Effect of Blending Ratio and Fermentation Time on the Quality of Injera Prepared from Quality Protein Maize and Teff Flours

Abstract

Injera is a fermented, and pancake-like bread consumed as a staple food in Ethiopia and made from cereals like teff, sorghum, wheat, maize, or a combination of some of these cereals. The study was conducted to investigate the effect of blending ratio and fermentation time on injera quality prepared from quality protein maize and teff flours. The moisture, crude protein, crude fat, crude fiber, and total ash contents of injera samples ranged from 60.63 – 62.08%, 11.86 – 13.30%, 2.80 – 3.53%, 2.19 – 3.19% and 1.46 – 1.70% due to the blending ratio, and from 61.12 – 61.37%, 11.93 – 13.03%, 3.03 – 3.20%, 2.74 – 2.81% and 1.55 – 1.61% due to fermentation time, respectively. Mineral contents of injera samples also ranged from 4.61 – 8.99 mg/100g (iron), 3.03 – 3.23 mg/100g (zinc) and 70.19 – 90.82 mg/100g (calcium) due to the blending ratio and from 6.81 to 7.32 mg/100g (iron), 3.03 to 3.20 mg/100g (zinc) and 78.44 to 82.83 mg/100g (calcium) due to fermentation time respectively. Increasing the blending proportions of teff flour in the composites and 60h fermentation time was found to improve the sensory acceptability of quality protein maize-teff composite injera.

Keywords: injera, quality protein maize, blending ratio, fermentation time

DOI: 10.7176/FSQM/116-02

Publication date:June 30^th 2022