Optimizing the Folate Content of Injera Using Highly Folate Producing Lactic Acid Bacteria Lactobacillus Palalltarum; Saccharomyces Cerevisiae and Their Combination
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Date
2019-04
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Addis Ababa University
Abstract
Inj e ra is an Ethiopian fermented panca ke-l ike natbread prefe rab ly made f,'om te fT, It in vo lves a
fermentation step of 3-4 days based on conti nuous backslopping, Starter c ultures of
Lac/abacillus plan/arum isolated from tefr dough and Saccharomyes cerevisiae were tested
singly or in combination for their abil ity to fe rment teff dough for making injera and increase
folate production, Folate concentrati on of dough and injera was determined by microbiological
assay using Lac/obacilllls rhamnoslls (ATCC 7469), The acceptabi li ty of inj era was estimated by
30 adult hea lthy volunteers, using a 9 po int hedon ic sca le, All of the starters showed an abi lity to
fe rment the dough in 3-4 days, Though the folate content of injera made with Saccharomyces
cerevisiae was high than other injera made with Lac/obacillus plan/arulII, backslops of
Lactobacillus plan/arum, Ersho and combination of Lac/obacillus plan/arum and Saccharomyces
cerevisiae.
Key words: Cereal , Fermentation, Folate, Lactic acid bacteria, Yeast.
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Keywords
Cereal, Fermentation, Folate, Lactic acid bacteria, Yeast