Tadesse F Teferra (PhD) | Texas A&M University (original) (raw)

Journal Articles by Tadesse F Teferra (PhD)

AgVS, 2022

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Journal of Food Qaulity, 2022

The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the ... more The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linolenic acid). Sesame seed oil supplementation not only improves the quality of snack frying oils but also plays a key role in the formation of good quality healthy snack foods. Moreover, its seeds and oil play imperative role in the formulation of medicines utilized for different ailments. The current review highlights the importance and utilization of sesame seed and oil in pharmaceuticals, nutraceuticals, and food (especially snacks) industries.

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Heliyon, 2022

This research was designed to estimate the food security and economic burdens of postharvest loss... more This research was designed to estimate the food security and economic burdens of postharvest losses of important food and cash crops produced in Ethiopia. Data of food production, food values and consumption patterns as well as the number of severely and moderately food insecure persons were obtained from FAOSTAT database for Ethiopia. The food security implications of the postharvest losses in the country showed that a volume of crops that could feed over 23 million citizens could be saved with proper postharvest management. The economic meaning of the losses of major food and cash crops was 1.2 billion US dollars per annum, which literally is 10% of the average annual national budget of the country for the years 2018–2022. If the losses could be managed to be lower by 50%, it could have meaningfully contributed to the food and nutrition security as well as the GDP of the country. The approach used in the current analysis could be either adopted to generate clear data for awareness creation community education or it could be developed into a more robust model to estimate annual losses or food security and economic gain potentials.

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Taylor & Francis, 2022

Fresh water fish is considered a source of good quality proteins and essential fats. Frying is am... more Fresh water fish is considered a source of good quality proteins and essential fats. Frying is among widely used fish preparation techniques globally. Deep-frying oil quality with repeated uses, has been a concern. This research investigated the influence of frying oil stability (expressed as levels of peroxide values (0.2, 1.2 meq/kg) and free fatty acids (0.05, 0.13% palmitic acid)) over repeated uses (1,6 cycles) on the oxidative stability and essential nutrients of fried fish using a response surface approach, with the objectives of generating information relevant for the improvement of community health outcomes, with a special focus of this particular research was on trends, but not optimization. The frying oil and fried fish quality were adequately explained by response surface model and supported by principal component analysis. The result showed that the oxidative stability of both the frying oil and fried fish were deteriorating over the reuse cycles of the frying oil (with increasing trends of unhealthy fats, saturated and trans) corresponding to decreasing trends in the healthy fat components and vitamin A). It was also indicated that the essential fats (omega 3, omega 6, cis, vitamin A), were decreased while the risky fats (saturated, trans) were increased along with the frying cycles. The result revealed the urgent need for regulating frying oil and fried food qualities, particularly in developing countries.

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Volume 9, 2021

Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal ... more Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal of Science and Development - JSD - ISSN (online) 2789-2123 (print): 2222-5722, is a double-blind peer-reviewed journal published by Hawassa University under the Creative Commons open access license (CC BY-NC-ND). AgVS publishes articles on a range of disciplines of agriculture and veterinary sciences including, Agricultural Biotechnology, Agribusiness, Agricultural Economics, Agricultural Engineering, Agricultural Microbiology, Agricultural Extension, Agronomy, Animal Healthcare, Animal Genetics, and Breeding, Animal Nutrition, Conservation Agriculture, Forestry and Agroforestry, Horticulture, Livestock Parasitology, Livestock Production, Plant Genetics, and Breeding, Plant Protection, Post-harvest Biology and Management, Community Nutrition, Sustainable Agriculture, Poultry, Soil Science, Veterinary Anatomy and Physiology, Veterinary Clinical and Preventive Medicines, Veterinary Diagnostics, Veterinary Epidemiology, Veterinary Pathology, Veterinary Toxicology.

Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.

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Volume 8, 2020

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International Journal of Food Science, 2021

This study was designed to improve Ethiopian traditional beer (tella) with the substitution of ge... more This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.

