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

  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},
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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