Chala Gowe - Academia.edu (original) (raw)

Papers by Chala Gowe

Research paper thumbnail of Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

Research paper thumbnail of Evaluation of Anchote (Coccinia Abyssinica) Genotypes and Processing Methods for Mineral and Phytochemical Composition

Research paper thumbnail of Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology

Deleted Journal, Apr 3, 2024

Extruded snacks are commonly made with cereals with good expansion properties but low in essentia... more Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The incorporation of legume and vegetable crops into cereal improves the nutritional value of cereal-based extruded snacks. This study aimed to develop a nutrient-rich optimized extruded snack by incorporating orange-fleshed sweet potato, finger millet, and soybean flour. The extrusion processing conditions were barrel temperature (90-130 °C) and feed moisture content (20-26%). Thirteen treatment combinations were generated for this experiment using a face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed, and processing conditions were optimized using the response surface methodology of Design Expert software version 13. Multiple regression analysis showed significant effects (p < 0.05) of the independent variables on moisture, protein, fat, beta-carotene, bulk density (BD), hardness, expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477 mg/100 g beta-carotene, 0.36 g/ml bulk density, 2.72 Expansion ratio, 87.28 N hardness, 4.34 g/g Water absorption index, 22.34% Water solubility index, and overall acceptability of 3.30 was achieved at an optimal barrel temperature of 114.5 °C and feed moisture content of 20%. The obtained result suggests that barrel temperature and feed moisture content had a significant influence (p < 0.05) on the measured quality properties of the extrudates.

Research paper thumbnail of Optimization of Pretreatment and Convective Drying Temperature for Better Nutritional and Bioactive Contents of Orange Fleshed Sweet Potatoes Flour

Research paper thumbnail of Effect of nutrition education on dietary diversity and academic achievement among adolescent school girls in North Shewa Zone, Oromia, Ethiopia

Research paper thumbnail of Physicochemical Stability and Sensory Quality of Selected Ethiopian Coffee ( <i>Coffea Arabica</i> L.) Brands as Affected by Packaging Materials During Storage

Research paper thumbnail of A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

Food science & nutrition, Feb 13, 2024

Research paper thumbnail of Optimization of barrel temperature and feed moisture content on physio-chemical and sensory properties of extruded snacks from finger millet, sweet potato, and soybean composite flour

Research Square (Research Square), Dec 6, 2023

Extruded snacks are commonly made with cereals with good expansion properties but low nutritional... more Extruded snacks are commonly made with cereals with good expansion properties but low nutritional value. This study aimed to develop a nutrientrich optimized extruded snack by incorporating orange-eshed sweet potato, nger millet, and soybean our. The extrusion processing conditions were optimized using a response surface method with a range of barrel temperature (90-130°C) and (20-26%) feed moisture content. Thirteen treatment combinations were generated for this experiment using response surface methods and face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed using Design Expert software version 13. Multiple regression analysis showed signi cant effects of the independent variables on moisture, protein, fat, beta-carotene, bulk density, hardness, expansion ratio, WAI, WSI, and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477mg/100g beta-carotene, 0.36g/ml BD, 2.72mm/mm ER, 87.28N hardness, 4.34g/g WAI, 22.34% WSI, and overall acceptability of 3.30 was achieved at a barrel temperature of 114.5°C and feed moisture content of 20%. The extrusion processing conditions signi cantly impacted the resulting extrudates' nutritional value and other properties. These ndings suggest that optimizing the extrusion processing conditions can lead to developing extruded snacks with desirable nutritional, physical, functional, and sensory properties. Article Highlights The study developed a nutrient-rich extruded snack using orange-eshed sweet potato, nger millet, and soybean our. The optimized conditions led to substantial improvements in nutritional and physicochemical qualities of the extrudates. These ndings underscore the signi cant potential of optimizing extrusion processing conditions for better quality of snack products.

