Effect of fermentation on the proximate composition, antinutrients, bioaccessibility of minerals, and sensory quality of pearl millet-based Injera

Acknowledgements: The authors wish to express their gratitude to ICRSAT, Ethiopia for supplying the pearl millet samples. Special thanks are also due to the women of the Dangeshita sub-district communities for their help in sample preparation. Additionally, we are very grateful for the financial support granted to Tadesse Fenta Yehuala through the ICM Erasmus+ Student Mobility Program in Greece, particularly from the Food Science and Technology Department at the University of West Attica, which partnered with the Laboratory of Environmental Chemistry (at University of Athens, 15784 Athens) for specific lab analyses. Lastly, we acknowledge Professor Seifu Admassu Tilahun for his significant role in facilitating collaboration between Ethiopian and European partners.