Uses of Prefermented Flour for Injera Preparation
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Date
2012-06
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Addis Ababa University
Abstract
The study attempted (0 investigate the possibility of using prefermented instant flour for the
production of injera by using different drying methods. The effects of drying methods used were
compared with the traditional method in chemical composition and sensory properties of the
products. Optimization of using prefermented flour had also been done. The result in sensOlY
analysis gave fluffiness score of 6.30, 6.40 and 7.74 for oven dried; sun dried and freeze dried
samples respectively. Taste was scored as 5.24, 6.1S, and 6.94 for sun dried, oven dried and
freeze dried respectively. Eye size and distribution was scored as 5.44, 6.72 and 7. 56 for oven
dried, sun dried andfreeze dried respectively. Color was scored as 6.22, 6.30 and 7.76 for sun
died; oven dried, and freeze dried samples respectively. Appearance was scored as 6.16, 6.16,
and 7.96 for sun died; oven dried, and freeze dried samples respectively. Aroma was scored as
5. IS, 5.S4, and 7. 1S for oven dried, sun dried andfreeze dried respectively. Overall acceptability
was scored as 5. 74, 6.22 and 7.6Sfor sun dried, oven dried andfreeze dried respectively. The
nutritional composition gave a value of moisture content 53.57, 53.S3 and 56.4 gllOOgfor oven
dried, sun dried andjreeze dried respectively. Crude protein content was S.73, 9.05 and 10.03
for sun dried, freeze dried and oven dried respectively. Ash content was 4.65, 3.53 and 4.65
(gil ~Og) for sun dried, oven dried andfreeze dried respectively. Crude fat content was 2.75, 2.62
and 3.52 gl lOOgfor freeze dried sun dried and oven dried re~pectively. Crude fiber content was
1.91, 2.23 and 2. 67glIOOg for oven dried, sun dried and freeze dried respectively. The iron
content was 12.1213.27, and 14. IS glIOOgfor freeze dried; oven dried and sun dried samples
respectively. Zinc content was 1.51, 1.60 and 1. 63(gII00g) for jreeze dried, oven dried and sun
dried respectively. Calcium content was 33.62, 33.65 and 34.95 for freeze dried samples
respectively. Phosphorous content was 507.S5, 567.S5 and 659. SO(gll 00g) forjreeze dried, sun
dried and oven dried respectively. Phytate content was 232.55, 24S.9 and 264.97 for oven dried
sun dried andfreeze dried samples respectively. Tannin content was 35.43, 36.5S, 3S.29mglgfor
oven dried, sun dried and freeze dried samples respectively. Phytate phosphorus content was
63.47, 79.92 and SI.46mgl IOOgfor oven dried sun dried and freeze dried samples respectively,
while non phytate phosphorus content was 432.93, 499.15 and. 596. 33mgli00gfor jreeze dried,
sun dried and oven dried samples respectively.
Key words: Prefermentedflour,freeze drying, oven dlying, sun dlying, injera
Description
Keywords
Prefermented flour, freeze drying, oven dlying,, sun dlying, injera