Formulation and Characterization of Physico-Chemical and Functional Properties of Sorghum, Barley, and Potato Composite Flour for Injera Making

Combination of sorghum, barley, and potato flour to make injera is not common practice, and not much scientific research has been done on the subject. Therefore, the purpose of this study was to describe the physicochemical characteristics, functional characteristics, and mineral contents of sorghum, barley, and potato flour’s combination. Using a single factorial design and several blending ratio levels, the experiment was conducted. We performed four treatments in triplicate. The percentages of each ingredients such as, barley were 15, 20, and 25 percent; potatoes were 5, 10, and 25 percent; and sorghum were 80, 70, and 50 percent. The flours' functional properties included 56.50-69.33 percent disperse-ability, 8.24-11.17 g/g swelling power, 1.98-2.44 g/g water absorption capacity, and 0.80-1.25 g/g oil absorption capacity. The percentage of remained particle size increased from (0.66 to 0.80 percent) to 49.82, 49.88, and 54.32 percent, while the mesh size fell from 500 µm to 125 µm. The angle of repose was 28.63 to 44.30 degree, while the bulk density ranged from 0.60 to 0.85 g/ml. In terms of moisture content, fat, protein, fiber, ash content, carbohydrate, and total energy, the flours' respective proximate compositions were 11.99-12.75 percent, 2.72-3.06 percent, 15.33-16.27 percent, 5.47-5.98 percent, 1.77-2.14 percent, 60.90-61.59 percent, and 332.16-336.34 of Kcal/100g. The mineral concentrations of the flours were 7.34-38.90, 7.43-16.87, and 4.91-6.34 mg/100g for calcium, iron, and zinc, respectively.