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 ...

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 ...

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 ...

Food-borne disease remains major health challenge in developing countries. Cross-contamination from raw meat due to poor handling as a result of poor knowledge and practices of meat handlers is major contributing factors ...

Introduction: Globally sever acute malnutrition affects 17 million under five children. More than one quarter of those children lived in Africa. In Ethiopia about 3% of children were severely wasted. Sever acute malnutrition ...

Edible film is a natural bio-based polymer material, which can be eaten together with the food. In this research it was developed from enset starch with the addition of glycerol and citric acid. Two factor centeral composite ...

One of the challenges in children under two years old in Ethiopia is that malnutrition and micronutrient deficiencies such as iron, zinc and calcium, often seen throughout the country. These have negative consequences on ...

Tej is Ethiopain traditional home made as well commercially available honey wine made from honey, gesho (Rhamnus Prenoides) and water. To date the development of starter cultures were not performed to Tej fermentation. In ...

Background:Dietary diversity has been considered a potential 'proxy' indicator to reflect nutrient intake adequacy. It is the measure of food consumption that reflects individual or household access to a variety of foods. ...

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 ...