Effect of Cassava Variety and Blending Ratio on the Proximate Composition and Sensory Acceptability of Cassava – Teff Injera

Abstract

This study was initiated with the objective of investigating the possibilities of mixing cassava flour with teff for the production of injera. The experiments were carried out in a complete randomized design that comprised of two cassava varieties (Kello and Quelle) and three blending ratios (10, 20 and 30%) consisting of a total of 6 treatments and 1 control injera sample of 100% teff with three replications. Data were analyzed by SAS (version 9.1.3) and chemical analyses were done using standard methods. Cassava variety and blending ratio had significant (P<0.05) effect on proximate and sensory properties of the cassava-teff injera. With increasing cassava proportions from 10 to 30%, blended products exhibited reduction in ash from 2.86 to 2.27%, protein content from 9.7 to 7.78%, crude fiber from 2.37 to 1.71%, and crude fat from 1.85 to 1.66%. On the other hand, increasing the cassava proportion from 10 to 30%, showed an increment in moisture content from 61.03 to 64.29% and carbohydrate content from 83.22 to 86.59%. With increase in the proportion of cassava in the composite flour sensory acceptability of composite injera in a scale of 7 points with values decreased from 5.93 to 4.41 color, from 6.34 to 5.13 texture, from 6.13 to 4.74 taste, from5.81 to 4.94 sourness, from 6.45 to 5.34 rollability, from 6.33 to 4.82 injera eyes and from 6.22 to 5.03 overall acceptability. It is concluded that teff injeras produced by mixing with up to 30% cassava were found acceptable by consumers.

Keywords: Cassava-teff injera, Blending ratio, proximate composition and cassava variety