Nutritional and sensory evaluation of injeras prepared from tef and Eragrostis curvula (Schrad.) Nees. flours with sorghum blends

Abstract

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Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter], is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of an alternative, neglected and underutilised crop, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was compared and the sensory attributes of injera made of tef (control) and E. curvula each combined with 0%, 5%, and 10% of sorghum flour were assessed using a panel. Nutrient analysis showed that E. curvula contains more than double the amount of crude protein in tef. E. curvula also contains higher fat, dietary fiber and mineral nutrients than tef. Injeras made of E. tef and E. curvula flours showed non-significant difference in taste, texture, appearance and overall acceptability. Our findings indicate that E. curvula has potential to serve as an alternative source of qualitative human nutrition; becoming a good addition to the gluten-free cereal portfolio. Agronomically, growing E. curvula could be more advantageous for smallholder farmers on marginal lands as the species produces harvests twice a year, unlike tef.

Keywords

• underutilized crops
• Sensory evaluation
• TEF
• Eragrostis curvula
• Injera