Department of Chemical Engineering, College of Engineering and Technology, Wachemo University, Hossana, Ethiopia.
The Federal Democratic Republic of Ethiopia, Manufacturing Industry Development Institute, P.O. Box 1180, Addis Ababa, Ethiopia.
Sci Rep. 2024 Jun 4;14(1):12819. doi: 10.1038/s41598-024-62420-5.
Tef [Eragrostis tef (Zucc.) Trotter], an ancient cereal primarily grown in Ethiopia, is becoming increasingly popular worldwide due to its high iron content and gluten-free nature. However, it has been reported that injera produced only with tef flour lack certain vital nutrients. Therefore, this specific study was conducted to supplement tef injera with other food materials of better nutritional value and compensate its expensive market price with sorghum cereal flour. The effect of fermentation conditions, and the sorghum and carrot pulp blending ratio on the nutritional value and sensory quality of tef injera was investigated. The factorial approach of the experimental design was conducted considering the nutritional value and sensory quality of the injera made of three main blending ratios of tef, sorghum, and carrot (60% tef: 30% sorghum: 10% carrot pulp, 45% tef: 45% sorghum: 10% carrot pulp and 30% tef: 60% sorghum: 10% carrot pulp) as experiential variables. The raw materials and injera were characterised for their proximate composition, physicochemical property, mineral composition, microbial analysis, and sensory attributes, using standard methods. The results of the study show that fermentation conditions and blending ratios have a significant effect on the nutritional, anti-nutritional, mineral content, microbial quality, and sensory properties of blended injera products, where higher values of ash, crude protein, crude fat, Total titratable acidity (TTA), Fe, Zn, and Ca (2.30%, 11.34%, 2.62%, 3.53, 32.97 mg/100 g, 2.98 mg/100 g and 176.85 mg/100 g, respectively) were analyzed for the co-fermented injera sample. In addition, a lower microbial count was observed in co-fermented injera samples, whereas microbial counts in injera samples prepared from carrot pulp-supplemented dough after the co-fermentation of tef and sorghum flours were observed to be higher. The injera product made using blending ratio of 60% tef: 30%sorghum: 10% carrot co-fermented was found to be the optimum result due to its very good nutritional improvement (i.e., reduction of some anti-nutritional factors, microbial contents, pH and increased contents of some minerals, crude protein, crude fat, TTA and improved most of the sensory quality of the supplemented injera product). According to this study, sorghum and carrot supplementation on tef could improve the nutritional value of injera while also providing an instant remedy for the growing price of tef.
特菲（Eragrostis tef（Zucc.）Trotter）是一种古老的谷物，主要生长在埃塞俄比亚，由于其铁含量高且不含麸质，因此在全球范围内越来越受欢迎。然而，据报道，只用特菲面粉制作的英吉拉可能缺乏某些重要的营养物质。因此，本研究旨在通过添加其他营养价值更高的食物材料来补充特菲英吉拉中的营养成分，并通过添加高粱谷物粉来补偿其昂贵的市场价格。研究了发酵条件以及高粱和胡萝卜浆的混合比例对特菲英吉拉的营养价值和感官质量的影响。实验设计采用析因法，以三种主要混合比例（60%特菲：30%高粱：10%胡萝卜浆、45%特菲：45%高粱：10%胡萝卜浆和 30%特菲：60%高粱：10%胡萝卜浆）的特菲、高粱和胡萝卜的营养价值和感官质量为经验变量。使用标准方法对原料和英吉拉的营养成分、物理化学性质、矿物质成分、微生物分析和感官属性进行了表征。研究结果表明，发酵条件和混合比例对混合英吉拉产品的营养、抗营养、矿物质含量、微生物质量和感官特性有显著影响，其中灰分、粗蛋白、粗脂肪、总滴定酸度（TTA）、铁、锌和钙的含量较高（分别为 2.30%、11.34%、2.62%、3.53%、32.97mg/100g、2.98mg/100g 和 176.85mg/100g）分析了共发酵英吉拉样品。此外，共发酵英吉拉样品中的微生物数量较低，而在共发酵特菲和高粱面粉后用胡萝卜浆补充面团制备的英吉拉样品中的微生物数量较高。发现 60%特菲：30%高粱：10%胡萝卜共发酵的英吉拉产品是最佳结果，因为它具有非常好的营养改善（即减少一些抗营养因素、微生物含量、pH 值和增加一些矿物质、粗蛋白、粗脂肪、TTA 的含量，并改善补充英吉拉产品的大部分感官质量）。根据这项研究，在特菲中添加高粱和胡萝卜可以提高英吉拉的营养价值，同时为特菲价格的上涨提供即时补救措施。
