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

dc.contributor.advisorBaye, Kaleab (PhD)
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.abstractInj 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.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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