Evaluation of the mineral content, phyto-chemicals profile and microbial quality of tef injera supplemented by fenugreek flour

Fenugreek is one of the well-known spices, used for its antioxidant, antimicrobial, pharmaceutical and nutritional properties. Information on fenugreek seed flour blend with teff for a bakery product is scanty. This study was initiated to evaluate the effect of substitution of teff flour with fenugreek seed flours on the mineral, phyto-chemicals and microbiological quality of produced injera. Teff-fenugreek composite injera samples were prepared by substituted teff flour with 4, 8, 12, and 16% fenugreek seed flours (raw, roasted and germinated). Teff injera substituted with fenugreek (raw, roasted and germinated) at 4, 8, 12 and 16% substituted injera showed a significant ( P