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Simplex lattice mixture design was utilized to optimize a brighter and acceptable injera (Ethiopian staple bread). Fourteen formulations of injera were produced from constrained blends of teff (70-100%), maize (0-30%) and rice (0-30%). Investigated responses were proximate, mineral, sensory and lightness (L* value). Nutritional values (g/100 g) ranged from 59.3 to 62.8 (moisture), 1.74 to 2.76 (ash), 11.5 to 14.7 (protein), 2.1 to 2.6 (fat), 3.91 to 5.2 (fiber) and 75.9 to79.4 (carbohydrate).doi:10.1080/23311932.2018.1443381 fatcat:efv3ontfvbawblcykvwulh7lmi