Journal of Food Processing & Technology

Abstract

Evaluation of Yeast and Lactic Acid Bacteria Starter Cultures for the Production of Rice Injera

Hassen Y, Mukisa IM, Kurabachew H and Desalegn BB

Injera is a yeast-risen flat-bread with a unique, slightly spongy texture. It is a national staple in Ethiopia that is eaten daily in virtually every household. Despite the fact that injera is a favorite staple food, starters have not been evaluated for the production of rice-based injera. Combination of starter cultures of lactic acid (Lactobacillus plantarum, Lactobacillus fermentum) and yeast (Saccharomyces cerevisiae) and irsho (back slopping) were used to ferment rice batter during 96 h. Changes in pH, titratable acidity (TA) and microbial count were analyzed at 6 h intervals and consumer acceptability was done at 24 h and 48 h. LAB starters and their co-cultures yeast decreased pH from 6.35 to 4.5 and increased titratable acidity from 0.33% to 0.95% (lactic acid w/w ) within 18-24 h while in the spontaneous fermentation with traditional irsho it took 48 h-54 h to attain pH and titratable acidity value of 0.38% and 0.93%, respectively. The number of lactic acid bacteria and yeast increased in all starter culture and naturally fermented rice batter with fermentation time. Rice injera prepared using combination of L. plantarum + S. cerevisiae starters were the most acceptable (score of 8.83=like extremely). Therefore, the L. plantarum +S. cerevisiae starter combination can be used for commercial production of acceptable rice injera.