A review on factors influencing the fermentation process of teff (eragrostis teff) and other cereal-based ethiopian injera
Open accessAbstract
Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.
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Injera is a highly consumed food made of teff sourdough fermented for 24-96 h, depending on the optimum temperature, and contains higher counts of LAB and yeast (LAB to yeast ratio of 10:1 to 100:1).
“we included in the metagenomic analysis two samples of injera, a highly consumed food made of teff sourdough fermented for 24–96 h, depending on the optimum temperature, which contain higher counts of LAB and yeast (LAB to yeast ratio of 10:1 to 100:1).64”
From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [64]
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Cited by
Sorted by citations
Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population
Manara, S., Selma-Royo, M., Huang, K. D., Asnicar, F., Armanini, F., Blanco-Miguez, A., Cumbo, F., Golzato, D., Manghi, P., Pinto, F., et al. (2023) · Current Biology · doi:10.1016/j.cub.2023.04.011 · Cited by 30 · see citing works
- Authors
- Mengesha, Y., Tebeje, A., & Tilahun, B.
- Affiliations
- University of Gondar (ET)
- University of Gondar, Institute of Biotechnology, Departments of Industrial Biotechnology, Ethiopia
- Corresponding author
- Mengesha, Yizengaw
- Venue
- International Journal of Food Science
- Publisher
- Wiley
- Published
- 2022-03-24
- Volume
- 2022
- Pages
- 1-10
- ISSN
- 2314-5765 (ISSN-L)
- 2356-7015
- PMC
- PMC8970856
- OpenAlex
- W4220709443
- Cited by
- 78
- References
- 75
- Citations by year
- 2026: 15 · 2025: 22 · 2024: 22 · 2023: 17 · 2022: 2
- FWCI
- 1.44
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Locations
- International Journal of Food Science (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- University of Gondar
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- injera, Eragrostis tef, sourdough fermentation, spontaneous fermentation, lactic acid bacteria, yeast strain, microbiota, fermentation factors, fermented foods, biogenic amines, bioactive peptides
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