Optimization and modeling of teff-maize-rice based formulation by simplex lattice mixture design for the preparation of brighter and acceptable injera

Simplex lattice mixture design was utilized to optimize a brighter and acceptable injera (Ethiopian staple bread). Fourteen formulations of injera were produced from constrained blends of teff (70–100%), maize (0–30%) and rice (0–30%). Investigated responses were proximate, mineral, sensory and lightness (L* value). Nutritional values (g/100 g) ranged from 59.3 to 62.8 (moisture), 1.74 to 2.76 (ash), 11.5 to 14.7 (protein), 2.1 to 2.6 (fat),...