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Encapsulated of Red Beet Colour Changes During Spray Drying
Gulsever Neslihan,
Karatas Sukru
Issue:
Volume 4, Issue 2, December 2020
Pages:
13-17
Received:
23 July 2020
Accepted:
5 August 2020
Published:
27 August 2020
Abstract: In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrated red beet. The deterioration of color loses were behaved first-order reaction and the reaction rates (k) were determined as 0.02, 0.039 and 0.068 sn-1 at 150, 160, and 170°C respectively. Higher spray drying air temperature results in high-speed drying. However, it was determined that high inlet air temperatures caused more pigment loss. From reaction rates the activation energy was estimated about 21.16 Kcal/mol by using of Arrhenius equations. Determined during the degradation of pigments by heat, t1/2 values were found as 31.25 sec, 17.76 sec, 10.01 sec at 150, 160, and 170°C, respectively. It was determined that the color of red beet was so sensitive during spray drying. It was also determined that reaction rate was about two times faster at each drying temperature raise up 10°C, it was also size of the encapculated powder were determined between 1-10 µm by scanning electron microscope.
Abstract: In this research, the red beet concentrates were encapsulated with maltodextrin (DE10) citric acid, monoglycerides, lecitin and sunflower oil then spray dried at 150, 160, and 170°C. The color of each spray dried powder was diluted to one brix and analysed by spectrophotometer at 510 nm in duplicate which was compared to initial color of concentrat...
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Evaluation of Proximate Composition and Sensory Quality Acceptability of Ethiopian Flat Bread (Injera) Prepared from Composite Flour, Blend of Maize, Teff and Sorghum
Issue:
Volume 4, Issue 2, December 2020
Pages:
18-24
Received:
17 September 2019
Accepted:
22 October 2019
Published:
3 September 2020
Abstract: The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, flat, traditional fermented pancake. However, depending on the agro-ecology of the area concerned (highlands versus lowlands), different cereal blends are used to make Injera. Teff has remained an important crop to Ethiopian farmers for several reasons, namely: the price for its grain and straw are higher than other major cereals; the crop performs better than other cereals under moisture stress and waterlogged conditions; its grain can be stored for a long period of time without being attacked by weevils; there is no disease epidemic that has threatened its performance. The method of processing of Injera from its raw materials to the final product involves preparing and mixing the ingredients to dough, which is fermented and subsequently thinned to a batter. The batter is then baked by pouring onto a hot griddle in a thin layer to develop a characteristic color, flavor and texture. Composite teff flour blend with sorghum and maize had brought effect in different manner with regard to nutritional composition and sensory acceptability. Moreover, it is preferable and healthy formulation especially for people whose life style is sedentary and not energy demanding.
Abstract: The aim of this study was to investigate the effect of composite teff flour blend with sorghum and maize. Cereal based foods are eaten either in fermented or unfermented form depending on the habit or tradition of a given community. In Ethiopia, the most widely consumed fermented food by young children and adults alike are Injera, which is a thin, ...
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Production of Noodles from Rice (Oryza sativa), African Yam Bean (Sphenostylis stenocarpa) and Rice Bran: A Tool for Ameliorating PEM and Hidden Hunger in Nigeria
Momoh Clement Owoicho,
Abu Joseph Oneh,
Yusufu Mohammed Ikagu
Issue:
Volume 4, Issue 2, December 2020
Pages:
25-31
Received:
12 July 2019
Accepted:
12 December 2019
Published:
3 September 2020
Abstract: In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded the most acceptable noodles at 8% (w/w). Consequently in the main study, the level of rice bran was maintained at 8% (w/w) while AYB and rice flours were varied in the ratios of 100:0:0, 92:0:8, 83:9:8, 64:28:8 and 46:46:8% giving a total of five samples. The noodles were characterized for proximate, mineral contents and sensory evaluation. The protein content of the noodles ranged between 5.8 and 18.4%, increasing with increasing ratios of AYB. Potassium, sodium and magnesium were the predominant minerals in the noodles ranging from 57.00 to 200.40 mg/100g, 1.60 to 105.10 mg/100g and 19.20 to 116.30 mg/100g respectively. Cooking time ranged from 6.0 to 8.3 min with sample 46:46:8R: AYB: B taking the longest time to cook while the control (Rice noodle) cooked fastest. Sample 46:46:8R: AYB: B had the highest sensory scores of 7.3 on a 9 point hedonic scale for General acceptability.
Abstract: In this study, the chemical composition and sensory properties of noodles prepared from flour blends of broken rice (R), African yam bean (AYB) and rice bran (B) were determined. A preliminary work was carried out to ascertain the optimal acceptable level of rice bran using 0 to 14% (w/w) addition to rice flour noodle processing. Rice bran yielded ...
