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This study was conducted to optimize the compositions of amaranths,
teff and barley flour blending ratios for better nutritional and sensory acceptability
of injera. Ten formulations of composite flour were determined using D-optimal
constrained mixture design with the aid of MINITAB17 software package. The
ingredients were in the range of 40–100%,...
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Context 1
... optimal mixture design was used to find the appropriate ratio. For the three components, the design yielded 10 possible formulations (Table 1) based on the lower and upper limits. Constrained region in the simplex coordinate system was defined by the limits of 0 ≤ X 1 ≤ 60, 0 ≤ X 2 ≤ 20, 40 ≤ X 3 ≤ 100. ...
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Grain and flour’s, functional and other properties are vital in the food industry. Both variety and flour particle size can influence these characteristics. This study investigated the effect of teff varieties and flour particle size on the functional properties. Three varieties of teff grain (Bora, Jitu, and Filagot) were milled and sieved to obta...
Citations
... Despite being underutilized historically, tef has garnered international attention in recent years owing to its promising nutritional characteristics [8,9]. Tef is rich in nutrients, and it has elevated levels of minerals such as calcium, magnesium, iron, and folate, along with essential fatty acids, fber, and benefcial phytochemicals such as polyphenols and phytates [7,10]. Beyond its traditional use in injera, tef can be diversifed into various forms including instant porridge to elevate its nutritional value. ...
... A noteworthy fnding is a signifcant (p < 0.0001) (Table 4) increase in protein content corresponding to the escalating BRs. Te highest protein content observed at the greatest percentage of haricot beans in the blend is likely attributed to the inherently high protein content of haricot beans and the inclusion of tef in the mixture, as indicated by Woldemariam et al. [10] and Yimer and Bultosa [7]. Tese fndings also align with previous research demonstrating that blending of cereal and root-based foods with legumes improves their protein content [3,45]. ...
... Mezgebo et al. [29] and Fikiru et al. [5] reported similar trends where legumes such as malted soybean four and roasted pea, respectively, are included in cereal-based complementary foods resulting in a rise in ash content. Tis increase in ash content could also be related to the utilization of tef [10,52] and bulla as a base for the formulations, as these ingredients are naturally high in minerals. ANOVA indicated that feed moisture and BT did not exert signifcant linear, interaction, or quadratic efects on ash content (p < 0.05). ...
The purpose of this study was to identify possible locally accessible cereals, tubers, and legumes for use in the extrusion of teff, bulla, and haricot beans to prepare inexpensive supplemental foods. This study used central composite rotatable design (CCRD) to assess the effects of specific processing parameters on response variables such as proximate composition and physical, functional, and sensory qualities of produced complementary food. The processing parameters included haricot bean blending ratios (BR) (10–30%), feed moisture content (FMC) (15–21%), and barrel temperature (BT) (120–160°C). The proximate composition of the complementary food ranged from 9.25 to 12.36% moisture content, 7.82 to 14.04% protein, 2.1 to 3.28% ash, 1.13 to 3.93% fiber, 1.17 to 3.12% fat, 65.40 to 78.25% carbohydrate, and 338.42 to 354.86 kcal/100 g energy. The predominant minerals and antinutritional factors ranged from 2.40 to 10.37 mg/100 g, 58.70 to 146.26 mg/100 g, 0.8 to 4.74 mg/100 g, 113.21 to 325.00 mg/100 g, and 16.54 to 44.62 mg/100 g for Fe, Ca, Zn, phytate, and tannin, respectively. The blending ratio and extrusion parameters demonstrated significant (p<0.05) linear, quadratic, and interaction impacts on the physical and functional responses, according to analysis of variance (ANOVA). Mothers and caregivers largely approved all the trial porridges. The best blending and extrusion parameters, according to numerical optimization, were a BR of 28.2837%, FMC of 15.0007%, and BT of 120.001°C. The predicted responses for optimization were water solubility index (WSI) (32.4462 g/g), water absorption index (WAI) (3.69849%), viscosity (2016.47cP), protein (14.046%), and energy (348.034 kcal/100 g) with a desirability value of 0.856. This research leads us to believe that producing complementary meals with excellent nutritional value for developing nations may be achieved by evidence-based selection of locally accessible plant-based components.
