higher than 7.0 from 9.0 points) and purchase intention (scores higher than 3.8 from 5.0 points) and did not differ from the Control. The cakes with NWF can be a way to increase the supply of essential nutrients to the population through a popular and sensorial accepted product. This study showed that Nile tilapia waste flour (NWF) heads stands out a promising source for producing cake with high nutritional quality, positive economic potential, better physicochemical properties and, food industry solid waste reduction by used in food.

The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum

The oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 at Å700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data ( p &lt; 0.01 , r = 0.951). Thus, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.

Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch.

Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The tested parameters included cooking loss, microstructure image, firmness, color, and sensory evaluation of the prepared patties. Along with Osan, native corn starch was used as control and considered the patties with added animal fat. The data showed that Osan reduced the cooking loss and dimensional shrinkage significantly (p < 0.05), whereas the moisture retention, firmness and color of beef patties were improved. The sensory evaluation indicated enhanced tenderness and juiciness without significant alteration of flavor, color, and overall acceptability of the cooked patties. Microstructure images of cooked patties indicated uniform/cohesive structures with small pore size of patties shaped with Osan. Obviously, good storability of the uncooked patties was reflected on the physiochemical, textural, color, and sensory evaluation of the cooked patties, which points to the benefit of using Osan in frozen patties and signifies possible use in the meat industry. The overall sensory acceptability scores were given to cooked patties containing Osan starch as well as the native starch, whereas 15% animal fat was favored too.

Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products

Nabaq (Zizyphus spina- christi) has various functional and technology properties, which can be used as a natural source of therapeutic functional compounds. The physicochemical properties, bioactive compounds, and antioxidant activities, of the pulp and seeds of Nabaq fruit from Egypt and its application in some functional products were investigated. The results revealed that the dehydrate seeds contain high contents of crude protein (9.64%), and ether crude extract (13.95%), while, dehydrate pulp had high content of total carbohydrates (90.94%). The carbohydrate fractions were found to be ranged from 4.05 to 16.61% starch, 28.87 to 43.52% reducing sugars, 9.72 to 27.19%, sucrose, and 4.5 to 18.45% glucose in seeds and pulp, respectively. The Nakaq pulp was a good source of dietary fiber, vitamin C, and minerals especially Zn which where realized approximately 106.5% of daily requirements. The pulp was also characterized by higher total phenolics (46.62 mg/g) and flavonoids (165.68 mg/100g) than the seed which had IC50 values 13.88 mg/ ml for 36.02% inhibition of DPPH free radicals. The evaluation of sensorial attributes of biscuits products prepared with powdered Nabaq seeds as replacement of wheat flour (20%) and fat (25%) showed the highest sensory overall acceptability scores. Cookies products prepared with powdered Nabaq pulp as a substitution of 10% wheat flour showed nearly closed acceptability to the control while cakes containing 20% pulp gave the highest score of sweetness, flavour, overall acceptability. Also, pudding containing 50% Nabaq pulp had the highest overall acceptability in all sensory attributes.

Increasing the stability of Empeltre olive oils by aromatization with rosemary (Rosmarinus officinalis) and garlic (Allium sativum)

A strategy to increase shelf life of Empeltre olive oils could consist in the incorporation of flavoring agents (rich in antioxidant compounds). The aim of this study was to describe the quality of Empeltre olive oils flavored with rosemary and garlic at different concentrations and methods (maceration and co-processing during malaxation).The incorporation of garlic during malaxation increased total phenol content and antioxidant capacity.Aromatization with rosemary (added during malaxation) increased total phenol content more than 50%. Changes in individual phenols were observed after garlic and rosemary aromatization. Slight increases in α-tocopherol were also observed at 5 and 7% concentration. Pigment content increased with rosemary concentration. As a consequence, antioxidant capacity and oxidative stability increased. Aromatization with rosemary by co-processing during malaxation was more effective in increasing antioxidant compounds than the maceration method.Empeltre olive oils aromatized with garlic achieved a greater sensory acceptance and better scores than with rosemary.

Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Present investigation was carried out to develop enriched pasta by utilizing vegetable (spinach and carrot) powders (6%–18%) and millet (pearl millet and sorghum) flours (10%–30%) to increase the iron and vitamin A contents. The product was analyzed for their cooking quality, color characteristics, overall acceptability, and micronutrient (iron and vitamin A) stability against processing. More than 94% retention was observed for both the micronutrients at each level of variable plant source enrichment. Best formulated pasta with better cooking performances and acceptable sensory scores was selected and assessed for shelf stability under variable conditions of storage. More than 93% of iron retention and 54%–73% of vitamin A activity were found retained at the end of storage period. Highest losses of vitamin A were observed for pasta packed in polypropylene packets stored at 40°C. The fortified pasta were acceptable after 4 months of storage with minor changes in moisture and free fatty acid content. Novelty impact statement Pasta were enriched with vegetable powders (spinach and carrot) and millet flours (pearl millet and sorghum). Enrichment of pasta with 12% vegetable powder and 20% for millet flour yielded pasta with improved nutritional characteristics. Pasta remains acceptable after storage for 4 months with better retention rates of vitamin A and iron at 25°C in laminated pouches.

Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits

The addition of roots derivatives to bakery products may be a promising alternative to add value to these products. This study aimed to characterize and evaluate the effect of cassava leaves on the properties of gluten-free biscuits (GFB). The ingredients used were cassava flour, rice flour, cuí, tapioca flour, and 0 (F0), 3.69% (F1), 5.34% (F2), and 7.38% (F3) of cassava leaves (CCL). The results were evaluated by analysis of variance, followed by Scott-Knott test (p-value&lt;0.05). The CCL presented 89.9% moisture, water activity of 0.98, and 2.75% protein; tryptophan was the limiting amino acid. No significant differences were observed between the F0-control and those made with the addition of CCL, which presented moisture and Aw below 3% and 0.30, and hardness between 45 to 60 N. The sensory acceptance scores were greater than 6, which indicates that it is possible to increase the added value of CCL in bakery products. The use of cassava leaves in biscuits showed good technological and sensory characteristics, making it possible to be an ingredient from regional by-products that can favor sustainable development, respect the concept of regionalization, and add income and employment.

Effects of Blending Ratio and Lupine Variety on the Functional Properties of Composite Flours and Sensory Evaluations of Tef-Lupine Injera

This study was conducted to investigate the effect of lupine flour on functional properties and sensory acceptability of tef-lupine blended injera. Injera is a staple food for Ethiopian and it is fermented, sour leavened pancake-like bread made from blending of different cereals like tef, barley, sorghum, maize and wheat. Besides, there are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and Dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef from up to80-100% and lupines from up to 0-20%. Response surface methodology was applied to find the formulations and predictive model. Sensory acceptance of tef-lupine injera was affected by interaction of varieties and blending ratios. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. As the sensory acceptability scores data indicated for both lupine varieties blended with tef for the production of injeras of up to 15% lupines almost all sensory attributes showed higher scores without significantly different among them but after 15% lupine addition there were observed drop of the sensory acceptability scores. In a 7 point hedonic scale, the composite sample tef injeras with 10% dibettered lupine seed variety addition had the highest scores of 6.09, 6.22, 6.09 and 6.18 in eye size, aroma, rollability and overall acceptability respectively. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Keywords: Dibettered lupine seed, Composite injera, Response surface methodology DOI: 10.7176/FSQM/105-02 Publication date: February 28 th 2021

Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits

The aim of this study was to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Spirulina biomass presented high iron (49.8 mg/100 g) and protein contents (80.0%) with high biological value (chemical score > 99%). Spirulina biomass lipids presented high unsaturated/saturated fatty acids ratio (0.7) and a high content of polyunsaturated fatty acids (32.7%), with an emphasis on γ-linolenic acid (13.8%). No more than 10% of non-microencapsulated Spirulina biomass could be added to biscuits without sensorial loss. Upon spray-drying microencapsulation with octenyl succinic anhydride modified starch, addition of 20% of Spirulina biomass did not change biscuits sensory acceptance and purchase intent scores, with the exception of a 7% decrease in the appearance, probably because off-flavors were masked. The acceptance index for these biscuits was 79.2%, suggesting market potential. This technological approach led to the production of biscuits with 40% more proteins and that could have a claim as a nutritional source of iron (one portion equals to 16% and 35% of the RDA for premenopausal women and men, respectively). Considering its wide use and low cost, spray-drying encapsulation emerges as a successful strategy to employ microalgae for nutritional enrichment by the food industry.

Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.)

There is currently an emerging problem of protein malnutrition in Ethiopia. This food formulation was done to increase the accessibility of nutrient-rich food products for the consumers. Lupine is a legume crop, which is an excellent source of protein. This study aimed to investigate the effect of tef, lupine varieties and blending ratio on the chemical composition of injera and sensory acceptability of Ethiopians staple food. The effect of blending ratio and lupine varieties (Australian sweet lupine and Dibettered lupine seed) were studied. The formulations were generated by using mixture design software. Lupine variety and blending proportion had significant (P < 0.05) effect on proximate, mineral, anti-nutritional compositions and sensory acceptability of blended injera. The nutritional compositions of formulated injera ranged from 60.37 to 66.97%, 1.76 to 2.05 %, 11.78 to 18.84 %, 2.53 to 4.01 %, 2.83 to 3.16%, 72.55 to 81.32% and 393.19 to 400.91 kcal/100 g for moisture content, total ash, crude protein, crude fat, crude fiber, utilizable carbohydrate and gross energy, respectively. The result showed that the crude protein content highly increased as the proportion of lupines increased. Crude protein and crude fat contents were higher for injera blended with dibettered lupine seed variety while crude fiber content was higher for those blended with Australian sweet lupine variety because of the raw material. Mineral content of composite injeras varied from 12.26 to 14.98 mg/100 g, 2.39 to 2.83 mg/100 g, and 145.31 to 163.96 mg/100 g for iron, zinc and calcium contents, respectively. All three mineral contents were higher in tef blended with dibettered lupine seed variety. The Tannin and phytic acid contents ranged from 9.59 to 11.95 mg/100 g and 98.91 to 120.64 mg/100 g, respectively. Therefore, this study showed significant increment in protein content of injera and provides insights for use of Lupine-tef flour mixture at home and industry level for enriched injera. As the sensory acceptability scores data indicated for both lupine varieties blended with tef for the production of injeras of up to 15% lupines almost all sensory attributes showed higher scores without significantly different among them but after 15% lupine addition there were observed drop of the sensory acceptability scores in a 7 point hedonic scale.

Textural and Eye Qualities of &amp;lt;i&amp;gt;Injera&amp;lt;/i&amp;gt; Prepared from Quality Protein Maize and Teff Blended Flours

Injera is fermented, leavened, flat and round pancake-like Ethiopian traditional bread, and made from cereals like teff, wheat, barley, sorghum, maize or a combination of some of these cereals. This study was conducted to investigate the effect of blending ratio and fermentation times on the textural and eye /hole/ characteristics of injera prepared from quality protein maize (QPM) and teff composite flours. Factorial design of two factors in CRD arrangement was used. The factors were blending ratio of teff flour (20%, 30%, and 40%) and fermentation times (48hr, 60hr, and 72hr). The sensory acceptability scores for eye-size, texture, and rollability were ranged from 5.08 to 5.50, 5.01 to 5.76, and 4.61 to 5.69 due to blending ratio, respectively and from 5.18 to 5.41, 5.28 to 5.48, and 5.08 to 5.29 due to fermentation times, respectively tested for fresh injera. The peak force, which indicate the firmness level of injera samples also varied significantly (p<0.05) and the values ranged between 2.23 to 3.13 N (first day) due to blending ratio and from 2.59 to 2.69 N (first day) due to fermentation times. Increasing the blending proportions of teff flour in the composite was found improving the texture, firmness, and eye qualities of QPM-teff composite injera samples.