Iron content and factors affecting iron bioavailability in Ethiopian injera

Abstract Background The iron content of the Ethiopian staple dish injera and the variables influencing its bioavailability are assessed in this systematic review. Iron deficiency anaemia is nevertheless common in Ethiopia despite the comparatively high iron content of injera, especially when made from teff. Methods Articles related to ‘injera’ published up to 2025 were searched on Google Scholar, PubMed and Hinari following PRISMA guidelines. Out of 43 identified studies, 17 met the inclusion criteria and included in the study. Results The results show that compared to other cereals like wheat, barley, and rice, teff-based injera has higher concentrations of important minerals, including iron. However, substances like calcium, phytates, polyphenols, and tannins greatly reduce the absorption of iron. By creating insoluble compounds or obstructing intestinal absorption processes, these inhibitors lower iron bioavailability. Additionally, research indicates that fermentation and other processing techniques can improve iron bioavailability by lowering phytate levels. Conclusion The review concludes that widespread iron insufficiency is caused by low bioavailability because of dietary inhibitors, even if injera has a high iron concentration. Iron absorption and nutritional results can be improved by modifying conventional processing techniques and eating habits.