Original paper
Improvement of injera shelf life through the use of chemical preservatives
Volume: 12, Issue: 53, Pages: 6409 - 6423
Published: Aug 3, 2012
Abstract
Mould spoilage is a serious problem that affect s the shelf life of injera , the staple Ethiopian fermented bread. Injera is made from teff ( Eragrostis tef ) but other cereals may also be used in combination with teff. About two- third of Ethiopian diet consists of injera and it accounts for about two -third s of the daily protein intake of the Ethiopian population. I njera has a high nutritional value, as it is rich in calcium and iron....
Figures & Tables
Table 1: Growth Rate of Injera Moulds at Different Temperature on Media Made Fro...
Figure 1: Mould invasion of injera samples in 12 days of storage
Table 2: pH of injera with and without preservatives
Table 3: Moisture Content of the Injera with and without preservatives
Table 4: Shelf life of injera containing preservatives at 20+ 20c
Paper Details
Title
Improvement of injera shelf life through the use of chemical preservatives
Published Date
Aug 3, 2012
Volume
12
Issue
53
Pages
6409 - 6423
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