Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera

► Flour blend composition influences fermentation kinetics of sourdough injera. ► Fermentation of sourdough injera allowed degradation of α-galactosides. ► Hydrolysis of phytates depends on blend composition. ► In teff-white sorghum sourdough degradation of phytates was low.