Injera is a widely consumed staple fermented food in Ethiopia and is mostly made from teff. Most
communities in Ethiopia like to consume teff injera but due to the high price of teff, only middle
and high-income ...
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 ...
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 ...
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 ...
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 ...
Maize is one of the most important staple cereals in Ethiopia. One of the challenges for maize production in the country is lack of appropriate technologies for post-harvest handling of the crop. Particularly, the storage ...
In Ethiopia information on post-harvest storage of wheat grain is not well documented. Hermetic storage methods and the effect of their opening times are being promoted but people did not understand the influence 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 ...
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 ...
Even though maize is a staple crop in Ethiopia, an ineffective postharvest management
system results in a considerable postharvest loss. This loss occurs along the value chain
from harvest to storage. 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 ...
The study was conducted with the aim of extraction and characterization of gelatin from fish waste (skin) and its application on yogurt and peanut butter syneresis. The global demand for gelatin has been increasing over ...
Antioxidants are bioactive compounds that inhibit or delay the oxidation of molecules. It has the capacity to offset the harming impacts of free radicals in tissues. Synthetic antioxidants have been used to retard oxidative ...
Introduction: - The major problem that currently faced urban areas is the increased
population, which resulted in lack of sufficient food for the community. Therefore,
understanding the determinants of HFI is important ...
Background: Under nutritionremains a global challenge because of the natural and man-made disasters and environmental changes. As a result of the poor socio-economic living standards, the magnitude of under nutritionis ...
Traditional fermentation is carried out initially fermented by natural microorganisms present in
the substrate. This usually leads to a long fermentation time and occasional failure in the
fermentation, and ...
Different varieties of chemical preservatives are used as antimicrobial to prevent the growth of bacterial food spoilage. However, health and economic concerns have led to an intensive search for natural plant extracts ...
Anchote (Coccinia abyssinica (Lam.) Cogn.) is a native Ethiopian root crop that is underutilized yet highly regarded. It is more nutritious than other tuber crops such as sweet potatoes, potatoes, Enset, and cassava, and ...
Background;- Non-communicable diseases are the leading cause for 41 million of the world‘s 57 million deaths.Most Non communicable diseases (Cardiovascular diseases and Diabetes are the highest killing diseases that can ...
Background –complementary feeding is the process of starting feeding the child other foods and liquids when breast milk alone is no longer sufficient to meet the nutritional requirements of infants, along with breast ...