Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour

Oli Legassa; Tamirat Kore; Muhaba Seifu; Deribe Mengistu

doi:doi:10.11648/j.scidev.20220303.14

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Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour

Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu

Published in Science Development (Volume 3, Issue 3)

Received: 25 May 2022 Accepted: 25 June 2022 Published: 20 July 2022

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Abstract

Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.

Published in	Science Development (Volume 3, Issue 3)
DOI	10.11648/j.scidev.20220303.14
Page(s)	104-109
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), 2022. Published by Science Publishing Group

Keywords

Injera Quality, Fenugreek, Tef Four, Sensory Quality, Shelf Life, Tef Grain

References

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[5]	Srivastava A, Singh Z, Verma V., Choedon T., (2020). Potential Health Benefits of Fenugreek with Multiple Pharmacological Properties. Pp 137-153 DOI: 10.4018/978-1-7998-2524-1.ch011.
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[8]	Taddesse E (1969). Tef (Eragrostistef). The cultivation, usage and some of the known diseases and insect pests, Part 1. Debre Zeit Agricultural Experiment Station Bulletin No. 60. Alemaya University of Agriculture, Dire Dawa, Ethiopia.
[9]	Beyene, C. (1965). Studies in the biological evaluation of the protein quality of tef (E. abyssinica) and Abish fenugreek (Trigonellafoenumgraecum) and the supplementary value of Habish when added to tef. MSc thesis, Cornell University, USA.
[10]	Bemihiretu B, Ashagrie and Gulelat (2013). Antioxidant properties of Ethiopian traditional bread (injera) as affected by processing techniques &tef grain (eragrististef (zucc.) vatieties. Canadian Chemical Transactions: 1 (1): 7-24.
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[16]	Tewoderos G,, Geremew B., and Nugussie B. (2013). Effect of Grain Tef [(Eragrostistef (Zucc)] Trotter) flour substitutions with flaxseed on minerals Content and microbial quality of Injera. Science, Technology Arts Research Journal, 2 (3): 51-58.
[17]	Baye, K., Mouquet-Rivier, C., Icard-Vernière, C., Rochette, I., and Guyot, J. P. (2013). Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera. Food Chem. 138, 430-436.
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APA Style

Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. (2022). Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Science Development, 3(3), 104-109. https://doi.org/10.11648/j.scidev.20220303.14

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ACS Style

Oli Legassa; Tamirat Kore; Muhaba Seifu; Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci. Dev. 2022, 3(3), 104-109. doi: 10.11648/j.scidev.20220303.14

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AMA Style

Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci Dev. 2022;3(3):104-109. doi: 10.11648/j.scidev.20220303.14

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@article{10.11648/j.scidev.20220303.14,
  author = {Oli Legassa and Tamirat Kore and Muhaba Seifu and Deribe Mengistu},
  title = {Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour},
  journal = {Science Development},
  volume = {3},
  number = {3},
  pages = {104-109},
  doi = {10.11648/j.scidev.20220303.14},
  url = {https://doi.org/10.11648/j.scidev.20220303.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220303.14},
  abstract = {Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.},
 year = {2022}
}

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TY - JOUR
T1 - Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour
AU - Oli Legassa
AU - Tamirat Kore
AU - Muhaba Seifu
AU - Deribe Mengistu
Y1 - 2022/07/20
PY - 2022
N1 - https://doi.org/10.11648/j.scidev.20220303.14
DO - 10.11648/j.scidev.20220303.14
T2 - Science Development
JF - Science Development
JO - Science Development
SP - 104
EP - 109
PB - Science Publishing Group
SN - 2994-7154
UR - https://doi.org/10.11648/j.scidev.20220303.14
AB - Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.
VL - 3
IS - 3
ER -

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Author Information

Oli Legassa

Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
Tamirat Kore

Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
Muhaba Seifu

Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
Deribe Mengistu

Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia

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APA Style

Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. (2022). Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Science Development, 3(3), 104-109. https://doi.org/10.11648/j.scidev.20220303.14

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ACS Style

Oli Legassa; Tamirat Kore; Muhaba Seifu; Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci. Dev. 2022, 3(3), 104-109. doi: 10.11648/j.scidev.20220303.14

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AMA Style

Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci Dev. 2022;3(3):104-109. doi: 10.11648/j.scidev.20220303.14

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@article{10.11648/j.scidev.20220303.14,
  author = {Oli Legassa and Tamirat Kore and Muhaba Seifu and Deribe Mengistu},
  title = {Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour},
  journal = {Science Development},
  volume = {3},
  number = {3},
  pages = {104-109},
  doi = {10.11648/j.scidev.20220303.14},
  url = {https://doi.org/10.11648/j.scidev.20220303.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220303.14},
  abstract = {Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.},
 year = {2022}
}

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