Research paper thumbnail of Standardization of <i>teff</i> (<i>Eragrostis teff</i>) injera making process conditions for better physicochemical and sensory quality

Food science & nutrition, Feb 7, 2024

Teff (Eragrostis teff) is a cereal crop widely cultivated in various agroecology regions of Ethio... more Teff (Eragrostis teff) is a cereal crop widely cultivated in various agroecology regions of Ethiopia (Jemal et al., 2018). It covers over one million hectares of land yearly, or about 28.4% of the total area cultivated for cereal crops. Recently, teff grain has gained popularity worldwide as an exceptionally nutritious and healthy grain (Minten et al., 2016). Teff grain is receiving global attention due to its nutritional importance and gluten-free content, making it an increasingly important dietary component for individuals who suffer from gluten intolerance (Boka et al., 2013). The dietary fiber content of teff is several times higher (4.5%) than that of maize, sorghum, wheat, and rice (Hager et al., 2012). It is also rich in micronutrients such as calcium, copper, iron, manganese, zinc, thiamin, vitamin K, digestible proteins, and essential amino acids. Compared to other cereals, teff is low in sodium, saturated fat, and cholesterol (Boka et al., 2013). In Ethiopia, teff is traditionally used to make various baked products, with a significant portion of teff production used to make Injera

Research paper thumbnail of Chapitre 14. Les politiques de santé : l’OMS et la promotion des soins palliatifs

Manuel de soins palliatifs, 2020

Research paper thumbnail of Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage

LWT

The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag... more The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag + low-density polyethylene bag) in preserving physicochemical, microbial, and sensory quality of teff flour over six months of storage at room temperature (14.8− 26.80 • C). Results showed that hermetic packaging materials, specifically Purdue Improved Crop Storage (PICS) and Polypropylene bag + low-density Polyethylene (PP + LDPE), were the most effective in maintaining flour quality compared to non-hermetic options such as woven polypropylene bag (PP) and paper bag. As storage duration increased, there was a gradual decline in physicochemical quality, even if to varying degrees depending on the packaging material.Hermetic packaging materials (PICS and polypropylene bag + Low-density polyethylene bag) were the most effective in maintaining the quality of teff flour over time, resulting in minimal nutritional loss (0.12%-3.46%), reduced microbial growth, and preserved functional and sensory properties. On the contrary, non-hermetic packaging materials (woven polypropylene and paper bags) resulted in a higher nutritional loss (2.02%-4.62%) and significantly affected teff flour&#39;s functional and sensory properties. Therefore, the study recommends using hermetic packaging materials for better stability and quality of teff flour.

Research paper thumbnail of The Use of Biologically Converted Agricultural Byproducts in Chicken Nutrition

Sustainability

This article aims to uncover the current knowledge on using bioconverted agricultural byproducts ... more This article aims to uncover the current knowledge on using bioconverted agricultural byproducts in the chicken diet and the impact of these byproducts on performance, product quality, and health status. Agricultural and agro-industrial activities generate thousands of tons of byproducts. Converting these agricultural byproducts into valuable entities would be an environmentally friendly, sustainable, and viable part of byproduct management. Upon recycling to make new products, the process contributes to socio-economic value and maintaining environmental health and paves the way for realizing energy security and a circular economy. The current paper identifies that solid-state fermentation has attracted more research attention than other fermentation counterparts because it requires minimal moisture, good oxygen availability, cheap media, low wastewater generation, low cost, a low processing scheme, low energy demand, and high productivity. This paper illustrates the role of proteol...

Research paper thumbnail of Chemical, Microbial, and Sensory Characteristics of Cow Butter as Affected by Modified Atmospheric Packaging

Research paper thumbnail of Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia

Food Science & Nutrition

This study aimed to optimize soaking temperature and time for better physicochemical properties o... more This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box–behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60–70°C) and soaking time (4–6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p < .05) influenced the physicochemical quality of studied brown rice varieties. The optimal soaking temperature and time were 65°C and 6 h, respectively, for NERICA‐4. Under these conditions, the optimum res...

