International Journal of Food Engineering and Technology


Volume 5, Issue 2, December 2021

  • Status and Determinant of Food Insecurity in Girar Jarso Woreda of North Showa Zones, Oromia, Ethiopia

    Gemechu Beri Abdeta

    Issue: Volume 5, Issue 2, December 2021
    Pages: 19-31
    Received: 14 May 2021
    Accepted: 14 July 2021
    Published: 23 July 2021
    Abstract: The main goal of this study was to look at food insecurity and its major determinant factors of households in Girar Jarso Woreda, North Shoa Zone, and Oromia Regional State, Ethiopia. In order to achieve this goal, demographic and socioeconomic data were collected from 110 randomly selected farm households in the Girar Jarso Woreda's as a special n... Show More
  • Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A

    Yadang Germaine, Sanang Amaya Suares Leprince, Djuikwo Nkonga Ruth Viviane, Djouhou Fowe Michelle, Fokou Elie

    Issue: Volume 5, Issue 2, December 2021
    Pages: 32-39
    Received: 14 June 2021
    Accepted: 24 June 2021
    Published: 23 August 2021
    Abstract: The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan A... Show More
  • Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums

    Theresa Siebert

    Issue: Volume 5, Issue 2, December 2021
    Pages: 40-49
    Received: 30 August 2021
    Accepted: 20 October 2021
    Published: 19 November 2021
    Abstract: Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in t... Show More
  • Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens

    Maidala Aminu, Ahmed Bashir, Adamu Lawan, Amaza Bagudu Iliya, Sudik Samuel David, Makinde John Olayinka

    Issue: Volume 5, Issue 2, December 2021
    Pages: 50-61
    Received: 12 February 2021
    Accepted: 8 October 2021
    Published: 27 November 2021
    Abstract: The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely random... Show More
  • Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)

    Fenet Gemeda

    Issue: Volume 5, Issue 2, December 2021
    Pages: 62-67
    Received: 13 September 2021
    Accepted: 21 October 2021
    Published: 2 December 2021
    Abstract: In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium ... Show More
  • Production and Industrial Application of Microbial Aspartic Protease: A Review

    Fikadu Hailemichael

    Issue: Volume 5, Issue 2, December 2021
    Pages: 68-73
    Received: 19 October 2021
    Accepted: 22 November 2021
    Published: 11 December 2021
    Abstract: Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. A... Show More
  • Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli Inoculated in Unflavoured and Flavoured Yogurts

    Ali Salman, Komal Adil, Shehreen Sohail, Rida Zaineb, Momina Sajjad, Shafqat Mehmood, Faiqa Shakeel, Arooj Munir, Jahanzaib Ahmad, Fareeha Sohail

    Issue: Volume 5, Issue 2, December 2021
    Pages: 74-80
    Received: 5 November 2021
    Accepted: 25 November 2021
    Published: 24 December 2021
    Abstract: E. coli and L. monocytogenes are all dairy product related pathogens. The presence of these pathogens can lead to contamination. To increase the shelf life of yogurt we have to monitor the temperature at which it is stored, the change in microbial counts, pH, acidity, sensory attributes and percentage of free whey. Adaptation Test Acid demonstrates... Show More
  • Influence of Parboiling Temperature and Time on the Mechanical Properties of African Breadfruit (Treculia africana) Seeds

    Ndubuisi Nnahh Wome, Falilat Taiwo Ademiluyi, David Barine Kiin-Kabari

    Issue: Volume 5, Issue 2, December 2021
    Pages: 81-88
    Received: 20 July 2021
    Accepted: 4 August 2021
    Published: 29 December 2021
    Abstract: Mechanization is panacea to the drudgery inherent in the parboiling for dehulling of ABF. The influence of parboiling temperature and time on some mechanical properties of ABF was investigated. Parboiling was accomplished by using a thermostat fitted water bath. At temperature range of 60°C, 80°C, and 100°C for parboiling time of 10 min., 20 min., ... Show More