Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments

@article{Neela2020InjeraE,
  title={Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments},
  author={Satheesh Neela and Solomon Workneh Fanta},
  journal={Journal of Ethnic Foods},
  year={2020},
  volume={7},
  pages={1-15}
}
Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [ Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day. Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. This Ethiopian national super food appreciating in many western countries due to the superior nutritional properties… 

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Majority of the Ethiopian population are dependent on tef ( Eragrostis tef ( Zucc )  trotter) flour to make injera, a staple food in Ethiopia, although injera could be made  from different cereals.
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Injera is one of the fermented foods that is made from different cereals, including sorghum, teff, maize, wheat, barley, or a combination of some of these cereals. Despite the fact that injera is a
Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonella foenum-graecum L.) Flour Substituted Injera
Injera, a staple food in Ethiopia, is large pancake-like bread prepared from cereals such as teff and sorghum. Fenugreek (Trigonella foenum-graecum L.) provides tremendous amount of active
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TLDR
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TLDR
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Mould spoilage is a serious problem that affects the shelf life of injera, the staple Ethiopian fermented bread. Injera is made from teff (Eragrostis tef) but other cereals may also be used in
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