The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, main cause various diseases. Most nutraceutical pharma industries formulating medicines from artificial sources are expensive have several side effects. However, scientists making efforts to find out natural for betterment human health treatment Simultaneously, worldwide preferences shifted resources unconventional crops (i.e., oilseeds as protein source) foods becoming part regular in most...

Abstract Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, known as high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil and faba‐bean (20%) was mixed with isolate (63%, 63%, 59%, respectively) constant ingredients which are canola oil (6%) wheat gluten (15%) texturized to HMMA using twin‐screw extruder (TX‐52) cooling die. Soy concentrate soy were the into an used control. Before freezing for storage,...

This research was designed to estimate the food security and economic burdens of postharvest losses important cash crops produced in Ethiopia. Data production, values consumption patterns as well number severely moderately insecure persons were obtained from FAOSTAT database for The implications country showed that a volume could feed over 23 million citizens be saved with proper management. meaning major 1.2 billion US dollars per annum, which literally is 10% average annual national budget...

Abstract Okra ( Abelmoschus esculentus (L.) Moecnh) is a versatile crop that widely grown in western Ethiopia, despite it less researched. This study, therefore, investigates the traditional knowledge, nutritional, and morphological characteristics of two commonly okra varieties (Kenketse Sharma) west Ethiopia. A semi‐structured questionnaire, checklist, observations were used to collect primary data from households, key informants, farms. In addition, proximate composition parameters like...

This study was conducted to optimize the compositions of amaranths, teff and barley flour blending ratios for better nutritional sensory acceptability injera. Ten formulations composite were determined using D-optimal constrained mixture design with aid MINITAB17 software package. The ingredients in range 40–100%, 0–60% 0–20% teff, amaranths barley, respectively. Proximate mineral analysis injera done standard methods, evaluation made 5-point hedonic scales. Results showed a significant...

Pulses provide a significant nutritional potential for the large proportion of population in developing countries. Lupine is among underutilized legume crops human food Ethiopia and globally concomitant to its contents bitter alkaloids. This research was initiated investigate effects soaking lupine seeds sweet varieties water 2% sodium carbonate (Na2CO3) solutions as grain softener on protein extraction efficiency sensory acceptability. It hypothesized that treatment results removal...

The present study was conducted to evaluate the effect of ultrasound on functional properties citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. 'Pamelo' excelled in terms average fruit weight (451.83 ± 7.1 g), volume (543.33 9.1 cm3) rag percentage (68.64 1.1%). 'Valencia late' (48.67 0.3%), 'Flame' (48.38 1.3%) 'Kinnow' (35.95 4.9%) good juice %. subjected sonication treatment at 15°C 5 min keeping pulse duration s off (70% amplitude level 20 kHz...

Abstract Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed optimize the nutritional and functional properties of local using flours following locally available crops: maize, red kidney bean, kocho , pumpkin fruit. Ten formulations were generated a customized mixture design. A five‐point hedonic scale was used for determination organoleptic properties, standard methods analyses composition properties. The mixed range 20%–30% 10%–25%...

Chickpea, Cicer arietinum L. is one of the major pulses grown in Ethiopia and provides an important source food nutritional security for rural poor. However; chickpea seeds are heavily damage by bruchids suffer heavy loss quantity quality. This study was conducted to determine effects different storage treatments on proximate properties stored improved local varieties over six months storage. Seeds (desi) habru variety (kabuli) chickpeas were treated with cow dung ash, leaf powders basil,...

This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves enhance micronutrients. Substitution from 50 100% against biochemical dynamics and nutritional sensorial profiles tella assessed. Incorporation suppressed activity yeast favored those lactic acid bacteria, which shifted properties product a mild alcoholic nature low acidic nature, revealing probiotic potential tella. Moringa at for resulted in least count compared other...

Proteins play an imperative role in enhancing the nutritional status of human body. The present study was designed to determine molecular weight protein isolates prepared from defatted oilseeds, i.e., sesame, flaxseed, and canola, using SDS-PAGE. electropherogram revealed bands ranging 15 65 kDa. Furthermore, proteins were subjected amino acid profiling followed by calculation score with reference requirement for preschool children. results indicated that sesame (SPI) exhibited highest...

Abstract This study investigated effects of pretreatments on rehydration characteristics solar-dried carrot slices. Blanching at 55, 65 and 75°C for 45 minutes osmotic dewatering in 5%, 10% 15% salt solutions 5 h were used as pretreatments. Rehydration capacity the dried carrots was determined by soaking 20 g sample hot water 95°C 10 min kinetics carried out samples 75, 85 95°C. All treatment conditions separately combination influenced High values low lixiviated soluble solids, which...

Fresh water fish is considered a source of good quality proteins and essential fats. Frying among widely used preparation techniques globally. Deep-frying oil with repeated uses, has been concern. This research investigated the influence frying stability (expressed as levels peroxide values (0.2, 1.2 meq/kg) free fatty acids (0.05, 0.13% palmitic acid)) over uses (1,6 cycles) on oxidative nutrients fried using response surface approach, objectives generating information relevant for...

Cheddar cheese is a source of variety biologically active peptides and free amino acids (FAAs), which contribute to the aroma, flavors, textures. The FAA liberation angiotensin-converting enzyme inhibition potential cheddar made from cow buffalo milk before after in vitro digestion by gastric duodenal enzymes with ripening were investigated. samples stored under refrigeration condition (4°C) for 3, 6, 9 months. possible differences existing level FAAs explored ripened milk. lower value 62.4...