Injera Preparation from Taro (Colocasia esculenta) and Teff (Eragrostis tef) Flour

Authors

  • Alemayehu Abera Researcher, Jimma Agricultural Mechanization Research Center, Oromia Agricultural Research Institute, Jimma, P.O.Box:81265, Ethiopia
  • Meskerem Milkesa Department of Horticulture, College of Agriculture and natural Resources sciences, Debre Berhan University, Debre Berhan, P.O.Box:445, Ethiopia
  • Hailay Gebremedhin Department of Horticulture, College of Agriculture and natural Resources sciences, Debre Berhan University, Debre Berhan, P.O.Box:445, Ethiopia

Keywords:

Food formulation, Taro, Wheat, Teff, bread, Injera.

Abstract

Food formulation was done to increase the access of consumers to improved nutrients without any extra cost. Taro (Colocasia esculenta) is a root crop and it is a good source of carbohydrate minerals and vitamins. The objective of this study was done to evaluate taro flour for Ethiopian traditional flat sour pan cake

References

Hailu, T. and K. Seyfu, 2001. Production and Importance of teff in Ethiopian Agriculture.

UN Food and Agriculture Organization (FAO) .2002. (http/Faostat.fao.org/ faostat/form) http://en.wikipedia.org/wiki/taro. Weird Foods from around the World

Bradbury JH, Hammer BC .1988. Stability to heat of trypsin inhibitors represent in tropical root crops and rice and its significance for nutrition. J. Agric. Food Chem.

Key AJ .1987. Some factors influencing the protein content, of root crops. Papue New guinea food crops conference, Department of Agriculture Port Moresby. pp. 63-74.

Bradbury, J.H. and W.D. Holloway, 1988. Chemistry of tropical root crops significance fornutrition and agriculture, In: The Pacific Aliar Monograph, 6: 201.

Yetneberk, S., Rooney, L.W. & Taylor, J.R.N. (2005). Improving the quality of sorghum injera by decortication and compositing with tef. Journal of the Science of Food and Agriculture, 85:1252

Blas

Kaleab B. 2014. Teff: nutrition composition and health benefits. center for food science and nutrition, collage of natural science, Addis Ababa University.

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Published

2016-10-07

How to Cite

Abera, A., Milkesa, M., & Gebremedhin, H. (2016). Injera Preparation from Taro (Colocasia esculenta) and Teff (Eragrostis tef) Flour. International Journal of Sciences: Basic and Applied Research (IJSBAR), 30(1), 196–204. Retrieved from https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/6011

Issue

Vol. 30 No. 1 (2016)

Section

Articles

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