2020
DOI: 10.1080/23311932.2020.1844513
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Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera

Abstract: This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experiment were blended and co-fermented for injera baking using 100% teff flour as a control. The injeras were subjected to analysis of proximate composition, β-carotene, vitamin C contents and sensory evaluation. The results revealed that teff injera substituted with mang… Show more

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Cited by 3 publications
(4 citation statements)
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“…The highest moisture content value (4.02%) was obtained in the injera made by the addition of carrot pulp after fermentation of the tef-sorghum composite flour batter of B 2 (45% tef + 45% sorghum + 10% carrot), and the lowest result (3.32%) was recorded in the cofermented injera blend of B 3 (60% tef + 30% sorghum + 10% carrot pulp). The result was lightly lower than the moisture content reported by Tiruneh et al 22 , 4.61 ± 0.07%, which might be due to the higher amount of carrot pulp used for blending purposes, 15%, where the remaining 85% composition was tef flour.…”
Section: Resultscontrasting
confidence: 68%
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“…The highest moisture content value (4.02%) was obtained in the injera made by the addition of carrot pulp after fermentation of the tef-sorghum composite flour batter of B 2 (45% tef + 45% sorghum + 10% carrot), and the lowest result (3.32%) was recorded in the cofermented injera blend of B 3 (60% tef + 30% sorghum + 10% carrot pulp). The result was lightly lower than the moisture content reported by Tiruneh et al 22 , 4.61 ± 0.07%, which might be due to the higher amount of carrot pulp used for blending purposes, 15%, where the remaining 85% composition was tef flour.…”
Section: Resultscontrasting
confidence: 68%
“…The highest result (2.87%) was obtained in B 2 (45% tef + 45% sorghum + 10% carrot pulp) of co-fermented injera product, and the lowest value of (1.86%) was recorded in B 2 (45% tef + 45% sorghum + 10% carrot pulp) of injera prepared from carrot added after fermentation of tef-sorghum composite flour batter 47 , which has an indication that cofermenting of carrot positively affects the moisture content of injera . Varrying blending ratios and fermentation conditions exhibited an insignificant ( p > 0.05) effect on the crude fiber content of fortified injera products; however, the carbohydrate content was significantly ( p < 0.05) influenced by the fermentation conditions and blending ratio, where the highest value of 79.42% was recorded in B2 (45% tef + 45% sorghum + 10% carrot pulp) of injera prepared by the addition of carrot into fermented tef-sorghum composite batter, and the lowest value (74.10%) was recorded in the control unblended (100% pure tef) injera sample 22 , 47 .…”
Section: Resultsmentioning
confidence: 92%
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