Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours

Cherinet Kasahun

doi:doi:10.11648/j.wjfst.20210503.12

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Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours

Cherinet Kasahun

Published in World Journal of Food Science and Technology (Volume 5, Issue 3)

Received: 23 June 2021 Accepted: 14 July 2021 Published: 23 July 2021

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Abstract

The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.

Published in	World Journal of Food Science and Technology (Volume 5, Issue 3)
DOI	10.11648/j.wjfst.20210503.12
Page(s)	45-49
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), 2021. Published by Science Publishing Group

Keywords

Tef, Wheat, Injera, Composite Flour, Nutritional Quality, Sensory Quality

References

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[2]	Alaunyte I., Stojceska V., Derbyshire E., Plunkett A. and Ainsworth P. (2010). Iron-rich Teff-grain bread: an opportunity to improve individual’s iron status. Proceedings of the Nutrition Society. Over and undernutrition: challenges and approaches.
[3]	Ashagrie Z and D. Abate (2013). Improvement of injera shelf life through the use of chemical preservatives. African Journal of Food, Agriculture, Nutrition and Development.
[4]	Bultosa G. (2007). Physicochemical characterization of grain and flour in 13 Tef [Eragrostis tef (Zucc.) Trotter] grain varieties.
[5]	Daba, Tadessa (2017). Nutritional and socio cultural values of Teff (Eragrostis tef) in Ethiopia. International Journal of Food Science and Nutrition. Volume 2, issue 3. pp. 50-57.
[6]	Desalegn B. B., Desta F. T. (2017). Effect of Blending Ratio on Proximate Composition, Physico-Chemical Property, and Sensory Acceptability of Injera Produced from Red Tef (Eragrostis tef) and Cassava (Manihot esculenta). Food Science and Quality Management.
[7]	Ghebrehiwot H. M., Shimelis H. A., Kirkman K. P., Laing M. D, and Mabhaudhi T. (2016). Nutritional and Sensory Evaluation of Injera Prepared from tef and Eragrostis curvula (Schrad.) Nees. Flours with Sorghum Blends. Front. Plant Sci. 7: 1059.
[8]	Girma Tewdros, Bultosa Geremew and Bussa Negussie (2013). Effect of Grain Tef (Eragrostis tef (Zucc.) Trotter) Flour Substitutions with Flaxseed on Mineral Content, Antioxidant Activity, Phytic Acid Content and Microbial Quality of Injera. Science, Technology and Arts Research Journal. 2 (3): 51-58.
[9]	Mohammed M. I. O., Mustefa A. I., and Osman G. A. M. (2009). Evaluation of wheat breads supplemented with Teff (Eragrostis tef (ZUCC.) Trotter) Grain flour. Australian Journal of Crop Science. (4): 207-212.
[10]	Nascimento K. O., Paes S. N. D., Olieviera I. R., Reis I. P., and Augusta I. M. (2018). Teff: Suitability for Different Food Applications and as a Raw Material of Gluten-free, a Literature Review. Journal of Food and Nutrition Research. Vol. 6. No. 2. 74-81.
[11]	Šramkováa Z., Gregováb E., and Šturdíka E. (2009). Chemical composition and nutritional quality of wheat grain. Acta Chimica Slovaca. Vol. 2, No. 1. 115–138.
[12]	Mariam I. O., Mohammed A., Mustafa., I., and Gammaa A. M. Evaluation of wheat breads supplemented with Teff (Eragrostis tef (ZUCC.) Trotter) Grain flour. Australian Journal of Crop Science, Southern Cross Journals©2009 3 (4): 207-212 (2009) www.cropj.com ISSN: 1835-2707.
[13]	Lamesgen Y., Solomon A., and Melese T. \| (2021). Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.), Cogent Food & Agriculture, 7: 1, 1862469, DOI: 10.1080/23311932.2020.1862469.
[14]	Zhu F.,(2018). “Chemical composition and food uses of teff (Eragrostis tef),” Food Chemistry, vol. 239, pp. 402–415.
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APA Style