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Food Science & Nutrition, 2021

Global population is increasing at an alarming rate, posing a threat on the supplies of basic nee... more Global population is increasing at an alarming rate, posing a threat on the supplies of basic needs and services. However, population increase does not seem to be a common agendum of the global scientists and political leaders. People in the developed countries are more concerned about new technologies and their products. Pseudo-threats related to the uncertainties of genetic engineering of crops and their outputs present on consumers are more audible and controversial than the real difficulties the world is experiencing at the moment and in the future. This review presents brief summaries of the real reasons to worry about and the uncertainties about genetically modified organisms. This article also presents the real uncertainties shared by consumers and scientists with respect to the past, present, and future of genetically engineered organisms. Developments in the field of precision genetics in the recent years and the implications on regulatory, breeding, and socio-cultural dimensions of the global settings are included.

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Heliyon, 2021

Background Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, p... more Background
Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20–25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability.

Objectives
This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns.

Data and discussions
There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60–75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90–95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders.

Summary and conclusion
Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.

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Food Frontiers, 2021

This review summarizes the nature, types, and properties of inulin polysaccharides and their appl... more This review summarizes the nature, types, and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physicochemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short-chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs.

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Ethiopian Journal of Agricultural Sciences, EJAS 31(2), 87-104, 2021

This research was conducted to understand changes of physicochemical properties of fruits of thre... more This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by the stage of maturity and packaging types over a storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest, and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by a significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated with improving sensorial quality for the early harvested cultivars as the soluble solids are mainly sugars. The early harvesting resulted in fruits of inferior desirability including extreme hardness, firmness, and low total soluble solids that may have high sourness and less sweet taste. Awareness creation for the producers on the quality and advantages of harvesting their produces at optimal maturity and practicing good postharvest management is required.

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IFT, 2021

Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, ... more Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba‐bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gluten (15%) and texturized to produce HMMA using a twin‐screw extruder (TX‐52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 °C) for 3 hr and rehydrated by soaking at 25 °C for 2 hr, warm‐soaking at 50 °C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm‐soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm‐soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI.

Practical Application
Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well‐defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.

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Cient Periodique Nutrition, 2019

This review summarizes the nature, types and properties of inulin polysaccharides and their appli... more This review summarizes the nature, types and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physico-chemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs. CIENT PERIODIQUE

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Cereal Food World , 2019

Climate change is an enormous challenge facing humanity. To meet this challenge, a shift toward m... more Climate change is an enormous challenge facing humanity. To meet this challenge, a shift toward more climate resilient, but underdeveloped and underutilized, crops such as sorghum is of great interest. Sorghum performs relatively well under water scarcity and elevated temperature conditions compared with the major cereal crops wheat, rice, and maize (corn). From a nutritional perspective, a major advantage of sorghum as a healthy and nutritious crop is its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. This property of sorghum reduces postprandial hyperglycemia in humans and could potentially be manipulated to reduce overall calorie intake from products made with sorghum. Sorghum also is uniquely rich in diverse bioactive polyphenols and other beneficial compounds that are associated with reduced risk of nutrition-linked chronic diseases, including type 2 diabetes, cardiovascular disease, and some types of cancer. Some of the bioactive compounds found in sorghum, such as high molecular weight tannins, also have technological benefits due to their ability to modify protein and starch functionality, which can be used to produce new bioactive ingredients or enhance food quality. The key challenges associated with use of sorghum as a food ingredient are its lower endosperm functionality and relatively low protein digestibility; both attributes are related to the tendency of the hydrophobic sorghum endosperm protein kafirin to cross-link during processing. Recent developments in the utilization of traditional genetics to alter the structure and functionality of the kafirin protein in sorghum show a lot of promise for unlocking the full food use potential of sorghum. These improved sorghum lines have demonstrated enhanced food use quality and protein digestibility. This review summarizes emerging opportunities and challenges associated with sorghum production and utilization as a healthy food ingredient.

