Browsing by Author "Abera, Woinshet"

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    Organoleptic and Nutritional Evaluation of Tefinjera Supplemented with Treated and Untreated Fenugreek (Trigonella Joenum-Graecum L.)
    (Addis Ababa University, 2011-05) Abera, Woinshet; Abdisa, Melese (PhD)
    The experimen/ was conducled wilh an objeclive of assessing nUlrilional, organo/eplic and anlinulrienl conI en Is of fenugreek sllpplemenled and unsupplemenled Tef Injera. Therefore, Injera prepared jiwn Ihe blends conlaining differenl proporlions (0%, 5%, 10%, 15% and 20%) of raw, roasled, soaked and germinaled fenugreek seed flour were evalualed for nulrilional composil ion and sensol), characlerislics. The proximale composition o.f fenugreek supp/emenled injera signijicanlly (p<0.05) increasedfor moiSlure, prolein, fal andjiber wilh blending ralio of 0%, 5% and 10%. The mean moisture, prolein, fat andjiber conlenl signijicanlly (p<0.05) increasedji-om 6.3 10 6.9 gl100g, 9.0810 10.4 gl100g, 1.61103.2 gi iOOg and 3.3103.7 gl100g respeclively. Conversely, Ihe nulrilional conlenls of lolal ash. carbohydrale, and energy generally significanlly (p