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Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour

Received: 25 May 2022     Accepted: 25 June 2022     Published: 20 July 2022
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Abstract

Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.

Published in Science Development (Volume 3, Issue 3)
DOI 10.11648/j.scidev.20220303.14
Page(s) 104-109
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Injera Quality, Fenugreek, Tef Four, Sensory Quality, Shelf Life, Tef Grain

References
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[2] Ashagrie and Abate (2012). Improvement of injera shelf life through the use of chemical preservatives. African Journal of Food, Agriculture & Nutrition Development.
[3] NIN Report. 1987. Use of fenugreek seed powder in the management of non-insulin dependent diabetes mellitus. NIN, ICMR, Hyderabad, India.
[4] Reddy R. L. R., and Srinivasan K. (2009). Dietary fenugreek seed regresses pre-established cholesterol gallstones in mice. Canadian Journal of Physiology and Pharmacology, 87 (9). https://doi.org/10.1139/Y09-062.
[5] Srivastava A, Singh Z, Verma V., Choedon T., (2020). Potential Health Benefits of Fenugreek with Multiple Pharmacological Properties. Pp 137-153 DOI: 10.4018/978-1-7998-2524-1.ch011.
[6] Atlaw TK, Jha YK (2015). Evaluation of composite blends of fermented fenugreek and wheat flour to assess its suitability for bread and biscuit. Int J Nutr Food Sci 4: 29-35.
[7] Umeta M, West C and Fufa H (2005). Content of zinc, iron, calcium and their absorption inhibitors in foods commonly consumed in Ethiopia. Journal of food composition and analysis 18: 803-817.
[8] Taddesse E (1969). Tef (Eragrostistef). The cultivation, usage and some of the known diseases and insect pests, Part 1. Debre Zeit Agricultural Experiment Station Bulletin No. 60. Alemaya University of Agriculture, Dire Dawa, Ethiopia.
[9] Beyene, C. (1965). Studies in the biological evaluation of the protein quality of tef (E. abyssinica) and Abish fenugreek (Trigonellafoenumgraecum) and the supplementary value of Habish when added to tef. MSc thesis, Cornell University, USA.
[10] Bemihiretu B, Ashagrie and Gulelat (2013). Antioxidant properties of Ethiopian traditional bread (injera) as affected by processing techniques &tef grain (eragrististef (zucc.) vatieties. Canadian Chemical Transactions: 1 (1): 7-24.
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[13] Godebo, Dessalegn and Niguse (2019). Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonellafoenum-graecumL.) Flour Substituted Injera. Journal of Food Process Technology 10: 799.
[14] Magda S and Sharara (2017). Effect of Germination and Heat Treatment on Chemical Composition and Bioactive Components of Fenugreek Seeds. World Journal of Dairy& Food Sciences 12 (1): 33-41.
[15] Prajapati, Sancheti V and Shinde P M (2014). Review Article on Fenugreek Plant with Its Medicinal Uses. International Journal of Phytotherapy Research; 4 (4): 39.
[16] Tewoderos G,, Geremew B., and Nugussie B. (2013). Effect of Grain Tef [(Eragrostistef (Zucc)] Trotter) flour substitutions with flaxseed on minerals Content and microbial quality of Injera. Science, Technology Arts Research Journal, 2 (3): 51-58.
[17] Baye, K., Mouquet-Rivier, C., Icard-Vernière, C., Rochette, I., and Guyot, J. P. (2013). Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera. Food Chem. 138, 430-436.
[18] Melaku H. (1966). Chemical composition of tef (Eragrostistef) compared with that ofwheat, barley and grain sorghum. Econo. Bot. 20: 268-273.
[19] Abbas Ali m., Abu, m., Alam M. S., yeasmin M. S., Khan A. M., Muhamad I. I. 2012. Characteristics of oils and nutrient contents of Nigella sativa L and Trigonella foenum-graecum seeds. Bull. Chem. Soc. Ethiop., 26 (1): 55-64. DOI: org/10.4314/bcse.v26i1.6.
[20] Al Jasass F. M., Al Jasser M. S. 2012. Chemical composition and fatty acid content of some spices and herbs under Saudi Arabia conditions. Sci. World J., 1-5. DOI: 10.1100/2012/859892.
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  • APA Style

    Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. (2022). Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Science Development, 3(3), 104-109. https://doi.org/10.11648/j.scidev.20220303.14

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    ACS Style

    Oli Legassa; Tamirat Kore; Muhaba Seifu; Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci. Dev. 2022, 3(3), 104-109. doi: 10.11648/j.scidev.20220303.14

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    AMA Style

    Oli Legassa, Tamirat Kore, Muhaba Seifu, Deribe Mengistu. Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour. Sci Dev. 2022;3(3):104-109. doi: 10.11648/j.scidev.20220303.14

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  • @article{10.11648/j.scidev.20220303.14,
      author = {Oli Legassa and Tamirat Kore and Muhaba Seifu and Deribe Mengistu},
      title = {Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour},
      journal = {Science Development},
      volume = {3},
      number = {3},
      pages = {104-109},
      doi = {10.11648/j.scidev.20220303.14},
      url = {https://doi.org/10.11648/j.scidev.20220303.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.scidev.20220303.14},
      abstract = {Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Improvement of Injera Quality Through Incorporation of Fenugreek in Tef Flour
    AU  - Oli Legassa
    AU  - Tamirat Kore
    AU  - Muhaba Seifu
    AU  - Deribe Mengistu
    Y1  - 2022/07/20
    PY  - 2022
    N1  - https://doi.org/10.11648/j.scidev.20220303.14
    DO  - 10.11648/j.scidev.20220303.14
    T2  - Science Development
    JF  - Science Development
    JO  - Science Development
    SP  - 104
    EP  - 109
    PB  - Science Publishing Group
    SN  - 2994-7154
    UR  - https://doi.org/10.11648/j.scidev.20220303.14
    AB  - Injera is most commonly consumed food in Ethiopia. Traditionally, injera can be made from tef and other cereals. This study was conducted to determine the effect of fenugreek (raw, roasted and germinated) incorporation (1%, 3% and 5%) on nutritional composition, sensory quality and keeping quality of tef injera. Protein content was determined by Kjeldal method. Moisture and ash content were determined with oven and Furnace, respectively. Untrained but experienced panelists were used in sensory analysis. Days of storage was recorded and compared with control injera for shelf life determination. The result showed that injera enriched with 5% raw and roasted fenugreek had the highest crude protein contents and crude fiber compared with control (100% tef flour). Injera made with 5% raw fenugreek had less mold growth, which had recorded significantly the highest shelf life (five days). Sensory evaluation (appearance, taste, aroma, texture and overall acceptability) indicated that of all injera incorporated with 1% to 5% of fenugreek flour were more preferable than the control sample except the 5% raw fenugreek which was not preferred due to its bitterness taste. Furthermore, injera made with 5% raw fenugreek incorporation level showed lower taste perception due to its bitterness. From this study, it can be concluded that 1 to 5% of roasted and malted and 1 to 3% of raw fenugreek incorporation could significantly increases sensory acceptability of injera with improvement of some nutritional contents without any change on the Iron content.
    VL  - 3
    IS  - 3
    ER  - 

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Author Information
  • Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia

  • Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia

  • Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia

  • Food Science and Nutrition Research Laboratory Directorate, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia

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