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Injera Making Quality Evaluation of Tef and Cassava Composite Flour

Received: 30 August 2020     Accepted: 17 September 2020     Published: 27 November 2020
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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.

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), 2020. Published by Science Publishing Group

Keywords

Tef, Cassava, Injera, Sensory Quality, Functional Property, Proximate Composition

References
[1] Yassin H. and Getu T., 2019. Effect of Blending Ratio of Red Teff and Potato on the Sensory Quality of Injera. Journal of Food Processing and Technology. 10 (5), 1-4.
[2] NRC (National Research Council of the USA), 1996. Lost Crops of Africa, vol. 1. Grains. National Academy Press, Washington, D. C, pp. 215–234.
[3] Agza B, Ruth Bekele, Legesse Shiferaw. 2018. Quinoa (Chenopodium quinoa, Wild.): as a potential ingredient of injera in Ethiopia, Journal of Cereal Science, doi: 10.1016/j.jcs.2018.06.009.
[4] Bultosa, G., Hall, A. N., and Taylor, J. R., 2002. Physico-chemical characterization of grain tef [Eragrostistef (Zucc.) Trotter] starch. Starch Stärke, 54 (10), 461-468.
[5] Bultosa, G., 2007. Physicochemical characteristics of grain and flour in 13 tef [Eragrostistef (Zucc.) Trotter] grain varieties. Journal of Applied Sciences Research, 3 (12), 2042-2050.
[6] Zegeye, A., 1997. Acceptability of injera with stewed chicken. Food quality and preference, 8 (4), 293-295.
[7] Belay Yabo and Yared Dagne, "Agronomic research achievements and findings of taro and cassava crops in Ethiopia, A Review. Journal of Agronomy, 14 (1): 1-5.," 2015.
[8] Beruk B. D. and Fasil T. D.., 2017. Effect of Blending Ratio on Proximate Composition, Physico-Chemical Property, and Sensory Acceptability of Injera Produced from Red Tef (Eragrostistef) and Cassava (Manihotesculenta). Food Science and Quality Management www.iiste.org ISSN 2224-6088 (Paper) ISSN 2225-0557 (Online) Vol. 68.
[9] Emmanuel O., Onadipe O., Sébastienne D., Centre S., Egounlety M., Detouc N., Guy M., 2012. Processing of Cassava into Gari and High Quality Cassava Flour In West Africa. Training manual. 19-31.
[10] Iwe, M. O., Michael, N., Madu, N. E., Obasi, N. E., Onwuka, G. I., Nwabueze, T. U. and Onuh, J. O. 2012. Physicochemical and pasting properties high-quality cassava flour (HQCF) and wheat flour blends. Agrotechnology, 6 (2), 1-8.
[11] Falade, K. O. and Christopher, A. S., 2015. Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars. Food Hydrocolloids, 44, pp. 478-490.
[12] Oluwole, O., Akinwale, T., Adesioye, T., Odediran, O., Anuoluwatelemi, J., Ibidapo, O. and Kosoko, S., 2016. Some functional properties of flours from commonly consumed selected Nigerian Food Crops. International Journal of Agricultural and Food Sciences, 1 (5): 92-98.
[13] AOAC, 2016. Official Methods of Analysis of the Association of Official Analytical Chemists, 20thedn. Washington, DC: AOAC International.
[14] Kumar, V., Sharma, H. K., Kaushal, P. and Singh, K., 2015. Optimization of taro–wheat composite flour cake using Taguchi technique. Journal of Food Measurement and Characterization, 9 (1), pp. 35-51.
[15] Sharma, H. K., Njintang, N. Y., Singhal, R. S. and Kaushal, P., 2016. Tropical Roots and Tubers: Production, Processing and Technology. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, India, 611p.
[16] Adebowale, A. A., Sanni, L. O. and Fadahunsi, E. L., 2011. Functional and pasting properties of cassava-sweetpotato starch blends. African Journal of Root Tuber Crop, 9 (1), 6-10.
Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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    T1  - Injera Making Quality Evaluation of Tef and Cassava Composite Flour
    AU  - Misgana Banti
    AU  - Tegene Atlaw
    AU  - Bilatu Agza
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    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
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    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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Author Information
  • Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia

  • Food Science and Nutrition Research, Jimma Agricultural Research Center, Ethiopian Institute of Agricultural Research, Jimma, Ethiopia

  • Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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