The Impact of Benzoic acid and Clove essential oil on the shelf life of Different variety of Teff Injera

Abstract

Injera is staple Ethiopian fermented bread which can be made from different types of cereals, particularly from Teff (Eragrostis teff). About two-third of Ethiopian diet consists of Injera and it accounts for about two-third of the daily protein intake of Ethiopian population. It has a very high nutritional value, as it is rich in calcium and iron. However, Injera was usually stay with out spoilage for only three days at ambient temperature and traditional storage conditions, after three days keeping quality was become decreased or spoil as a result of mould. In this study each preservative was added on the Injera dough just immediately before baking. Therefore, selection of appropriate raw materials (teff varieties), preservatives and concentration of preservatives in Injera will be a powerful tool, which leads to a significant inhibition of Injera mould or microbial growth and hence, extension of Injera mould free shelf life can be achieved. The main objective of this thesis will be study the impact of Benzoic acid and Clove essential oil on the shelf life of Different variety of Teff Injera.