Effects of Blending Ratios of Barley (Golden Eye), Potato (<i>Bubbu</i>), and Fermentation Duration on Quality of Sorghum (<i>Muyra2</i>) Based Injera

Ethiopians eat injera, a traditional meal, all around the country. Injera that is prepared entirely with sorghum flour is hard, sticky, and friable when preserved. Sorghum-barley-potato flour blended injera is a common technique, although not much scientific research has been done on the subject. Therefore, the purpose of this study was to examine how the amount of time that fermentation takes and the ratio of barley to potato flour affect the quality of injera made from sorghum. Blending ratios and fermentation time were the two components in the full factorial design experiment. Twelve treatment combinations were carried out in triplicate. The percentages of sorghum, barley, and potatoes were 80, 70, and 50 percent, 15, 20, and 25 percent, respectively. The times for fermentation were 24, 48, and 72 hours. Injera has mineral levels of 7.98 mg/100 g zinc, 15.93-19.62 mg/100 g calcium, and 15.92-19.88 mg/100 g iron. The injera's proximate compositions as follows: 57.20-63.33 percent moisture, 1.52-1.94 percent fat, 9.85-12.78 percent protein, 1.29-1.78 percent fiber, 1.80-2.34 percent ash, 20.68-27.46 percent carbohydrate, and 139.12-165.97 Kcal/100 g total energy. Composite injera had a pH of 3.41-4.03, a tannin content of 14.50-16.87 mg/100 g and a phytic acid content of 220.46-282.16 mg/100 g. B1T3 was the finest injera product chosen from the blended product.