Effects of Sorghum Cultivar on Injera Quality

Abstract

Injera is an Ethiopian flat bread made from cereals, with tef preferred for the best quality injera. Because sorghum is less expensive in Ethiopia, there is great interest in improving the quality of sorghum injera. Effects of cultivar on injera quality were studied using 12 Ethiopian sorghum cultivars of varying kernel characteristics. White tef with good injera making quality was included as a reference. Injera quality was evaluated using two techniques: descriptive sensory analysis of fresh injera and instrumental texture analysis of injera stored over a storage period of 48 hr using a three‐point bending rig. Principal component analysis (PCA) of sensory data associated fresh injera from sorghum cultivars 3443‐2‐op, 76TI #23, and PGRC/E #69349 of varying endosperm texture, with positive injera texture attributes of softness, rollability, and fluffiness. Across the two seasons, texture analysis showed injera prepared from AW and CR:35:5, both with soft endosperm, required the least force to bend after 48 hr of storage. Bending force was negatively correlated with softness (r = ‐0.63, P < 0.05) and positively with grittiness (r = 0.75, P < 0.01) after 48 hr of storage. Sorghum cultivar has an influence on both injera making and keeping qualities.

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

“…Sometimes the flour is also used for making porridge, kitta (unleavened bread), and atmit or muk (gruel) (Selinus 1971). Various studies (Yetneberk et al 2004;Zegeye 1997) showed that in its injera making and keeping quality features, teff grain appeared superior among other cereal grains because of its high resistance to staling. During the baking of injera, starch is completely gelatinized to form a steam-leavened, spongy matrix, in which fragments of bran, embryo, microorganisms and organelles are embedded (Bultosa et al 2002;Parker et al 1989).…”

“…During the baking of injera, starch is completely gelatinized to form a steam-leavened, spongy matrix, in which fragments of bran, embryo, microorganisms and organelles are embedded (Bultosa et al 2002;Parker et al 1989). Yetneberk et al (2004) studied the staling properties of injera prepared from teff and 12 varieties of sorghum. They reported that injera prepared from teff grain is resistant to staling and the maximum force required for bending fresh teff-injera and injera stored for 24 and 48 h is lower than that of sorghum-injera.…”

“…Various research findings also showed that teff flour can be mixed with barley or sorghum flour to make injera. But pure teff flour produces the best quality injera, pliable, soft with glossy appearance, which does not fall apart under handling or stick to the fingers, and has a slightly sour taste (Yetneberk et al 2004;Zegeye 1997). Injera is traditionally consumed with wot, a sauce made of meat or ground pulses like lentil (Lens culinaris), faba bean (Vicia faba), field pea (Pisum sativum), and chickpea (Cicer arietinum).…”

“…Attention should be given mainly to its processing technology at small and/or large scale production. Teff-injera has high keeping quality than injera prepared from other cereals (Yetneberk et al 2004). However, its shelf life is not more than 4 days if it is kept under room temperature with the local preserving techniques.…”

“…These grains represent an important source of dietary proteins, carbohydrates, fibre, vitamins, and minerals for the people. They are fermented into a large number of foods and beverages with improved texture, taste, aroma, keeping quality, nutritional values, digestibility, and microbial quality and with reduced antinutrient contents (National Research Council 1996;Yetneberk et al 2004). Teff (Eragrostis tef (Zuccagni) Trotter) is a tropical cereal that belongs to the family of Poaceae, subfamily Eragrostoidae, tribe Eragrosteae, and genus Eragrostis.…”