Optimizing the Folate Content of Injera Using Highly Folate Producing Lactic Acid Bacteria Lactobacillus Palalltarum; Saccharomyces Cerevisiae and Their Combination

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creativework.keywordsCereal , Fermentation, Folate, Lactic acid bacteria, Yeast.
dc.contributor.advisorBaye, Kaleab
dc.contributor.authorTesfaye, Genet
dc.date.accessioned2022-04-01T07:28:37Z
dc.date.accessioned2023-11-09T15:32:47Z
dc.date.available2022-04-01T07:28:37Z
dc.date.available2023-11-09T15:32:47Z
dc.date.issued2019-04
dc.description.abstractInjera is an Ethiopian fermented pancake-like natbreadpreferably made foam Teft, It in volves a fermentation step of 3-4 days based on continuous backslapping, Starter cultures of Lac/abacillusplan/arum isolated from tear dough and Saccharomyces cerevisiae were tested singly or in combination for their ability to ferment teff dough for making injera and increase folate production, Folate concentration of dough and injera was determined by microbiological assay using Lac/obacillllsrhamnoslls (ATCC 7469), The acceptability of injera was estimated by 30 adult healthy volunteers, using a 9 po int hedonic scale, All of the starters showed an ability to ferment the dough in 3-4 days, Though the folate content of injera made with Saccharomyces cerevisiae was high than other injera made with Lac/bacillus plan/auloi, backslopes of Lactobacillus plan/arum, Ershov and combination of Lac/bacillus plan/arum and Saccharomyces cerevisiae.en_US
dc.identifier.urihttp://10.90.10.223:4000/handle/123456789/31071
dc.language.isoenen_US
dc.publisherAddis Ababa Universityen_US
dc.subjectCerealen_US
dc.subjectFermentationen_US
dc.subjectFolateen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectYeasten_US
dc.titleOptimizing the Folate Content of Injera Using Highly Folate Producing Lactic Acid Bacteria Lactobacillus Palalltarum; Saccharomyces Cerevisiae and Their Combinationen_US
dc.typeThesisen_US

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