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Optimizing Injera’s Nutritional Value- A Strategy for Starch Reduction

Author

Listed:
  • Michael Moges

    (Self-employed, USA)

  • Moges Abebe

    (Department of Biological and Physical Sciences, Saint Augustine University, USA)

Abstract

In Ethiopia, injera is a significant cultural and dietary ingredient, deeply embedded in the people’s culinary traditions. However, despite its widespread consumption, the prevalence of diabetes poses a critical health concern. The current research study investigates the use of the enzyme amylase to lower the starch content of teff, the main ingredient in injera. UV-visible spectroscopy was employed to analyze starch concentration, revealing a discernible pattern of starch reduction with the introduction of amylase during the preparation of injera.

Suggested Citation

  • Michael Moges & Moges Abebe, 2024. "Optimizing Injera’s Nutritional Value- A Strategy for Starch Reduction," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 56(2), pages 47893-47897, April.
    • Handle: RePEc:abf:journl:v:56:y:2024:i:2:p:47893-47897
    DOI: 10.26717/BJSTR.2024.56.008827
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