Injera is Ethiopian fermented and leavened flat bread mainly made from teff flour. For improving
the protein content and sensory quality of injera, the flours are enriched with fenugreek. Injera
made from sorghum flour alone or its blend, however, has noted shortcomings in qualities when
compared to teff injera qualities. Therefore this study was carried out to investigate the effects of
teff-sorghum - fenugreek flour blending ratios on quality attributes of injera and to optimize the
blending ratios of teff, sorghum, and fenugreek flours that give better quality attributes of injera
made from these flour formulations. The effects of blending flour ratios on injera quality were
investigated using mixture design methodology with a D-optimal design. Fourteen formulations
of injera were produced from constrained blends of sorghum (0–50%), teff (50–100%), and
fenugreek (0–5%), while a teff flour alone (100% teff flour) injera was served as control. Analyses
of response parameters were made using the AACC and AOAC standard methods. Response
variables considered in this study were staling rate, proximate, mineral, antinutritional factors and
sensory attributes. Proximate compositions (g/100 g) ranged from 56.16 to 69.92 (moisture), 2.64
to 3.91 (ash), 11.36 to 17.19 (protein), 2.258 to 10.838 (fat), 4.179 to 6.988 (fiber) and 59.54 to
77.74 (carbohydrate), and energy, 348.1-385.62 (kcal/100g). Minerals (mg/100 g) varied from Fe:
12.83 to 21.23, Zn: 1.19–2.36, and Ca: 75.26 to 151.13. Antinutritional factors (mg/100 g) varied
from 4.106 to0.449 (condensed tannin), 72.83 to 174.84 (phytic acid). Sensory scores for sourness,
sweetness, bitterness, softness, stickness, rollability, odour, flavor, eye distribution, color and
overall acceptability were 5.00-6.37, 5.14-6.36, 5.24-6.29, 5.14-6.57, 5.14-6.43, 5.93-6.57, 5.57-
6.57, 5.43-6.71, 5.49-6.43, 4.87-6.29 and 5.60-6.23, respectively.3.670 to 4.105(pH) and staling
rate (%) varies from 8.95 to 33.43, 9.52 to 34.58, and 12.32 to 52.31 after 24,48 and 72hours,
respectively. Alkaline water retention capacity, AWRC (%) varies from 49.42 to 84.01(at zero
time), 32.92 to76.49 (after 24 hr), 32.64 to76.01 (after 48 hr), 23.57 to 73.66 (after 72 hr),
respectively. Results showed that quality attributes were mainly affected by ingredients and it is
possible to prepare better quality attribute injera with a significant fenugreek enrichment without
compromising its acceptability by adding in appropriate flour blending ratios. The best blending
ratio of injera in terms of overall quality attributes was found 64.1% teff, 32% sorghum and 3.80%
fenugreek