Research paper thumbnail of Current postharvest practices and aflatoxin contamination awareness amongst maize producers in Jimma Zone, Southwest of Ethiopia

World Mycotoxin Journal

Grain contamination by mycotoxins can cause significantly negative health and economic impact in ... more Grain contamination by mycotoxins can cause significantly negative health and economic impact in areas where poor agricultural practices and food insecurity is prevalent. This study was conducted to investigate the current postharvest practices and aflatoxin contamination awareness level amongst maize producers in Jimma Zone, Ethiopia. Semi-structured questionnaires were used for quantitative and qualitative data collection from 90 randomly selected maize producers in two districts through a cross-sectional study design. The study revealed poor postharvest practices due to lack of proper infrastructure. Maize is harvested after maturation with the use of traditional sun drying. Plastic sheets are commonly used to protect harvested maize from rain during field drying. The majority of the respondents reported the use of traditional storage structures (81.1%) with great potential for possible mould proliferation and aflatoxin production. Maize producers of up to 62.2% were ignorant abo...

Research paper thumbnail of Design, construction, and testing of passive type solar tunnel for maize grain disinfestations

Heliyon, 2022

In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect... more In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect pest disinfestation. The designed solar tunnel was 1.9 m wide and 3 m long with the maize grain holding capacity of 150 kg, 300 kg, and 450 kg with 5 cm, 10 cm, and 15 cm layer thickness respectively. To evaluate the performance of the solar tunnel, maize grain infested with storage pests was kept in the solar tunnel with 5 cm, 10 cm, and 15 cm layer thickness for 4 consecutive days. During the study, the temperature and relative humidity profile of the air in the tunnel and the temperature in maize grain was recorded. Germination percentage and number of live insects were evaluated after each day of disinfestations. The highest temperature recorded in the solar tunnel was in the range of 64.6–67.6 °C during the study period. Complete disinfestations of the grain were obtained on the first day for 5 cm layer thickness and the second day for 10 and 15 cm layer thickness. The higher germination percentage was recorded for 15 cm layer thickness in all experimental days. Of all the treatments the combination of the layer thickness of 15 cm and two day disinfestations time were found to be the best combination for using the tunnel for maize grain disinfestations in terms of achieving complete disinfestations; maintaining germination capacity of the grain and time required to disinfect a large amount of grain.

Research paper thumbnail of Effects of storage in triple-layer hermetic bags on stored field pea grain quality and infestation by the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae)

Journal of Stored Products Research, 2022

Field pea is an important pulse crop that plays a key role in human and animal nutrition as well ... more Field pea is an important pulse crop that plays a key role in human and animal nutrition as well as for soil fertility in many cropping systems. In East Africa, the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae), is one of the main biotic production constraints causing considerable loss both in the field and during storage. The storage loss level depends on the number of weevils remaining in the seed after harvest and on the storage facilities and practices of the farmers. To address the storage losses, we evaluated the effectiveness of hermetic triple-layer Purdue Improved Crop Storage (PICS) bags, on stored grain quality and control of pea weevil infestation in Ethiopia. The PICS bag and two currently used farmers&#39; storage practices: polypropylene bag (PP) and polyethylene bag with Actellic dust (PE) were compared. Each bag was filled with 50 kg of field peas, and stored for 5 months. Fewer live adult pea weevils and lower percent grain damage was recorded in PICS and PE bags compared to PP bags along the storage period. Field pea grains stored in PICS bags and PE bag also retained higher germination capacity as compared to those stored in a PP bag. The proximate composition differed significantly between storage treatments during the trial. Grain stored in PICS bag and PE bag with Actellic dust showed higher grain moisture, crude protein, and crude fat content, but less total carbohydrate and ash content as compared with grain stored in PP bag. We concluded that PICS bags can be used by smallholder field pea growers to maintain grain quality postharvest, remove the need to use pesticides on their stored peas, and reduce pea weevil damage.

