Principle of Food processing and preservation
Arsi University
college of agricultural and environmental science
Individual assignment
Department- FSPHT (Food science and post harvest technology)
Course- Principles of Food Processing and preservation
Name- Debora Asefa
ID no- UGR/16916/17
Submitted to: Dr. Samuel Mezemir
Submission date: Dec,29,2025
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Principle of Food processing and preservation
Traditional Ethiopian Food Processing
Injera
Introduction : Injera is a traditional Ethiopian flatbread
with a soft texture, slightly sour taste, and a spongy
surface full of tiny holes. It is not just food—it is a
symbol of Ethiopian culture, unity, and daily life. It’s
mainly from teff flour and water. It is soft, spongy, and
slightly sour because the dough is naturally fermented
before cooking. Injera is mainly made from teff, a very
small grain that has been grown in Ethiopia for
thousands of years. Teff is chosen because it gives
injera itssoft texture, sour taste, and high nutrition.
Clean water is added, and a little fermented batter from
before is used to help the process. Traditionally, no
factory yeast is needed—nature does the work.
❖ The main ingredient of injera: Teff (a small, nutritious
cereal grain)
Sometimes, teff may be mixed with:
Barley
Sorghum
Maize (especially where teff is scarce)
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Principle of Food processing and preservation
Water is added, and no commercial yeast is used.
The main constituent of injera is:
Teff (Eragrostis tef)
Other ingredients:
Clean water
Natural starter (from previous fermented batter)
Traditional Injera Processing Steps
The process of making injera starts long before cooking.
First, farmers harvest teff grains. At home, the grains are carefully cleaned by
hand to remove stones and dust. After cleaning, the teff is ground into fine flour
using a traditional mill or machine .
Next, the flour is mixed with clean water to make a smooth batter. This batter is
then covered and left to rest for a few days. During this time, natural
microorganisms in the flour and air slowly work on the batter. Complex mix of
lactic acid bacteria and yeasts native to traditional er̩so and [Link] is why
injera develops its slightly sour smell and taste.
After fermentation, a small portion of the batter is cooked with water to make
absit. This cooked mixture is poured back into the main batter and mixed well.
The batter rests again for a short time.
Finally, the batter is poured in a circular motion onto a hot pan called a mitad. It
cooks using steam, forming many tiny holes on the surface. When it is ready, soft
and spongy injera is formed.
Flow chart form of Injera : Teff grain➡️cleaning(removal of stones,
dust ,impuriies) ➡️Grinding /milling into flour ➡️Mixing flour with water(batter
preparation)➡️Primary fermentation(2-3 days) ➡️Absit preparation(partial cooking
of batter) ➡️Mixing absit with fermented batter(dough ) ➡️Secondary
fermentation(short resting) ➡️Baking on hot clay plate (mitad) steaming➡️Finally
Injera was formed.
It's serves in d/t stews(wot) are placed on top and people eat together ,sharing
from one injera.
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Principle of Food processing and preservation
➪This shows togetherness and respect.
Principle of preservation in injera
Injera is preserved mainly by fermentation and acidity.
Key preservation principles:
[Link] :
-Natural microorganisms produce organic acids (mainly lactic acid).
-This lowers the pH of injera.
[Link] pH (Acidic environment):
- Acidic conditions inhibit growth of spoilage bacteria.
[Link] during baking:
- Kills most microorganisms.
[Link] moisture on surface:
-Reduces rapid microbial growth.
These factors together slow down spoilage.
Injera does not need chemicals to stay fresh. The secret is fermentation.
When the batter ferments, it becomes slightly acidic. This acidity makes it
difficult for harmful bacteria to grow. Baking on the hot mitad
also kills most germs. Because of this, injera stays safe and edible longer than
many other types of bread.
Shelf Life of Injera:
At room temperature: 2–3 days.
In cool conditions: up to 4–5 days.
How Injera Influences Shelf Life
How injera properties affect shelf life:
Sour taste (acidic) prevents bacterial growth
Fermentation produces natural preservatives
Spongy structure holds moisture but limits surface spoilage
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Principle of Food processing and preservation
Traditional storage (stacked and covered) reduces contamination
The sour taste is not just for flavor—it actually protects the injera. The
fermentation acts like a natural preservative.
Compared to bread that is not fermented, injera spoils more slowly. Traditional
storage—stacking injera and covering it—also helps keep it fresh.
Injera is: Rich in iron (especially teff injera), High in dietary fiber, Gluten-free
(when 100% teff), A good source of energy.
And - Eaten daily in most Ethiopian homes
- Central to holidays, weddings, and ceremonies
- Represents hospitality and identity.
Finally : Injera is more than food. It is the result of patience, tradition, and natural
processes passed down from generation to
generation. From teff grain to soft bread, every step reflects Ethiopian culture
and wisdom.
Reference
i. Neela S, Fanta SW. Injera (An ethnic, traditional staple food of Ethiopia)
ii. IJCRT. Review on technology and microbiology of traditionally fermented
Ethiopian foods (including
injera). 2020.
iii. And from my mother.