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Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours

Received: 18 May 2021     Accepted: 5 July 2021     Published: 13 July 2021
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Abstract

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.

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 4)
DOI 10.11648/j.ijnfs.20211004.11
Page(s) 78-85
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Quality Protein Maize, Teff, Injera, Texture, Firmness

References
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[6] Krivanek, A. F., De Groote, H., Gunaratna, N. S., Diallo, A. O., and Friesen, D. (2007). Breeding and disseminating quality protein maize (QPM) for Africa. Afr. J. Biotech., 6: 312–324.
[7] Mekonnen, M., Zarnkow, M., and Becker, T. (2014). Teff [Eragrostis teff (Zucc.) Trotter] as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: A review. J. Food Sci. Technol., 51 (11): 2881–2895.
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    Umer Asrat Yasin. (2021). Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. International Journal of Nutrition and Food Sciences, 10(4), 78-85. https://doi.org/10.11648/j.ijnfs.20211004.11

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    ACS Style

    Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int. J. Nutr. Food Sci. 2021, 10(4), 78-85. doi: 10.11648/j.ijnfs.20211004.11

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    AMA Style

    Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int J Nutr Food Sci. 2021;10(4):78-85. doi: 10.11648/j.ijnfs.20211004.11

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  • @article{10.11648/j.ijnfs.20211004.11,
      author = {Umer Asrat Yasin},
      title = {Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {10},
      number = {4},
      pages = {78-85},
      doi = {10.11648/j.ijnfs.20211004.11},
      url = {https://doi.org/10.11648/j.ijnfs.20211004.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211004.11},
      abstract = {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 (pinjera samples.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours
    AU  - Umer Asrat Yasin
    Y1  - 2021/07/13
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ijnfs.20211004.11
    DO  - 10.11648/j.ijnfs.20211004.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 78
    EP  - 85
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20211004.11
    AB  - 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 (pinjera samples.
    VL  - 10
    IS  - 4
    ER  - 

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Author Information
  • Food Science and Nutrition Research Directorate, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Melkassa, Ethiopia

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