Cassava production practices in Ethiopia and its use as Ingredient for injera making
Cassava contributes to food security and is strategic crop under the changing climate. However, limited information is available on its production practices, utilization and on cassava varieties for injera making. First, a survey was conducted to study the cassava production practices and its utiliz...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000909 |
| _version_ | 1811305084154281984 |
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| author | Shiferaw Bogale Ashenafi Haile Beruk Berhanu Hussien Mohammed Beshir |
| author_facet | Shiferaw Bogale Ashenafi Haile Beruk Berhanu Hussien Mohammed Beshir |
| author_sort | Shiferaw Bogale |
| collection | DOAJ |
| description | Cassava contributes to food security and is strategic crop under the changing climate. However, limited information is available on its production practices, utilization and on cassava varieties for injera making. First, a survey was conducted to study the cassava production practices and its utilization, focusing on farming households’ criteria for selecting the cassava variety for injera making. Secondly, it was evaluated the proximate composition, cyanide contents and consumers’ acceptability of injera prepared from two dominant cassava varieties blended at different ratios with teff. The household survey revealed that farmers preferred Qulle and Kello varieties for injera making based on yield, maturity, resistance to disease and pests. Majority of households use 40: 60 ratio of cassava to teff for injera making. The study was also conducted using the two selected varieties and five levels of teff flour. The best teff-cassava blend injera is 90% teff with 10% cassava flour for both Qulle and Kello varieties. Injera, made from 50% teff with 50% of Kello variety, has higher cyanide content than Qulle. However, cassava-teff injera, mixing cassava up to 30% is found to be acceptable and it can be recommended to the urban consumers of injera |
| first_indexed | 2024-04-13T08:18:53Z |
| format | Article |
| id | doaj.art-5e155d75900945a29950721c8da34d7f |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-13T08:18:53Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-5e155d75900945a29950721c8da34d7f2022-12-22T02:54:42ZengElsevierFuture Foods2666-83352022-12-016100204Cassava production practices in Ethiopia and its use as Ingredient for injera makingShiferaw Bogale0Ashenafi Haile1Beruk Berhanu2Hussien Mohammed Beshir3Ministry of Agriculture and Rural Development, Hawassa Zuria District, Hawassa, EthiopiaHawassa University College of Agriculture, Hawassa, EthiopiaHawassa University College of Agriculture, Hawassa, EthiopiaHawassa University College of Agriculture, Hawassa, Ethiopia; Corresponding author.Cassava contributes to food security and is strategic crop under the changing climate. However, limited information is available on its production practices, utilization and on cassava varieties for injera making. First, a survey was conducted to study the cassava production practices and its utilization, focusing on farming households’ criteria for selecting the cassava variety for injera making. Secondly, it was evaluated the proximate composition, cyanide contents and consumers’ acceptability of injera prepared from two dominant cassava varieties blended at different ratios with teff. The household survey revealed that farmers preferred Qulle and Kello varieties for injera making based on yield, maturity, resistance to disease and pests. Majority of households use 40: 60 ratio of cassava to teff for injera making. The study was also conducted using the two selected varieties and five levels of teff flour. The best teff-cassava blend injera is 90% teff with 10% cassava flour for both Qulle and Kello varieties. Injera, made from 50% teff with 50% of Kello variety, has higher cyanide content than Qulle. However, cassava-teff injera, mixing cassava up to 30% is found to be acceptable and it can be recommended to the urban consumers of injerahttp://www.sciencedirect.com/science/article/pii/S2666833522000909CassavaCyanide contentInjeraKelloQulleTeff |
| spellingShingle | Shiferaw Bogale Ashenafi Haile Beruk Berhanu Hussien Mohammed Beshir Cassava production practices in Ethiopia and its use as Ingredient for injera making Future Foods Cassava Cyanide content Injera Kello Qulle Teff |
| title | Cassava production practices in Ethiopia and its use as Ingredient for injera making |
| title_full | Cassava production practices in Ethiopia and its use as Ingredient for injera making |
| title_fullStr | Cassava production practices in Ethiopia and its use as Ingredient for injera making |
| title_full_unstemmed | Cassava production practices in Ethiopia and its use as Ingredient for injera making |
| title_short | Cassava production practices in Ethiopia and its use as Ingredient for injera making |
| title_sort | cassava production practices in ethiopia and its use as ingredient for injera making |
| topic | Cassava Cyanide content Injera Kello Qulle Teff |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000909 |
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