http://ir.bdu.edu.et/handle/123456789/10132 2001-01-13T06:36:45Z http://ir.bdu.edu.et/handle/123456789/16512 ASSESSMENT AND EVALUATION OF THE LEVELOF TRIHALOMETAHANE FORMATION IN WATER BOTTLING FACTORY, ADDIS ABABA, ETHIOPIA Zewdu, Agumas Trihalomethanes, produced as a result of chlorination of drinking water, are considered a potential health hazard. More than 80% of water treatment plants use chlorine as a disinfectant. Trihalomethane formation (THMF) of a raw water source may indicate the maximum trihalomethanes (THMs) that are likely to be produced when chlorine reacts with natural organic matter (NOM) present in the water. Trihalomethanes, a family of halogenated disinfection by-products, are prevalent in finished packing drinking water. Trihalomethanes have been known as carcinogen material for human by IARC. According to USEPA’s Disinfectants and Disinfection By-products Rules (DBPRs), the regulatory standard of the total trihalomethanes (TTHMs) is 80 μg/L. This research was conducted to evaluate and compare the level of TTHMs in the concentration of chlorine dose in varies samples, ranging from 80 ml to 200 ml of 10% chlorine dose. Gas chromatography technique was used in with electron capture detector for analyzing samples of THM for each of the four main THMs species measured are CHCl3 (Chloroform), CHCl2Br (Bromodichloromethane), CHClBr2 (Dibromochloromethane), and CHBr3 (Bromoform). Besides, a purposive survey for the evaluation of knowledge, attitude and practice (KAP) about THMs were conducted in four bottling waters. Mean concentration of total THMs in the samples related to the concentration of chlorine dose varies in the samples, ranging from 80 ml to 200 ml of 10% chlorine dose were determined 0.00093,0.0044, 0.0069and 0.7 mg/l , respectively. THM concentration in four different doses of chlorine varies in the samples was compared by using regression test, which represents an significant difference between total THMs concentration at different dose of chlorine. Dose change was observed in the present study. On the other hand the knowledge, attitude and practice towards by products specifically THMs in industrial bottling water producers’ minority of them know the risk of THMs. In conclusion, the data suggests that there's a correlation between chlorine dose and THMs concentrations, with higher doses resulting in higher THMs levels. This highlights the importance of balancing disinfection requirements with the need to minimize potentially harmful disinfection by-products like THMs in drinking water. Monitoring, controlling, and potentially optimizing the chlorine dose can help in maintaining THMs concentrations within safe limits. Keywords: chlorination, Disinfection By-Products, Trihalomethanes, KAP,Bottling water 2024-02-01T00:00:00Z http://ir.bdu.edu.et/handle/123456789/16511 EFFECT OF AMOUNT AND SIEVE SIZE OF CHICKEN EGGSHELL POWDER ON THE QUALITY CHARACTERISTICS OF OAT MILK YEMENUE, LAKE ADISS Oat milk is a plant-based milk alternative which is usually listed for its low calcium content. However, chicken eggshell powder (ESP) can be used as cheap, easily available and promising calcium source to fortify oat milk. The present study was conducted to investigate the effect of amount (0.5%, 1%, 1.5% and 2%) and sieve size (38 μm, 50 μm, 75 μm and 90 μm) of chicken ESP on the overall quality characteristics of oat milk. Oat milk samples were characterized for their nutritional composition, physicochemical properties, microbiological quality and sensory properties and results were compared with the values of control oat milk and whole cow’s milk samples. Experimental results showed that addition of ESP with variable amounts and sieve sizes did not significantly affect (p>0.05) the proximate composition and gross energy values of oat milk samples. In terms of mineral composition, contents of calcium and magnesium were significantly increased (p<0.05) by the added ESP with values ranged from 32.24 mg/100 g to130.62 mg/100 g and from 4.45 mg/100 g to 10.81 mg/100 g, respectively, while the iron and zinc contents were not significantly altered. Physicochemical properties, except for the titratable acidity (TA), were considerably influenced (p<0.05) by the added ESP: the viscosity, pH and dry sedimentation values varied between 3.81– 6.83 cp, 5.75–6.82 and 5.80–10.01%; and values for the L*, a*, and b* color components were in the range between 56.02 and 64.71, −0.79 and – 4.39 and 2.29 and 8.12, respectively. With regard to microbiological analysis, addition of ESP had a significant impact on both the total plate count (TPC) and total yeast and mold count (TYMC) of samples. The TPC was found to be between 3.20×103 and 1.52×102 CFU/mL, while the TYMC was between no count and 4.66×102 CFU/mL. Considering the hedonic sensory evaluation, the color, mouthfeel, appearance and overall acceptability of samples were substantially influenced (p<0.05) by the added ESP, while the taste and aroma of samples were not considerably altered (p>0.05). Conclusively, the results of this study highlighted that ESP is an excellent source of dietary calcium which enhanced the calcium profile of oat milk with no discernible impact on its taste and aroma. Key-words: oat; oat milk; eggshell powder; calcium; sieve size. 2024-10-01T00:00:00Z http://ir.bdu.edu.et/handle/123456789/16510 Food Safety Knowledge, Attitude, Handling Practices and Associated Factors among Food Handlers Working in Ethiopian