Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera
Blending Oromo dinich flours with cereals-based flours significantly enhances the nutritional potential of cereals-based products. Therefore, this study aimed to develop and evaluate the quality of teff-based injera supplemented by underutilized indigenous tuber Oromo dinich (Plectranthus edulis) an...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022021405 |
| _version_ | 1811325805840564224 |
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| author | Ayana Fekadu Yetenayet B. Tola Addisalem Hailu Taye Ebisa Olika Keyata |
| author_facet | Ayana Fekadu Yetenayet B. Tola Addisalem Hailu Taye Ebisa Olika Keyata |
| author_sort | Ayana Fekadu |
| collection | DOAJ |
| description | Blending Oromo dinich flours with cereals-based flours significantly enhances the nutritional potential of cereals-based products. Therefore, this study aimed to develop and evaluate the quality of teff-based injera supplemented by underutilized indigenous tuber Oromo dinich (Plectranthus edulis) and maize flours. Fourteen formulations were generated using D-optimal constrained mixture design with a range of maize (5–15%), Plectranthus edulis (5–15%), and teff (70–90%). Statistical evaluation and optimization were done using D-optimal mixture design expert software. The results showed that the supplementation of more Plectranthus edulis flour in the formulations indicated better improvements in terms of protein (10–10.8%), fat (2.4–2.8%), gross energy contents (380.7–391.9 kcal/100g), total phenolic content (8.6–15.8 mg GAE/g) and total antioxidant capacity (66.20–82.7%) at the concentration of 3.32 mg/mL. The sensory acceptability of the injera was significantly (p < 0.05) liked in terms of aroma with increasing the ratio of Plectranthus edulis and maize flours. The optimum value of the blending ratio was 77.6% teff, 13.1% maize, and 9.3% Plectranthus edulis flours with desirable nutritional composition of injera, which varied for protein (10.7–10.8%), fat (2.62–2.8%) and energy (388.3–391.9 kcal/100g) and overall acceptance (5.5–6.3) with the desirability of 0.66. The optimization results indicated that supplementing Plectranthus edulis flour up to 10% with teff-maize composite flours were acceptable in terms of nutritional composition and sensory quality. Thus, supplementing underutilized indigenous Plectranthus edulis tuber flour with teff-maize flours significantly enhanced the nutritional potential of injera products. |
| first_indexed | 2024-04-13T14:40:09Z |
| format | Article |
| id | doaj.art-dc24a209c648485ea0eecf154594b372 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-13T14:40:09Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-dc24a209c648485ea0eecf154594b3722022-12-22T02:42:56ZengElsevierHeliyon2405-84402022-10-01810e10852Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injeraAyana Fekadu0Yetenayet B. Tola1Addisalem Hailu Taye2Ebisa Olika Keyata3Department of Food and Nutritional Science, Wollega University, PO Box 38, Shambu, EthiopiaDepartment of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, EthiopiaDepartment of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, EthiopiaDepartment of Food and Nutritional Science, Wollega University, PO Box 38, Shambu, Ethiopia; Corresponding author.Blending Oromo dinich flours with cereals-based flours significantly enhances the nutritional potential of cereals-based products. Therefore, this study aimed to develop and evaluate the quality of teff-based injera supplemented by underutilized indigenous tuber Oromo dinich (Plectranthus edulis) and maize flours. Fourteen formulations were generated using D-optimal constrained mixture design with a range of maize (5–15%), Plectranthus edulis (5–15%), and teff (70–90%). Statistical evaluation and optimization were done using D-optimal mixture design expert software. The results showed that the supplementation of more Plectranthus edulis flour in the formulations indicated better improvements in terms of protein (10–10.8%), fat (2.4–2.8%), gross energy contents (380.7–391.9 kcal/100g), total phenolic content (8.6–15.8 mg GAE/g) and total antioxidant capacity (66.20–82.7%) at the concentration of 3.32 mg/mL. The sensory acceptability of the injera was significantly (p < 0.05) liked in terms of aroma with increasing the ratio of Plectranthus edulis and maize flours. The optimum value of the blending ratio was 77.6% teff, 13.1% maize, and 9.3% Plectranthus edulis flours with desirable nutritional composition of injera, which varied for protein (10.7–10.8%), fat (2.62–2.8%) and energy (388.3–391.9 kcal/100g) and overall acceptance (5.5–6.3) with the desirability of 0.66. The optimization results indicated that supplementing Plectranthus edulis flour up to 10% with teff-maize composite flours were acceptable in terms of nutritional composition and sensory quality. Thus, supplementing underutilized indigenous Plectranthus edulis tuber flour with teff-maize flours significantly enhanced the nutritional potential of injera products.http://www.sciencedirect.com/science/article/pii/S2405844022021405Blending ratiosInjera qualityOptimizationPlectranthus edulis |
| spellingShingle | Ayana Fekadu Yetenayet B. Tola Addisalem Hailu Taye Ebisa Olika Keyata Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera Heliyon Blending ratios Injera quality Optimization Plectranthus edulis |
| title | Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera |
| title_full | Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera |
| title_fullStr | Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera |
| title_full_unstemmed | Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera |
| title_short | Effect of Oromo Dinich (Plectranthus edulis) flour supplemented on quality characteristics of teff-maize composite injera |
| title_sort | effect of oromo dinich plectranthus edulis flour supplemented on quality characteristics of teff maize composite injera |
| topic | Blending ratios Injera quality Optimization Plectranthus edulis |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022021405 |
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