Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours
Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh
Abstract
Injera is a staple fermented food in Ethiopia and is prepared from teff (Eragrostis teff (Zucc) Trotter). However, due to the higher price of teff recently, only middle- and high-income people can afford it. Hence, this study investigated the effect of the Blending Ratio (BR) of Teff flour (TF), Buckwheat Flour (BWF), and Pearl Millet Flour (PMF) and Fermentation Time (FT) on the overall quality of injera. The prepared injera showed protein as 9.06–11.82%, crude fat as 2.60–5.10%, crude fiber as 1.97–2.56%, total ash as 1.78–2.24%, carbohydrate as 71.43–75.34%, and energy as 364.99–375.29 kcal/100 g. Injera prepared from all the blends was sensorially accepted; however, injera prepared from 20% PMF, 65% TF, and 15% BWF fermented for 72 h was the most preferred. From this study, it is concluded that up to 30% FMF, 20% BWF, and 72 h fermentation time is recommended for the preparation of nutritionally improved injera with good sensory acceptability.