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Papers by wabi bajo

Journal of advances in food science & technology, Apr 3, 2024

This work was carried out in collaboration among all authors. Author EW has involved in data gene... more This work was carried out in collaboration among all authors. Author EW has involved in data generation and full write up of the manuscript. Author WB has involved in data analysis and edition. Author MZ has initiated the idea and wrote the research proposal. All authors read and approved the final manuscript.

European journal of nutrition & food safety, Sep 16, 2020

The global health crisis as a result of covid-19 demands fast and efficient response from global ... more The global health crisis as a result of covid-19 demands fast and efficient response from global health care system. The evidence of nutrition-based interventions for viral diseases from past clinical trials, and its importance for optimizing the host immune response was reviewed in this paper. The immune system has involved in the protection of the host from pathogenic organisms, communicating molecules and functional responses. It is a known factor that nutrition plays key

Journal of Food Technology & Nutrition Sciences

Biogenic amines are decarboxylation products of amino acids and naturally they occur in living or... more Biogenic amines are decarboxylation products of amino acids and naturally they occur in living organisms and are involved in various biological processes. Nitrogenous compounds such as histamine, tyramine, putrescine, cadaverine, agmatine, spermidine and spermine are called biogenic amines and are found in raw and processed foods. Besides its role in physiological activity in human health, high quantities in food may be hazardous. Consumption of biogenic amines beyond its maximum permissible level could result in nausea, respiratory distress, hot flush, sweating, heart palpitations, headache, bright red rash, burning sensations in the mouth and alterations in blood pressure. In addition to its toxicity, in foods containing abundant amount of protein, the high concentrations of these diamines are indicative for hygienic deficiencies in the postharvest unit operations of agricultural products. Therefore, it is crucial to control the formation of biogenic amines during food processing

Cogent Food & Agriculture, 2021

Abstract Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe... more Abstract Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn), and vitamins. Varieties of beans have been releasing by the Ethiopian Institute of Agricultural Research, but for some varieties, a comprehensive nutritional content was not studied. Therefore, the study aims to identify varieties having a better nutritional quality and canning quality, besides research has to be done for profiling. Results of the present finding revealed that significant differences were observed at P ≤ 0.05 for all analyzed parameters. The seed weight/100 seed, cooking time, and percent of non-soakers were varied respectively from 17.18–53.17 g/100 seed, 30.0–51.33 min, and 0.0–4.00%, meanwhile percentage washed drained weight and hydration coefficient value was found to be 60.06–64.47%, and 1.25–1.68. Visual appearance quality parameters; starchiness, clumping, and splitting degree were also enclosed and significant differences were observed. Proximate compositions such as fiber, ash, and protein contents were covered from 4.07–7.33, 3.62–4.60 and 17.96–25.73%, respectively. Iron and Zinc values also found in the array of 0.02−36.6 and 0.49−5.45 as measured by mg/100 g, and phytate value was found to be 8.1–23. 59 mg/g. According to this research finding PAN-182, G-4445, and Roba bean varieties were found best for canning purpose and nutritional quality. Therefore, selected bean varieties should be considered for developing bean-based protein and micronutrient-rich food, canning industry, and bean breeders.

International Journal of Agricultural Science and Food Technology

This review paper was prepared by reviewing and summarizing several findings including research a... more This review paper was prepared by reviewing and summarizing several findings including research articles, FAO, and WHO databases concerning the pandemic and related issues. The security and safety status of foods during the pandemic outbreak and the possible solutions to food-related problems were also reviewed. The COVID-19 pandemic is currently not only affecting health but also the security of foods and nutrition. The effect of the Covid-19 on the entire food along the value chains was reviewed in this paper. The Coronavirus has been disturbing the health of world populations and food security. It is critically affecting the food processing business in various ways. The mitigating measures taken to contain the virus and decrease transmission to society are directly and indirectly affecting food security and safety. The overall food system is being disturbed by movement restrictions, closure of borders, and quarantine in turn resulting in low availability of food and an increase i...

