Optimizing Injera’s Nutritional Value- A Strategy for Starch Reduction

Michael Moges and Moges Abebe
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Michael Moges: Self-employed, USA
Moges Abebe: Department of Biological and Physical Sciences, Saint Augustine University, USA

Biomedical Journal of Scientific & Technical Research, 2024, vol. 56, issue 2, 47893-47897

Abstract: In Ethiopia, injera is a significant cultural and dietary ingredient, deeply embedded in the people’s culinary traditions. However, despite its widespread consumption, the prevalence of diabetes poses a critical health concern. The current research study investigates the use of the enzyme amylase to lower the starch content of teff, the main ingredient in injera. UV-visible spectroscopy was employed to analyze starch concentration, revealing a discernible pattern of starch reduction with the introduction of amylase during the preparation of injera.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:56:y:2024:i:2:p:47893-47897

DOI: 10.26717/BJSTR.2024.56.008827

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