The effect of mechanical kneading and absit preparation on tef injera quality

Assefa, Yoseph; Emire, Shimelis Admassu; Abebe, Workineh; Villanueva, Marina; Ronda, Felicidad

doi:10.5897/ajfs2018.1722

Cited by 5 publications

(1 citation statement)

References 33 publications

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“…Various attempts have been made to investigate the potential of teff for developing value‐added food products, as well as teff processing and injera shelf life extension aspects (Boka et al., 2013 ; Girma et al., 2013 ; Teshome et al., 2017 ; Yoseph, 2019 ). However, optimum prebaking and baking process conditions are scarce to produce consistent and better quality teff injera.…”

Section: Introductionmentioning

confidence: 99%

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality

Bikila,

Tola,

Kuyu

2024

Food Science & Nutrition

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Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera‐making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ‐Cr‐387, DZ‐Cr‐2124, white (T‐BT), white (T‐GK), and sergegna teff (T‐E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.

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Section: Introductionmentioning

confidence: 99%

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality

Bikila,

Tola,

Kuyu

2024

Food Science & Nutrition

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Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

Satheesh

Fanta²

2020

J. Ethn. Food

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Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day. Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. This Ethiopian national super food appreciating in many western countries due to the superior nutritional properties, especially lack of gluten and good mineral compositions (Rich of Iron). Research on injera preparation from composite flours for nutritional enhancement and sensory quality improvements were took lion share in reported scientific research. However, limited research was reported on preservation of injera by chemical ingredients and natural species, microbes involved in fermentation and spoilage. In addition, very fewer studies were reported on effect of milling quality of injera seed and role of fermentation on anti-nutritional factors degradation. However, scientific review to show the injera traditional practice and scientific research undertaken in this area is hardly found. In considering above all, this review is under taken with objective to review the traditional ethnic practice and scientific research reported on injera preparation.

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A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Wolgamuth¹,

Yusuf²,

Hussein

et al. 2022

J. Ethn. Food

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Flatbreads are traditional food products of ancient origin, still produced and appreciated in their original locations and beyond, having spread through historical and modern migration. While the history and preparation of Somali flatbread, known as canjeero in southern regions and laxoox in northern regions, has been shared orally for generations among the women who cook it at home, it has not been the object of scientific studies. An in-field study was therefore carried out in various cities in Somalia, Somaliland, and Ethiopia’s Somali State to document the formulation, production methods, and consumption patterns of this Somali flatbread. Laxoox/canjeero production was found to be relatively homogenous, but the data revealed two significant divergences: in bread formulation and in the procedure for structure development. These divergences result from disparities in the mechanization of bread production between rural and urban, and from the destruction of infrastructure, including food processing machines in public markets, leading up to the Somali civil war. An original framework of four production styles (“heritage,” “new heritage,” “innovative,” and “global”) illustrates these divergences in detail. Heritage production is linked to the historic era of nomadic Somali pastoralism, while the other three styles originated in civil conflict and continue today. Graphical abstract

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The effect of mechanical kneading and absit preparation on tef injera quality

Cited by 5 publications

References 33 publications

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality

Standardization of teff (Eragrostis teff) injera making process conditions for better physicochemical and sensory quality

Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

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