Evaluation of Injera Prepared from Composite Flour of Teff and Barley Variety

Abstract

Ethiopians are dependant on teff flour to make injera  as staple food in Ethiopia ,although  injera  could be made from different cereals . The price of  teff  is high  and the yield is low. Thus finding alternative cheaper grain and developing blend teff improved variety  and barley improved variety  in different ratio with acceptable and improved nutritional value would be important . this study was conducted to evaluate the nutritional value and sensory quality of injera  made from a blend of teff and barley with different ratio with 10 % interval 100,90,80,70,60,50 % the nutritional value was determined using official methods and the sensory evaluation of injera was conducted at Holeta research center food science and nutrition food product development in duplicate. The result reveled that among the treatments the micro nutrients  Fe and calcium were  improved and the sensory quality such as taste,color and texture were good.from the study result injera quality ranked Treatment 1 up Treatment 5 could be used as an alternative option for injera utilization and provide nutritional benefit to consumers.

Keywords: Nutritional value,blend ,injera quality

DOI: 10.7176/FSQM/97-01

Publication date:May 31^st 2020