Tef is indigenous Ethiopian cereal crop while cassava is a high carbohydrate-containing crop recently introduced to Ethiopia. Injera is the staple food to Ethiopians mostly prepared from tef as the main ingredient. This was a research done by partially substituting tef, relatively expensive flour, by cassava flour and evaluated its injera making quality. Tef and cassava flours were mixed in all possible ratios at 10% intervals. Functional properties, sensory evaluations and proximate compositions were estimated using standard methods. Except water absorption capacity, all other functional properties were significantly varied with changing proportion of tef and cassava flours. The sensory acceptability of tef-cassava injera was significantly decreased in all parameters with increasing proportion of cassava flour. Tef-cassava injera contained 7.59 to 9.41% moisture, 0.65 to 1.87% ash, 0.40 to 1.02% crude fat, 3.79 to 11.89% protein, 1.10 to 3.05% crude fiber, 75.73 to 83.54% carbohydrate and 349.45 to 364.45 energy/100g. As cassava flour substitution levels increase, most flour functional properties increased, whereas sensory characteristics and proximate composition parameters (protein, fat, ash and energy) decreased. It was concluded that up to 40% cassava could be incorporated with tef to make injera with slightly acceptable sensory quality and fair nutritional value. Further research is required with regard to quality of injera as affected by other factors like maturity stages of cassava and the like.
| Published in | American Journal of Bioscience and Bioengineering (Volume 8, Issue 6) |
| DOI | 10.11648/j.bio.20200806.11 |
| Page(s) | 99-104 |
| 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), 2024. Published by Science Publishing Group |
Tef, Cassava, Injera, Sensory Quality, Functional Property, Proximate Composition
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APA Style
Misgana Banti, Tegene Atlaw, Bilatu Agza. (2020). Injera Making Quality Evaluation of Tef and Cassava Composite Flour. American Journal of Bioscience and Bioengineering, 8(6), 99-104. https://doi.org/10.11648/j.bio.20200806.11
ACS Style
Misgana Banti; Tegene Atlaw; Bilatu Agza. Injera Making Quality Evaluation of Tef and Cassava Composite Flour. Am. J. BioSci. Bioeng. 2020, 8(6), 99-104. doi: 10.11648/j.bio.20200806.11
AMA Style
Misgana Banti, Tegene Atlaw, Bilatu Agza. Injera Making Quality Evaluation of Tef and Cassava Composite Flour. Am J BioSci Bioeng. 2020;8(6):99-104. doi: 10.11648/j.bio.20200806.11
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Download@article{10.11648/j.bio.20200806.11,
author = {Misgana Banti and Tegene Atlaw and Bilatu Agza},
title = {Injera Making Quality Evaluation of Tef and Cassava Composite Flour},
journal = {American Journal of Bioscience and Bioengineering},
volume = {8},
number = {6},
pages = {99-104},
doi = {10.11648/j.bio.20200806.11},
url = {https://doi.org/10.11648/j.bio.20200806.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.bio.20200806.11},
abstract = {Tef is indigenous Ethiopian cereal crop while cassava is a high carbohydrate-containing crop recently introduced to Ethiopia. Injera is the staple food to Ethiopians mostly prepared from tef as the main ingredient. This was a research done by partially substituting tef, relatively expensive flour, by cassava flour and evaluated its injera making quality. Tef and cassava flours were mixed in all possible ratios at 10% intervals. Functional properties, sensory evaluations and proximate compositions were estimated using standard methods. Except water absorption capacity, all other functional properties were significantly varied with changing proportion of tef and cassava flours. The sensory acceptability of tef-cassava injera was significantly decreased in all parameters with increasing proportion of cassava flour. Tef-cassava injera contained 7.59 to 9.41% moisture, 0.65 to 1.87% ash, 0.40 to 1.02% crude fat, 3.79 to 11.89% protein, 1.10 to 3.05% crude fiber, 75.73 to 83.54% carbohydrate and 349.45 to 364.45 energy/100g. As cassava flour substitution levels increase, most flour functional properties increased, whereas sensory characteristics and proximate composition parameters (protein, fat, ash and energy) decreased. It was concluded that up to 40% cassava could be incorporated with tef to make injera with slightly acceptable sensory quality and fair nutritional value. Further research is required with regard to quality of injera as affected by other factors like maturity stages of cassava and the like.},
year = {2020}
}
TY - JOUR T1 - Injera Making Quality Evaluation of Tef and Cassava Composite Flour AU - Misgana Banti AU - Tegene Atlaw AU - Bilatu Agza Y1 - 2020/11/27 PY - 2020 N1 - https://doi.org/10.11648/j.bio.20200806.11 DO - 10.11648/j.bio.20200806.11 T2 - American Journal of Bioscience and Bioengineering JF - American Journal of Bioscience and Bioengineering JO - American Journal of Bioscience and Bioengineering SP - 99 EP - 104 PB - Science Publishing Group SN - 2328-5893 UR - https://doi.org/10.11648/j.bio.20200806.11 AB - Tef is indigenous Ethiopian cereal crop while cassava is a high carbohydrate-containing crop recently introduced to Ethiopia. Injera is the staple food to Ethiopians mostly prepared from tef as the main ingredient. This was a research done by partially substituting tef, relatively expensive flour, by cassava flour and evaluated its injera making quality. Tef and cassava flours were mixed in all possible ratios at 10% intervals. Functional properties, sensory evaluations and proximate compositions were estimated using standard methods. Except water absorption capacity, all other functional properties were significantly varied with changing proportion of tef and cassava flours. The sensory acceptability of tef-cassava injera was significantly decreased in all parameters with increasing proportion of cassava flour. Tef-cassava injera contained 7.59 to 9.41% moisture, 0.65 to 1.87% ash, 0.40 to 1.02% crude fat, 3.79 to 11.89% protein, 1.10 to 3.05% crude fiber, 75.73 to 83.54% carbohydrate and 349.45 to 364.45 energy/100g. As cassava flour substitution levels increase, most flour functional properties increased, whereas sensory characteristics and proximate composition parameters (protein, fat, ash and energy) decreased. It was concluded that up to 40% cassava could be incorporated with tef to make injera with slightly acceptable sensory quality and fair nutritional value. Further research is required with regard to quality of injera as affected by other factors like maturity stages of cassava and the like. VL - 8 IS - 6 ER -
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