Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.)

Abstract

Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

“…The blend of oats and stinging nettle, lupine and stinging nettle, and the gross energy values have a statistically significant (p < 0.05) relationship. This study disagreed with the findings of Yegrem et al. (2021) , who showed the increments of calorific energy in injera from 393.8 to 400.4 kcal/100 g upon 20% lupine flour addition with tef flour.…”

“…In this study, 15% lupine was blended to achieve the best overall sensory acceptance of the final fermented beverage. A similar result was also reported by Yegrem et al. (2021) .…”

“…Although lupine is rarely used in beverage applications, numerous studies indicate its use in bakery products for protein enhancement. Yegrem et al. (2021) reported a significant increase in the protein content of injera from 10.2% to 15.5% by combining tef flour (control) with 10% lupine flour, while, Yaver and Bilgiçli (2021) used 20% lupine flour in bread production and increased the protein content by 1.5-fold more compared to bread without lupine.…”

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

“…On the top surface of injera, baked even without absit, there are fewer eyeballs (pits) which shows in ( Figure 2 ) below. The number of larger eyeballs on the upper surface determines the attractiveness of injera [ 56 ]. Aflegna is a delicious injera that has been cooked after only 24 hours of fermentation.…”

Consumer Perception and Acceptability of Lupin-Derived Products: A Systematic Review

“…), followed by Europe which comfortably occupies second place (32.1%, 396 k ha), then Africa (5.4%, 66 k ha), with America having close data (4.6%, 57 k ha); in last place is Asia (<1%, 108 ha). From the geographical point of view, it is possible to group the included articles by origin continents: Europe [ 50 , 51 , 53 , 55 , 59 , 63 , 70 , 72 , 73 , 75 ], South America [ 54 , 58 , 61 , 66 ], Asia [ 47 , 56 , 60 , 64 , 65 , 68 , 69 , 74 , 77 , 78 ], Africa [ 49 , 52 , 62 , 67 , 71 , 76 , 79 ] and Oceania [ 48 , 57 ]. This grouping revealed that Europe and Asia are, for now, the leading promoters of these novel food products, and Africa also reports many studies.…”