Summary:
There are various traditional foods with enormous potential for functional foods for the competitive functional food market. Since, Tef injera is consumed as a major staple food In Ethiopia. Now a day, making it with a pure Tef for consummation becomes costly and pure in nutrient quality. To improve nutritional quality and minimize the cost mixing of Tef Injera with other cereals is important with in appropriate proportion, composition and other attributes. The fact that cereals grains are tend to be limited in some vitamins whereas vegetables are rich in these. Those diets rich in fruits and vegetables have a reduced risk of heart, cardiovascular, neurological and chronic diseases. Compositing carrot pulp may improve the content of vit A in cereal grain products. Carrot mainly consumed as raw, rarely as converted to juice drink, used as salads and cooked as vegetable dish. Carrot contains nutritional antioxidants as (vitamins A, C, and E), also non-nutritional antioxidants as (β-carotene, carotenoids, flavonoids, and flavones). Thus, carrot pulp supplement with mixture of sorghum and tef flour before and after fermentation for use as staple food is significant.
Author:
Ibrahim Mehdi
Biographie:
Ibrahim Mehdi., MSc. in Range Ecology and Management, Haramaya University, Ethiopia; Mohammed Suraj, MSc. in Food Science and Post-Harvest Technology, Haramaya University, Ethiopia; Geremew Bultosa, PhD in Food Science, University of Pretoria, Republic of South Africa.
Author:
Mohammed Suraj
Biographie:
Author:
Geremew Bultosa
Biographie:
Number of Pages:
120
Book language:
English
Published On:
2019-01-15
ISBN:
978-613-9-96527-4
Publishing House:
LAP LAMBERT Academic Publishing
Keywords:
Anti-nutrient factors, Blending ratio, Fermentation, Functional foods Micronutrients, proximate compositions, Tef-Sorghum-Carrot pulp Injera
Product category:
SCIENCE / Horticulture