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

Mihrete Y^1* and Bultosa G²

¹Jigjiga University, Jijiga, Ethiopia

²Botswana College of Agriculture, Gaborone, Botswana

^*Corresponding Author: Mihrete Y, College of Agriculture, Jigjiga University, Ethiopia, Tel: +251 25 775 5933