Functional Properties and Injera Making Qualities of Tef (Eragrostis tef (Zucc.)) Supplemented with Lupine (Lupinus spp.)

This study was conducted to investigate the effect of lupine flour on functional properties and injera making qualities in respect to injera eyes and color of tef-lupine blended injera. There are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef (80-100%) and lupines (0-20%). Response surface methodology was applied to find the formulations and predictive model. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. Therefore, the findings of this study were found to be very significant and it is believed that this study could give insights for use of lupine flour mixed with tef flour in home and industry level for making injera.