Optimising sorghum-teff blends for improved injera quality and commercial use

Abstract Sorghum is drought tolerant, adapted to harsh climate, gluten-free, and low-glycemic index cereal. Teff is gluten-free and superior in injera making, but expensive. Sorghum injera is inferior due to rapid staling and poor keeping quality. Formulation of sorghum-teff composite (STC) injera that cannot affect consumer choice is very important. Sorghum to teff blends (between 30% and 65%) were considered. In this research, the STC injera formulation technologies were refined using grain physico-chemical, composition and injera sensory properties. Injera sensory attributes were standardised using experienced and trained panellists. The sorghum varieties combined with teff demonstrated variable injera making quality based on the proportions. The STC injera with 30% and 35% local varieties and 50% waxy sorghum were comparable to 100% teff in sponginess, softness, rollability, and flexibility. Waxy sorghum is a choice for more proportion to add. The STC injera formulation and set quality attributes are promising for commercialisation.