Improvement of injera shelf life through the use of chemical preservatives

Mould spoilage is a serious problem that affect s the shelf life of injera , the staple Ethiopian fermented bread. Injera is made from teff ( Eragrostis tef ) but other cereals may also be used in combination with teff. About two- third of Ethiopian diet consists of injera and it accounts for about two -third s of the daily protein intake of the Ethiopian population. I njera has a high nutritional value, as it is rich in calcium and iron....