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Journal articles on the topic 'Injera'

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Author: Grafiati

Published: 6 July 2024

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1

Mezgebe, Abadi G., John R. N. Taylor, and Henriëtte L. de Kock. "Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics." Foods 9, no. 12 (November 26, 2020): 1749. http://dx.doi.org/10.3390/foods9121749.

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Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effects of waxy (high amylopectin) and high protein digestibility (HD) traits in sorghum on injera quality were studied. Eight white tan-plant sorghum lines expressing these traits in various combinations and three normal sorghum types were studied, with teff flour as reference. Descriptive sensory profiling of fresh and stored injera revealed that injera from waxy sorghums were softer, spongier, more flexible and rollable compared to injera from normal sorghum and much closer in these important textural attributes to teff injera. Instrumental texture analysis of injera similarly showed that waxy sorghum injera had lower stress and higher strain than injera from normal sorghum. The improved injera textural quality was probably due to the slower retrogradation and better water-holding of amylopectin starch. The HD trait, however, did not clearly affect injera quality, probably because the lines had only moderately higher protein digestibility. In conclusion, waxy sorghum flour has considerable potential for the production of gluten-free sourdough fermented flatbread-type products with good textural functionality.

2

Tadesse, Mulugeta. "The Developmental Patterns of Injera Baking Stoves: Review on the Efficiency, and Energy Consumption in Ethiopia." International Journal of Mechanical Engineering 7, no. 1 (January 25, 2020): 7–16. http://dx.doi.org/10.14445/23488360/ijme-v7i1p102.

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Injera will continue to be the staple food for Ethiopians and Eritreans and some parts in east Africa in years to come. In order to efficiently bake Injera using various types of stoves, research and development work for Injera baking have been conducted so far and is critical. The use of energy sources is dominantly biomass is used for Injera baking followed by electricity yet. Electricity is mainly used in urban dwellers of the country which is limited one. Alternative energy sources such as solar thermal and biogas can be used for baking Injera alternatively. There are different types of Injera baking stoves design in Ethiopia using biomass energy such as open fire three stone stove, Mirt stove (includes improved one with high chimney, stand types), Burayou Injera baking stove Sodo, Awuramba, Tehesh indicating developmental patterns of stove based on the aim to reduce specific fuel consumption as well as efficiency by reducing energy losses during baking. Thus, it is determined that the average specific fuel consumption of three stone open fire was 929 g/kg of Injera, Mirt stove is 535g/kg of Injera, Gonziye is 617 g/kg of Injera, Awuramba is 573 g/kg of Injera while Sodo is 900 g/kg of Injera. The other Injera baking stoves were developed for baking Injera using solar thermal energy and biogas sources are designed to attain the average required surface temperature of Injera baking pan or Mitad. It is found that the average surface temperature of the concentric type solar thermal Injera baking stove is 148 oC, parabolic type solar Injera baking stove is 200 oC, electric stove is 225 oC using 3.75 KW electricity, WASS electrical is 220 oC consuming 1.4 KW electricity and biogas 210 oC. Further investigation needed to continue the developmental patterns of Injera baking system by improving the efficiency of the stove by reducing energy losses there has needed that the baking pan or Mitad to be improved.

3

Dereje, Nebiyu, Gadise Bekele, Yemisrach Nigatu, Yoseph Worku, and Roger P. Holland. "Glycemic Index and Load of Selected Ethiopian Foods: An Experimental Study." Journal of Diabetes Research 2019 (December 26, 2019): 1–5. http://dx.doi.org/10.1155/2019/8564879.

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Background. Determining the glycemic index and load of foods has significant impact on meal planning for diabetes. However, there is no data on the glycemic index (GI) and glycemic load (GL) of Ethiopian foods. Therefore, the aim of this study was to analyze the glycemic index and glycemic load of Teff Injera, Corn Injera, and White Wheat Bread. Methods. Experimental study design was conducted among selected healthy adults. Teff Injera, Corn Injera, and White Wheat Bread were selected as test foods for the study, and glucose was used as the reference food. The postprandial glucose concentrations in the blood were recorded at 0, 15, 30, 45, 90, and 120 minutes. The relative glycemic index of each food was calculated, and the presence of statistical difference in glycemic index among the three foods was analyzed. Results. The mean age of the participants was 23 years (±1.6 years). The glycemic indexes of Teff Injera, White Wheat Bread, and Corn Injera were 36 (low), 46 (low), and 97 (high), respectively, and the glycemic loads were 7 (low), 14 (moderate), and 22 (high), respectively. There was a significant difference in glycemic index and load among the three food items (p<0.001). Teff Injera had a much lower glycemic index and load compared with Corn Injera (p<0.001) and White Wheat Bread (p=0.03). Conclusions. Teff Injera and White Wheat Bread have low glycemic index and are recommended to be consumed by diabetic patients, whereas Corn Injera has high glycemic index and is not recommended for diabetic patients. Therefore, Teff Injera should be considered globally in the dietary modification programs for diabetes.

