Effect of Barely (Hordeum Vulgare L.) and Potato (Solanum Tuberosum L.) Blending Ratios on Injera in North Shewa Zone, Ethiopia

Abstract Background Ethiopians are dependent on teff flour to make injera as staple food. In Ethiopia, although injera could be made from different cereals, The price of teff is high and the yield is low. Thus finding alternative cheaper grain and developing blend potato and barley improved variety in different ratio with acceptable and improved nutritional value would be important. Methods This study was conducted to determine effects of blending ratios on Proximate, mineral composition and sensory acceptability of barley and potato composite injera. Proximate and mineral analysis of injera was done using standard methods, and sensory evaluation was made using 5-point hedonic scales. Seven parameters were prepared to evaluate the effect of blending ratio on color, taste; texture, appearance, flavor, roll ability and sourness of Injera. Result From the study result injera proximate quality ranked B1 to B3 could be used as an alternative option for injera utilization and provide nutritional benefit to consumers ,minerals like iron, zinc, magnesium and calcium were increased as proportion of potato flour increased for both potato barely composite injera, High iron (70.89ppm), zinc (37.53 ppm) and calcium (684.65ppm and magnesium (663.59ppm)) contents were obtained from B3 for iron and zinc and B4 for calcium and magnesium of potato barely blended injera. The sensory quality such as color, taste, appearance and flavor of injera became unacceptable beyond B3. Conclusion In general from proximate composition, minerals and sensory quality perspective blending ratios from B1 to B3 could be used as an alternative option for injera utilization and provide nutritional benefit to consumers. The outcome of the research has a significant implication in food security and nutrition security