Nutritional Evaluation of Sorghum Flour ( Sorghum bicolor L . Moench ) During Processing of Injera

  title={Nutritional Evaluation of Sorghum Flour ( Sorghum bicolor L . Moench ) During Processing of Injera},
  author={Noha A. Mohammed and Isam A. Mohamed Ahmed and Elfadil Elfadl Babiker},
The present study was carried out to evaluate the nutritional value of sorghum flour during processing of injera (unleavened thick bread). The proximate composition of sorghum flour before and after fermentation and that of injera was determined. Compared to the raw flour and fermented one, injera had low protein (11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber content. Moreover, injera was found to have significantly (P ≤ 0.05) higher energy (389.08 Kcal/100g) compared to raw… CONTINUE READING
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