4

Dagnaw, Hayelom Berhe, Ashagrie Zewdu Woldegiorgis, and Kebebew Assefa Kebede. "Influence of nitrogen fertilizer rate and variety on tef [Eragrostis tef (Zucc.) Trotter] nutritional composition and sensory quality of a staple bread (Injera)." PLOS ONE 19, no. 1 (January 2, 2024): e0295491. http://dx.doi.org/10.1371/journal.pone.0295491.

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In Ethiopia, tef is one of the major staple crops used as a basic raw material for food development such as stable bread called injera. Studies reported that imbalanced N fertilizer reduces the overall deliciousness of grains. Nowadays nitrogenous fertilizers are considered as the source of variation for the quality of injera, Ethiopian traditional flat bread. Therefore, a field experiment was conducted to assess the effects of N fertilizer rates (0, 30, 60, 90, and 120 kg N ha-1) on grain nutrition and sensory quality of injera of three tef varieties of (Kora, Boset, and Asgori). The experiment was conducted in main cropping season in Randomized Complete Block Design with three replications and Di-ammonium Phosphate was used in the same dose. Crop attribute parameters were determined using standard methods. Sensory quality and color of injera were determined by panelists and injera eye software respectively. Results showed that only protein content increased with nitrogen rates, while carbohydrate decreased significantly at (P < 0.05). Kora at the control plot (K0) had better color, flavor, texture, and taste values of injera, but they decreased with nitrogen rates. Injera from white tef varieties had a better acceptance as compared with Asgori red tef variety. Injera eye software indicated that the color of injera was significantly affected by varieties. Kora had a higher (55.74) lightness value followed by Boset (54.71), and Asgori (51.26). Injera from the Asgori variety had a maximum red color. Kora and Boset had higher yellow color on the control plot, but for Asgori it increased with the nitrogen rate.

5

Yohannis, Eyosiyas. "Design of Solar Thermal Injera Baking System Using Nanofluid as Heat Transfer Fluid." American Journal of Bioscience and Bioinformatics 1, no. 1 (July 17, 2022): 1–5. http://dx.doi.org/10.54536/ajbb.v1i1.294.

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Solar energy is one of the most promising renewable energy sources since it is free, available at all locations, and non-polluting. During the traditional biomass Injera baking process kitchen environment is highly polluted with soot and smoke that affect the health of household inhabitants. In addition to that, it will highly contribute to climate change. The source for fuel wood is forest and due to deforestation, desertification and soil degradation will happen. The use of solar energy with nanofluid can enhance the system efficiency and remove all problems mentioned above. On this article solar thermal injera baking system by using nanofluid as heat transfer media is designed. Total amount of energy required for a single baking period is by considering average family size of five and each will consume three injera per day the total amount of injera required per day is 15 injera, for three days 45 injera. From the design process it was observed that the use of nanofluid reduce the size of commoponanats when we compare with other types of conventional fluids. The use of nanofluid for the solar thermal injera baking method reduces the time required for the baking process.

6

Mihrete, Yimer. "The Mineral Content and Sensory Properties of Injera Made from the Faba Bean, Sorghum and Tef Flour Blend." International Journal of Nutrition 4, no. 2 (May 21, 2019): 1–13. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2629.

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The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera as a control. The mixture of faba bean and sorghum with tef significantly increased the iron, zinc and calcium contents of the blended injera. High iron (22.66 mg/100 g), zinc (23.81 mg/100 g) and calcium (187.25 mg/100 g) contents were obtained from 55% tef, 30% sorghum and 15% faba bean blended injera fermented for 72 h. Sensory acceptability of all blended injera scored a mean rating well above the average, which is an indicative of the goodness as products. The most preferred injera by panelists was produced from tef flour combined with 20% sorghum and 10% faba bean flours fermented for 72 h.

7

Herter-Aeberli, Isabelle, Maren M. Fischer, Ines M. Egli, Christophe Zeder, Michael B. Zimmermann, and Richard F. Hurrell. "Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women." Journal of Nutrition 150, no. 10 (August 17, 2020): 2666–72. http://dx.doi.org/10.1093/jn/nxaa211.

