Journal of Food Processing & Technology

School of Nutrition, Food Science and Technology, College of Agriculture, Ethiopia

Publications

• Research Paper   
  Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonella foenum-graecum L.) Flour Substituted Injera
  Author(s): Daniel Daka Godebo*, Engeda Dessalegn and Gezahegn Niguse
  
  Injera, a staple food in Ethiopia, is large pancake-like bread prepared from cereals such as teff and sorghum. Fenugreek (Trigonella foenum-graecum L.) provides tremendous amount of active ingredients for health promotion, disease prevention and food preservation. It is rich in mucilaginous fiber and other dietary essentials; their use can be exploited as functional and nutritional foods as well as therapeutic agent. The 5% germinated fenugreek-substituted Injera showed the highest crude protein (15.90 ± 0.14%), crude fiber (3.42 ± 0.11%) and ash (2.86 ± 0.06%) contents on dry weight basis; but the highest crude fat content (11.90 ± 0.14%) was obtained in 5% raw fenugreek-substituted Injera. Also, 5% roasted fenugreek-substituted Injera had highest Ca (168.7 ± 1.8 mg/100 g), Mg (16.3 ± 1.0.. View more»
  

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