title: Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
abstract: The influence of cereal blends, teff-white sorghum (TwS), barley-wheat (BW) and wheat-red sorghum (WrS), on fermentation kinetics during traditional fermentation of dough to prepare injera, an Ethiopian traditional fermented pancake, was investigated in samples collected in households. Barley malt was used with BW and WrS flours. WrS- and BW-injera sourdough fermentations were characterised by a transient accumulation of glucose and maltose and a two-step fermentation process: lactic acid fermentation and alcoholic fermentation with ethanol as the main end product. Only transient accumulation of glucose was observed in TwS-injera, and equimolar concentrations of lactic acid and ethanol were produced simultaneously. Final α-galactoside concentrations were low in all sourdoughs. Phytic acid (IP6) was completely hydrolyzed in WrS and BW-injeras probably due to the combined action of endogenous malt and microbial phytases. Only 28% IP6 hydrolysis was observed in TwS injera. Ways to improve IP6 hydrolysis in TwS-injera need to be investigated.
authors.affiliation: Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 150201, Addis Ababa, Ethiopia.
authors.forename: Kaleab
authors.initials: K
authors.lastname: Baye
authors.forename: Claire
authors.initials: C
authors.lastname: Mouquet-Rivier
authors.forename: Christèle
authors.initials: C
authors.lastname: Icard-Vernière
authors.forename: Isabelle
authors.initials: I
authors.lastname: Rochette
authors.forename: Jean-Pierre
authors.initials: JP
authors.lastname: Guyot
mesh_terms: D001939:Bread / Q000032:analysis* / Q000382:microbiology; D005285:Fermentation; D005433:Flour / Q000032:analysis* / Q000382:microbiology; D005511:Food Handling; D001467:Hordeum / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D006868:Hydrolysis; D007700:Kinetics; D007778:Lactobacillus / Q000378:metabolism*; D010833:Phytic Acid / Q000737:chemistry*; D045868:Sorghum / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D014908:Triticum / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology
chemical_list: D010833:Phytic Acid