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ABSTRACT Background Iron deficiency is a major public health concern in Ethiopia, where the traditional diet is based on tef injera. Iron absorption from injera is low due to its high phytic acid (PA) content. Objectives We investigated ways to increase iron absorption from FeSO4-fortified tef injera in normal-weight healthy women (aged 21–29 y). Methods Study A (n = 22) investigated the influence on fractional iron absorption (FIA) from FeSO4-fortified injera of 1) replacing 10% tef flour with whole wheat flour (a source of wheat phytase), or 2) adding an isolated phytase from Aspergillus niger. Study B (n = 18) investigated the influence on FIA of replacing FeSO4 in tef injera with different amounts of NaFeEDTA. In both studies, the iron fortificants were labeled with stable isotopes and FIA was calculated from erythrocyte incorporation of stable iron isotopes 14 d after administration. Results In study A, the median (IQR) FIA from the 100% tef injera meal was 1.5% (0.7–2.8%). This increased significantly (P < 0.05) to 5.3% (2.4–7.1%) on addition of 10% whole wheat flour, and to 3.6% (1.6–6.2%) on addition of A. niger phytase. PA content of the 3 meals was 0.62, 0.20, and 0.02 g/meal, respectively. In study B, the median (IQR) FIA from the 100% tef injera meal was 3.3% (1.1–4.4%) and did not change significantly (P > 0.05) on replacing 50% or 75% of FeSO4 with NaFeEDTA. Conclusions FIA from tef injera by young women was very low. NaFeEDTA was ineffective at increasing iron absorption, presumably due to the relatively low EDTA:Fe molar ratios. Phytate degradation, however, greatly increased during tef fermentation on addition of native or isolated phytases. Replacing 10% tef with whole wheat flour during injera fermentation tripled FIA in young women and should be considered as a potential strategy to improve iron status in Ethiopia.

8

Ashagrie, Z., and D. Abate. "Improvement of injera shelf life through the use of chemical preservatives." African Journal of Food, Agriculture, Nutrition and Development 12, no. 53 (August 3, 2012): 6409–23. http://dx.doi.org/10.18697/ajfand.53.10910.

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Mould spoilage is a serious problem that affect s the shelf life of injera , the staple Ethiopian fermented bread. Injera is made from teff ( Eragrostis tef ) but other cereals may also be used in combination with teff. About two- third of Ethiopian diet consists of injera and it accounts for about two -third s of the daily protein intake of the Ethiopian population. I njera has a high nutritional value, as it is rich in calcium and iron. Unfortunately, injera has a shelf life of only 3-4 days essentially due to mould spoilage. The use of weak organic acid as preservative is allowed in acidic foods, primarily as mould inhibitor s. In this study, the effect of chemical preservatives such as benzoic acid, sodium benzoate, potassium sorbate and calcium propionate were investigated to prolong shelf life of injera . The preservatives were added immediately before baking at the concentration of 0.1% of benzoic acid, 0.1% sodium benzoate, 0.2% of potassium sorbate, 0.3% of calcium propionate and 0.2% blend of the four as recommended by Food and Drug Administration of USA. Three fungal species: Aspergillus niger , Penicillium sp and Rhizopus sp were found to be responsible for injera spoilage. Penicillium and Rhizopus were more dominant at storage temperature of between 16- 20 0 C, while Aspergillus niger was found to be more dominant at higher temperature of 25 -32 0 C. Injera samples had a pH and moisture content between 3.38- 3.45 and 62- 65%, respectively. Anti -fungal activities of the preservatives investigated significantly prolonged the shelf life of injera for up to12 days. It was found out that the effectiveness of preservation was ranked as sodium benzoate>benzoic acid>potassium sorbate>blend>calcium propionate showing that benzoate and benzoic acid are the most effective. The outcome of the research has a significant implication in food security, energy utilization and a significant reduction in the amount of time used by women to produce injera

9

Yisak, Hagos, Andargie Belete, Bhagwan Singh Chandravanshi, Mesfin Redi-Abshiro, and Estifanos Ele Yaya. "Ascorbic Acid Content and Antioxidant Activities of White and Brown Teff [Eragrostic tef (Zucc.)Trotter] Grains and Injera." International Journal of Analytical Chemistry 2023 (March 27, 2023): 1–8. http://dx.doi.org/10.1155/2023/4751207.