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Cogent Food and Agriculture, 2019

This study was conducted to optimize the compositions of Amaranths, Teff and Barley flour blendin... more This study was conducted to optimize the compositions of Amaranths, Teff and Barley flour blending ratios for better nutritional and sensory acceptability of Injera. Ten formulations of composite flour were determined using D-optimal constrained mixture design with the aid of MINITAB17 software package. The ingredients were in the range of 40-100%, 0-60% and 0-20% for teff, Amaranths and barley, respectively. Proximate and mineral analysis of Injera was done using standard methods, and sensory evaluation was made using five point hedonic scales. Results of the study showed significant difference (p<0.05) in protein, calorie, fiber, calcium, iron, zinc and sensory quality of Injera as the composition of ingredients were changed. Levels of protein and gross energy, increased with increased proportion of Amaranths and addition of barley increased carbohydrate value of Injera. Calcium, iron and zinc content of Injera increased with the increment of Amaranths and Teff. Overall optimum point protein (11.8414.60%), carbohydrate (74.39-79.71%), gross energy (363.68 – 381.22 kcal/100 g, iron 29.34 – 42.44 mg/100 g, calcium 177.42 -430.47 mg/100 g were found in a range of 40-77.5% teff, 12.5-60% Amaranths, and 0-10% barley. Acceptability was decreased with increase in proportion of Amaranths and barley. The overall optimum point was found in a range of Amaranths (12.5-60%), barely (0-10%) and teff (40-77.5%) flours. Therefore, the blending of teff, Amaranths, and barley flours can improve the proximate and mineral composition of Injera.

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Depending on their structure, tannins are known to strongly complex proteins and alter their func... more Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tannins) on rheological properties and stability of wheat gluten films and foams; monomeric catechin was used for comparison. Gluten films were solution-cast and assessed for tensile strength, aqueous solubility, and stability to protease hydrolysis. Wheat flour batter and isolated gliadins, glutenins, and starch viscosity and stability at room temp and under cook-cool cycles were assessed. PA-treated film, but not tannic acid or catechin films, showed increased (p < 0.05) tensile strength (2.2X vs control), and decreased aqueous solubility and protease degradation at pH 2.0, suggesting PA extensively cross-linked gluten. Both PA and tannic acid dramatically improved batter stability vs control and catechin (8% vs 38% separation at 60 min), although PA was more effective over 4 h. Surprisingly, in a cook-cool cycle, PA, but not tannic acid, dramatically increased peak and final paste viscosity (53% and 35%, respectively, vs control). Using isolated flour components, this was found to be largely due to PA uniquely cross-linking denatured gliadin fraction during the heating cycle, likely through hydrophobic interactions with exposed hydrophobic amino acid residues. Our findings indicate that differences in tannin conformation lead to different gluten protein binding mechanisms, which can be uniquely used to expand gluten functionality. The sorghum derived polymeric PA interact more strongly with gluten proteins than tannic acid.

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Ethiopia is the origin of Arabica coffee. This study was conducted to see the influence of green ... more Ethiopia is the origin of Arabica coffee. This study was conducted to see the influence of green coffee processing methods and roasting temperatures on sensory and physical quality of brew. Wet and dry processed coffee samples were separately roasted with three different temperatures (190 C, 210 C and 230 C). The physical and sensory quality attributes of coffee were evaluated. Green coffee processing methods and roasting temperatures; separately and in combination, had significant effect on both the sensory and physical properties of the beans and brews. The wet processing method significantly enhanced coffee quality over the dry one. Dry processed coffee samples had only fuller body test than wet processed coffee samples. The highest roasting temperature (230 C) significantly enhanced coffee quality over the other roasting temperatures. The interaction effect of processing method and roasting temperatures was also significant. The general finding of the present study was that wet processing of green coffee and roasting at the highest temperature resulted in better quality of coffee brew.

