Enrichment of Ethiopian Roasted Corn Bread (Dabo Kolo) With Ginger Powder: Effect on Composite Flour Functionality, Physicochemical Properties, and Antioxidant Quality

ABSTRACT Ethiopian roasted corn bread (Dabo kolo) is a popular bakery product commonly consumed as a snack. However, enhancing its physico‐chemical and antioxidant properties with ginger remains an area of ongoing research. In this study, Dabo kolo was prepared using wheat–ginger composite flour formulations, incorporating 5%, 10%, 15%, and 20% ginger based on their techno‐functional properties. The study methodologies involved analyzing the impacts of ginger proportions on the techno‐functional properties of flour and developing Dabo kolo's physicochemical and antioxidant properties. The results indicated that increasing the amount of ginger powder led to a decline in techno‐functional properties, moisture content, carbohydrate levels, and sensory quality. In contrast, higher ginger content improved the product's physical characteristics, ash content, crude fat, crude fiber, energy value, total phenols, total flavonoids, and antioxidant inhibition potential. Based on the analysis of various parameters, Dabo kolo enriched with 10% ginger is recommended for scaling up and further research. The significance of the study lies in its relevance to ginger‐producing farmers, small‐scale processors, Dabo kolo producers, and consumers. Future studies should focus on the effects of different ginger genotypes and drying methods on its bio‐functional properties.