Uses of Prefermented Flour for Injera Preparation
| dc.contributor.advisor | Desse, Glilelat ({PhD) | |
| dc.contributor.author | Tadesse, Hiwot | |
| dc.date.accessioned | 2022-04-06T06:34:17Z | |
| dc.date.accessioned | 2023-11-09T15:32:50Z | |
| dc.date.available | 2022-04-06T06:34:17Z | |
| dc.date.available | 2023-11-09T15:32:50Z | |
| dc.date.issued | 2012-06 | |
| dc.description.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 | en_US |
| dc.identifier.uri | http://10.90.10.223:4000/handle/123456789/31164 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Prefermented flour | en_US |
| dc.subject | freeze drying | en_US |
| dc.subject | oven dlying, | en_US |
| dc.subject | sun dlying | en_US |
| dc.subject | injera | en_US |
| dc.title | Uses of Prefermented Flour for Injera Preparation | en_US |
| dc.title.alternative | Uses of Prefermented Flour for Injera Preparation | en_US |
| dc.type | Thesis | en_US |