Research paper thumbnail of Evaluation of different grain storage technologies against storage insect pests over an extended storage time

Journal of Stored Products Research, 2022

Grain crops are the dominant source of nutrition for the majority of the world&#39;s populati... more Grain crops are the dominant source of nutrition for the majority of the world&#39;s population, particularly in developing nations. However, mainly in traditional storage methods, significant grain losses are incurred due to rodents, insect pests, and environmental conditions. To meet the food demand for the ever-increasing world population, it is necessary to address the issue of grain loss to pest damage in storage. In line with the potential of different hermetic storage technologies (PICS bags, Metal Silos and Polypropylene bags + low-density Polyethylene bags) and conventional Jute Sacks and Polypropylene bags in maintaining the quality of the grain over 7months of storage were evaluated. Compared with traditional jute sacks and Polypropylene bags, all hermetic storage methods showed better storage performance in retaining germination capacity, nutritional composition and reduced the percentage of seed damage. Of all storage methods, Metal silos and PICS bags were the most effective in reducing both quantitative and nutritional losses of the grain. They reduced the percentage of seed damage below 3.8%, but the percentage of grain damage in Jute sacks was as high as 61.2%. It is recommended that smallholder farmers can use either metal silo or PICS bags to store their grains.

Research paper thumbnail of Assessment of Honey Handling Practices Along the Supply Chain From Gera District to Jimma Town, Southwestern Ethiopia

Honey is one of the agricultural products produced for different purposes as a food, and condimen... more Honey is one of the agricultural products produced for different purposes as a food, and condiment, and has medicinal value. The quality and safety of honey supplied to the market are in question due to mishandling practices and suspected adulteration for unfair economic gain. This study aimed to assess honey handling practices along the supply chain from the Gera district to the main market destination (Jimma town) in the southwest part of Ethiopia. Information was gathered from a total of 292 sampled members of different chain actors (262 beekeeper households, 5 beekeeper cooperatives, and 25 retailers). Data on handling practices affecting quality and safety were collected through observation and interviews using pretested semi-structured questionnaires and focus group discussions. Most of the beekeeper households (88%) do not store many portions of harvested honey for more than six months; whereas, the majority of cooperative beekeepers (80%) store from 6 months to one year. In ...

Research paper thumbnail of Effects of storage in triple-layer hermetic bags on stored field pea grain quality and infestation by the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae

Field pea is an important pulse crop that plays a key role in human and animal nutrition as well ... more Field pea is an important pulse crop that plays a key role in human and animal nutrition as well as for soil fertility in many cropping systems. In East Africa, the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae), is one of the main biotic production constraints causing considerable loss both in the field and during storage. The storage loss level depends on the number of weevils remaining in the seed after harvest and on the storage facilities and practices of the farmers. To address the storage losses, we evaluated the effectiveness of hermetic triple-layer Purdue Improved Crop Storage (PICS) bags, on stored grain quality and control of pea weevil infestation in Ethiopia. The PICS bag and two currently used farmers' storage practices: polypropylene bag (PP) and polyethylene bag with Actellic dust (PE) were compared. Each bag was filled with 50 kg of field peas, and stored for 5 months. Fewer live adult pea weevils and lower percent grain damage was recorded in PICS and PE bags compared to PP bags along the storage period. Field pea grains stored in PICS bags and PE bag also retained higher germination capacity as compared to those stored in a PP bag. The proximate composition differed significantly between storage treatments during the trial. Grain stored in PICS bag and PE bag with Actellic dust showed higher grain moisture, crude protein, and crude fat content, but less total carbohydrate and ash content as compared with grain stored in PP bag. We concluded that PICS bags can be used by smallholder field pea growers to maintain grain quality postharvest, remove the need to use pesticides on their stored peas, and reduce pea weevil damage.

