Journal of Nutrition & Food Sciences
Open Access

Mihrete Y

Publications

• Research Article
  The Effect of Blending Ratio of Tef [Eragrostis Tef (Zucc) Trotter], Sorghum (Sorghum bicolor (L.) Moench) and Faba Bean (Vicia faba) and Fermentation Time on Chemical Composition of Injera
  Author(s): Mihrete Y and Bultosa GMihrete Y and Bultosa G
  
  Background: This study was conducted to determine the effect of tef [Eragrostis tef (Zucc) Trotter], sorghum (Sorghum bicolor (L.) Moench) and faba bean (Vicia faba) blending ratio and fermentation time on chemical composition of Injera. Methods: The effect of two factors, blending ratio (tef, sorghum and faba bean) and fermentation time at 24 h, 48 h and 72 h were studied. The experiment was conducted using custom design. Results: Both the linear terms and the interaction terms of tef, sorghum and faba bean had significant (P<0.05) effect on the proximate composition of the blend Injera. The mixture of faba bean and sorghum with tef increased the ash, carbohydrate, energy content, fiber, moisture and protein content of the blend injera. The result shows the increased protein content which less in amount in tef Injera was because of faba bean and sorghum which contain more prot.. View More»
  DOI: 10.4172/2155-9600.1000583

  Abstract PDF

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