July 1, 2009 Thesis Open Access

ASHAGRIE ZEWDU

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{
  "DOI": "10.20372/nadre:4272", 
  "author": [
    {
      "family": "ASHAGRIE ZEWDU"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2009, 
        7, 
        1
      ]
    ]
  }, 
  "abstract": "<p>Injera is staple Ethiopian fermented bread which can be made from different types of cereals,<br>\nparticularly from tef (Eragrostis tef). About two-third of Ethiopian diet consists of injera and it<br>\naccounts for about two-third of the daily protein intake of Ethiopian population. It has a very<br>\nhigh nutritional value, as it is rich in calcium and iron. Unfortunately, injera has a short shelf<br>\nlife of 3-4 days essentially due to mould spoilage. The use of weak organic acid as<br>\npreservatives is allowed in acidic foods, primarily as mould inhibitor. In this study, the<br>\ninfluence of some commonly used chemical preservatives, benzoic acid, sodium benzoate,<br>\npotassium sorbate and calcium propionate was investigated by isolation of moulds before and<br>\nduring its ambient storage for 12 days. The preservatives were added immediately before<br>\nbaking at the concentration of 0.1% of benzoic acid/ sodium benzoate, 0.2 % of potassium<br>\nsorbate, 0.3 % of calcium propionate and 0. 2 % blend of the four (wt/wt) as recommended by<br>\nFood and Drug Administration. Three fungal species: Aspergillus niger, Penicillium sp and<br>\nRhizopus sp found to be responsible in injera spoilage. Penicillium and Rhizopus are more<br>\ndominant at the temperature of between 16-200c, while Aspergillus niger is more dominant at<br>\nhigher temperature of between 25-320c. Injera samples had a pH and moisture content of 3.38-<br>\n3.45 and 62-65%, respectively</p>", 
  "title": "IMPROVEMENT OF SHELF LIFE OF 'INJERA' USING CHEMICAL PRESERVATIVES", 
  "type": "thesis", 
  "id": "4272"
}