... Barley (Hordeum vulgare L.) is the most widely produced grain in the world, after wheat, corn, and rice. Europe, Russia, Ukraine, Turkey, and Canada are the world's largest barley producers, while Ethiopia, Morocco, Algeria, Tunisia, and South Africa are the five main barley producers in Africa [1][2][3][4][5]. According to Abebaw [6] and Rashid et al. [7], there are a total of 31 species of barley and all of them are believed to have originated from one ancestral plant, Hordeum spontaneum. ...
In the highland area of Wolaita zone, almost all agrarian communities cultivate landrace barley as a basic grain and consume it daily as a staple food by preparing various types of traditional dishes, but has no scientific research-based nutritional information on these varieties and hence this study was conducted to investigate and validate mineral and nutritional information for landrace food barley varieties (Duiya, Gaga, Koysha and Murka) grown in Kawo Koysha district of Wolaita Zone. The sample digestion was carried out by an optimal wet digestion procedure with percentage recovery developed for four barley samples using the standard addition (spiking) method. The concentration of minerals (mg/100g of dry weight) investigated in the barley grains are in the ranges: Na (30.48-59.72), K (141.46-171.7), Mg (44.17-54.71), Ca (62.91-95.5), Mn (2.95-10.98), Fe (16.62-28.98), Cu (3.58-7.51) and Zn (1.04-5.30) whereas the nutrients content (%) observed are in the ranges of moisture (8.09-10.13), ash (2.83-3.78), crude fiber (3.63-4.82), crude protein (8.01-9.64), crude fat (0.93-1.82), carbohydrate (70.63-75.65) and energy (cal/kg) (333.69-347.66). The results indicate that the barley varieties are rich in dietary minerals and nutrients; of all categories K and Carbohydrate of Murka Variety were the highest average values and hence, suitable for human consumption though they are unimproved landrace varieties.
... The injera made from the 24 h fermented batter and for 3 min at 160 ℃ had the lowest (10.40%) value. Woldemariam, Mohammed (Woldemariam et al., 2019) reported similar protein levels of 11.84 to 14.60% for injera. The increase in the protein content of the injera with increasing fermentation time could be attributed to a change in dry matter content caused by lipid and carbohydrate oxidation de Morais Cardoso, Pinheiro (de Morais Cardoso et al., 2017). ...
... Similarly, carbohydrate contents ranging from 74.39 to 79.71% and 70.50-79.00% were reported by (Woldemariam et al., 2019;Demirkesen-Bicak et al., 2021) for teff injera. ...
... The developed injera's carbohydrate content was calculated by the method of difference according to Fitsum et al. (2019) that is carbohydrate (%) = 100 -[Moisture (%) + Protein (%) + Fat (%) + Ash (%)] 2.4.7. Gross food energy ...
❓ What's the best injera blending ratio?
How about increasing the proportion of fenugreek flours in injera made from teff-sorghum-fenugreek mixing ratios?
▶ Learn the findings from Mr. Melaku Tafese Awulachew and Dr. Kumsa Delessa Kuffi's #preprint:
📖 Optimization and Modeling of Teff, Sorghum and Fenugreek Flour Mixing Ratios for Better Quality Characteristics of injera by Using D-Optimal Mixture Design
... The higher ash content is an indicator of the higher total mineral content of the crop where the ash content of dabi teff in the present finding was high which was comparably agreed with the report by Woldemariam et al. [50] that red teff had an ash content of 3.2% whereas the report by Bultosa [25] showed lower mean ash content at 2.45% of 13 teff varieties. The observed fiber in all the individual components reasonably agreed with the codex standard where the value for dabi teff was consistent with a previous study by Bultosa [25] that showed the mean fiber content of 13 teff varieties at 3.3% and Woldemariam et al. [50] also reported a similar result at 3.51% of fiber content in red teff. ...