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Teff [Eragrostis tef (Zuccagni) Trotter] is a cereal grain originating in Ethiopia as a staple food for millions of people. Its grain is a gluten-free superfood and got acceptance as a medicinal ingredient. Therefore, it is worthwhile to determine the antioxidative activities and L-ascorbic acid contents of teff grain and its baked food (injera). This study aimed to determine the ascorbic acid contents and antioxidant activities in the aqueous extract of the white and brown teff grains and their injera samples using iodimetric titration and UV-Vis spectrophotometric methods, respectively. The ascorbic acid contents in the white and brown teff ranged from 67.9–112.6 mg/100 g and 69.2–117.2 mg/100 g, respectively, and those in injera of the selected teff samples ranged from 30.5–32.9 mg/100 g and 37.3–43.0 mg/100 g, respectively. The antioxidant activities ranged from 1.26–7.04 μmol AAE/g for the white teff grains, 1.44–6.29 μmol AAE/g for the brown teff grains, 1.81–2.47 μmol AAE/g for white teff injera, and 3.89–4.86 μmol AAE/g for the brown teff injera samples. Findings of the present study have revealed that white teff and brown teff grains and their injera were found to have a higher content of ascorbic acid than commonly consumed grains and vegetables. No significant difference (α = 0.05) has been observed between the two varieties of teff grains with respect to the ascorbic acid content and antioxidant activities. However, there was a statistically significant difference (α = 0.05) in the ascorbic acid content and antioxidant activities between the teff grains and their injera samples. Therefore, this study indicated that teff grains and injera are rich in ascorbic acid content and antioxidant activities as compared to other cereal grains and are very crucial for human nutrition and health.

10

HAILE, ABEBE, NEGUSSIE RETTA, and CHERINET ABUYE CHERINET ABUYE. "Sensory and Nutrient Composition Evaluations of Ethiopian Staple Meal (Injera) Prepared From Quality Protein Maize, Teff and Cassava Composite Flours." Berhan International Research Journal of Science and Humanities 1 (January 24, 2020): 60–72. http://dx.doi.org/10.61593/dbu.birjsh.01.01.40.

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This study evaluated the proximate and sensory properties of traditionally fermented maize-teff-cassava flour blended product (Injera). The composite flour were formulated as: the negative control sample had 100% whole teff flour while other samples had 10 % maize flour and 10, 20, 30, 40, 45 and 50% of cassava flour. The blended flour product Injera was analyzed for proximate composition and organoleptic evaluation, using standard methods and data generated were statistically analyzed. The percentage composition analysis of composite flour Injera crude protein, crude fat, crude fibre, ash, moisture content and carbohydrate were ranged from 6.37 ± 0.49 to 8.67 ± 0.68, 0.66 ± 0.13 to 1.84 ± 0.07, 3.66 ± 0.06 to 4.08 ± 0.09, 1.60 ± 0.01 to 1.84 ± 0.01, 7.03 ± 0.06 to 8.08 ± 0.05 and 80.58 ± 0.44 to 83.85 ± 0.60, respectively. The blended flour food product Injera nutritional values were found to be estimated to cover energy of 15 % (MTC2, 373 of 2500 kcal) daily recommended RDA value that is sufficient to meet the nutrient requirements of nearly all (97-98 %) healthy individuals in each age and gender group of adult man (age, 19-50). The pH value for the whole teff Injera (3.38) was lower than other blended composite flours. The blend MTC1-4 samples of the attributes had score above the mean (3.5) of the maximum score 7 of the scale. Thus, maize (10%) and (10, 20, 30 & 40%) cassava flour substitutions for teff flour did not reduce the sensory quality of the Injera sample.

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Cercamondi, Colin I., Maren M. Fischer, Tesfaye G. H. Worku, Nadine Wyss, Isabelle Herter-Aeberli, Michael B. Zimmermann, Ines M. Egli, and Richard F. Hurrell. "The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread." International Journal for Vitamin and Nutrition Research 87, no. 1-2 (March 1, 2017): 75–84. http://dx.doi.org/10.1024/0300-9831/a000422.

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Abstract.The high phytic acid (PA) concentration in the diet based on teff injera is a likely contributing cause of iron deficiency in Ethiopia. We monitored PA during teff injera fermentation in 30 households in Debre Zeyit, Ethiopia and evaluated its influence on iron bioavailability, considering contaminant soil iron in teff flour. After fermentation (48h), mean PA concentration in injera batter decreased from 0.87 to 0.58 g/100 g dm (P < 0.001). Low phytase activity in teff flour (0.44 μmol phosphate/min/g) and a rapid drop in pH, indicated that PA degradation was driven by microbial phytases. The iron concentration in injera batter among the households ranged widely from 14.5–160.4 mg/100 g dm (mean: 34.7 mg/100 g dm) principally due to contamination with soil. Estimated intrinsic iron concentration of teff based on the strong correlation between total iron and aluminium concentrations (P < 0.001; aluminium concentrations in injera batter: 28.7–184.9 mg/100 g dm) was 4.4 mg/100 g dm, indicating that 86–97 % is extrinsic iron from soil. The median daily iron intakes from 3-day weighed food records in 10 young children were 18.9 mg/day including soil iron vs. 4.9 mg/day without soil iron (P < 0.01). The PA:iron molar ratios indicated low iron bioavailability from teff injera, particularly when soil iron was excluded. Traditional fermentation thus has a modest influence on PA levels and more complete degradation is needed to improve iron bioavailability. There is an urgent need to better understand the bioavailability of contamination iron from soil before considering national fortification or biofortification strategies in Ethiopia.

