The quality of milk was being affects during milking, handling, collections, processing, and transportation, storage and selling at shop, adulterants and consumption. The purpose of this study was to assess the quality of ...

Aflatoxins are naturally occurring toxic metabolites of Aspergillus flavus and Aspergillus parasiticus fungi. The aim of this study was to assess the level of aflatoxin M1 and evaluate the microbial quality of raw cow milk ...

Tomato is a worldwide and highly perishable vegetable crop that is challenging to transport, store, and use for a long time during postharvest. This study was initiated to investigate the effect of pretreatments and drying ...

Tomato (Lycopersicon esculentum Mill.). is an important fruit and an excellent source of nutrients, including vitamin C and dietary fiber. Quality characteristics of tomato varieties and related products have been studied ...

Meat is most perishable food. Poor handling as a result of poor knowledge and practices of meat handlers is major contributing factors for the loss of meat quality and safety. This study aims to assess the handling practice, ...

Acrylamide is a potential harmful compound which can be formed during different food processing methods. The aim of this was to verify the effect of roasting temperature and coffee types on acrylamide formation and the ...

Extrusion cooking plays crucial role in the production of extrudate products from variety of flours such as grains, legumes, and tubers. This study focuses on optimizing extrusion cooking conditions for producing oat based ...

Bread is an important staple food in Ethiopia. Bread is traditionally produced using wheat flour due to its gluten-forming proteins, gliadins, and glutenins that provide the desired bread texture and volume. This study was ...

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 ...