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T1  - Quantification of folate in the main steps of traditional processing of tef injera, a cereal based fermented staple food 
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UR  - http://hdl.handle.net/10138/327305 
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A1  - Tamene, Aynadis; Kariluoto, Susanna; Baye, Kaleab; Humblot, Christele 
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Y1  - 2019 
LA  - eng 
AB  - Injera is an Ethiopian fermented flatbread preferably made from whole grain cereal (tef). Tef it is increasingly used to produce gluten-free pasta and bread, but the folate content of teff and products made from it remains unknown. Given that folate deficiencies lead to several health disorders, the aim of this study was to quantify folate in each of the three main steps of traditional processing of tef injera. Total folate contents of tef flour, fermented batter and injera were determined throu... 
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KW  - 416 Food Science; Fermentation; Folate; Injera; Tef; FOLIC-ACID; WHEAT; RYE; DEFICIENCIES; STABILITY; BACTERIA; PHYTATE; STORAGE; FOLACIN; YEASTS 
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