Sensory and Nutrient Composition Evaluations of Ethiopian Staple Meal (Injera) Prepared From Quality Protein Maize, Teff and Cassava Composite Flours

Abstract

This study evaluated the proximate and sensory properties of traditionally fermented maize-teff-cassava flour blended product (Injera). The composite flour were formulated as: the negative control sample had 100% whole teff flour while other samples had 10 % maize flour and 10, 20, 30, 40, 45 and 50% of cassava flour. The blended flour product Injera was analyzed for proximate composition and organoleptic evaluation, using standard methods and data generated were statistically analyzed. The percentage composition analysis of composite flour Injera crude protein, crude fat, crude fibre, ash, moisture content and carbohydrate were ranged from 6.37 ± 0.49 to 8.67 ± 0.68, 0.66 ± 0.13 to 1.84 ± 0.07, 3.66 ± 0.06 to 4.08 ± 0.09, 1.60 ± 0.01 to 1.84 ± 0.01, 7.03 ± 0.06 to 8.08 ± 0.05 and 80.58 ± 0.44 to 83.85 ± 0.60, respectively. The blended flour food product Injera nutritional values were found to be estimated to cover energy of 15 % (MTC2, 373 of 2500 kcal) daily recommended RDA value that is sufficient to meet the nutrient requirements of nearly all (97-98 %) healthy individuals in each age and gender group of adult man (age, 19-50). The pH value for the whole teff Injera (3.38) was lower than other blended composite flours. The blend MTC1-4 samples of the attributes had score above the mean (3.5) of the maximum score 7 of the scale. Thus, maize (10%) and (10, 20, 30 & 40%) cassava flour substitutions for teff flour did not reduce the sensory quality of the Injera sample.