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European Journal of Nutrition & Food Safety, 2015

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AgVS, 2022

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Journal of Food Qaulity, 2022

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Heliyon, 2022

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Taylor & Francis, 2022

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Volume 9, 2021

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Volume 8, 2020

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International Journal of Food Science, 2021

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Food Science & Nutrition, 2021

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Heliyon, 2021

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Food Frontiers, 2021

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Ethiopian Journal of Agricultural Sciences, EJAS 31(2), 87-104, 2021

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IFT, 2021

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Cient Periodique Nutrition, 2019

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Cereal Food World , 2019

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Cogent Food and Agriculture, 2019

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European Journal of Nutrition & Food Safety, 2015

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Handbook of Farm, Dairy and Food Machinery Engineering (Third Edition), 2019

Engineering properties of food materials are of great relevance in characterization, processing, ... more Engineering properties of food materials are of great relevance in characterization, processing, and packaging of foods as well as monitoring and maintaining the eating quality. The physical properties of foods such as density, geometrical shapes, optical, and acoustical properties are important in determining the optimal maturity, ripening, and other eating and processing qualities of many fresh produces. On the other hand, food properties such as thermal, rheological, electrical, and dielectric properties in different forms (preparations) are important in further processing of fresh foods into a more palatable and shelf-stable states. The engineering properties of foods also dictate the choice of packaging types and storage conditions for different foods in their partly or completely processed forms. This chapter summarizes the major engineering properties of foods and other agricultural materials in connection to their practical applications in modifying and handling foods.

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PRODUCTION, POSTHARVESTHANDLING, PROCESSING AND MARKETING: A COMPREHENSIVE EXTENSION PACKAGE MANUAL

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International Journal of Fruit Science, May 29, 2022

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Cogent food & agriculture, Aug 13, 2023

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Journal of Food Biochemistry, Apr 27, 2023

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International Journal of Food Properties

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International Journal of Food Properties

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Journal of Food Quality, Aug 2, 2022

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Food Science & Nutrition, 2021

Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This ... more Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five‐point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%–30% for kocho, 10%–25% for pumpkin fruit, 10%–40% for red kidney bean, and 15%–30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption ca...

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Cogent Food & Agriculture, 2019

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Heliyon, Mar 1, 2023

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Journal of Stored Products and Postharvest Research, Dec 31, 2015

Chickpea, Cicer arietinum L. is one of the major pulses grown in Ethiopia and provides an importa... more Chickpea, Cicer arietinum L. is one of the major pulses grown in Ethiopia and provides an important source of food and nutritional security for the rural poor. However; chickpea seeds are heavily damage by bruchids and suffer heavy loss in quantity and quality. This study was conducted to determine the effects of different storage treatments on proximate properties of stored improved and local chickpea varieties over six months of storage. Seeds of local varieties (desi) and improved habru variety (kabuli) chickpeas were treated with cow dung ash, leaf powders of basil, leaf powder of neem, and Malathion dust to control the bruchid. Levels of the proximate compositions of the seeds were evaluated at the initial and the end of storage. The storage treatments significantly (p<0.05) influenced the proximate composition over the six months of storage. Crude fat, seed moisture and carbohydrate of chickpea decreased over six months of storage. The levels of crude protein, ash and crude fiber on the other hand increased over the storage period. The eco-friendly storage treatments (herbal powders and the cow dung ash) maintained the nutrient composition of the chickepea cultivars in addition to controlling the bruchids.

