A review of injera baking technologies in Ethiopia: Challenges and gaps

Adem, Kamil Dino; Ambie, Demiss Alemu

doi:10.1016/j.esd.2017.08.003

Cited by 27 publications

(16 citation statements)

References 4 publications

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“…The result of this study shows the role of the electric baking stove in reducing the pressure of traditional stove on forest cover, which has a contribution to minimize loss of soil nutrients and to maximize in agricultural productivity [ 14 ]. Researches also reveal that in Ethiopia 50 million m3 of fuelwood is used for cooking and lighting which is a major cause of deforestation [ 13 ]. Hence, the present study indicates switching from traditional cookstove into electric cook stove plays a substantial role to reduce environmental degradation.…”

Section: Discussionmentioning

confidence: 99%

“…It can also be made from wheat, barley, maize, sorghum, or from a mixture of them [ 12 ]. The prepared flat-bread is porous, soft, thin, and sour-tasting [ 13 , 14 ]. To prepare injera, a ceramic plate called mitad, is required to be placed on top of the stove [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…In response to reducing deforestation and indoor air pollution, improved biomass cooking stoves were introduced in the early 1980s in Ethiopia [ 13 ]. Although improved biomass stoves minimize the pressure on the environment, deforestation is continuing [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

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Cost reduction and forest preservation potential of advanced stoves and challenges of their adoption in higher education: the case of werabe university, Ethiopia

Bayu

2020

Heliyon

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Enjera baking is the most energy-intensive activity in Ethiopia which causes an economic problem, forest degradation and CO 2 emission. This research aims to quantify fuel cost reduction, forest preservation, carbon dioxide emission reduction potential of advanced stoves and influencing factor of their adoption in Werabe University, Ethiopia. To attain its objectives: firstly, Control cooking test on traditional cooking stoves and both single clay and double clay electric stoves was conducted to quantify their fuel use efficiency. Secondly, document analysis was used to investigate forest reservation, fuel cost reduction and carbon dioxide emission reduction. Thirdly, focus group discussion with bakers used to identify the health impact of the traditional cookstove. Fourthly, an interview was also conducted to identify factors determining the adoption of electric cookstoves. The results show, substituting traditional cookstoves by single clay electric stoves or double clay electric stoves can reduce fuel cost by 159% and 148% y −1 . Electric cookstoves can preserve 4.76 and 9.77 ha of dense and open forest cover. The finding also reveals that single clay electric stoves and double clay electric stoves reduce CO 2 emission by 99.08% and 98.87% y −1 . The study also indicates switching traditional cookstove to cleaner stoves avoids IAP; consequently, it improves cooks health. Finally in Werabe University adoption of cleaner stoves is influenced by transmission failure of electricity and lack of attention about the benefit of the clean cookstove. To conclude the study may have economic, environmental and social implication.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cost reduction and forest preservation potential of advanced stoves and challenges of their adoption in higher education: the case of werabe university, Ethiopia

Bayu

2020

Heliyon

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“…Among all stoves, Mirchaye consumes fewer (83.22 + 2.44) fuels followed by the Lakech stove (85.22 + 1.86) and Kib stove(87.67 + 3.97). The highest specific fuel consumption of a traditional charcoal stove is attributed due to the material from which it was constructed and heat loss [18], [34], [35].…”

Section: Specific Fuel Consumptionmentioning

confidence: 99%

Fuel and Emission Efficiency test for locally produced charcoal stoves using charcoal sourced from selected tree species in Adola Woyu District, Ethiopia

Demie¹,

Seboka²

2021

Preprint

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Background: Energy plays an indispensable role in social, and economic development. It is primarily obtained from biomass and converted to required energy using traditional stoves in most developing countries. Currently, the market is dominated by different shapes and sizes of locally produced cooking stoves. Their impact on fuel-saving, and emission reduction, however, has not been exhaustively investigated. Objective and Method: Hence, the objective of this study is to test the fuel efficiency and emission reduction potential of locally produced charcoal stoves. Accordingly, four charcoal stoves and three plant species that are commonly used were collected for conducting laboratory tests following a controlled cooking test. Results: The overall findings revealed that about 62.69% of the respondents use locally produced charcoal stoves compared to the traditional metal stoves (37.31%). However, individual stove-wise analysis indicates that traditional metal stoves are majorly used stove type followed by Lakech (29.36%) and Mirchaye (13.46%) stoves. Overall, a traditional metal stove consumes a huge amount of fuel (0.23ton/year) which is around 0.0046ha of forest and is responsible for the emission of 77.07ton of CO 2 e per year whereas the mean consumption of improved stoves is 0.16ton/year which is about 0.0032ha of forest and emits 13.69tons of CO 2 e per year. Furthermore, these differences were among improved stoves. Accordingly, the highest annual greenhouse gas emission was recorded by Mirchaye stove (14.64ton of CO 2 e) followed by lakech, and kib stoves 13.69, and 12.74ton CO 2 e respectively. The types of wood used for charcoal preparation, in addition to stoves types, also have an impact on the amount of fuel consumed and pollutants emitted. Conclusions: Generally improved stoves significantly contribute to reducing emission and fuel consumption which in turn reduces the impact on forest resources, human health, and global warming of the energy sector. Hence, this finding discloses the distribution of these improved stoves for local communities by government and concerned stakeholders to assure affordable and clean energy for all and reducing pressure on forest and human health.

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“…Teff is cereal crop, which is produced in Ethiopian highlands for thousands of years and it is Ethiopia's indigenous grain. Injera is a circular pancake with soft-spongy like structure and 2-4 mm thickness and around 58 cm diameter in size (Adem & Ambie, 2017). About two-third of Ethiopian diet consists of injera and its nutritional value is high, as it is rich in fibre, amino acids, calcium, iron and most importantly it is gluten-free (Zewdu, 2012).…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics of driedinjera(dirkosh) using a mixed-mode solar dryer

2021

Self Cite

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Injera is a staple food for Ethiopians both in the country and abroad. Injera has high nutritional value as it is reach in fibre and other nutrients most importantly it is gluten free. Dried injera (dirkosh) is mostly preserved using open sun drying. But there is no study conducted to improve the drying process and evaluate dried injera (dirksoh) for its drying kinetics and performance of the solar dryer. This is the first attempt to formulate the drying kinetics of dried injera. Thus, a mixed mode natural convection solar dryer was designed, manufactured and tested using injera (dirkosh) in Addis Ababa, Ethiopia. The test result indicated that the drying efficiency and overall drying rate were 17.7% and 3.69 × 10 −5 kg/s, respectively. The moisture content of injera was reduced from 65.5% to 12% in wet basis in 4 h in the solar dryer. Statistical analyses of the result have shown that Midilli and Verma as a best fit models with the highest value of the correlation coefficient (R 2 ) and the lowest values of reduced chi-square (χ 2 ) and root mean square error (RMSE). Finally, it was concluded that solar drying of injera could be a feasible method for preserving and maintaining the quality of dried injera (dirkosh) with a minimum cost.

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A review of injera baking technologies in Ethiopia: Challenges and gaps

Cited by 27 publications

References 4 publications

Cost reduction and forest preservation potential of advanced stoves and challenges of their adoption in higher education: the case of werabe university, Ethiopia

Cost reduction and forest preservation potential of advanced stoves and challenges of their adoption in higher education: the case of werabe university, Ethiopia

Fuel and Emission Efficiency test for locally produced charcoal stoves using charcoal sourced from selected tree species in Adola Woyu District, Ethiopia

Drying kinetics of driedinjera(dirkosh) using a mixed-mode solar dryer

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