The Mineral Content and Sensory Properties of Injera Made From the Faba Bean, Sorghum and Tef Flour Blend - The Mineral Content and Sensory Properties of Injera Made From the Faba Bean, Sorghum and Tef Flour Blend - Open Access Pub

The effects of 55-70% teff (Eragrostis tef), 20-30% sorghum (Sorghum bicolor) and 5-15% faba bean (Viciafaba) flours blending ratio and fermentation time (24, 48 and 72 h) with custom design on iron, zinc and calcium contents and sensory properties of injera were investigated using 100% teff injera as a control. The mixture of faba bean and sorghum with tef significantly increased the iron, zinc and calcium contents of the blended injera. High iron (22.66 mg/100 g), zinc (23.81 mg/100 g) and calcium (187.25 mg/100 g) contents were obtained from 55% tef, 30% sorghum and 15% faba bean blended injera fermented for 72 h. Sensory acceptability of all blended injera scored a mean rating well above the average, which is an indicative of the goodness as products. The most preferred injera by panelists was produced from tef flour combined with 20% sorghum and 10% faba bean flours fermented for 72 h. DOI10.14302/issn.2379-7835.ijn-19-2629 Injera is a type of feremented flat bread made in Ethiopia from grain tef (Eragrostistef(Zucc) Trotter) flours, free of gluten proteins the type found in wheat which originated from Ethiopia and is also at large cultivated in Ethiopia. Injera is a staple food for majority of Ethiopians, where it is served with almost every meal. Grain tef was reported to have proximate composition of about 11% protein, 73% carbohydrate, 3% crude fiber, 2.5% fat and 2.8% ash 1. It was also reported to have a relatively higher iron content than other common cereals 2, this was in part contributed by agronomic practices used in Ethiopia 3. Grain tef is mainly used for making injera; sometimes also used as porridge and as an ingredient for home-brewed alcoholic drinks. The grain proteins are also presumed easily digestible because is rich in digestible type proteins and relatively poor in prolamins 4, 5. Tef grain flours has been reported to be used in diferent food products such as various breads, cookies pasta and weaning foods because is always used as whole grains, gluten free nature, high iron contnets of good proteins and starches digestibility 6. At presentTefis the most expensive cereals grown in Ethiopia, because tef injera is the favorite diet of the nation and usually considered as a prestige food in the society. Moreover tefis exported to United States, Europe and other countries due to the absence of gluten and its nutritional value 7. Grain sorghum (Sorghum bicolor (L.) Moench) was reported to have proximate composition of 74.7% carbohydrates, 1.8% ash, 12.3% protein, 4.2% fat and 1.7% fiber 8. Sorghum is used as the second most