Evidence map›Paper›PMID 39893231›Full record

ArticleScientific reports2025

Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design.

Moges Amtataw, Estifanos Kassahun, Solomon Tibebu, Tadele Andargie, Takele Ayanaw, Agimassie Agazie, Mesfin Wogayehu, Abebaw Teshome, Sadik Jemal, Deginet Teferi

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Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
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2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Moges AmtatawFood, and Beverage Industry Research and Development Center, Manufacturing Industry Development Institute, Addis Ababa, Ethiopia.
Estifanos KassahunInnovation Incubation Center and Intellectual Property Right Coordination Office, Nanotechnology Center of Excellence, University-Industry Linkage and Technology Transfer Directorate, Addis Ababa Science and Technology University, Addis Ababa, 16417, Ethiopia.ORCID 0000-0002-9264-641X
Solomon TibebuDepartment of Environmental Engineering, College of Engineering, Bioprocess and Biotechnology Center of Excellence, Sustainable Energy Center of Excellence, Nanotechnology Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, 16417, Ethiopia. solomon.tibebu@aastu.edu.et.ORCID 0000-0002-3631-1017
Tadele AndargieFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Takele AyanawFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Agimassie AgazieFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Mesfin WogayehuFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Abebaw TeshomeFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Sadik JemalFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
Deginet TeferiFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of the produced Injera. In Ethiopia, very limited studies were conducted to investigate the use of sorghum, rice, and teff flour blends combined with flaxseed flour in Injera preparation. Thus, this study was conducted to evaluate the anti-nutritional factors, microbiological characteristics, and ideal blending proportions of sorghum, rice, teff, and flaxseed flours to create a superior quality Injera via D-optimal design. One-way and two-way ANOVA, alongside Tukey's pairwise comparison method, was employed to assess mean differences. The aim was to enhance the nutritional quality of Injera compared to a control sample made from 100% sorghum flour. The optimal nutritional profile was achieved with a blend comprising 50% sorghum, 20% rice, 30% teff, and supplemented with 3% flaxseed flour. This blend resulted in Injera containing 3.02% fiber, 9.30% protein, 83.16% carbohydrate, 393.24 kcal/100 g energy, 13.99 mg/100 g iron, 4.06 mg/100 g calcium, and 3.78 mg/100 g zinc. The optimization process identified this blend as optimal for improving the nutritional quality of Injera. The findings underscore that blending teff with sorghum, rice, and flaxseed flour enhances the nutritive value of Injera.

Indexed as

Fermented FoodsFlaxFlourNutritive ValueOryzaSorghumEthiopiaHumansBlendingD-optimalInjeraNutritional profile

Identifiers

PMID39893231
PMCPMC11787393

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