Injera is Ethiopian staple food, which is widely consumed in all parts of the country. Injera 100% made from sorghum flour is characterized by sticky, firm and friable, when stored. The practice of combining sorghum and ...

Injera is an Ethiopian fermented flatbread made from teff grain flour [Eragrostis teff (Zucc.) Trotter]. Injera is steam baked on a clay baking griddle. Fermentation duration, baking temperature-time combinations are factors ...

Finger millet grain is nutritious and comfortable in protein, fat and minerals. However, anti-nutrients are a major barrier hindering the utilization, of finger millet grains. Fermentation and malting are believed to reduce ...

A study was conducted on the application of anchote (Coccinia Abyssinica) starch for the manufacture of plastic films by using glycerol as plasticizer. The aim was to study some selected properties of the starch and develop ...

The study was conducted to develop jam from passion fruits. The fruit extract, sugar, pectin and citric acid were the ingredients needed for the process. The quality of the jam is highly dependant on the choice of concentration ...

Macaroni is one of the most commonly consumed extruded product in Ethiopia. However, there is a limitation of raw material i.e. semolina. Hence, there is a need to complement the semolina with locally under-utilized raw ...

The study was conducted on the effect of germination and fermentation time on some engineering properties of the flour and sensory acceptability of kita product of sorghum [Sorghum bicolor (L) Moench].The experiment was ...

A study was conducted on the study of some engineering properties of enset starch from bulla and its utilization for the manufacture of flexible film using glycerol as plasticizer. The experiment was planned with two ...

This study was conducted to generate information on some engineering properties of teff [Eragrostis teff (Zucc.) Trotter] grains and its flour. Six teff varieties namely Quncho (DZ-Cr- 387), Felagot (DZ-Cr-442), Tesfa ...