Optimization of functional, mineral composition, and sensory properties of somali injera from local wheat blended with soybean and chickpea flour

Abstract

ABSTRACT This study aimed to optimize the functional, mineral, and sensory properties of Somali injera by blending local wheat with soybean and chickpea flour. Using Response Surface Methodology (RSM), the optimal formulation was local wheat (75–85%), soybean (10–15%), and chickpea (5–10%). The optimized Somali injera exhibited improved water absorption of 197.29%, oil absorption of 73.44%, and a higher water absorption index of 236.89%. It also had a higher mineral content, including calcium (75.63 mg/100 g), iron (5.16 mg/100 g), and zinc (3.27 mg/100 g). Sensory evaluation indicated high scores for appearance (4.06), taste (4.39), aroma (4.16), and overall acceptance (4.12). Fortifying local Somali injera with soybean and chickpea flour improves nutrition and sensory quality. It offers a practical approach to combat undernutrition and promote healthier traditional foods for public well-being.