Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design
Abstract Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of...
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Nature Portfolio
2025-02-01
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| Online Access: | https://doi.org/10.1038/s41598-025-88407-4 |
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| author | Moges Amtataw Estifanos Kassahun Solomon Tibebu Tadele Andargie Takele Ayanaw Agimassie Agazie Mesfin Wogayehu Abebaw Teshome Sadik Jemal Deginet Teferi |
| author_facet | Moges Amtataw Estifanos Kassahun Solomon Tibebu Tadele Andargie Takele Ayanaw Agimassie Agazie Mesfin Wogayehu Abebaw Teshome Sadik Jemal Deginet Teferi |
| author_sort | Moges Amtataw |
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| description | Abstract Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of the produced Injera. In Ethiopia, very limited studies were conducted to investigate the use of sorghum, rice, and teff flour blends combined with flaxseed flour in Injera preparation. Thus, this study was conducted to evaluate the anti-nutritional factors, microbiological characteristics, and ideal blending proportions of sorghum, rice, teff, and flaxseed flours to create a superior quality Injera via D-optimal design. One-way and two-way ANOVA, alongside Tukey’s pairwise comparison method, was employed to assess mean differences. The aim was to enhance the nutritional quality of Injera compared to a control sample made from 100% sorghum flour. The optimal nutritional profile was achieved with a blend comprising 50% sorghum, 20% rice, 30% teff, and supplemented with 3% flaxseed flour. This blend resulted in Injera containing 3.02% fiber, 9.30% protein, 83.16% carbohydrate, 393.24 kcal/100 g energy, 13.99 mg/100 g iron, 4.06 mg/100 g calcium, and 3.78 mg/100 g zinc. The optimization process identified this blend as optimal for improving the nutritional quality of Injera. The findings underscore that blending teff with sorghum, rice, and flaxseed flour enhances the nutritive value of Injera. |
| format | Article |
| id | doaj-art-c099cd029d7a466895ec181f70c3990d |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj-art-c099cd029d7a466895ec181f70c3990d2025-02-02T12:16:01ZengNature PortfolioScientific Reports2045-23222025-02-0115112010.1038/s41598-025-88407-4Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture designMoges Amtataw0Estifanos Kassahun1Solomon Tibebu2Tadele Andargie3Takele Ayanaw4Agimassie Agazie5Mesfin Wogayehu6Abebaw Teshome7Sadik Jemal8Deginet Teferi9Food, and Beverage Industry Research and Development Center, Manufacturing Industry Development InstituteInnovation Incubation Center and Intellectual Property Right Coordination Office, Nanotechnology Center of Excellence, University-Industry Linkage and Technology Transfer Directorate, Addis Ababa Science and Technology UniversityDepartment of Environmental Engineering, College of Engineering, Bioprocess and Biotechnology Center of Excellence, Sustainable Energy Center of Excellence, Nanotechnology Center of Excellence, Addis Ababa Science and Technology UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar UniversityAbstract Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of the produced Injera. In Ethiopia, very limited studies were conducted to investigate the use of sorghum, rice, and teff flour blends combined with flaxseed flour in Injera preparation. Thus, this study was conducted to evaluate the anti-nutritional factors, microbiological characteristics, and ideal blending proportions of sorghum, rice, teff, and flaxseed flours to create a superior quality Injera via D-optimal design. One-way and two-way ANOVA, alongside Tukey’s pairwise comparison method, was employed to assess mean differences. The aim was to enhance the nutritional quality of Injera compared to a control sample made from 100% sorghum flour. The optimal nutritional profile was achieved with a blend comprising 50% sorghum, 20% rice, 30% teff, and supplemented with 3% flaxseed flour. This blend resulted in Injera containing 3.02% fiber, 9.30% protein, 83.16% carbohydrate, 393.24 kcal/100 g energy, 13.99 mg/100 g iron, 4.06 mg/100 g calcium, and 3.78 mg/100 g zinc. The optimization process identified this blend as optimal for improving the nutritional quality of Injera. The findings underscore that blending teff with sorghum, rice, and flaxseed flour enhances the nutritive value of Injera.https://doi.org/10.1038/s41598-025-88407-4D-optimalInjeraNutritional profileBlending |
| spellingShingle | Moges Amtataw Estifanos Kassahun Solomon Tibebu Tadele Andargie Takele Ayanaw Agimassie Agazie Mesfin Wogayehu Abebaw Teshome Sadik Jemal Deginet Teferi Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design Scientific Reports D-optimal Injera Nutritional profile Blending |
| title | Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design |
| title_full | Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design |
| title_fullStr | Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design |
| title_full_unstemmed | Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design |
| title_short | Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design |
| title_sort | nutritional and anti nutritional evaluation of injera made from sorghum rice teff and flaxseed flours using d optimal mixture design |
| topic | D-optimal Injera Nutritional profile Blending |
| url | https://doi.org/10.1038/s41598-025-88407-4 |
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