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Bayu, Abreham Bekele, Desalegn Abdissa Akuma, and Ketema Beyecha Hundie. "An integrated approach to optimization of fermentation conditions for bioethanol production from local leftover Injera waste using central composite design." Environmental Health Engineering and Management 9, no. 3 (September 12, 2022): 281–93. http://dx.doi.org/10.34172/ehem.2022.29.

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Background: Bioconversion of lignocelluloses to biofuel from cheap non-edible materials such as local leftover Injera waste for renewable energy is very important and minimizes environmental pollution. Local leftover Injera is an abundant, inexpensive, reusable waste to the environment, containing a sufficient amount of carbohydrate material, which is the best source of fermentable sugars. Methods: In this study, local leftover Injera was treated followed by drying, acidic hydrolysis, and alcoholic fermentation. Besides, the optimization of the fermentation process was done using a central composite box Behnken design. The process included physical and chemical pre-treatment of biomass, which was then followed by acid hydrolysis as a potential step. The scarification and fermentation methods were analyzed to acquire the maximum yield of ethanol. The local leftover Injera waste was pretreated with sulfuric acid and sodium hydroxide solutions. The effect of temperature, substrate concentration, as well pH on bioethanol production was optimized and studied. The optimization process was performed under special condition (temperature=25-40°C, pH=3-5, and substrate concentration=50-200 mg/L). Results: The maximum product of ethanol was achieved at a temperature of 32.718°C, substrate concentration of 125 g/L, and a pH of 4 with a maximum ethanol yield of 42.598%. Conclusion: According to the results, the optimum fermentation conditions for bioethanol production from local leftover Injera waste are the points where the maximum product of ethanol was achieved at a temperature of 32.718°C, substrate concentration of 125 g/L, and a pH of 4.

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Terefe, Abinet, Shimelis Admasu Emire, Habtamu Fekadu Gemede, and Ashagrie Z. Woldegiorgis. "Improvement of Injera Shelf Life and Staling through Vacuum and Nonvacuum Polyethylene Packaging: Their Synergistic Effect with Chemical Preservative." Journal of Food Quality 2022 (November 29, 2022): 1–12. http://dx.doi.org/10.1155/2022/8972355.

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The application of vacuum packaging (VP) and nonvacuum packaging (NP) of injera, with or without preservative added (sodium benzoate), has been studied for 15 days with the aim of determining their effect on the shelf-life and staling of injera. Samples were tested for microbial load analysis, moisture content (MC), pH, and color “L” value (lightness) determination, visible mold sign inspection, and sensory quality evaluation. Oxygen exclusion of the packaging methods and antimicrobial activities of preservative used, prolong the storage duration of injera without visible mold growth to more than 15 days; with VP (vacuum packaging), VP+ (vacuum packaging with preservative), and NP+ (nonvacuum packaging with preservative) treatments. Among these, VP+ had the least microbial load ( 5.3 ∗ 10 1 & 9.0 ∗ 10 1 bacterial & yeast and mold colony forming unit (cfu)/g, respectively). But it was least effective regarding staling as it had the least average scoring of MC, pH, and L value (60.96%, 3.33, and 45.92, respectively) and sensory acceptability, basically due to the crumbling effect of the packaging method used. Besides, NP + had a lower microbial load ( 7.5 ∗ 10 1 bacterial cfu/g and 9.0 ∗ 10 1 yeast and mold cfu/g). Despite VP and VP+, NP+ was a relatively effective method regarding sensory acceptability and staling as it had 62.73%, 3.32, and 48.70 average MC, pH, and L value, respectively. Generally, packaging methods and preservative used were found to have a significant effect ( P < 0.05 ) on microbial load, physico-chemical properties, and sensory attributes of injera. Moreover, it was proved that NP+ was the most effective method to improve the shelf life and staling of injera.

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Mengesha, Yizengaw, Alemu Tebeje, and Belay Tilahun. "A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera." International Journal of Food Science 2022 (March 24, 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.

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Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.

15

Zegeye, Adamu. "Acceptability of injera with stewed chicken." Food Quality and Preference 8, no. 4 (July 1997): 293–95. http://dx.doi.org/10.1016/s0950-3293(96)00055-9.

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16

Tadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu, and Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence." International Journal of Food Science 2019 (July 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.

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Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.

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Bicks, Ashenafi Tesfaye. "Investigation of Biogas Energy Yield from Local Food Waste and Integration of Biogas Digester and Baking Stove for Injera Preparation: A Case Study in the University of Gondar Student Cafeteria." Journal of Energy 2020 (August 30, 2020): 1–11. http://dx.doi.org/10.1155/2020/8892279.

