Investigation On Mineral Characterization Of Powder Injera

Injera is a fermented, sour bread consumed as a staple food in Ethiopia and Eritrea. The breadrncan be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the mostrnpreferred ingredient. A deep study on its inherent characteristics related to processing of injerarnis needed for its use in various food applications. This research attempt to use spray dryerrntechnology to cook injera, as an alternative method of injera processing. And the product isrnforwarded for the use of as a food supplement. Also the researcher study the impact of type of tefrnwhite and red on nutritional composition of powder injera and impact of fermentation time atrn24h, 48h, and 72h on moisture content, ash content, fiber content, iron content, zinc content,rncalcium content, potassium and sodium content of nutritional composition of powder injera wasrntested using statistic and regression analysis. Microsoft excel and two factorial three level designrnexpert 11 is used to analyze the experimental result. rnIt is observed that red tef has higher calcium, zinc, and iron value than the white tef but the whiterntef powder injera has sodium and potassium content than the red tef powder injera. And it isrnobserved that at fermentation time of 48h the powder injera has higher mineral content than atrnfermentation time of 24h and 72h.

Get Full Work

Report copyright infringement or plagiarism