July 1, 2009 Thesis Open Access

ASHAGRIE ZEWDU

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    <subfield code="a">IMPROVEMENT OF SHELF LIFE OF 'INJERA' USING CHEMICAL PRESERVATIVES</subfield>
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    <subfield code="a">&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;</subfield>
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