Evaluation of the mineral content, phyto-chemicals profile and microbial quality of tef injera supplemented by fenugreek flour

Leykun, Tigist; Admasu, Shimelis; Abera, Solomon

doi:10.1007/s13197-020-04283-y

Cited by 6 publications

(2 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consumption of fermented foods has a beneficial health effect for human beings as well as animal. The earlier studies on the injera and/or (breads made from various species of teff showed positive sensory attributes (taste, texture, appearance and over all acceptability) similar to those of the traditional injera made using the common tef species flour (Ghebrehiwot et al, 2016;Leykum et al, 2020).…”

Section: Factors Affecting the Quality Of Injeramentioning

confidence: 71%

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Keyeta

2021

View full text Add to dashboard Cite

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

show abstract

Section: Factors Affecting the Quality Of Injeramentioning

confidence: 71%

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Keyeta

2021

View full text Add to dashboard Cite

show abstract

“…In relation to legumes, the use of chickpeas in wheat‐based CF (15%) (Guardado‐Félix et al, 2020) or rice‐based flour (20%) (Hamdani et al, 2020) is highlighted. Different examples could be cited, as well as groundnut (30%) (Dauda et al, 2018), mesquite flour (15%) (Gonzales‐Barron et al, 2020), pigeon pea (75%) (Gbenga‐Fabusiwa et al, 2018, 2019), oat‐bean flour (27.6%–24.8%) (Pérez‐Ramírez et al, 2018), soybean flour (5%–25%) (Adeyeye et al, 2019), and lentil (24%) (Carcea et al, 2019), all of these in wheat basis flour, and bean (40%) in rice basis flour (Arribas et al, 2019), soybean (20%) in maize basis (Igbua et al, 2020), and fenugreek (16%) in tef basis flour (Leykun et al, 2020).…”

Section: Research Trends In Composite Flourmentioning

confidence: 99%

Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

show abstract

Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination

Woldetsadik

Sims

Garner

et al. 2023

Biol Trace Elem Res

View full text Add to dashboard Cite

Evaluation of the mineral content, phyto-chemicals profile and microbial quality of tef injera supplemented by fenugreek flour

Cited by 6 publications

References 13 publications

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Nutritional aspects of composite flours for baked and extruded products: A review

Metal(loid)s Profile of Four Traditional Ethiopian Teff Brands: Geographic Origin Discrimination

Contact Info

Product

Resources

About