Effect of Formulated Starter Culture “Ersho” on the Biochemical Profile of Fermented Teff Dough and Injera and Studing there Sensory Quality and Shelf Life
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Date
2023-06
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Addis Ababa University
Abstract
Fermentation is one of the most economical methods of producing and preserving foods. Injera is one of the most popular fermented foods among Ethiopians. However, occasional failures do occur in the fermentation that leads to inconsistencies in the quality of Injera and it is difficult to set certain standards for starter cultures. This study aimed to evaluate the effect of formulated starter cultures (Aerobic mesophiles, molds, yeasts, LAB),on biochemical profile of fermented Teff dough, sensory quality and shelf life of Injera. Experimentation and processing of data were performed on 2 Teff varieties (Kuncho and Bosete), 3 Treatments (3% traditional household starter culture (T1), 3% formulated starter culture in ambient condition (T2) and incubator condition(T3) and 7 Fermentation time intervals. Analytical methods were determined by using AOAC 2001.Shelf life of injera determined by using PDA plates prepared for yeast and mold determination and sensory anlysis were assessed using consumer-oriented sensory panel. Among the three treatments T3K and T3B had obtained least pH value (3.20, 3.24), highest average scoring of protein content (14.18%, 14.73%), Fe bioavailability (0.81, 0.81), phenolic content (348.19 mg GAE/g, 342.39 mg GAE/g) respectively. Besides, T2K, T2B had obtained lower pH value (3.43, 3.47), lower Fe bioavailability (0.82, 0.82), higher average scoring of protein content (13.40%, 13.93%), phenolic content (327.57mgGAE/g, 298.65 mgGAE/g) respectively. Among baked Injera samples T3K and T3B had obtained highest Fe bioavailability (0.64, 0.66), protein content (13.90%, 13.53%) phenolic content (425.10 mgGAE/g, 394.01 mgGAE/g) respectively. Besides T2K, T2B had obtained lower Fe bioavailability (0.69,0.76), higher protein (12.77%,12.57%), and total phenolic content (243.9 mgGAE/g ,360.10 mgGAE/g) respectively. Despite the T1K, T1B obtained lower Fe bioavailability (0.74, 0.73), least protein content (12.49%, 12.37%), and total phenolic content (170.71 mgGAE/g, 177.3 mgGAE/g) respectively. All the three treatments showed yeast and mold counts that ranged from (3.1*103-4.1*104 cfu/g) and the overall sensory acceptability ranged from (6.5-5.81) out of 7 . Based on the results obtained it could be concluded the formulated starter culture (T2,T3) showed significant effect (p<0.05) on physicochemical properties, mineral bioavailability, improvement of storage period of Injera extend up to 5 days.
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Injera, Fermentation, Starter Culture, Teff Dough