... The higher ash content is an indicator of the higher total mineral content of the crop where the ash content of dabi teff in the present finding was high which was comparably agreed with the report by Woldemariam et al. [50] that red teff had an ash content of 3.2% whereas the report by Bultosa [25] showed lower mean ash content at 2.45% of 13 teff varieties. The observed fiber in all the individual components reasonably agreed with the codex standard where the value for dabi teff was consistent with a previous study by Bultosa [25] that showed the mean fiber content of 13 teff varieties at 3.3% and Woldemariam et al. [50] also reported a similar result at 3.51% of fiber content in red teff. ...
Protein-energy malnutrition is unacceptably high among children in developing countries due to inadequate required nutrients and poor quality of complementary foods characterized by low protein and energy density and often monotonous. Thus, this research was aimed at examining the potential of including dabi teff, the underutilized/forgotten crop into pre-processed local food crops viz., germinated maize, roasted barley, roasted field pea, dehulled oats and linseed to develop energy and protein-dense optimized novel complementary food with improved sensory acceptability. Nutrisurvey software was employed to define ranges and they were constrained at 20–35% dabi teff, 0–30% field pea and 5–20% maize, while the rest were set constant at 25% barley, 15% oats and 5% linseed. Eleven experimental runs were generated from the six mixture components using D-optimal mixture design, Stat-Ease Design Expert ® software version 11. A 5-point Hedonic scale was used to evaluate the sensory attributes. ‘Scheffe’ regression was used to fit and test model adequacy and numerical multi-response optimization was performed to identify optimal points using the Design expert. Field pea and linseed contained significantly higher (P
... 1.645.00 and 1.724.54, respectively (Woldemariam et al., 2019). The sensory attributes studied using a 7point hedonic scale had shown a significant difference in injera prepared with blends of red teff and cassava flour and reported ratings ranged for colour from 4.41 to 5.93, texture from 5.13 to 6.34, taste from 4.74 to 6.13, and overall acceptability 5.33 to 6.22 (Desalegn & Desta, 2017). ...
Teff (Eragrostis tef) is a whole grain that is gluten-free and rich in nutrients, which has increased the popularity of goods based on it. Sorghum (Sorghum bicolour L.) is a vital nutritious crop and is mostly used for porridge-like traditional foods. Most cereals and starch-based foods can benefit from adding soybean (Glycine max) as a source of high-quality, low-cost protein and polyunsaturated fatty acids to increase the quantity and quality of their protein content. Although low in sulphur, it contains the amino acids methionine and cysteine and is rich in calcium, iron, and several B vitamins. Therefore, this present study aims to optimize the level of incorporation of teff, sorghum and soybean grain and flour blends to prepare value-added traditional foods such as injera, porridge and malt-based porridge through evaluation of organoleptic acceptability. The control, type I, type II and type III formulations were developed using teff, sorghum and soybean blends. The result suggests that blending teff, sorghum, and soybean in a ratio of 50:30:20 significantly improved sensory quality and fell in the group of "liked very much". These types of traditional food preparations can be eaten and liked by all age groups. This present study showed that the blending ratio and processing conditions such as soaking, fermentation and malting involved in traditional food preparations like injera, porridge and malt porridge significantly influenced sensory characteristics of blended grain or flour and also improved the sensory quality of developed foods.
... Some authors recommend using techniques such as sourdough fermentation, spontaneous fermentation and others [22,23] for solvent this problem. However, the dry sourdough proposed in [22] has lower quality indicators and require an additional rehydration cycle. ...
... However, the dry sourdough proposed in [22] has lower quality indicators and require an additional rehydration cycle. Spontaneous fermentation [23] does not fully ensure process stability and does not guarantee microbiological purity of the final products. ...
