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

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Title: Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.
Authors: Cherinet, Yengus Lake1 (AUTHOR), Tenagasahw, Mesfin Wogayehu1,2 (AUTHOR), Ambaw, Birhanu Ayitegeb1,2 (AUTHOR), Asemu, Aynadis Molla1,2 (AUTHOR), Hilemeskel, Wendu Hilemichael1,2 (AUTHOR), Mossie, Behailu Bisenebit1,2 (AUTHOR) behailu2005bdu@gmail.com, Sendekie, Zenamarkos Bantie1,2 (AUTHOR)
Source: Food Science & Nutrition. Mar2026, Vol. 14 Issue 3, p1-15. 15p.
Subject Terms: Teff, Fermentation, Potatoes, Corn, Flatbreads, Sensory evaluation, Nutritional value
Geographic Terms: Ethiopia
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. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Mar2026, Vol. 14 Issue 3, p1-15. 15p.
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  Data: <searchLink fieldCode="DE" term="%22Teff%22">Teff</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Potatoes%22">Potatoes</searchLink><br /><searchLink fieldCode="DE" term="%22Corn%22">Corn</searchLink><br /><searchLink fieldCode="DE" term="%22Flatbreads%22">Flatbreads</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink>
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  Label: Abstract
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  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1002/fsn3.71606
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      – Code: eng
        Text: English
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        PageCount: 15
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      – SubjectFull: Teff
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Potatoes
        Type: general
      – SubjectFull: Corn
        Type: general
      – SubjectFull: Flatbreads
        Type: general
      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: Ethiopia
        Type: general
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      – TitleFull: Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.
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              M: 03
              Text: Mar2026
              Type: published
              Y: 2026
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