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 ...
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 ...
Ensuring the functioning of food products and fraudulent acts committed on food was one of the objectives of regulation in the area of food quality and safety protection. Ensuring an acceptable level of food quality and ...
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 main purpose of this study was to assess and determine culinary workers’ level of food safety knowledge, Attitudes and its associated demographic profiles of hygienic-sanitary practices of personal and kitchen cleanliness ...
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 ...
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, ...
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 ...
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 ...
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 ...
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 ...
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. ...
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 ...
Finger millet (Eleusine coracana) is one of natively available less utilized cereals which can be used as an alternative for cookies making in order to partially substitute wheat flour and induce significant improvements ...
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 ...
Malt quality can be affected by different factor; such as barley varieties and growing locations. The objective of this research is to know the effect of locations and barley varieties on malt qualities in Ethiopia and ...
Finger millet is cereal crop grow in diverse agro-climatic conditions. In African countries, among others uses malted millet to brew various traditional beers. In Ethiopia, it is used as the most important ingredient to ...
Wine is an alcoholic beverage produced by fermentation of fruit juices using wine yeast. Because of the natural nutritional balance, grapes are the first choices for wine making. However, the seasonality, accessibility, ...
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 ...