July 1, 2009 Thesis Open Access

ASHAGRIE ZEWDU

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  <identifier identifierType="DOI">10.20372/nadre:4272</identifier>
  <creators>
    <creator>
      <creatorName>ASHAGRIE ZEWDU</creatorName>
    </creator>
  </creators>
  <titles>
    <title>IMPROVEMENT OF SHELF LIFE OF 'INJERA' USING CHEMICAL PRESERVATIVES</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2009</publicationYear>
  <dates>
    <date dateType="Issued">2009-07-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Thesis</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://nadre.ethernet.edu.et/record/4272</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.20372/nadre:4271</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/aau</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="URL" relationType="IsPartOf">https://nadre.ethernet.edu.et/communities/zenodo</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">&lt;p&gt;Injera is staple Ethiopian fermented bread which can be made from different types of cereals,&lt;br&gt;
particularly from tef (Eragrostis tef). About two-third of Ethiopian diet consists of injera and it&lt;br&gt;
accounts for about two-third of the daily protein intake of Ethiopian population. It has a very&lt;br&gt;
high nutritional value, as it is rich in calcium and iron. Unfortunately, injera has a short shelf&lt;br&gt;
life of 3-4 days essentially due to mould spoilage. The use of weak organic acid as&lt;br&gt;
preservatives is allowed in acidic foods, primarily as mould inhibitor. In this study, the&lt;br&gt;
influence of some commonly used chemical preservatives, benzoic acid, sodium benzoate,&lt;br&gt;
potassium sorbate and calcium propionate was investigated by isolation of moulds before and&lt;br&gt;
during its ambient storage for 12 days. The preservatives were added immediately before&lt;br&gt;
baking at the concentration of 0.1% of benzoic acid/ sodium benzoate, 0.2 % of potassium&lt;br&gt;
sorbate, 0.3 % of calcium propionate and 0. 2 % blend of the four (wt/wt) as recommended by&lt;br&gt;
Food and Drug Administration. Three fungal species: Aspergillus niger, Penicillium sp and&lt;br&gt;
Rhizopus sp found to be responsible in injera spoilage. Penicillium and Rhizopus are more&lt;br&gt;
dominant at the temperature of between 16-200c, while Aspergillus niger is more dominant at&lt;br&gt;
higher temperature of between 25-320c. Injera samples had a pH and moisture content of 3.38-&lt;br&gt;
3.45 and 62-65%, respectively&lt;/p&gt;</description>
  </descriptions>
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