Research paper thumbnail of Physicochemical stability and sensory quality of selected Ethiopian coffee (Coffea arabica L.) brands as affected by packaging materials during storage

Research paper thumbnail of Evaluation of Anchote (Coccinia Abyssinica) Genotypes and Processing Methods for Mineral and Phytochemical Composition

Research paper thumbnail of Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology

Deleted Journal, Apr 3, 2024

Extruded snacks are commonly made with cereals with good expansion properties but low in essentia... more Extruded snacks are commonly made with cereals with good expansion properties but low in essential nutrients such as protein and vitamins. The incorporation of legume and vegetable crops into cereal improves the nutritional value of cereal-based extruded snacks. This study aimed to develop a nutrient-rich optimized extruded snack by incorporating orange-fleshed sweet potato, finger millet, and soybean flour. The extrusion processing conditions were barrel temperature (90-130 °C) and feed moisture content (20-26%). Thirteen treatment combinations were generated for this experiment using a face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed, and processing conditions were optimized using the response surface methodology of Design Expert software version 13. Multiple regression analysis showed significant effects (p < 0.05) of the independent variables on moisture, protein, fat, beta-carotene, bulk density (BD), hardness, expansion ratio (ER), water absorption index (WAI), water solubility index (WSI), and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477 mg/100 g beta-carotene, 0.36 g/ml bulk density, 2.72 Expansion ratio, 87.28 N hardness, 4.34 g/g Water absorption index, 22.34% Water solubility index, and overall acceptability of 3.30 was achieved at an optimal barrel temperature of 114.5 °C and feed moisture content of 20%. The obtained result suggests that barrel temperature and feed moisture content had a significant influence (p < 0.05) on the measured quality properties of the extrudates.

Research paper thumbnail of Optimization of Pretreatment and Convective Drying Temperature for Better Nutritional and Bioactive Contents of Orange Fleshed Sweet Potatoes Flour

Research paper thumbnail of Effect of nutrition education on dietary diversity and academic achievement among adolescent school girls in North Shewa Zone, Oromia, Ethiopia

Research paper thumbnail of Physicochemical Stability and Sensory Quality of Selected Ethiopian Coffee ( <i>Coffea Arabica</i> L.) Brands as Affected by Packaging Materials During Storage

Research paper thumbnail of A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

Food science & nutrition, Feb 13, 2024

Research paper thumbnail of Optimization of barrel temperature and feed moisture content on physio-chemical and sensory properties of extruded snacks from finger millet, sweet potato, and soybean composite flour

Research Square (Research Square), Dec 6, 2023

Extruded snacks are commonly made with cereals with good expansion properties but low nutritional... more Extruded snacks are commonly made with cereals with good expansion properties but low nutritional value. This study aimed to develop a nutrientrich optimized extruded snack by incorporating orange-eshed sweet potato, nger millet, and soybean our. The extrusion processing conditions were optimized using a response surface method with a range of barrel temperature (90-130°C) and (20-26%) feed moisture content. Thirteen treatment combinations were generated for this experiment using response surface methods and face-centered central composite design. Standard methods were used to evaluate the effect of barrel temperature and feed moisture content on extruded snacks' nutritional, anti-nutritional, physical, functional, and sensory acceptability. The data were analyzed using Design Expert software version 13. Multiple regression analysis showed signi cant effects of the independent variables on moisture, protein, fat, beta-carotene, bulk density, hardness, expansion ratio, WAI, WSI, and overall acceptability of the extrudates. The optimum response of 14.06% protein, 3.26% ash, 69.12% carbohydrate, 6.477mg/100g beta-carotene, 0.36g/ml BD, 2.72mm/mm ER, 87.28N hardness, 4.34g/g WAI, 22.34% WSI, and overall acceptability of 3.30 was achieved at a barrel temperature of 114.5°C and feed moisture content of 20%. The extrusion processing conditions signi cantly impacted the resulting extrudates' nutritional value and other properties. These ndings suggest that optimizing the extrusion processing conditions can lead to developing extruded snacks with desirable nutritional, physical, functional, and sensory properties. Article Highlights The study developed a nutrient-rich extruded snack using orange-eshed sweet potato, nger millet, and soybean our. The optimized conditions led to substantial improvements in nutritional and physicochemical qualities of the extrudates. These ndings underscore the signi cant potential of optimizing extrusion processing conditions for better quality of snack products.

