Analytical Method Development and Validation Based on Simple Color Reactions and Microwave Plasma–Atomic Emission Spectrometry (MP-AES) for the Detection of Adulteration in Teff Injera (Ethiopian Flatbread)

The study is aimed at developing a simple analytical method based on color reactions that is capable of detecting adulteration in teff injera (Ethiopian flatbread) and flour. The analytical method was developed using three distinct varieties of teff injera (white, red, and mixed), as well as teff injera containing gesso or cassava. These are commonly used as adulterants with a 2:1 ratio of teff and adulterants. The method uses visual observation by the naked eye. The powdered injera sample is suspended in deionized water, reagents are added, and a colored result appears. The colors generated by pure teff injera differ significantly from those produced by teff injera containing gesso or cassava. Samples collected from injera traders were tested to determine whether the method could be applied to real samples. The developed method was further confirmed by microwave plasma–atomic emission spectroscopy (MP-AES). The mean concentrations of iron (in mg/kg) in the pure teff injera and injera samples collected from the market can be ranked in the following order: mixed teff injera (360.53) > red teff injera (293.87) > white teff injera (263.8 g) >  >  > injera collected from the market (127.07 for red and 48.2 for white injera). In general, the newly developed method is simple to perform. Thus, the method can be used by researchers, food buyers, regulators, and law enforcement agencies to prevent and detect teff injera adulterations.