Airlines Inflight Catering, Ethiopia Woynshet, Ayalew Teshome Background: Consumers’ health would be at risk unless food preparation and handling hygiene is ensured by food establishments. Food-borne illness is a major public health problem worldwide. The supply of safe and healthy food is crucial to prevent food-borne illness. However, evidence regarding food safety knowledge and handling practice is limited in Ethiopia Especially in-flight catering industry. Objective: This study aimed to assess food safety knowledge, handling practice, and its associated factors among food handlers in Ethiopia Airlines in-flight catering. Method: The study was conducted cross-sectional from September to June 2023 in Ethiopian Airlines' in-flight catering division. A total of 277 food handlers were recruited through a simple random selection method. A structured questionnaire was used to collect the required data. SPSS version 25 was employed to analyse the collected data, and both descriptive and inferential data analysis tests were used. Frequency and percentile were used to summarize the data and test the prevalence of food safety knowledge, attitude, and practice. Chi-square test and bivariate logistic regression tests were also used to identify the significant candidate variables for the final model. Finally, multivariate logistic regression analysis was used to determine the factors significantly associated with the food handling practice of food handlers. Result: In this study, the majority—77.2% 64.6%, and 75.1%—had a good level of knowledge, a positive attitude, and a good level of practice regarding food safety, respectively. In multivariate binary logistic regression analysis, age (30-40) [AOR = 2.65, 95% CI: (1.15, 6.14)], and (above 40) [AOR = 4, 95% CI: (1.26, 7.26)] sex (male) [AOR = 0.017, 95% CI: (0.003, 0.82)], educational status (college level and above) [AOR = 3.03, 95% CI: (1.64, 6.45)], good knowledge [AOR = 5.5, 95% CI: (1.19, 9.2)], and positive attitude [AOR = 4.74, 95% CI: (2.42, 9.29)] became significant factors for food safety practice among food handlers. Conclusion: This study demonstrated that food handlers had high levels of knowledge, attitudes, and practices regarding food safety and hygiene and that these practices were significantly associated with age, sex, educational status, food safety knowledge, and attitude. Therefore, strategies targeting these factors should be considered when the catering service design strategies to improve food hygiene practices, is also better to provide additional training for younger, males, less educated food handlers to improve their skills. Keywords: Food safety practice, food handlers, knowledge, attitude, Ethiopian Airlines Catering Services 2024-06-01T00:00:00Z http://ir.bdu.edu.et/handle/123456789/16509 DECOLORIZATION OF SUGAR SYRUP USING ACTIVATED CARBON MADE FROM SPENT COFFEE GROUNDS: THE CASE OF SOFT DRINK MANUFACTURING COMPANIES TESFAYE, MENGIST Sugar is a natural sweetener used in food processing sectors especially soft drink manufacturing companies used refined white sugar as a main ingredient and these companies are enforced to use standard refined white sugar or use activated carbon for the application of sugar color treatment. In this research, spent coffee ground (SCG) was used for sugar syrup decolorization and the objective of this work is also to minimize the environmental pollution by converting SCG to activated carbon for sugar syrup decolorization purpose for soft drink manufacturing companies. This research focused on the preparation of spent coffee ground activated carbon by H3PO4 at carbonization temperature of 450 ℃ for 1h, proximate analysis was conducted for spent coffee ground as well as prepared activated carbon; surface area, pore size and surface functional groups were also analyzed with Surface area result of 536.62 m2 /g ,26.48 Å pore diameter or 2.6 nm and cumulative pore volume of 1.54 -1 cc respectively. The functional groups; carboxylic acid (-COOH), phenolic (-OH), lactone (-C= O), carbonyl (-C= O), and quinone (-C= O) which verified the prepared activated carbon is compatible for sugar decolorization. The research design had 17 experimental runs using design expert software with three factors (activated carbon dose, contact time and sugar syrup brix), three levels and one response. The effects of process parameters such as activated carbon dose, contact time and sugar syrup brix on adsorption efficiency were investigated and the maximum decolorization efficiency (53.44%) of activated carbon was found at activated carbon dose of 1.5%, contact time of 60 min and sugar syrup ºbrix of 55. Design expert software with response surface methodology (RSM) and Box-Bohnken design (BBD) was used for optimization of process parameters optimal decolorization efficiency, activated carbon dose, brix of sugar syrup and contact time results of 39.2% ,0.65% ,55 ºbrix and 60 min respectively found, and the same software used for statical data analysis. Prepared activated carbon was compared with commercial activated carbon and the results showed an advance of 12.35% decolorization efficiency difference for commercial activated carbon. The results conclude the locally prepared activated carbon from spent coffee ground could be employed as a substituent alternative for commercially imported activated carbon for sugar syrup decolorization purpose on the field of soft drink manufacturing companies. 2024-10-01T00:00:00Z