Research paper thumbnail of Standardization of <i>teff</i> (<i>Eragrostis teff</i>) injera making process conditions for better physicochemical and sensory quality

Food science & nutrition, Feb 7, 2024

Teff (Eragrostis teff) is a cereal crop widely cultivated in various agroecology regions of Ethio... more Teff (Eragrostis teff) is a cereal crop widely cultivated in various agroecology regions of Ethiopia (Jemal et al., 2018). It covers over one million hectares of land yearly, or about 28.4% of the total area cultivated for cereal crops. Recently, teff grain has gained popularity worldwide as an exceptionally nutritious and healthy grain (Minten et al., 2016). Teff grain is receiving global attention due to its nutritional importance and gluten-free content, making it an increasingly important dietary component for individuals who suffer from gluten intolerance (Boka et al., 2013). The dietary fiber content of teff is several times higher (4.5%) than that of maize, sorghum, wheat, and rice (Hager et al., 2012). It is also rich in micronutrients such as calcium, copper, iron, manganese, zinc, thiamin, vitamin K, digestible proteins, and essential amino acids. Compared to other cereals, teff is low in sodium, saturated fat, and cholesterol (Boka et al., 2013). In Ethiopia, teff is traditionally used to make various baked products, with a significant portion of teff production used to make Injera

Research paper thumbnail of Chapitre 14. Les politiques de santé : l’OMS et la promotion des soins palliatifs

Manuel de soins palliatifs, 2020

Research paper thumbnail of Physicochemical stability, microbial growth, and sensory quality of teff flour as affected by packaging materials during storage

LWT

The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag... more The study evaluated the potential of four packaging materials (woven polypropylene bag, paper bag, Perdue Improved Crops Storage (PICS) bag, and polypropylene bag + low-density polyethylene bag) in preserving physicochemical, microbial, and sensory quality of teff flour over six months of storage at room temperature (14.8− 26.80 • C). Results showed that hermetic packaging materials, specifically Purdue Improved Crop Storage (PICS) and Polypropylene bag + low-density Polyethylene (PP + LDPE), were the most effective in maintaining flour quality compared to non-hermetic options such as woven polypropylene bag (PP) and paper bag. As storage duration increased, there was a gradual decline in physicochemical quality, even if to varying degrees depending on the packaging material.Hermetic packaging materials (PICS and polypropylene bag + Low-density polyethylene bag) were the most effective in maintaining the quality of teff flour over time, resulting in minimal nutritional loss (0.12%-3.46%), reduced microbial growth, and preserved functional and sensory properties. On the contrary, non-hermetic packaging materials (woven polypropylene and paper bags) resulted in a higher nutritional loss (2.02%-4.62%) and significantly affected teff flour&#39;s functional and sensory properties. Therefore, the study recommends using hermetic packaging materials for better stability and quality of teff flour.

Research paper thumbnail of The Use of Biologically Converted Agricultural Byproducts in Chicken Nutrition

Sustainability

This article aims to uncover the current knowledge on using bioconverted agricultural byproducts ... more This article aims to uncover the current knowledge on using bioconverted agricultural byproducts in the chicken diet and the impact of these byproducts on performance, product quality, and health status. Agricultural and agro-industrial activities generate thousands of tons of byproducts. Converting these agricultural byproducts into valuable entities would be an environmentally friendly, sustainable, and viable part of byproduct management. Upon recycling to make new products, the process contributes to socio-economic value and maintaining environmental health and paves the way for realizing energy security and a circular economy. The current paper identifies that solid-state fermentation has attracted more research attention than other fermentation counterparts because it requires minimal moisture, good oxygen availability, cheap media, low wastewater generation, low cost, a low processing scheme, low energy demand, and high productivity. This paper illustrates the role of proteol...

Research paper thumbnail of Chemical, Microbial, and Sensory Characteristics of Cow Butter as Affected by Modified Atmospheric Packaging

Research paper thumbnail of Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia

Food Science & Nutrition

This study aimed to optimize soaking temperature and time for better physicochemical properties o... more This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box–behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60–70°C) and soaking time (4–6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p < .05) influenced the physicochemical quality of studied brown rice varieties. The optimal soaking temperature and time were 65°C and 6 h, respectively, for NERICA‐4. Under these conditions, the optimum res...