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Energy shortage is the main problem while preparing food at the university in Ethiopia. Baking of injera consumes a lot of firewood due to the nature of baking mitad and layout of the system. The daily average firewood consumption is 8600 kg which is equivalent to 790.3 m3 of gas. In this study, an investigation of energy yield from food waste is examined by assessing the daily waste generation rate from the university student cafeteria and configuring the baking stove (mitad) that utilizes biogas energy. CFD is used to investigate the performance and heat distribution of baking mitad. In the study, the measured average daily biodegradable food waste and kitchen waste generation rate in the campus is around 863 kg/day. The conversion of this food waste using the anaerobic digestion system yields 43.2 m3 biogas per day. Utilizing the daily biogas generated for baking injera improves the overall food making process and reduces firewood consumption by 5.4%. This biogas energy yield is considered to be utilized for baking injera in the kitchen. The designed biogas mitad (stove) does not generate smoke due to the type of fuel used and configuration of baking mitad. Furthermore, the stove has an insulation mechanism considered to conserve the heat loss to the surrounding. Generally, the utilization of the biogas system and integration of the biogas injera baking stove will improve the overall food processing mechanism in the university.

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Tamene, Aynadis, Kaleab Baye, Susanna Kariluoto, Minnamari Edelmann, Fabrice Bationo, Nicolas Leconte, and Christèle Humblot. "Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats." Nutrients 11, no. 11 (November 18, 2019): 2819. http://dx.doi.org/10.3390/nu11112819.

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Folate deficiencies are widespread around the world. Promoting consumption of folate-rich foods could be a sustainable option to alleviate this problem. However, these foods are not always available. Cereals, being a staple food, could contribute to folate intake. They are fermented prior to consumption in many African countries, and fermentation can modify the folate content. In Ethiopia, injera is a widely consumed fermented flat bread. The main drivers of its fermentation are lactic acid bacteria (LAB). The aim of this work was to isolate and identify folate-producing LAB from injera fermented dough and to evaluate their ability to increase folate status after depletion in a rat model. Among the 162 strains isolated from 60 different fermentations, 19 were able to grow on a folate-free culture medium and produced 1 to 43 µg/L (24 h, 30 °C incubation). The four highest folate producers belonged to the Lactobacillus plantarum species. The most productive strain was able to enhance folate status after depletion in a rat model, despite the relatively low folate content of the feed supplemented with the strain. Folate-producing L. plantarum strain has potential use as a commercial starter in injera production.

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Yetneberk, Senayit, Henriette L. de Kock, Lloyd W. Rooney, and John R. N. Taylor. "Effects of Sorghum Cultivar on Injera Quality." Cereal Chemistry Journal 81, no. 3 (May 2004): 314–21. http://dx.doi.org/10.1094/cchem.2004.81.3.314.

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20

Fikiru, Dasa, and Nguyen Binh Ly. "Variety and baking effects on injera making quality, polyphenols content and antioxidant activity of millet flours and injera." African Journal of Food Science 14, no. 5 (June 30, 2020): 134–42. http://dx.doi.org/10.5897/ajfs2020.1928.

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21

Assefa, Yoseph, Shimelis Emire, Marina Villanueva, Workineh Abebe, and Felicidad Ronda. "Influence of milling type on tef injera quality." Food Chemistry 266 (November 2018): 155–60. http://dx.doi.org/10.1016/j.foodchem.2018.05.126.

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22

Merchuk-Ovnat, Lianne, Jajaw Bimro, Noga Yaakov, Yaarit Kutsher, Orit Amir-Segev, and Moshe Reuveni. "In-Depth Field Characterization of Teff [Eragrostis tef (Zucc.) Trotter] Variation: From Agronomic to Sensory Traits." Agronomy 10, no. 8 (July 30, 2020): 1107. http://dx.doi.org/10.3390/agronomy10081107.

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Abstract:

Teff is an important food crop that serves to prepare Injera-flat-bread. It is cultivated worldwide and is particularly susceptible to lodging. A diverse collection of teff [Eragrostis tef (Zucc.) Trotter] populations was characterized for a wide range of traits, ranging from agronomic to final Injera sensory parameters, under well-irrigated Mediterranean spring conditions. The populations tested were collected from single plants presenting lodging resistance at the site of collection and their traits were characterized herein. An early type of lodging was observed, which was most likely triggered by a fast and sharp inflorescence weight increase. Other populations were ‘strong’ enough to carry the inflorescence during most of the grain-filling period, up to a point where strong lodging occurred and plants where totally bent to the ground. Three mixed color seed populations were established from a single plant. These were separated into ‘white’ and ‘brown’ seeds and were characterized separately under field conditions. The newly ‘brown’ populations appear to be the result of a rather recent non-self (external) airborne fertilization from a dark pollen donor. Some of these hybrids were found to be promising in terms of Injera sensory traits. The population of these studies might serve as breeding material. Integration between a wide range of parameters and the correlations obtained between agronomic and sensory traits might improve our ability to breed towards a “real world” better end-product.