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Heliyon, 2022

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Sorghum is known for its resilience to climate change and suitability to arid areas, having sever... more Sorghum is known for its resilience to climate change and suitability to arid areas, having several potential health benefits such as controlling blood glucose and inflammation. However, functionality of sorghum as a food ingredient is limited due to the hydrophobic proteins. Sorghum mutant with a highly digestible (HD) protein (irregularly shaped) has potential for food application. The goal of this research was to establish the relationship between combined HD - waxy starch in hard endosperm sorghum on its functionality and protein digestibility. First, the suitability of the standard in vitro pepsin assay to identify the HD protein traits in hard endosperm sorghum was checked. The pepsin assay was not reliable in distinguishing the HD and regular low digestible (LD) protein as the digestibility was not consistent across locations and year. For the first time, field emission scanning electron microscope (FE-SEM) was effective to qualitatively identifying the HD protein body. The physicochemical properties of improved HD sorghum lines in waxy versus normal starch background were compared to the LD counterparts. HD-waxy combinations had better functionality in terms of water solubility (%) (7.10 versus 4.68 for normal LD), pasting properties (higher peak (more starch swelling) and lower final (slower retrogradation) viscosities), that indicated better interaction with water. The HD sorghum also had higher lysine content (2.15%) compared to the wild LD control (1.47% of total protein). Finally, the improved sorghum lines with the HD protein traits were tested in model foods in comparison with the LD ones and wheat controls. Pancake, cookie and bread were selected as model foods. The HD-normal gave pancakes with higher diameter (mm, 89.6 versus 87.5 for the LD normal) as well as higher moisture (% db, 45.2 versus 41.2 for the LD-normal) at 100% sorghum, most likely due to higher level of water absorption by the HD-protein. The same treatment also resulted in cookies of lower hardness (g, 1715 versus 4705 for the LD-normal). The HD sorghum resulted in denser bread crumb with faster firming, likely due to retained moisture migrating during storage (staling). The implication is that the improved HD-normal sorghum gave pancakes and cookies with desirable attributes making it an appealing ingredient in batter-based products as a partial substitute for wheat, or as gluten-free healthy grain with improved processing and nutritional qualities

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This research was undertaken to investigate the effects of anchote accessions and growing areas o... more This research was undertaken to investigate the effects of anchote accessions and growing areas on the physical and proximate composition of the roots. The physical properties were measured using standard measurements. The major and minor diameters as well as the root peel thickness were measured using a digital caliper. The proximate composition was assessed using standard methods. Both the physical properties (major and minor diameters, aspect ratio, root peel thickness, peel proportion to root and root densities) and proximate compositions of anchote roots were significantly influenced by accessions type and growing sites. Over all, better quality, in terms root peel thickness and peel to root ratio, were observed for the accessions grown at Hawassa. The anchote accessions grown at Wondo Genet site were observed to have higher levels of crude protein, crude fiber and gross energy than those grown at Hawassa. Higher ash content was associated to the accessions grown at Hawassa site.

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Journal of Food Quality

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Food Frontiers, 2021

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This research was conducted to understand changes of physicochemical properties of fruits of thre... more This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by stage of maturity and packaging types over storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated to improving sensorial quality for the early harvested c...

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International Journal of Food Science

