Summary
The primary agent responsible for fermentation of teff flour as used to make “injera,” the Ethiopian national bread, was identified asCandida guilliermondii (Cast.) Longeron and Guerra. The bread-making process is recorded and its accomodation of the related physiological and ecological features of the biological processes noted.
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Literature Cited
Anonymous. Ethiopian nutritional survey. A report by the Interdepartmental Committee on Nutrition for National Defense. Washington, D. C. 1959.
Rouk, Hugh F. and Hailu Mengesha. A preliminary report on Tef. Unpublished. 1958.
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Stewart, R.B., Getachew, A. Investigations of the nature of Injera. Econ Bot 16, 127–130 (1962). https://doi.org/10.1007/BF02985300
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DOI: https://doi.org/10.1007/BF02985300