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Trotter], an ancient cereal primarily grown in Ethiopia, is becoming increasingly popular worldwide due to its high iron content and gluten-free nature. However, it has been reported that <jats:italic>injera<\/jats:italic> produced only with tef flour lack certain vital nutrients. Therefore, this specific study was conducted to supplement tef <jats:italic>injera<\/jats:italic> with other food materials of better nutritional value and compensate its expensive market price with sorghum cereal flour. The effect of fermentation conditions, and the sorghum and carrot pulp blending ratio on the nutritional value and sensory quality of tef <jats:italic>injera<\/jats:italic> was investigated. The factorial approach of the experimental design was conducted considering the nutritional value and sensory quality of the <jats:italic>injera<\/jats:italic> made of three main blending ratios of tef, sorghum, and carrot (60% tef: 30% sorghum: 10% carrot pulp, 45% tef: 45% sorghum: 10% carrot pulp and 30% tef: 60% sorghum: 10% carrot pulp) as experiential variables. The raw materials and <jats:italic>injera<\/jats:italic> were characterised for their proximate composition, physicochemical property, mineral composition, microbial analysis, and sensory attributes, using standard methods. The results of the study show that fermentation conditions and blending ratios have a significant effect on the nutritional, anti-nutritional, mineral content, microbial quality, and sensory properties of blended <jats:italic>injera<\/jats:italic> products, where higher values of ash, crude protein, crude fat, Total titratable acidity (TTA), Fe, Zn, and Ca (2.30%, 11.34%, 2.62%, 3.53, 32.97\u00a0mg\/100\u00a0g, 2.98\u00a0mg\/100\u00a0g and 176.85\u00a0mg\/100\u00a0g, respectively) were analyzed for the co-fermented <jats:italic>injera<\/jats:italic> sample. In addition, a lower microbial count was observed in co-fermented <jats:italic>injera<\/jats:italic> samples, whereas microbial counts in injera samples prepared from carrot pulp-supplemented dough after the co-fermentation of tef and sorghum flours were observed to be higher. The <jats:italic>injera<\/jats:italic> product made using blending ratio of 60% tef: 30%sorghum: 10% carrot co-fermented was found to be the optimum result due to its very good nutritional improvement (i.e., reduction of some anti-nutritional factors, microbial contents, pH and increased contents of some minerals, crude protein, crude fat, TTA and improved most of the sensory quality of the supplemented <jats:italic>injera<\/jats:italic> product). According to this study, sorghum and carrot supplementation on tef could improve the nutritional value of <jats:italic>injera<\/jats:italic> while also providing an instant remedy for the\u00a0growing price of tef.<\/jats:p>","DOI":"10.1038\/s41598-024-62420-5","type":"journal-article","created":{"date-parts":[[2024,6,4]],"date-time":"2024-06-04T14:03:44Z","timestamp":1717509824000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Influence of fermentation conditions, and the blends of sorghum and carrot pulp supplementation on the nutritional and sensory quality of tef injera"],"prefix":"10.1038","volume":"14","author":[{"given":"Mohammed","family":"Suraj","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mikiyas","family":"Abewaa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ashagrie","family":"Mengistu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Geremew","family":"Bultosa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nigussie","family":"Bussa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2024,6,4]]},"reference":[{"key":"62420_CR1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113156","volume":"158","author":"T Fekadu","year":"2022","unstructured":"Fekadu, T., Cassano, A., Ang\u00f3s, I. & Mat\u00e9, J. 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