Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (<i>Injera</i>) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum

Abstract

The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.

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