Enrichment of Tef [Eragrostis tef (ZUCC)] Trotter Flour with Soy Protein Concentrates for Injera Making
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Date
2011-05
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Addis Ababa University
Abstract
In the continuous search for solution to the problem of malnutrition in its various forms, mainly
among the people of the developing countries, views have been expressed of the need to improve
the nutritive quality of staple local foods through better processing and enrichment.
Consequently, this study was initiated with the aim of enriching tef (Eragrostis teff (ZUCc.)
Trotter) flour (used to make injera: widely used staple food in Ethiopia) with soy protein
concentrate (SPC) and thereby enhance its protein content and to analyse the effect on other
nutritional component and organoleptic properties ofinjera. Very white tef (Quncho variety) and
defatted Soy flour (Glycine max) were collected from Debre Zeit Agricultural Research Center
and Ethiopian Spice Factory, respectively. Then, SPC was prepared using ethanol/water (3 :1
ratio) as a solvent. The prepared soy protein concentrate (with known proximate composition)
was blended with tef flour in 5%, 10%, 15% and 20% ratios. The result divulges that the protein
content of the injera increased from 1 1.31%for the contrDI and 14.30%, l7. 30%, 20.76 % and
25.06% for 5%, 10%, 15% and 20% SPC blended injera, respective/yo Increase in protein
content at 5% blend of SPC was not statistically significant from that of control injera. Other
proximate compositions (moisture, ash and crude jibel~ of the injera were also increased.
However, fat, carbohydrate and gross energy content of injera were decreased. The mineral
contents of enriched flour injera were found to show increment for all Fe, Zn and Ca content.
Moreover, although increments in phytate and tannin content are observed in blended injera, the
ANOVA performed on phytate content implies that the changes are not statistically significant (p
< 0.05) with that of the control injera (100% teffloiirfui1til 20% blend. The sensory analysis
conducted was resulted in acceptance of injera by the panelist until 15% SPC blend. Mixture
Design Expert software used to optimize the exact combination of targeted protein value
(20.76%) and ranged overall acceptability (5.7-7. 75) has demonstrated the optimum region
blendfor tefand SPC with the linear models wasfound to be 87.35% and 12.65%, respectively.
Thus, thi s study has revealed that it is possible to minimize the protein deficiency in developing
countries through enriching various staple cereals with SPC.
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Enrichment of Tef