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Fekadu, Tigist, Angela Cassano, Ignacio Angós, and Juan Ignacio Maté. "Effect of fortification with eggshell powder on injera quality." LWT 158 (March 2022): 113156. http://dx.doi.org/10.1016/j.lwt.2022.113156.

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24

Tesfay, Asfafaw Haileselassie, Mulu Bayray Kahsay, and Ole Jørgen Nydal. "Solar Powered Heat Storage for Injera Baking in Ethiopia." Energy Procedia 57 (2014): 1603–12. http://dx.doi.org/10.1016/j.egypro.2014.10.152.

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25

Banti, Misgana, Tegene Atlaw, and Bilatu Agza. "Injera Making Quality Evaluation of Tef and Cassava Composite Flour." American Journal of Bioscience and Bioengineering 8, no. 6 (2020): 99. http://dx.doi.org/10.11648/j.bio.20200806.11.

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26

Fischer, Maren M., Ines M. Egli, Isabelle Aeberli, Richard F. Hurrell, and Leo Meile. "Phytic acid degrading lactic acid bacteria in tef-injera fermentation." International Journal of Food Microbiology 190 (November 2014): 54–60. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.018.

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27

Suresh, P., M. D. Irfan Ali, P. Govind Rao, and Ramesh Rudrapati. "Performance analysis of an Injera baking machine by using solar energy." Materials Today: Proceedings 56 (2022): 3285–93. http://dx.doi.org/10.1016/j.matpr.2021.09.539.

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28

Fischer, Maren, Ines Egli, Isabelle Aeberli, Michael Zimmermann, and Richard Hurrell. "Strategies to Enhance Iron Absorption from Tef-injera in Young Women." European Journal of Nutrition & Food Safety 5, no. 5 (January 10, 2015): 1169–70. http://dx.doi.org/10.9734/ejnfs/2015/21304.

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29

Adem, Kamil Dino, and Demiss Alemu Ambie. "A review of injera baking technologies in Ethiopia: Challenges and gaps." Energy for Sustainable Development 41 (December 2017): 69–80. http://dx.doi.org/10.1016/j.esd.2017.08.003.

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30

Hassen, Abdulkadir A., Sisay B. Kebede, and Nigussie M. Wihib. "Design and Manufacturing of Thermal Energy Based Injera Baking Glass Pan." Energy Procedia 93 (August 2016): 154–59. http://dx.doi.org/10.1016/j.egypro.2016.07.164.

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31

Yoseph, Legesse Assefa, Admassu Emire Shimelis, Abebe Workineh, Villanueva Marina, and Ronda Felicidad. "The effect of mechanical kneading and absit preparation on tef injera quality." African Journal of Food Science 12, no. 10 (October 31, 2018): 246–53. http://dx.doi.org/10.5897/ajfs2018.1722.

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32

Sileshi, Senay Teshome, Abdulkadir Aman Hassen, and Kamil Dino Adem. "Drying kinetics of dried injera (dirkosh) using a mixed-mode solar dryer." Cogent Engineering 8, no. 1 (January 1, 2021): 1956870. http://dx.doi.org/10.1080/23311916.2021.1956870.

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33

Liyew, Kassa W., Nigus G. Habtu, Yoann Louvet, Dawit D. Guta, and Ulrike Jordan. "Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves." Renewable and Sustainable Energy Reviews 149 (October 2021): 111392. http://dx.doi.org/10.1016/j.rser.2021.111392.

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34

Agza, Bilatu, Ruth Bekele, and Legesse Shiferaw. "Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia." Journal of Cereal Science 82 (July 2018): 170–74. http://dx.doi.org/10.1016/j.jcs.2018.06.009.

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35

Tesfay, Asfafaw Haileselassie, Mulu Bayray Kahsay, and Ole Jørgen Nydal. "Design and Development of Solar Thermal Injera Baking: Steam Based Direct Baking." Energy Procedia 57 (2014): 2946–55. http://dx.doi.org/10.1016/j.egypro.2014.10.330.

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36

Yetneberk, Senayit, Lloyd W. Rooney, and John RN Taylor. "Improving the quality of sorghum injera by decortication and compositing with tef." Journal of the Science of Food and Agriculture 85, no. 8 (2005): 1252–58. http://dx.doi.org/10.1002/jsfa.2103.