Journal of Food Technology & Nutrition Sciences, 2022

Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn),... more Common beans are nutrient-rich crops, an important source of protein, micro minerals (Fe and Zn), and vitamins. Varieties of beans have been releasing by the Ethiopian Institute of Agricultural Research, but for some varieties, a comprehensive nutritional content was not studied. Therefore, the study aims to identify varieties having a better nutritional quality and canning quality, besides research has to be done for profiling. Results of the present finding revealed that significant differences were observed at P ≤ 0.05 for all analyzed parameters. The seed weight/100 seed, cooking time, and percent of non-soakers were varied respectively from 17.18-53.17 g/100 seed, 30.0-51.33 min, and 0.0-4.00%, meanwhile percentage washed drained weight and hydration coefficient value was found to be 60.06-64.47%, and 1.25-1.68. Visual appearance quality parameters; starchiness, clumping, and splitting degree were also enclosed and significant differences were observed. Proximate compositions such as fiber, ash, and protein contents were covered from 4.07-7.33, 3.62-4.60 and 17.96-25.73%, respectively.

This study was conducted to evaluate the nutritional quality and sensory acceptability of porridg... more This study was conducted to evaluate the nutritional quality and sensory acceptability of porridge formulated from different proportions of finger millet (F. M.) and common bean (C. B.) composite flours. The objective of the study was to enhance nutritional quality of porridge by incorporating common bean flour in finger millet, and thus to enhance beans utilization in Ethiopia. The art of food formulation is currently the best way to complement the nutritional contents of cereals and legumes, and widely applied in developing countries. Functional properties and proximate compositions of the composite flours were characterized following AOAC method and Abiodun and Kusumayanti methods respectively. Five different porridges were prepared from different proportions of the flours using mixture design (50%F.

Peertechz.us, 2022

This review paper was prepared by reviewing and summarizing several fi ndings including research ... more This review paper was prepared by reviewing and summarizing several fi ndings including research articles, FAO, and WHO databases concerning the pandemic and related issues. The security and safety status of foods during the pandemic outbreak and the possible solutions to food-related problems were also reviewed. The COVID-19 pandemic is currently not only affecting health but also the security of foods and nutrition. The effect of the Covid-19 on the entire food along the value chains was reviewed in this paper. The Coronavirus has been disturbing the health of world populations and food security. It is critically affecting the food processing business in various ways. The mitigating measures taken to contain the virus and decrease transmission to society are directly and indirectly affecting food security and safety. The overall food system is being disturbed by movement restrictions, closure of borders, and quarantine in turn resulting in low availability of food and an increase in the price of food products. The effect of the pandemic on food security can be estimated based on the impacts the previous pandemic Ebola made on the DRC and Liberia in 2014. The effects of the pandemic on the food production system and availability are similar. The mitigating measures suggested like movement restrictions, social distancing, and border closing and quarantine to protect the people from the COVID-19 are affecting global food security at large. Keeping the movement of foods along the value chain is crucial to creating and maintaining the confi dence of consumers in the availability and safety of foods. Both security and the safety of foods are important things to be considered throughout the pandemic era. The important issue is that the low access to food and increase in price is challenging because; the pandemic affects labour for production at the farm, food processing personnel, marketing, and all the supply chains from production up to fork.

Cogent food & agriculture, 2021

International Journal of Nutrition and Food Sciences

International Journal of Nutrition and Food Sciences, 2020

Legumes are important crops in human nutrition and are considered protein sources for low-income ... more Legumes are important crops in human nutrition and are considered protein sources for low-income populations due
to the fact that they can be accessed at a relatively lower price than animal products. In Ethiopia, the production of leguminous
crops is increasing supported by the generation of agricultural technologies by different research institutes. The improvement in the
production is supported by pre-harvest information like agronomic characteristics, disease resistance, yield potentials, and the
like. Nutritional data are lacking in varietal selection for breeding and production and this is due to the shortage of nutritional
research in our country. Legumes contain a sufficient amount of nutrients for both humans and animals. These crops are known for
their significant source of protein, dietary fiber, carbohydrates, and dietary minerals. In addition to their proximate value,
legumes also contain other very important biochemical compounds called phytochemicals which help in either prevention or
even treatments of certain chronic problems. On the other hand, legumes also contain different compounds which impair their
nutritional value after consumption. These compounds are commonly called antinutritional factors and they are known to inhibit
either digestion or absorption of nutrients by the human body. Some of the anti-nutritional factors are known to bind the different
micronutrients available and reduce the bioavailability of some important minerals. Others, bind directly to the enzyme used in
the digestion of foods and inhibit the digestion process. This is why legumes are sometimes considered low nutritional value crops.
Hence, it is mandatory for legumes to undergo certain processing like soaking, cooking, fermentation, and the like before
consumption so that the level of these anti-nutrients will be reduced or possibly removed.
Keywords: Antinutrieints, Bind, Bioavailability, Digestibility, Legumes