Cherinet Kasahun. (2021). Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World Journal of Food Science and Technology, 5(3), 45-49. https://doi.org/10.11648/j.wjfst.20210503.12

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ACS Style

Cherinet Kasahun. Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World J. Food Sci. Technol. 2021, 5(3), 45-49. doi: 10.11648/j.wjfst.20210503.12

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AMA Style

Cherinet Kasahun. Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World J Food Sci Technol. 2021;5(3):45-49. doi: 10.11648/j.wjfst.20210503.12

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@article{10.11648/j.wjfst.20210503.12,
  author = {Cherinet Kasahun},
  title = {Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {3},
  pages = {45-49},
  doi = {10.11648/j.wjfst.20210503.12},
  url = {https://doi.org/10.11648/j.wjfst.20210503.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210503.12},
  abstract = {The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours
AU  - Cherinet Kasahun
Y1  - 2021/07/23
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210503.12
DO  - 10.11648/j.wjfst.20210503.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 45
EP  - 49
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210503.12
AB  - The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.
VL  - 5
IS  - 3
ER  -

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Author Information

Cherinet Kasahun

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

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APA Style

Cherinet Kasahun. (2021). Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World Journal of Food Science and Technology, 5(3), 45-49. https://doi.org/10.11648/j.wjfst.20210503.12

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ACS Style

Cherinet Kasahun. Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World J. Food Sci. Technol. 2021, 5(3), 45-49. doi: 10.11648/j.wjfst.20210503.12

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AMA Style

Cherinet Kasahun. Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours. World J Food Sci Technol. 2021;5(3):45-49. doi: 10.11648/j.wjfst.20210503.12

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@article{10.11648/j.wjfst.20210503.12,
  author = {Cherinet Kasahun},
  title = {Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours},
  journal = {World Journal of Food Science and Technology},
  volume = {5},
  number = {3},
  pages = {45-49},
  doi = {10.11648/j.wjfst.20210503.12},
  url = {https://doi.org/10.11648/j.wjfst.20210503.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20210503.12},
  abstract = {The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.},
 year = {2021}
}

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TY  - JOUR
T1  - Nutritional Composition and Sensory Quality Evaluation of Injera Prepared from Supplementation of Bread Wheat and Tef Flours
AU  - Cherinet Kasahun
Y1  - 2021/07/23
PY  - 2021
N1  - https://doi.org/10.11648/j.wjfst.20210503.12
DO  - 10.11648/j.wjfst.20210503.12
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 45
EP  - 49
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20210503.12
AB  - The increased price of tef, makes tef injera unaffordable for low income households that depend on it as a daily staple food despite tef ’s excellent amino acid composition, lysine levels higher than wheat or barley, as very high calcium, phosphorous, iron, copper, aluminum, barium, and thiamine thus there should be a study which fills the gap to optimize the blending of tef with other crops while ensuring nutritional quality, sensory acceptability and cost feasibility to be popularized and consumed. Injera made from whole wheat tef blend can be an important vehicle for conveying nutrition to pregnant women, young females in areas where there is less tendency of consuming wheat and teff blended injera. Red tef grain (Asgori), white teff grain (Quncho) was obtained from DZARC and bread wheat variatty (kingbird) was collected from Kulumsa Agricultural Research center. Proximate composition, mineral and sensory analysis of 100% tef, 100% wheat and wheat tef blend (10 to 50% wheat added to tef) were carried out. 30% wheat: 70% tef blended injera proves to be acceptable with respect to 100% tef injera and it has shown nutritional quality higher value for both iron and zinc content compared to 10% wheat, 20% wheat, 40% wheat and 50% wheat blended tef injera. Thus, 30% wheat and 70% tef blended injera has shown similar sensory quality with respect to overall acceptability to 100% tef injera and it is also economical important to substitute 30% of tef flour with 70% wheat flour in injera preparation.
VL  - 5
IS  - 3
ER  -

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