Effect of eggshell powder fortification on injera quality

There is a serious problem with calcium nutrient deficit in Ethiopia. Cereals and eggshell powder (EP), a waste product with high calcium content, are suitable carriers for food fortification. In order to increase the Ca content of injera, an Ethiopian flatbread made from the teff cereal, and to determine its impact on quality indicators, EP was added to the injera in the current study. Teff flour was made into injera by adding 4.5% and 9% EP (injera I4.5 and I9.0, respectively). Bioavailable calcium rose dramatically as a result of the fortification, rising from 16.1 mg/100 g (control) to 742.7 mg/100 g (I4.5) and 1743.1 mg/100 g (fortified) (I9.0). An adult could consume 200 g of injera and satisfy 60% of the RDA for calcium from I4.5 and 140% of the RDA for calcium from I9.0. Eggshell powder addition had an impact on pH, titratable acidity, colour, and texture. The moisture content, aw, viscosity, microbiological quality, and ocular properties, however, were not significantly impacted. According to recent research, adding EP to injera could make it a good source of total and bioavailable calcium without significantly harming the injera's essential physico-chemical quality factors.