Research paper thumbnail of Current postharvest practices and aflatoxin contamination awareness amongst maize producers in Jimma Zone, Southwest of Ethiopia

World Mycotoxin Journal

Grain contamination by mycotoxins can cause significantly negative health and economic impact in ... more Grain contamination by mycotoxins can cause significantly negative health and economic impact in areas where poor agricultural practices and food insecurity is prevalent. This study was conducted to investigate the current postharvest practices and aflatoxin contamination awareness level amongst maize producers in Jimma Zone, Ethiopia. Semi-structured questionnaires were used for quantitative and qualitative data collection from 90 randomly selected maize producers in two districts through a cross-sectional study design. The study revealed poor postharvest practices due to lack of proper infrastructure. Maize is harvested after maturation with the use of traditional sun drying. Plastic sheets are commonly used to protect harvested maize from rain during field drying. The majority of the respondents reported the use of traditional storage structures (81.1%) with great potential for possible mould proliferation and aflatoxin production. Maize producers of up to 62.2% were ignorant abo...

Research paper thumbnail of Design, construction, and testing of passive type solar tunnel for maize grain disinfestations

Heliyon, 2022

In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect... more In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect pest disinfestation. The designed solar tunnel was 1.9 m wide and 3 m long with the maize grain holding capacity of 150 kg, 300 kg, and 450 kg with 5 cm, 10 cm, and 15 cm layer thickness respectively. To evaluate the performance of the solar tunnel, maize grain infested with storage pests was kept in the solar tunnel with 5 cm, 10 cm, and 15 cm layer thickness for 4 consecutive days. During the study, the temperature and relative humidity profile of the air in the tunnel and the temperature in maize grain was recorded. Germination percentage and number of live insects were evaluated after each day of disinfestations. The highest temperature recorded in the solar tunnel was in the range of 64.6–67.6 °C during the study period. Complete disinfestations of the grain were obtained on the first day for 5 cm layer thickness and the second day for 10 and 15 cm layer thickness. The higher germination percentage was recorded for 15 cm layer thickness in all experimental days. Of all the treatments the combination of the layer thickness of 15 cm and two day disinfestations time were found to be the best combination for using the tunnel for maize grain disinfestations in terms of achieving complete disinfestations; maintaining germination capacity of the grain and time required to disinfect a large amount of grain.

Research paper thumbnail of Effects of storage in triple-layer hermetic bags on stored field pea grain quality and infestation by the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae)

Journal of Stored Products Research, 2022

Field pea is an important pulse crop that plays a key role in human and animal nutrition as well ... more Field pea is an important pulse crop that plays a key role in human and animal nutrition as well as for soil fertility in many cropping systems. In East Africa, the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae), is one of the main biotic production constraints causing considerable loss both in the field and during storage. The storage loss level depends on the number of weevils remaining in the seed after harvest and on the storage facilities and practices of the farmers. To address the storage losses, we evaluated the effectiveness of hermetic triple-layer Purdue Improved Crop Storage (PICS) bags, on stored grain quality and control of pea weevil infestation in Ethiopia. The PICS bag and two currently used farmers&#39; storage practices: polypropylene bag (PP) and polyethylene bag with Actellic dust (PE) were compared. Each bag was filled with 50 kg of field peas, and stored for 5 months. Fewer live adult pea weevils and lower percent grain damage was recorded in PICS and PE bags compared to PP bags along the storage period. Field pea grains stored in PICS bags and PE bag also retained higher germination capacity as compared to those stored in a PP bag. The proximate composition differed significantly between storage treatments during the trial. Grain stored in PICS bag and PE bag with Actellic dust showed higher grain moisture, crude protein, and crude fat content, but less total carbohydrate and ash content as compared with grain stored in PP bag. We concluded that PICS bags can be used by smallholder field pea growers to maintain grain quality postharvest, remove the need to use pesticides on their stored peas, and reduce pea weevil damage.