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37

Fox, Glen, Yohannes Nugusu, Habte Nida, Taye Tedessa, Greg McLean, and David Jordan. "Evaluation of variation in Ethiopian sorghum injera quality with new imaging techniques." Cereal Chemistry 97, no. 2 (January 15, 2020): 362–72. http://dx.doi.org/10.1002/cche.10252.

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38

Tesfay, Asfafaw H., Mulu B. Kahsay, and Ole J. Nydal. "Numerical and experimental Analysis of Solar Injera Baking with a PCM Heat Storage." Momona Ethiopian Journal of Science 11, no. 1 (May 30, 2019): 1. http://dx.doi.org/10.4314/mejs.v11i1.1.

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39

Shumoy, Habtu, Molly Gabaza, Julie Vandevelde, and Katleen Raes. "Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera." LWT 99 (January 2019): 313–18. http://dx.doi.org/10.1016/j.lwt.2018.09.085.

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40

Shumoy, Habtu, and Katleen Raes. "In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera." Food Chemistry 229 (August 2017): 381–87. http://dx.doi.org/10.1016/j.foodchem.2017.02.060.

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41

Shumoy, Habtu, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, and Katleen Raes. "Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability." Food Research International 102 (December 2017): 93–100. http://dx.doi.org/10.1016/j.foodres.2017.09.092.

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42

Ari Akin, Pervin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni, and Ismail Hakkı Boyaci. "Sorghum Flour Application in Bread: Technological Challenges and Opportunities." Foods 11, no. 16 (August 16, 2022): 2466. http://dx.doi.org/10.3390/foods11162466.

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Abstract:

Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of different types of sorghum bread. The main types of bread are unleavened (roti and tortilla), flatbread with a pre-ferment (injera and kisra), gluten-free and sorghum bread with wheat. The quality of sorghum flour, dough, and bread can be improved by the addition of different ingredients and using novel and traditional methods. Furthermore, extrusion, high-pressure treatment, heat treatment, and ozonation, in combination with techniques such as fermentation, have been reported for increasing sorghum functionality.

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Solomon, Alamrew B., Solomon W. Fanta, Mulugeta A. Delele, and Maarten Vanierschot. "Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process." Heliyon 7, no. 2 (February 2021): e06201. http://dx.doi.org/10.1016/j.heliyon.2021.e06201.

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44

Nega, Derese T., Bezuayehu Mulugeta Yirgu, and Shewangzaw W. Demissie. "Improved biogas ‘Injera’ bakery stove design, assemble and its baking pan floor temperature distribution test." Energy for Sustainable Development 61 (April 2021): 65–73. http://dx.doi.org/10.1016/j.esd.2020.12.009.

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45

Berhanu, Hiwot, Addisu Bekele, Chandraprabu Venkatachalam, and Suyambazhahan Sivalingam. "Performance improvement of an electric injera baking pan (Mitad) using copper powder as additive material." Energy for Sustainable Development 68 (June 2022): 242–57. http://dx.doi.org/10.1016/j.esd.2022.04.001.

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46

Dino Adem, Kamil, Demiss Alemu Ambie, Maria Puig Arnavat, Ulrik Birk Henriksen, Jesper Ahrenfeldt, and Tobias Pape Thomsen. "First injera baking biomass gasifier stove to reduce indoor air pollution, and fuel use." AIMS Energy 7, no. 2 (2019): 227–46. http://dx.doi.org/10.3934/energy.2019.2.227.

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47

Fekadu, Ayana, Yetenayet B. Tola, Addisalem Hailu Taye, and Ebisa Olika Keyata. "Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera." Heliyon 8, no. 10 (October 2022): e10852. http://dx.doi.org/10.1016/j.heliyon.2022.e10852.

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48

Shumoy, Habtu, Molly Gabaza, Julie Vandevelde, and Katleen Raes. "Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation." Journal of Food Composition and Analysis 58 (May 2017): 52–59. http://dx.doi.org/10.1016/j.jfca.2017.01.004.

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49

Woldemariam, Fitsum, Ali Mohammed, Tadesse Fikre Teferra, Hailay Gebremedhin, and Fatih Yildiz. "Optimization of amaranths–teff–barley flour blending ratios for better nutritional and sensory acceptability of injera." Cogent Food & Agriculture 5, no. 1 (January 1, 2019): 1565079. http://dx.doi.org/10.1080/23311932.2019.1565079.

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50

Baye, Kaleab, Jean-Pierre Guyot, Christèle Icard-Vernière, Isabelle Rochette, and Claire Mouquet-Rivier. "Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility." Food Chemistry 174 (May 2015): 60–67. http://dx.doi.org/10.1016/j.foodchem.2014.11.012.

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