COMPOSITE FLOUR DEVELOPMENT FOR INJERA

Abstract

ABSTRACT:

A composite flour has been developed to simulate an expensive cereal grain, tef (Eragrostis tef) for making injera, by incorporating cheaper grains. Sixty four combinations were baked, their physical characteristics and shelf-life tested. The results were statistically analyzed using mean scores of texture, elasticity , and reconstitution properties. The triangle and duo-trio tests were used for panel selection; paired comparison preference and declared control difference tests were employed for sensory evaluation, and the best composite flour to imitate tef was a combination of [tef 35% wheat (Triticum durum) 25% and sorghum (Sorghum vulgare) kafir group 40%]. The nutritive value of the new product correspond with that of tef and a 27% cost reduction was accomplished for each injera. [Ethiop. J. Health Dev. 1993;7(2):71-77]