The research of the influence of teff flour on the technological process and quality of wheat bread was present in the article. The analysis of the chemical composition of teff flour indicated, that it is a valuable raw material for enriching wheat bread. However, its dosage in the quantity of 10 and 20 % to the weight of wheat flour leads to decrease in the amount, springy and extensibility of gluten in the dough. Alveograph studies also confirmed that dosage of 20 % of teff flour the most decreases springy of the dough and it becomes more plastic.
The improvement of the structural and mechanical parameters of bread with teff was applied the biotechnological method of preparation on sourdough that created on the pure cultures of lactic acid bacteria “Biolight”. The experimental studies were proving that utilizing of teff flour in the quantity of 10 % and sourdough improved both the quality and nutritional value of wheat bread. In particular, the specific volume of bread increased by 4.0 %, acidity ‒ by 2.9 % compared to the control; and the product was distinguished by a pleasant "nutty" taste and aroma. Close correlations between the percentage of teff addition and the spread of the dough ball were established, r=0.98 (n=10, p≤0.05) and the form stability of the bread, r=(‒0.95) (n=10, p≤0.05). It allowed establish that wheat bread with teff addition need to make in the mould.
It was calculating that consumption of the daily norm of bread with 10% teff the consumer will be receiving a sufficient quantity of valuable food nutrients. Thus, the need of protein was covered by 42.9 and 49.8 %; iron ‒ by 32.3 and 28.5 %; vitamin B5 ‒ by 17.6 and 24.2 %, respectively, for men and women; and the need for phosphorus ‒ by 26.7 %, for both groups.
The technology of wheat bread with teff of high quality for mass consumption that recommended for wide industrial implementation has been develop
... Injera is a widely consumed, fermented, traditional, and major staple food in Ethiopia and currently appreciated globally due to its gluten-free nature (Neela & Fanta, 2020). It is a thin, pancake-like, spongy, circular flatbread with a small honeycomb-like structure on top surface that is formed due to the production of CO 2 during fermentation and escape during baking (Woldemariam et al., 2019). Teff is the primary and most popular grain used for making injera. ...
... The appearance of injera is one of the most vital parameters, which refers to the quality of the eye and underneath the appearance of injera. The eyes on the injera surface are the small honeycomb-like structure of the top surface formed due to the production and escape of CO 2 during fermentation and baking (Woldemariam et al., 2019). The top and bottom surfaces of injera had not significantly (p ˃ .05) ...
Injera is a staple fermented food in Ethiopia and is prepared from teff (Eragrostis teff (Zucc) Trotter).
However, due to the higher price of teff recently, only middle- and high-income people can afford it.
Hence, this study investigated the effect of the Blending Ratio (BR) of Teff flour (TF), Buckwheat
Flour (BWF), and Pearl Millet Flour (PMF) and Fermentation Time (FT) on the overall quality of injera.
The prepared injera showed protein as 9.06–11.82%, crude fat as 2.60–5.10%, crude fiber as 1.97–
2.56%, total ash as 1.78–2.24%, carbohydrate as 71.43–75.34%, and energy as 364.99–375.29 kcal/
100 g. Injera prepared from all the blends was sensorially accepted; however, injera prepared from
20% PMF, 65% TF, and 15% BWF fermented for 72 h was the most preferred. From this study, it is
concluded that up to 30% FMF, 20% BWF, and 72 h fermentation time is recommended for the
preparation of nutritionally improved injera with good sensory acceptability
... It belongs to the tribe Triticeae of family Poaceae. It is an important cereal crop and cultivated over broad environmental conditions in the world [1][2][3]. It ranks fourth in the world in production after wheat, maize and rice [4]. ...
... Barley is used commercially for animal feed, to produce malt, and for human food applications as it is rich in protein, carbohydrates, dietary fibers, minerals, vitamins and antioxidants [5,6]. Barley is also an important crop in Ethiopia [3]. It is ranked fifth among the cereals on the basis of area of cultivation while third on the basis of production per unit area in Ethiopia. ...
