Waldageorgis Dase
Researcher at Ethiopian Institute of Agricultural Research, EthiopiaTitle: Variety and Baking Effects on Injera Making Quality, Polyphenols Content and Antioxidant Activity of Millet Flours and Injera
Abstract
Injera or Biddena which is commonly made from tef grain and a combination with other grains is a staple food of Ethiopian and neighboring countries. Millet and millet-based food products are rich in polyphenols and antioxidant activities. This study aimed to evaluate millet varieties for their injera making quality and polyphenol content and antioxidant activity. Five millet varieties and one tef variety called Quncho were collected, investigated and compared. A significant (p<0.05) variations were noticed in rollability, adhesiveness and overall acceptance of injera. Quncho was perceived differently and rated higher in its overall acceptance (8.04). Among millet injera’s, Kola-1 rated higher whereas Padet was perceived lower in overall consumer acceptance. The result showed that the total phenols, flavonoids and anthocyanin contents of flour and injera ranged from 18.63 to 27.29 ?g GAE/g, 11.99 to 15.43 ?g catechin equivalent per g of sample, and 5.11 to 53.23 mg/l for flours and 22.99 to 27.25 ?g GAE/g, 13.47 to 14.49 ?g catechin/g and 5.53 to 24.27 mg/l for injera. Tesema had the highest total phenols (27.29 ?g GAE/g), total flavonoid content (15.43 ?g catechin/g) and antioxidant activity (41.07%) against the inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH). Kola-1 showed the lowest L* (59.76) and a* (-0.11) and the highest b* (4.21) flour color characteristics. Baking caused a non-significant (p>0.05) reduction in total phenols, total flavonoids contents and DPPH free radical scavenging capacity. Hence, it is recommended that Tesema and Kola-1 varieties could be used for functional food development and injera making quality, respectively.
Biography
My full name is Fikiru Waldageorgis Dase. I have completed my Master’s degree at the age of 29 years from Can Tho University, Vietnam. Since July 2021, I am serving as the head of Food Science and Nutrition Research department of Ethiopian Institute of Agricultural Research based at Melkassa Agricultural Research Center, Ethiopia. Currently, I have nine publications that have been cited over 59 times, and four papers published in proceedings. I have been serving as a reviewer of several reputed journals.
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