Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality <i>Injera</i>

This study investigates the optimization of four gluten free flours namely sorghum, rice, teff flours, and 3% flaxseed flour blends to enhance the quality <i>injera</i>, which was traditionally baked with only pure teff. Utilizing a D-optimal mixture design, ratios were varied (sorghum 43%-50%, rice 20%-27%, teff 23%-30%). Methods followed AOAC and AACC standards, analyzed using Minitab 19.2 software with one-way and two-way ANOVA. Results show flaxseed supplementation significantly improves sorghum-based injera's texture and sensory attributes, approaching teff <i>injera</i> quality. Hedonic ratings (color, rollability, softness, taste, eye distribution, mouthfeel, and overall acceptability) were favorable. Physical texture remained stable during storage, with variable titratable acidity among blends. This research supports integrating flaxseed flour in grain blends to enhance <i>injera's</i> nutritional and sensory qualities, proposing applications in both household and industrial settings. The purpose of this study is to investigate the supplementation of flaxseed flour in a blend of sorghum, rice, and teff flours, for its performance to improve the overall acceptability, and sensory appeals of the produced <i>injera.</i>