Effect of Different Cereal Blends on the Quality of Injera a Staple Food in the Highlands of Ethiopia

IF 0.3 Q4 MULTIDISCIPLINARY SCIENCES Momona Ethiopian Journal of Science Pub Date : 2017-11-30 DOI:10.4314/mejs.v9i2.7
A. Abraha, F. Abay
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引用次数: 7

Abstract

Majority of the Ethiopian population are dependent on tef ( Eragrostis tef ( Zucc )  trotter) flour to make injera, a staple food in Ethiopia, although injera could be made  from different cereals. The price of tef, however, is high and the yield potential of the  crop is low. Thus, searching for alternative cheaper grains and developing a blend of  different cereal flours that can produce injera of acceptable quality and improved  nutritional value would be important. This study was conducted to evaluate the  sensory quality of injera made from a blend of different cereals (Tef, barley, sorghum  and maize) with differing ratios: 100, 75, 50 and 25%. The sensory evaluation of  injera was conducted at Mekelle University in a replicated trial. The results  revealed  significant differences among the cereal flour blends in injera texture,  mouth feeling, suppleness and overall rate, while colour, taste and the appearance of injera surface gas holes were non- significant. Injera made from 100% tef flour got the highest preference rank in terms of the texture, mouth feeling, suppleness and overall ratings. Injera made from 50:50 tef + barley blend was the second best in  both texture and suppleness followed by 50:50 tef + sorghum, 50: 50 tef + maize  blends and tef + barley + sorghum blend of equal ratio. Similarly, results from blend of tef + barley + maize, tef + sorgum + maize and from the four varietal blends in  equal ratios produced very good injera quality. From the study results injera quality ranked next to sole tef (tef + barley, tef + sorghum, tef + maize in 50:50 blends and tef + barley + sorghum in equal ratios) could be used as an alternative option for  injera utilization and could provide nutritional and dietary benefits to consumers. Keywords : Sensory attributes, Injera quality, cereal flour blends, Tef, Ethiopia.
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不同谷物混合对埃塞俄比亚高地因杰拉主食品质的影响
大多数埃塞俄比亚人依靠tef (Eragrostis tef (Zucc) trotter)面粉来制作injera,这是埃塞俄比亚的主食,尽管injera可以由不同的谷物制成。然而,tef的价格很高,而该作物的产量潜力很低。因此,寻找更便宜的替代谷物和开发一种不同谷物面粉的混合物,可以生产出质量可接受、营养价值更高的英拉,这将是很重要的。本研究对不同谷物(Tef、大麦、高粱和玉米)以不同比例(100、75、50和25%)混合制成的injera的感官品质进行了评价。在Mekelle大学进行的一项重复试验中,对injera进行了感官评估。结果表明,不同谷物粉混合后的面筋质地、口感、柔软度和整体率差异显著,而面筋颜色、口感和表面气孔外观差异不显著。由100% tef面粉制成的Injera在质地、口感、柔软度和总体评分方面获得了最高的偏好。50:50 tef +大麦的织构和柔软度次之,其次为50:50 tef +高粱、50:50 tef +玉米和等比例tef +大麦+高粱。同样,tef +大麦+玉米、tef +高粱+玉米以及4个品种按相同比例混合的结果也产生了非常好的英杰拉品质。从研究结果来看,仅次于单一tef (tef +大麦,tef +高粱,tef +玉米50:50混合,tef +大麦+高粱等比例)的英杰拉品质可以作为英杰拉利用的替代选择,可以为消费者提供营养和膳食效益。关键词:感官属性,英杰拉品质,谷物面粉混合物,Tef,埃塞俄比亚。
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来源期刊
Momona Ethiopian Journal of Science
Momona Ethiopian Journal of Science MULTIDISCIPLINARY SCIENCES-
自引率
0.00%
发文量
13
审稿时长
12 weeks
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