Journal of Food Processing & Technology

School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University, Ethiopia

Biography

Dr. Daniel Daka Godebo working as a School of Nutrition, Food Science and Technology, College of Agriculture, Hawassa University in the department of Food Science and Technology. He has  interest in the field of Food process engineering, food technology, Biochemistry, Food Chemistry and has published articles entitled Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonella foenum-graecum L.) Flour Substituted Injera . He is from Hawasi.

Publications

• Research Paper   
  Nutritional Composition, Microbial Load and Sensory Properties of Fenugreek (Trigonella foenum-graecum L.) Flour Substituted Injera
  Author(s): Daniel Daka Godebo*, Engeda Dessalegn and Gezahegn Niguse
  
  Injera, a staple food in Ethiopia, is large pancake-like bread prepared from cereals such as teff and sorghum. Fenugreek (Trigonella foenum-graecum L.) provides tremendous amount of active ingredients for health promotion, disease prevention and food preservation. It is rich in mucilaginous fiber and other dietary essentials; their use can be exploited as functional and nutritional foods as well as therapeutic agent. The 5% germinated fenugreek-substituted Injera showed the highest crude protein (15.90 ± 0.14%), crude fiber (3.42 ± 0.11%) and ash (2.86 ± 0.06%) contents on dry weight basis; but the highest crude fat content (11.90 ± 0.14%) was obtained in 5% raw fenugreek-substituted Injera. Also, 5% roasted fenugreek-substituted Injera had highest Ca (168.7 ± 1.8 mg/100 g), Mg (16.3 ± 1.0.. View more»
  

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