Injera is a popular food in Ethiopia. Currently, approximately 70-80% of the primary energy for cooking in Ethiopia comes from biomass. The collection of wood for fuel and its combustion in inefficient stoves lead to local scarcity and ecological damage. This extensive use of biomass in traditional ways contributes to drought, environmental pollution, greenhouse gas (GHG) emissions, and health issues. To mitigate these problems, there is a growing emphasis on promoting alternative renewable energy sources, such as biogas technology, which is both energy-efficient and cost-effective. Currently, biogas in Ethiopia is primarily used for lighting and cooking. However, previously implemented biogas injera baking stoves have faced challenges, including uneven heat distribution, heat loss, and high fuel consumption. This study aims to analytically design and develop an improved biogas injera baking stove and its performance. This project is focusing on key parameters such as cooking time, biogas consumption, temperature, efficiency, energy requirements, and the quality of injera. The newly developed stove completed the baking process in just 120 sec. The experimental results demonstrate that the newly developed biogas injera baking stove outperforms the existing model, showing significant reductions in both baking time and biogas consumption. Additionally, this study highlights the economic feasibility of the new stove, with a positive net present value.
Desta et al. (Tue,) studied this question.