Effect of fortification with eggshell powder on injera quality

In Ethiopia there is a severe calcium nutrient deficiency problem. Cereals are appropriate vehicles for food fortification along with eggshell powder (EP), waste product, which contains high amount of Ca. The objective the current study was to enrich injera (Ethiopian flat bread from cereal teff) EP improve Ca content and assess its effect on quality parameters. Injera prepared by adding 4.5% 9% teff flour (injera I4.5 I9.0, respectively). resulted in significantly increased bioavailable 16.1 mg/100 g (control) 742.7 (I4.5) 1743.1 (I9.0). With consumption 200 injera, an adult could meet 60% recommended dietary allowance (RDA) 140% RDA I9.0. addition affected pH, titratable acidity, color texture. However, no significant moisture content, aw, viscosity, microbial quality, eye characteristics. Current research revealed that be good source total without deleterious effects key physico-chemical parameters injera.