Optimizing the Folate Content of Injera Using Highly Folate Producing Lactic Acid Bacteria Lactobacillus Palantarum; Saccharomyces Cerevisiae and Their Combination
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Date
2019-04-05
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Addis Ababa University
Abstract
Injera is an Ethiopian fermented pancake-like flatbread preferably made from teff. It involves a fermentation step of 3-4 days based on continuous backslopping. Starter cultures of Lactobacillus plantarum isolated from teff dough and Saccharomyes 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 Lactobacillus rhamnosus (ATCC 7469). The acceptability of injera was estimated by 30 adult healthy volunteers, using a 9 point 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 higher than other injera made with Lactobacillus plantarum, backslops of Lactobacillus plantarum, Ersho and combination of Lactobacillus plantarum and Saccharomyces cerevisiae.
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Cereal, Fermentation, Folate, Lactic acid bacteria, Yeast