Investigation on the Effectiveness of Lactobacillus plantarum in Enhancing the Folate content of Injera made with Different Cereals

Injera is an Ethiopian fermented pancake-like flatbread made from different cereals. The aim of the study was to investigate the effect of injera making process using different cereals (tef, sorghum, wheat and barley) on folate content and to evaluate the effectiveness of Lactobacillus plantarum (L. plantarum) in enhancing folate of injera made with different cereals. Cereals were used alone or in combination (tef and sorghum (1:1), wheat and sorghum (3:1), sorghum (100 %) and Barley (100 %). L. plantarum previously isolated from tef dough and ersho were used as starters. Folate content of flour, dough and injera was determined by microbiological assay. The contribution of consumption of injera made with different cereals to the folate requirement of children and women of reproductive age was evaluated. Acceptability of injera was estimated by 30 adult healthy volunteers using a 9-point hedonic scale. Among the studied cereals, the highest average folate content (49.9 g/100 g) was observed in 100 % sorghum flour and the least (32.2 g/100 g) in 100 % barley flour, on dry weight basis. After fermentation, the highest average folate content (60.1 g/100 g) was observed in 100 % sorghum dough fermented with L. plantarum and the least (27.6 g/100 g) was observed in the same dough but fermented with ersho. The average folate contents (fresh weight basis) of 100 % sorghum, wheat & sorghum (3:1), tef & sorghum (1:1) and 100 % barley injeras fermented with L. plantarum were 14.48 g/100 g, 15.45 g/100 g, 13.23 g/100 g and 13.13 g/100 g, respectively. Consumption of L. plantarum fermented injera made with different cereals can contribute up to 8 % of the recommended folate intake of women of reproductive age. Injera made with tef and sorghum blend (1:1) and fermented with L. plantarum was highly accepted.