Textural and Eye Qualities of <i>Injera</i> Prepared from Quality Protein Maize and Teff Blended Flours

Umer Asrat Yasin

doi:doi:10.11648/j.ijnfs.20211004.11

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Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours

Umer Asrat Yasin

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 4)

Received: 18 May 2021 Accepted: 5 July 2021 Published: 13 July 2021

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Abstract

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.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 4)
DOI	10.11648/j.ijnfs.20211004.11
Page(s)	78-85
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

Quality Protein Maize, Teff, Injera, Texture, Firmness

References

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Umer Asrat Yasin. (2021). Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. International Journal of Nutrition and Food Sciences, 10(4), 78-85. https://doi.org/10.11648/j.ijnfs.20211004.11

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ACS Style

Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int. J. Nutr. Food Sci. 2021, 10(4), 78-85. doi: 10.11648/j.ijnfs.20211004.11

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AMA Style

Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int J Nutr Food Sci. 2021;10(4):78-85. doi: 10.11648/j.ijnfs.20211004.11

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@article{10.11648/j.ijnfs.20211004.11,
  author = {Umer Asrat Yasin},
  title = {Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {4},
  pages = {78-85},
  doi = {10.11648/j.ijnfs.20211004.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211004.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211004.11},
  abstract = {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 (pinjera samples.},
 year = {2021}
}

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TY  - JOUR
T1  - Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours
AU  - Umer Asrat Yasin
Y1  - 2021/07/13
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211004.11
DO  - 10.11648/j.ijnfs.20211004.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 78
EP  - 85
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211004.11
AB  - 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 (pinjera samples.
VL  - 10
IS  - 4
ER  -

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Author Information

Umer Asrat Yasin

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

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APA Style

Umer Asrat Yasin. (2021). Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. International Journal of Nutrition and Food Sciences, 10(4), 78-85. https://doi.org/10.11648/j.ijnfs.20211004.11

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ACS Style

Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int. J. Nutr. Food Sci. 2021, 10(4), 78-85. doi: 10.11648/j.ijnfs.20211004.11

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AMA Style

Umer Asrat Yasin. Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours. Int J Nutr Food Sci. 2021;10(4):78-85. doi: 10.11648/j.ijnfs.20211004.11

Copy | Download

@article{10.11648/j.ijnfs.20211004.11,
  author = {Umer Asrat Yasin},
  title = {Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {4},
  pages = {78-85},
  doi = {10.11648/j.ijnfs.20211004.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211004.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211004.11},
  abstract = {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 (pinjera samples.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Textural and Eye Qualities of Injera Prepared from Quality Protein Maize and Teff Blended Flours
AU  - Umer Asrat Yasin
Y1  - 2021/07/13
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211004.11
DO  - 10.11648/j.ijnfs.20211004.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 78
EP  - 85
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211004.11
AB  - 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 (pinjera samples.
VL  - 10
IS  - 4
ER  -

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