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: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-02-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-88407-4 |
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