Table 7 Effect of fermentation and blending ratio on the sensory quality of freshly baked injera.

AF*B₁

6.00 ± 0.00^c

5.27 ± 0.27^e

5.14 ± 0.50^c

5.26 ± 0.44^c

4.98 ± 0.68^d

4.56 ± 0.67^d

4.70 ± 0.46^e

4.90 ± 0.36^d

AF*B₂

6.20 ± 0.45^c

5.50 ± 0.00^dc

5.03 ± 0.29^c

5.16 ± 0.37^c

5.14 ± 0.57^d

5.02 ± 0.91 ^cd

5.02 ± 0.55^d

5.39 ± 0.50^c

AF*B₃

6.54 ± 0.58^a

5.43 ± 0.50^d

6.33 ± 0.95^a

5.49 ± 0.50^b

6.08 ± 0.93^b

5.92 ± 0.63^b

5.43 ± 0.54^c

5.41 ± 0.50^c

CF*B₁

5.35 ± 0.48^d

6.00 ± 0.00^b

6.00 ± 0.00^b

5.98 ± 0.14^a

5.22 ± 0.46^d

5.27 ± 0.45^c

5.29 ± 0.70^c

5.51 ± 0.38^c

CF*B₂

5.33 ± 0.51^d

5.65 ± 0.34^c

5.96 ± 0.19^b

6.00 ± 0.71^a

6.00 ± 0.00^c

5.71 ± 0.46^bc

5.77 ± 0.43^b

5.79 ± 0.41^b

CF*B₃

6.36 ± 0.78^b

6.32 ± 0.57^a

6.38 ± 0.49^a

6.14 ± 0.53^a

6.50 ± 0.68^a

6.72 ± 0.40^a

6.78 ± 0.33^a

6.58 ± 0.41^a

Cont.

6.07 ± 0.71^e

6.03 ± 0.80^e

6.26 ± 0.65^f

6.01 ± 0.45^f

6.95 ± 0.68^e

6.71 ± 6.15^a

6.80 ± 0.51^a

6.11 ± 0.40^b

Mean

5.21

5.17

5.57

5.44

5.36

5.12

5.51

5.38

CV

8.97

4.44

7.52

6.38

9.61

6.43

4.53

6.04