Optimization and Modeling of Teff, Sorghum and Fenugreek Flour Mixing Ratios for Better Quality Characteristics of <em>injera</em> by Using D-Optimal Mixture Design

Abstract

Deficiency, with its two constituents of protein-energy deficiency and micronutrient deficiencies, remains a substantial health burden in underdeveloped nations. It is the largest cause of sickness and death worldwide, particularly harming hundreds of millions of small children and pregnant women. In order to improve the protein-energy and micro- macro needs of developing countries, food products made from compositing flours are required. Ethiopian injera is a fermented, leavened flatbread produced primarily from teff flour. However, when compared to teff injera, injera made from sorghum flour and its blend has been found to have textural flaws. Uncontrolled staling of sorghum flour incorporated teff injera resulted in limited softness, freshness, rollability, brittleness anddryness which create big problems during storage. Due to its numerous health advantages and nutritional worth, fenugreek is regarded as a key functional food element. As a result, this study was conducted to identify the regression equation of injera formulations and optimise the teff, sorghum, and fenugreek flour blending ratios that result in injera with higher quality properties. Using mixture design methods and a D-optimal design, the effects of blending flour ratios on injera quality were examined. Teff flour alone injera was used as the control. Fourteen injera formulations were created using limited mixtures of teff (50-100%), sorghum (0-50%), and fenugreek (0-5%). Proximate, staling rate, mineral, antinutritional components, and sensory qualities were all taken into account as response variables in this study. The study's findings showed that increasing the proportion of fenugreek flours in injera made from teff-sorghum-fenugreek mixing ratios improved nutritive values, improved sensory appeal, textural characteristics and reduced staling rate. Generally speaking, the best injera blending ratio was found to be 64.1% teff, 32% sorghum, and 3.80% fenugreek in terms of overall qualitative qualities.