... Injera is a fermented, pancake-like soft, circular flat bread with small bubbly structures or eyes (honey-comb-like holes) on its top surface, which are produced due to the production and escape of CO2 during fermentation and baking, respectively. It is prepared from various cereals depending on availability such as teff, barley, sorghum, maize, wheat and rice or a combination of some of these cereals [3]. ...
Barley (Hordeum vulgare L.) is one of the most widely cultivated stable food crops in the world. Barley grain samples were collected from four selected areas (Bahir Dar, Bure, Finote Selam and Debre Markos) of Ethiopia and four types of processed food (kolo, porridge, bread and injera) were prepared from it. The levels of essential and non-essential metals in barley grains and its processed food were determined by microwave plasma-atomic emission spectrometry after wet digestion with a mixture of HNO3 and HClO4 (5:1, v/v). The concentration (mg/kg dry weight) in the barley grains were in the ranges01-4.66). The concentrations of all the metals in the four types of processed barley foods showed variation among each other. The results indicate that Ethiopian barley grains and its processed foods are good source of essential metals.
... Injera was prepared as per the procedure of Bultosa et al., [15] and Fitsum et al., [16]. Equal amount of flour and water were used for the preparation of dough and fermentation of the dough after adding a starter culture (a fermented dough from previous batch) with 1: 1.6 w/v and fermenting at room temperature for 24-72 h. ...
Evaluation of Food Quality of Released Barley Varieties
Grown in Oromia, Ethiopia
Megersa Daba*, Abiyot Lelisa
Oromia Agricultural Research Institute, Addis Ababa, Ethiopia
Email address:
*Corresponding author
To cite this article:
Megersa Daba, Abiyot Lelisa. Evaluation of Food Quality of Released Barley Varieties Grown in Oromia, Ethiopia. Research &
Development. Vol. 2, No. 2, 2021, pp. 40-47. doi: 10.11648/j.rd.20210202.13
Received: March 8, 2021; Accepted: May 19, 2021; Published: May 31, 2021
Abstract: This study was conducted to characterize and evaluate food quality of released food barley varieties through
physical, chemical and sensory evaluation. Fifteen released food barley varieties were collected from different research centers.
Physicochemical qualities of these varieties were analyzed with three replications. Sensory evaluation was also performed by
using hedonic scale method. Hectoliter weight, thousand kernel weight, moisture, protein, sodium, potassium, iron, zinc,
calcium and magnesium contents were determined in the range of 55.57 – 66.67 grams, 33.50 – 58.50 grams, 7.46 – 11.43%,
9.44 – 16.80%, 79.23 – 316.54 ppm, 3993 – 6040 ppm, 11.49 – 64.32 ppm, 31.07 – 55.73 ppm, 305.42 – 716.91 ppm and
811.50 – 1731.10 ppm respectively. Overall acceptability of porridge prepared from barley varieties were disliked slightly to
liked moderately while liked slightly to liked moderately for Injera. There were significant (P<0.05) variation in physical,
chemical and organoleptic properties due to test barley varieties variation. Aruso variety was the highest in mean value of
thousand kernel weight and hectoliter weight. Walker variety had the highest protein mean score. The study revealed that
Robera, Abdane, Bentu, Harbu, Golden Eye and Walker varieties had the highest value of calcium, magnesium, potassium,
sodium, iron and zinc respectively. Walker variety porridge was disliked slightly and Bentu variety was mostly liked
moderately but not significantly different among Aquila, Gobe, HB 1966 and Robera varieties. Abdane variety injera was liked
slightly and Biftu variety was mostly liked moderately but not significantly different among nine barley varieties. Therefore
Aruso, Biftu, Bentu and Robera varieties were preferred for physical, chemical and sensory quality attributes.
Keywords: Food Barley, Variety, Physical, Chemical, Sensory, Injera, Porridge
