Abstract

    Open Access Research Article Article ID: JFSNT-6-125

    Evaluation of Injera prepared from composite flour of Teff and Barley variety

    Biadge Kefale*

    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:

    Published on: Dec 19, 2020 Pages: 38-40

    Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000025
    CrossMark Publons Harvard Library HOLLIS Search IT Semantic Scholar Get Citation Base Search Scilit OAI-PMH ResearchGate Academic Microsoft GrowKudos Universite de Paris UW Libraries SJSU King Library SJSU King Library NUS Library McGill DET KGL BIBLiOTEK JCU Discovery Universidad De Lima WorldCat VU on WorldCat

    Indexing/Archiving

    Global Views

    Case Reports

    Peertechz Tweets

    Pinterest on JFSNT

    Google Reviews 11