Nutritional and anti-nutritional evaluation of injera made from Sorghum, Rice, Teff, and Flaxseed flours using D-optimal mixture design.

There was a highly significant difference ( p < 0.05) in the crude fat percentages observed in the interaction of sorghum with rice, sorghum with teff , and rice with teff , as shown by the linear and quadratic models (R2 = 0.9733) (Table 2 ).

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