Teff Injera Case Study

4 Importance and Nutritive value of Teff injera

Tef (Eragrostis tef) is a small seeded millet-like cereal grain indigenous to Ethiopia. It is commonly consumed as injera, a pancake like bread, made from fermented dough. The fermentation is generally spontaneous but may also be initiated by the addition of a starter culture from the previous fermentation. The nutritive value of teff for livestock fodder is similar to other grasses utilized as hay or ensiled feeds(Stallknecht et al., 1993) .it covers large area of Ethiopia under cereal cultivation and in terms of grain production. (Ashagrie and Abate, 2012)., Tiff has high mineral content like calcium, phosphorous, iron, copper, aluminum, barium, and thiamine and Protein content (10 to 12%)

Especially, as for the leftover food, the portion of leftover food out of total wastes has been continuously increased from time to time. Increases in commercial feed cost for to improve animal growth performance and meat production to use local available feeds and reprocess waste food into animal feed (Cho et al., 2004a). Recycling leftover foods into animal feed has become one of the most important processes to balance the cost of commercial feed And Currently, magnitude amounts of waste materials generated from household and industries have become one of the main factors to cause environmental pollution. According to Kim et al. (2011), one of the methods to change leftover foods was to enhance soil fertilizer. Therefore, the best recycling method of food waste was to convert it into animal feed are significant because of improve productivity of animals and also decreasing environmental

(2004a) also suggested that leftover food has such nutritive values necessary to use as an ingredient of feed for broiler and laying hens. Leftover food could save production costs of commercial feed by substituting 25% of it with leftover foods(Cho et al., 2004b).

According to ……. Research conducted in Della University Nutritive value of Dried Cafeteria food left over is 92.5, 28.27, 4.35 and 4.44 DM, CP, EE and Ash content respective. the nutritive values for DM, CP, EE, CF and Ash were 93.7, 20.62, 9.99, 8.87 and 13.67%, respectively(Cho et al., 2004b). Although, the nutrient composition of food leftover is flexible, food wastes are moderately high in protein and ash and the digestibility of nutrients in food left over is generally not reduced.

Feeding food waste to animals has been an important aspect of livestock production and provides a competitive and beneficial alternative to the usual feed grain and protein sources. Not only do the livestock benefit from the nutrients received from the recycled food, but society benefits from the environmental advantages (AMENE, 2013). Feed values of cafeteria food left over vary depending upon the origin of the waste and it has a higher nutritional