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Food Frontiers

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PhD Dissertation, 2019

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This study was conducted to investigate effects of varying levels of pretreatments (blanching tem... more This study was conducted to investigate effects of varying levels of pretreatments (blanching temperature and osmotic concentration) on rehydration characteristics, nutrient retention and sensory acceptance of solar-dried carrot slices. Blanching is used to combat the problems of discoloration by enzymes. Osmotic pretreatment enhances drying rate, reduces nutrient degradation during drying and storage and results in good quality dehydrated carrot. The carrot samples were blanched at 55, 65 and 75°C for 45 minutes, soaked in 5%, 10% and 15% salt solutions for 5 hours and dried using an indirectly heated passive type solar dryer. Rehydration capacity of the dried carrots was determined by soaking 20 g sample in hot water at 95°C for 10 minutes and rehydration kinetics was carried out by soaking 5 g samples at 75, 85 and 95°C. Blanching temperature, osmotic concentration, and their interaction significantly affected the physicochemical properties of the carrot slices. High values of rehydration capacity (157.19) and low lixiviated soluble solids (5.47°B) were determined for samples treated at blanching temperature of 55°C. Similarly the smallest salt concentration (5%) resulted in the highest value (188.65) of rehydration capacity and lowest value (4.25°B) of lixiviated soluble solids. The interaction of 65°C blanching temperature with 5% osmotic concentration produced the highest rehydration capacity (214.65) and that of 55°C with 5% gave the lowest (4.20°B) soluble solid loss. The highest soluble solid loss corresponded to samples treated with 15% salt solution combined with all levels of blanching temperature. Best nutrient retentions (5.25% protein db, 2.49% fat db, 2.17% fiber db and 71.94 ppm β-carotene) were recorded for samples treated at 55°C whereas the 5% salt solution resulted in 2.88% fat, 2.46% fiber and 73.89 ppm β-carotene. The highest crude protein (5.68% db) and crude fiber (2.99% db) were recorded for the combination of 55°C with 15%, and the highest crude fat (3.20% db) and β-carotene (74.97 ppm) were obtained from the samples subjected to 55°C and 5%. High total ash contents were associated to high levels of osmotic concentrations irrespective of the blanching temperatures. Concerning the sensory acceptance, color, flavor, taste, texture and overall acceptance of samples blanched at 55°C and soaked in 10% solution were most liked. A first-order kinetic model was used to describe the rehydration kinetics in terms of rehydration rate constant (k) and equilibrium moisture content (Me). A better rehydration performance was observed corresponding to the samples treated at 55°C blanching temperature and soaked in 5% salt solution. In most cases, the physicochemical, nutritional and sensory acceptance of the samples treated with 55°C blanching temperature and 5% salt concentration and combination of the two was observed to be superior to other treatment levels.

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Conference Paper, 18th Biennial Conference of the Crop Science Society of Ethiopia, 2020

Pulses are the dried seeds of the Leguminosae family that are produced and consumed as cheaper pr... more Pulses are the dried seeds of the Leguminosae family that are produced and consumed as cheaper protein source crops, particularly in developing countries. They contain protein levels ranging 20 – 25%. Food legumes play an important and diverse role in the farming systems and in the diets of poor people around the globe. They are ideal crops for simultaneously achieving three key developmental goals in targeted population which are: reducing poverty, improving human health and nutrition, and enhancing ecosystem resilience and sustainability. The year 2016 was declared as the year of pulses by the United Nations under the banner “Nutritious Seeds for Sustainable Future”. In the same year, an article was published with a title “Neglecting legumes has compromised human health and sustainable food production”. These growing global attentions given to legumes has resulted in increasing nutritional and economic desirability of crops. Legumes (pulses) are important food (supplying 15% of protein per capital intake) and export commodity (third next only to coffee and oilseeds), taking 9.5% of total export earnings in Ethiopia. Ethiopian legumes are exported in a raw grain form without value addition and fetching very low return. There are advanced but simple pulses processing technologies that are becoming popular in the developed world and in certain developing countries. These technologies include concentrating or isolation of proteins for nutritional and other uses. Milling of legumes using pin mills and air classification of the flour helps to obtain protein concentrate of 60 – 75% proteins with the remaining being starch. Protein isolation by alkaline extraction (wet processing) followed by isoelectric precipitation results in protein isolates defined by having 90 – 95% proteins. Legumes proteins are mainly globulins (70%) and albumins that are nutritionally of great quality compared to cereal proteins such as gluten, zein and kafirins. They have great values and desirability in sports nutrition in developed world. The protein concentrates and isolates are also being texturized by thermal and mechanical means to make meat analogues, meat substitutes and meat extenders. Ethiopia being one of the significant legumes exporting countries of Africa, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. The new technologies can also help Ethiopia satisfy domestic protein needs for child nutrition. This review work will summarize the potentials for developing legumes processing technologies in Ethiopia for better economic and nutritional benefits.

Key words: Pulse proteins, protein concentrates, protein isolates, texturized proteins, meat analogues, meat extenders