Agricultural Reviews

  • Chief EditorPradeep K. Sharma

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Agricultural Reviews, volume 42 issue 4 (december 2021) : 440-444

The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review

Gurmesa Tesema Keyeta
1Department of Biology, College of Natural and Computational Sciences, Ambo University, Ethiopia.
Cite article:- Keyeta Tesema Gurmesa (2021). The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review. Agricultural Reviews. 42(4): 440-444. doi: 10.18805/ag.R-193.
Fermented food and beverage products are made globally using different practices of fresh materials with microbes. Fermented foods have sample sources of essential vitamins, minerals, enzymes and antioxidants that are all enhanced through the process of fermentation. The advantageous effects related with fermented products have a special prominence during the production of these products in less industrialized countries like Ethiopia. In the country, fermented food and beverage products have practiced in a long history. During the production of traditional fermented food natural fermentation process with the absence of starter cultures are used to initiate the fermentation process Ethiopia. The use of yeast is also common with the popularization of modern baking and pastry in the country. Moreover, the preparation of much traditionally fermented food is still practiced in a household art even though there are electric ovens and other accessories have been introduced in the restaurants and business centers. The bread can be prepared from various cereals but for Injera tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. The traditional bread locally called hamasha has also been prepared with various modified ingredients and fermentation techniques.
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