# Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours

## TL;DR

This study shows that blending teff with maize and potato flours and fermenting for 72 hours improves injera's nutrition and cost-effectiveness.

## Contribution

The study identifies an optimal composite flour blend and fermentation time that enhances injera's nutritional and sensory qualities.

## Key findings

- Blending teff with maize and potato flours and fermenting for 72 hours improves fiber content and reduces energy value.
- The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improves sensory and microbial quality.
- Composite formulations offer a cost-effective alternative to traditional 100% teff injera.

## Abstract

Injera, Ethiopia's traditional fermented flatbread, is made primarily from teff flour and water, characterized by its soft, spongy texture and slightly sour taste that develops during natural fermentation. This study aims to explore how blending ratios and fermentation times impact the quality of injera made with teff, maize, and potato flours. The research used a factorial design with two factors (blending ratio and fermentation time) arranged in a completely randomized treatment structure. The proximate compositions of all raw sample flours were significantly different at a 0.05 significance level. The results demonstrate that the addition of maize and potato flours in teff injera and subjecting the batter to extended fermentation (72 h) can effectively modify the nutritional profile of injera. Composite formulations, particularly BR1, offer potential advantages in terms of increased fiber content and reduced energy value, which may help address rising injera costs while maintaining acceptable nutritional quality. The study showed that blending teff with maize and potato flours, along with controlled fermentation times, significantly affects the physicochemical, nutritional, microbial, and sensory qualities of injera. BR1 fermented for 72 h is recommended, as it offers a shelf‐life and nutritionally beneficial alternative to injera made from teff.

This study evaluates the effects of blending teff with maize and potato flours and varying fermentation time on injera quality. The optimal formulation (70% teff, 15% maize, 15% potato) with 72 h fermentation improved nutritional value, fiber content, and sensory and microbial quality, providing a cost‐effective alternative to 100% teff injera.