Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

Abstract

Injera, Ethiopia's traditional fermented flatbread, is made primarily from teff flour and water, characterized by its soft, spongy texture and slightly sour taste that develops during natural fermentation. This study aims to explore how blending ratios and fermentation times impact the quality of injera made with teff, maize, and potato flours. The research used a factorial design with two factors (blending ratio and fermentation time) arranged in a completely randomized treatment structure. The proximate compositions of all raw sample flours were significantly different at a 0.05 significance level. The results demonstrate that the addition of maize and potato flours in teff injera and subjecting the batter to extended fermentation (72 h) can effectively modify the nutritional profile of injera. Composite formulations, particularly BR1, offer potential advantages in terms of increased fiber content and reduced energy value, which may help address rising injera costs while maintaining acceptable nutritional quality. The study showed that blending teff with maize and potato flours, along with controlled fermentation times, significantly affects the physicochemical, nutritional, microbial, and sensory qualities of injera. BR1 fermented for 72 h is recommended, as it offers a shelf-life and nutritionally beneficial alternative to injera made from teff.