Agricultural Reviews
Year : 2021, Volume : 42, Issue : 4
First page : ( 440) Last page : ( 444)
Print ISSN : 0253-1496. Online ISSN : 0976-0741.
Article DOI : 10.18805/ag.R-193

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Keyeta Gurmesa Tesema*

Department of Biology, College of Natural and Computational Sciences, Ambo University, Ethiopia.

*Corresponding Author: Gurmesa Tesema Keyeta, Department of Biology, College of Natural and Computational Sciences, Ambo University, Ethiopia. Email: gurmesat2014@gmail.com

Online published on 24 January, 2022.

Abstract

Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.

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Keywords

Antioxidants, Eragrostis tef, Vitamins, Yeast.

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