Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design

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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Main Authors: Moges Amtataw, Estifanos Kassahun, Solomon Tibebu, Tadele Andargie, Takele Ayanaw, Agimassie Agazie, Mesfin Wogayehu, Abebaw Teshome, Sadik Jemal, Deginet Teferi
Format: Article
Language:English
Published: Nature Portfolio 2025-02-01
Series:Scientific Reports
Subjects:
D-optimal
Injera
Nutritional profile
Blending
Online Access:https://doi.org/10.1038/s41598-025-88407-4
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https://doi.org/10.1038/s41598-025-88407-4

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