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Determination of Tetracycline Residues in Honey from Tabora and Singida Regions Tanzania Produced Using Modern Beehives
Mohamed Hamed Sango Ally,
Mnyakavilli Anna
Issue:
Volume 4, Issue 2, December 2020
Pages:
32-35
Received:
18 September 2019
Accepted:
4 October 2019
Published:
3 September 2020
Abstract: A liquid chromatographic tandem mass spectrometric (HPLC MS/MS) method is proposed for identification and quantification of antibiotics residues and metabolites in honey and other matrices such as water, manure, soil, meat and sediments. This method was used to detect tetracycline derived residues in honey samples from Tabora and Singida regions, Tanzania. This honey was obtained from modern beehives. Three hundred honey samples were tested for the presence of tetracycline derivative residues. Of the examined samples 15% had these drug residues. Majority of samples contained residues to a proportion of 0.002–0.008 mg/kg. The findings show that tetracycline antibiotic residues are present in honey from Tabora and Singida regions, although in small concentrations, however, this can possibly influence the naturally occurring protective properties of this medicinal food. Also can lead to drug resistance to consumers. Prospective studies that simultaneously track both resistance genes and antibiotic residues will go far in resolving some of the gagging questions that cloud our understanding of antibiotic resistance dissemination.
Abstract: A liquid chromatographic tandem mass spectrometric (HPLC MS/MS) method is proposed for identification and quantification of antibiotics residues and metabolites in honey and other matrices such as water, manure, soil, meat and sediments. This method was used to detect tetracycline derived residues in honey samples from Tabora and Singida regions, T...
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Analysis of Wheat Value Chain in Denaba Kebele, Dodola Districts West Arsi Zone, Oromia Region, Ethiopia
Abdirazak Abdala Ulisido,
Alemayehu Abebe
Issue:
Volume 4, Issue 2, December 2020
Pages:
36-45
Received:
10 October 2019
Accepted:
31 October 2019
Published:
16 September 2020
Abstract: Ethiopia is the 2nd largest wheat producers in Sub-Saharan Africa next to South Africa, with a potential expansion to 1.3 million hectare. The highlands of the central, south-eastern and northwest parts of the country are the main wheat producing areas especially west Arsi zone including Deneba Kebele. The wheat commodity selected based on uses of Food security, Environmental sustainability, Production potential, Market demand, Gender mainstreaming, Risk potential and enabling environment. As the survey result shows, the main market participants in wheat value chain are producers, processor, collectors, wholesaler, retailers, and consumers. Based on the wheat VCA 14,074,635.00, 15,191,456.00, 16,653,200.00, 16,279,500.00 and 24,871,230.00 ETB income generated from, Producer, Collectors, Wholesalers, Retailers, Processor and Consumers respectively. It also creates 85,000 employment opportunities in wheat value chain system. In wheat value chain the constraints like Low input availability, Diseases, weeds, low soil fertility, less farmers awareness of improved crop management practices, low price of commodities at harvest time, less bargaining power of farmers in the market, Poor infrastructures and transportation cost, lack of timely and sufficient market information, weak market linkages among value chain actors, Lack of quantity and quality, Lack of capacity and packaging materials are some of the main constraints in wheat value chain actors.
Abstract: Ethiopia is the 2nd largest wheat producers in Sub-Saharan Africa next to South Africa, with a potential expansion to 1.3 million hectare. The highlands of the central, south-eastern and northwest parts of the country are the main wheat producing areas especially west Arsi zone including Deneba Kebele. The wheat commodity selected based on uses of ...
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Physicochemical and Sensorial Analysis of Papaya Varieties in Ethiopia
Mulate Zerihun,
Masresha Minuye
Issue:
Volume 4, Issue 2, December 2020
Pages:
46-51
Received:
1 November 2019
Accepted:
9 December 2019
Published:
23 September 2020
Abstract: A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physico-chemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were 10.287-12.620 (brix), 1.455- 1.978 (g/l), 13.670-18.912 (µg/g) and 30.854-36.507 (mg/100g) respectively. Proximate analysis of the pulp showed that it contained crude protein (0.200- 0.907%), energy (32.744-44.280 kcal/g), crude fat (0.215-0.293%) and fibre (0.732-0.995%). All these results indicate that significantly difference between the papaya varieties. This difference may be come from genetically difference between the varieties. The results showed that papaya fruits had high moisture content (>85.5%), low acidity (>5.3 PH), low crude fat and crude fibre moderate ascorbic acid contents. The sensory evaluation statistical results were showed in case of color, flavor, sourness and sweetness MK-121 Varity was showed significance difference and a higher value than the other two of varieties of papaya whereas except sweetness. The color, flavor and sourness of the two varieties (CMF-078 and kk-103) were showed the same in statistics value. Accordingly, the panelist result in overall acceptability of the sensory CMF-078 variety was showed high acceptability than the others two varieties. Additionally, the statistical result showed significantly different at P<0.05.
Abstract: A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physico-chemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were...
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