Functional Properties and Injera Making Qualities of Tef (<i>Eragrostis tef (Zucc.)</i>) Supplemented with Lupine (<i>Lupinus spp.</i>)

Lamesgen Yegrem

doi:doi:10.11648/j.ijsqa.20210701.12

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Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)

Lamesgen Yegrem

Published in International Journal of Science and Qualitative Analysis (Volume 7, Issue 1)

Received: 3 February 2021 Accepted: 17 March 2021 Published: 26 May 2021

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Abstract

This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.

Published in	International Journal of Science and Qualitative Analysis (Volume 7, Issue 1)
DOI	10.11648/j.ijsqa.20210701.12
Page(s)	7-13
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Dibettered Lupine Seed, Injera, Response Surface Methodology

References

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Lamesgen Yegrem. (2021). Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). International Journal of Science and Qualitative Analysis, 7(1), 7-13. https://doi.org/10.11648/j.ijsqa.20210701.12

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ACS Style

Lamesgen Yegrem. Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). Int. J. Sci. Qual. Anal. 2021, 7(1), 7-13. doi: 10.11648/j.ijsqa.20210701.12

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AMA Style

Lamesgen Yegrem. Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). Int J Sci Qual Anal. 2021;7(1):7-13. doi: 10.11648/j.ijsqa.20210701.12

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@article{10.11648/j.ijsqa.20210701.12,
  author = {Lamesgen Yegrem},
  title = {Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {7},
  number = {1},
  pages = {7-13},
  doi = {10.11648/j.ijsqa.20210701.12},
  url = {https://doi.org/10.11648/j.ijsqa.20210701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20210701.12},
  abstract = {This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.},
 year = {2021}
}

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TY  - JOUR
T1  - Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)
AU  - Lamesgen Yegrem
Y1  - 2021/05/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ijsqa.20210701.12
DO  - 10.11648/j.ijsqa.20210701.12
T2  - International Journal of Science and Qualitative Analysis
JF  - International Journal of Science and Qualitative Analysis
JO  - International Journal of Science and Qualitative Analysis
SP  - 7
EP  - 13
PB  - Science Publishing Group
SN  - 2469-8164
UR  - https://doi.org/10.11648/j.ijsqa.20210701.12
AB  - This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.
VL  - 7
IS  - 1
ER  -

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Author Information

Lamesgen Yegrem

Food Science and Technology, Ethiopian Institute of Agriculture Research, Addis Ababa, Ethiopia

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APA Style

Lamesgen Yegrem. (2021). Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). International Journal of Science and Qualitative Analysis, 7(1), 7-13. https://doi.org/10.11648/j.ijsqa.20210701.12

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ACS Style

Lamesgen Yegrem. Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). Int. J. Sci. Qual. Anal. 2021, 7(1), 7-13. doi: 10.11648/j.ijsqa.20210701.12

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AMA Style

Lamesgen Yegrem. Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.). Int J Sci Qual Anal. 2021;7(1):7-13. doi: 10.11648/j.ijsqa.20210701.12

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@article{10.11648/j.ijsqa.20210701.12,
  author = {Lamesgen Yegrem},
  title = {Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)},
  journal = {International Journal of Science and Qualitative Analysis},
  volume = {7},
  number = {1},
  pages = {7-13},
  doi = {10.11648/j.ijsqa.20210701.12},
  url = {https://doi.org/10.11648/j.ijsqa.20210701.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijsqa.20210701.12},
  abstract = {This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.},
 year = {2021}
}

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TY  - JOUR
T1  - Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)
AU  - Lamesgen Yegrem
Y1  - 2021/05/26
PY  - 2021
N1  - https://doi.org/10.11648/j.ijsqa.20210701.12
DO  - 10.11648/j.ijsqa.20210701.12
T2  - International Journal of Science and Qualitative Analysis
JF  - International Journal of Science and Qualitative Analysis
JO  - International Journal of Science and Qualitative Analysis
SP  - 7
EP  - 13
PB  - Science Publishing Group
SN  - 2469-8164
UR  - https://doi.org/10.11648/j.ijsqa.20210701.12
AB  - This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.
VL  - 7
IS  - 1
ER  -

Copy | Download