Optimizing The Folate Content Of Injera Using Highly Folate Producing Lactic Acid Bacteria Lactobacillus Palalltarum Saccharomyces Cerevisiae And Their Combination

Inj e ra is an Ethiopian fermented panca ke-l ike natbread prefe rab ly made f,'om te fT, It in vo lves arnfermentation step of 3-4 days based on conti nuous backslopping, Starter c ultures ofrnLac/abacillus plan/arum isolated from tefr dough and Saccharomyes cerevisiae were testedrnsingly or in combination for their abil ity to fe rment teff dough for making injera and increasernfolate production, Folate concentrati on of dough and injera was determined by microbiologicalrnassay using Lac/obacilllls rhamnoslls (ATCC 7469), The acceptabi li ty of inj era was estimated byrn30 adult hea lthy volunteers, using a 9 po int hedon ic sca le, All of the starters showed an abi lity tornfe rment the dough in 3-4 days, Though the folate content of injera made with Saccharomycesrncerevisiae was high than other injera made with Lac/obacillus plan/arulII, backslops ofrnLactobacillus plan/arum, Ersho and combination of Lac/obacillus plan/arum and Saccharomycesrncerevisiae.rnKey words: Cereal , Fermentation, Folate, Lactic acid bacteria, Yeast.

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