Fig. 3

The traditional teff flour fermentation process for injera preparation. The traditional fermentation of the teff flour is very important for the preparation of the injera. In the process, the teff flour is mixed with the water and a seed culture (Ersho) from the previous batch. The mixture will be fermented from 2-3 days for primary fermentation. After the primary fermentation a portion of the batter mixed and boiled to produce absit. The prepared absit mixes back to the primary fermented batter and allowed for secondary fermentation for 2 hours. Finally batter is ready for injera preparations