Bioethanol is an interesting biofuel made of renewable biomass alleviating energy crisis and
environmental pollution that arise from fossil fuels. Fruit wastes are renewable biomass that are
rich in ...
The utilization of lignocellulosic waste materials for bioethanol production has gained
significant attention as a sustainable and renewable energy source. In this study,
microwave-assisted natural ...
Injera is a traditional ethnic staple food in Ethiopia that produced from fermented dough of
different cereals mainly from teff and it is consumed in almost all parts of the country. The present
study ...
Mango (Mangifera indica L.) is an important fruit and an excellent source of nutrients,
including vitamin C and dietary fiber. Quality characteristics of mango varieties and
related products have been ...
Mozzarella cheese is an essential component of the human diet all over the world.
It provides all these essential nutrients required for the growth of the body.
Limited study in Bahir Dar City on the ...
Tomato is a staple horticultural crop in Ethiopia; but lack of affordable technologies to
transform the product in to shelf stable product results an extensive postharvest loss.
Solar processing is a good ...
Food safety is a major global concern, particularly in developing countries. Vegetables
and fruits are vital components of the human food and consuming them regularly is
recognized as a key factor in ...
Injera is a thin, fermented Ethiopian traditional bread made from flour, water, and ersho
(a fluid collected from previously fermented mix) after successive fermentations. This
work investigated the effect ...
Every institution which provides food for a large group of consumers has the
responsibility to keep the safety and wholesomeness of food otherwise it will result
outbreaks of food borne illness. The most ...
Bioethanol is an interesting biofuel made of renewable biomass alleviating energy crisis and
environmental pollution that arise from fossil fuels. Fruit wastes are renewable biomass that are
rich in ...
The utilization of lignocellulosic waste materials for bioethanol production has gained
significant attention as a sustainable and renewable energy source. In this study,
microwave-assisted natural ...
Injera is a traditional ethnic staple food in Ethiopia that produced from fermented dough of
different cereals mainly from teff and it is consumed in almost all parts of the country. The present
study ...
Mango (Mangifera indica L.) is an important fruit and an excellent source of nutrients,
including vitamin C and dietary fiber. Quality characteristics of mango varieties and
related products have been ...
Mozzarella cheese is an essential component of the human diet all over the world.
It provides all these essential nutrients required for the growth of the body.
Limited study in Bahir Dar City on the ...
Tomato is a staple horticultural crop in Ethiopia; but lack of affordable technologies to
transform the product in to shelf stable product results an extensive postharvest loss.
Solar processing is a good ...
Food safety is a major global concern, particularly in developing countries. Vegetables
and fruits are vital components of the human food and consuming them regularly is
recognized as a key factor in ...
Injera is a thin, fermented Ethiopian traditional bread made from flour, water, and ersho
(a fluid collected from previously fermented mix) after successive fermentations. This
work investigated the effect ...
Every institution which provides food for a large group of consumers has the
responsibility to keep the safety and wholesomeness of food otherwise it will result
outbreaks of food borne illness. The most ...
Sunflower (Helianthus annulus L.) is grown on more than 21 million hectares around the world.
It is used in the production of edible oils, and its byproduct is known as sunflower seed cake.
Sunflower seed cake is a ...
Teff is a cereal grain which is used to make injera, a staple food of Ethiopians. Injera with
appropriate quality and consistency is crucial that all consumers demand on the streamlined ...
The study was conducted to assess the preparation practices of shiro flour and to
optimize broad bean, chickpea and sweet Lupin flour concentrations for high quality
shiro. In the assessment part of ...
"Tella" is one of the most widely locally produced and consumed beverages, and its
production varies among the different ethnic cultures in Ethiopia. People preparation
process of tella varies ...
This work investigated the effect of cooking (Boiling, Steaming) and drying methods
(Oven, Solar, and FARD – Fan-assisted room drying) on the quality attributes of instant
mashed potato flakes (IMPF). The random ...
Amaranth grain is an underutilized pseudocereal that can be used to improve the
nutritional quality of foods made of different staple grains. One nutritionally poor staple
food is bread made of white ...
Background
Food hygiene is all conditions and measures necessary to ensure the safety and suitability
of food at all stages of the food chain. Major foodsafety incidents that occur throughout
the food system include ...
Niger seed is commonly known as "noug" and is Ethiopia's second most produced oilseed
crop. The byproduct of niger seed obtained after the removal of most of its oil is known
as niger seed cake which ...
Poor diets that are low in iron (Fe), zinc (Zn), and protein are the main cause of
micronutrient and protein malnutrition in young children in developing nations like
Ethiopia. This study ...
The demand for goat meat has been increasing globally due to its ideal choice for healthconscious consumers. Goat meat has been generating foreign currency to Ethiopia.
However, the highland goat is claimed ...