Umer AsratMelkassa Agricultural Research Center, Ethiopia
Title: Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours
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.
Mr. Umer Asrat Yasin is Food Science and Nutrition Researcher at Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center since. He has a Bachelor of Science (BSc) in Food Science and Postharvest Technology from Hawassa University and a Master of Science (MSc) in Food Science and Technology from Haramaya University. His key research areas focus on new product developments, improvement of cereal based traditional diets, soybean-based products and vegetable (pepper) quality analysis.