Investigation on Mineral Characterization of Powder Injera
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Date
2019-10
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Addis Ababa University
Abstract
Injera is a fermented, sour bread consumed as a staple food in Ethiopia and Eritrea. The bread
can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most
preferred ingredient. A deep study on its inherent characteristics related to processing of injera
is needed for its use in various food applications. This research attempt to use spray dryer
technology to cook injera, as an alternative method of injera processing. And the product is
forwarded for the use of as a food supplement. Also the researcher study the impact of type of tef
white and red on nutritional composition of powder injera and impact of fermentation time at
24h, 48h, and 72h on moisture content, ash content, fiber content, iron content, zinc content,
calcium content, potassium and sodium content of nutritional composition of powder injera was
tested using statistic and regression analysis. Microsoft excel and two factorial three level design
expert 11 is used to analyze the experimental result.
It is observed that red tef has higher calcium, zinc, and iron value than the white tef but the white
tef powder injera has sodium and potassium content than the red tef powder injera. And it is
observed that at fermentation time of 48h the powder injera has higher mineral content than at
fermentation time of 24h and 72h.
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Keywords
red tef, white tef, fermentation time, powder injera, nutritional composition, foodsupplement