Research paper thumbnail of Evaluation of different grain storage technologies against storage insect pests over an extended storage time

Journal of Stored Products Research, 2022

Grain crops are the dominant source of nutrition for the majority of the world&#39;s populati... more Grain crops are the dominant source of nutrition for the majority of the world&#39;s population, particularly in developing nations. However, mainly in traditional storage methods, significant grain losses are incurred due to rodents, insect pests, and environmental conditions. To meet the food demand for the ever-increasing world population, it is necessary to address the issue of grain loss to pest damage in storage. In line with the potential of different hermetic storage technologies (PICS bags, Metal Silos and Polypropylene bags + low-density Polyethylene bags) and conventional Jute Sacks and Polypropylene bags in maintaining the quality of the grain over 7months of storage were evaluated. Compared with traditional jute sacks and Polypropylene bags, all hermetic storage methods showed better storage performance in retaining germination capacity, nutritional composition and reduced the percentage of seed damage. Of all storage methods, Metal silos and PICS bags were the most effective in reducing both quantitative and nutritional losses of the grain. They reduced the percentage of seed damage below 3.8%, but the percentage of grain damage in Jute sacks was as high as 61.2%. It is recommended that smallholder farmers can use either metal silo or PICS bags to store their grains.

Research paper thumbnail of Assessment of Honey Handling Practices Along the Supply Chain From Gera District to Jimma Town, Southwestern Ethiopia

Honey is one of the agricultural products produced for different purposes as a food, and condimen... more Honey is one of the agricultural products produced for different purposes as a food, and condiment, and has medicinal value. The quality and safety of honey supplied to the market are in question due to mishandling practices and suspected adulteration for unfair economic gain. This study aimed to assess honey handling practices along the supply chain from the Gera district to the main market destination (Jimma town) in the southwest part of Ethiopia. Information was gathered from a total of 292 sampled members of different chain actors (262 beekeeper households, 5 beekeeper cooperatives, and 25 retailers). Data on handling practices affecting quality and safety were collected through observation and interviews using pretested semi-structured questionnaires and focus group discussions. Most of the beekeeper households (88%) do not store many portions of harvested honey for more than six months; whereas, the majority of cooperative beekeepers (80%) store from 6 months to one year. In ...

Research paper thumbnail of Effects of storage in triple-layer hermetic bags on stored field pea grain quality and infestation by the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae

Field pea is an important pulse crop that plays a key role in human and animal nutrition as well ... more Field pea is an important pulse crop that plays a key role in human and animal nutrition as well as for soil fertility in many cropping systems. In East Africa, the pea weevil, Bruchus pisorum L. (Coleoptera: Bruchidae), is one of the main biotic production constraints causing considerable loss both in the field and during storage. The storage loss level depends on the number of weevils remaining in the seed after harvest and on the storage facilities and practices of the farmers. To address the storage losses, we evaluated the effectiveness of hermetic triple-layer Purdue Improved Crop Storage (PICS) bags, on stored grain quality and control of pea weevil infestation in Ethiopia. The PICS bag and two currently used farmers' storage practices: polypropylene bag (PP) and polyethylene bag with Actellic dust (PE) were compared. Each bag was filled with 50 kg of field peas, and stored for 5 months. Fewer live adult pea weevils and lower percent grain damage was recorded in PICS and PE bags compared to PP bags along the storage period. Field pea grains stored in PICS bags and PE bag also retained higher germination capacity as compared to those stored in a PP bag. The proximate composition differed significantly between storage treatments during the trial. Grain stored in PICS bag and PE bag with Actellic dust showed higher grain moisture, crude protein, and crude fat content, but less total carbohydrate and ash content as compared with grain stored in PP bag. We concluded that PICS bags can be used by smallholder field pea growers to maintain grain quality postharvest, remove the need to use pesticides on their stored peas, and reduce pea weevil damage.