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| dc.contributor.author | RAHEL, HAILE | |
| dc.date.accessioned | 2024-02-01T10:37:31Z | |
| dc.date.available | 2024-02-01T10:37:31Z | |
| dc.date.issued | 2023-06 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15600 | |
| dc.description.abstract | Injera is a traditional ethnic staple food in Ethiopia that produced from fermented dough of different cereals mainly from teff and it is consumed in almost all parts of the country. The present study was conducted to investigate the effect of fermentation temperature and secondary fermentation time on the quality of teff injera using the traditional injera processing methods. For the study, injera was prepared from the teff dough fermentation process by varying the fermentation temperature and the secondary fermentation time. The fermentation temperature and the secondary fermentation time (after the addition of absit) used for this study were 16, 24 and 32C and 3, 9 and 15 h, respectively. A full factorial design of two factors (fermentation temperature and secondary fermentation time) in CRD arrangement was used at P=0.05. For each treatment the proximate composition, physicochemical & functional properties were measured for teff flour sample and injera, and microbiological and sensory analyses were determined for injera. It has been observed that the fermentation temperature and time had a significant effect (p<0.05) on physicochemical composition of teff injera. As a result the nutritional composition of injera was varied from 8.66-9.94% (protein), 1.06-1.85% (fat), 1.55-2.20% (ash), 1.88-3.98% (fiber), 77.95-79.36% (carbohydrate), 1.55 to 2.55 mg/100g (zinc), 6.23 to 8.38 mg/100g (iron) and 114.89 to 125.77 mg/100g (calcium). Injera made at 16C fermentation temperature and 9 h secondary fermentation time had shown the highest crude protein (9.94%). Whereas the highest crude fat (1.85%) and total ash content (2.20%) were obtained at 32C fermentation temperature and 15 h secondary fermentation time. Increasing fermentation temperature and secondary fermentation time significantly (p<0.05) increases the mineral content, and reduces the anti-nutritional factors (tannin and phytic acid) content of injera. The highest condensed tannin (0.31 mg catechin eq./g), and phytic acid (2.64 mg/g) were observed at 16C fermentation temperature baked at 3 h secondary fermentation time and total phenol (2.72 mg GAE/g) was obtained from 32C fermentation temperature baked at 15 h. The highest total plate count 5.38 and 7.47 logs CFU/g was observed at 24C fermentation temperature baked at 9 h and 3 h secondary fermentation time on the 2 nd and 4 th storage days, respectively. The yeast and mold count was obtained the highest 4.98 and 8.37 logs CFU/g at 16C fermentation temperature baked at 9 h secondary fermentation time on the 2 nd and 4 th storage days, respectively. From the sensory evaluation perspective the highest value was found at 24C fermentation temperature baked at 9 h secondary fermentation time. Key word; Absit, Fermentation temperature, Injera Quality, Secondary fermentation, Teff Injera | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | EFFECTS OF PRIMARY FERMENTATION TEMPERATURE AND SECONDARY FERMENTATION TIME ON THE QUALITY OF TEFF INJERA | en_US |
| dc.type | Thesis | en_US |
