Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (<i>Injera</i>) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum

Melaku Tafese Awulachew

doi:doi:10.11648/j.ijfet.20200402.12

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Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum

Melaku Tafese Awulachew

Published in International Journal of Food Engineering and Technology (Volume 4, Issue 2)

Received: 17 September 2019 Accepted: 22 October 2019 Published: 3 September 2020

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Abstract

The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.

Published in	International Journal of Food Engineering and Technology (Volume 4, Issue 2)
DOI	10.11648/j.ijfet.20200402.12
Page(s)	18-24
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), 2020. Published by Science Publishing Group

Keywords

Composite Flour, Proximate Composition, Injera, Sensory Analysis

References

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[2]	Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., and Webb C. (2002). Cereal-based fermented foods and beverages, Food research international, ELSEVIER, 528-530.
[3]	Vavilov, N. I. (1951). The Origin, Variation, Immunity and Breeding of Cultivated Plants. Roland Press, New York, (Translated from the Russian by K. Starrchester).
[4]	Costanza, S. H., Dewet, J. M. and Harlan, J. R. (1979). Literature review and numerical taxonomy of Ergarostis tef (t’ef). – Econ. Bot. 33: 413 –424.
[5]	CSA. (2010/11). Agricultural Sample Survey: Area Planed and Production of Major Crops, Meher Season. Volume I.
[6]	Ketema, S. (1989). Production trends, germplasm resources, breeding, and varietal improvement of small millets, with special emphasis on Tef in Ethiopia. In Seetharam A., Riley K. W. and Harinarayana G. (Eds.) Small millets in Global Agriculture. IDRC, Oxford and IBH Co. India.
[7]	Bekabil, F., Befekadu, B., Rupert, S. and Tareke, B. (2011). Strengthening the teff value chain in Ethiopia, Agricultural Transformation Agency, a diagnostic report, pp. 1-5 & 24.
[8]	Zewdu, A. (2012). Improvement of injera shelf life through the use of chemical preservatives, African journal of food, agriculture, nutrition and development, pp. 1-4.
[9]	AOAC, (2000). Association of Offical and Analytical Chemists, Official Methods of Analysis, Washington D. C. 17th ed., Vol. 2
[10]	Horwitz W (2000) (editor). Official Method of Analysis of AOAC International. 17th Edition. AOAC International, Maryland, USA.
[11]	Greenfield H and Southgate DAT (1992). Food Composition Data: Production, Management and Use. Elsevier Applied Science, UK.
[12]	Kirk RS and Sawyer R (1991). Pearson’s Composition and Chemical Analysis of Foods, 9th Edition. Longman Scientific & Technical, Essex, England.
[13]	WHO (1973). Report of a Joint FAO/WHO Ad Hoc Expert Committee on Energy and Protein Requirements, WHO Technical Report Series No. 522, WHO, Geneva.
[14]	Hamad, A. M., & Fields, M. L. (1979). Evaluation of protein quality and available lysine of germinated and ungerminated cereals. Journalof Food Science, 44, 456–459.

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Melaku Tafese Awulachew. (2020). Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. International Journal of Food Engineering and Technology, 4(2), 18-24. https://doi.org/10.11648/j.ijfet.20200402.12

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ACS Style

Melaku Tafese Awulachew. Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. Int. J. Food Eng. Technol. 2020, 4(2), 18-24. doi: 10.11648/j.ijfet.20200402.12

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AMA Style

Melaku Tafese Awulachew. Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. Int J Food Eng Technol. 2020;4(2):18-24. doi: 10.11648/j.ijfet.20200402.12

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@article{10.11648/j.ijfet.20200402.12,
  author = {Melaku Tafese Awulachew},
  title = {Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {18-24},
  doi = {10.11648/j.ijfet.20200402.12},
  url = {https://doi.org/10.11648/j.ijfet.20200402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.12},
  abstract = {The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.},
 year = {2020}
}

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TY  - JOUR
T1  - Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum
AU  - Melaku Tafese Awulachew
Y1  - 2020/09/03
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.12
DO  - 10.11648/j.ijfet.20200402.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 18
EP  - 24
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.12
AB  - The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.
VL  - 4
IS  - 2
ER  -

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Author Information

Melaku Tafese Awulachew

Food Science and Nutrition Research, Ethiopian Institute of Agricultural research, Kulumsa Agricultural Research Center, Assela, Ethiopia

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APA Style

Melaku Tafese Awulachew. (2020). Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. International Journal of Food Engineering and Technology, 4(2), 18-24. https://doi.org/10.11648/j.ijfet.20200402.12

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ACS Style

Melaku Tafese Awulachew. Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. Int. J. Food Eng. Technol. 2020, 4(2), 18-24. doi: 10.11648/j.ijfet.20200402.12

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AMA Style

Melaku Tafese Awulachew. Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum. Int J Food Eng Technol. 2020;4(2):18-24. doi: 10.11648/j.ijfet.20200402.12

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@article{10.11648/j.ijfet.20200402.12,
  author = {Melaku Tafese Awulachew},
  title = {Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum},
  journal = {International Journal of Food Engineering and Technology},
  volume = {4},
  number = {2},
  pages = {18-24},
  doi = {10.11648/j.ijfet.20200402.12},
  url = {https://doi.org/10.11648/j.ijfet.20200402.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20200402.12},
  abstract = {The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.},
 year = {2020}
}

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TY  - JOUR
T1  - Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum
AU  - Melaku Tafese Awulachew
Y1  - 2020/09/03
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfet.20200402.12
DO  - 10.11648/j.ijfet.20200402.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 18
EP  - 24
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20200402.12
AB  - The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.
VL  - 4
IS  - 2
ER  -

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