Nutritional compositions and bioactive compounds of "Shameta", A traditional home made fermented porridge provided exclusively to lactating mothers in the western part of Ethiopia.

In developing countries, fermentation is one of the traditional food processing methods for production of relatively safe and nutritious foods. Among many fermented foods in Ethiopia, "Shameta" is one of the locally produced and consumed cereal-based fermented porridge mainly used to support strength and recovery of lactating women after birth. However, even though the product is consumed for years, so far, the nutritional composition and bioactive compounds of the porridge not yet scientifically determined. This study aimed to determine the physicochemical properties, nutritional composition and bioactive compounds of "Shameta" commonly produced and consumed in Western part of the country. A total of 27 "Shameta" samples were collected from houses of lactating mothers residing in different districts of East Wollega zone. Results showed that, "Shameta" sample prepared from blend of maize and barely supplemented with faba bean results in crude protein content of 11.2 g/100g as compared with samples without faba bean, 6.8 g/100g. Samples supplemented with more proportion of rapeseed as oil source resulted in relatively higher crude fat content (12.2 g/100 g) as compared to other samples. From energy point of view, "Shameta" could provide about 85% of the extra energy needs of lactating mothers as compared to staple foods consumed in sample collection areas. It is also confirmed that, the product is a good source of iron and zinc, with the highest scores of 8.1 and 8.6 mg/100g in some samples, respectively, as compared to other mineral elements whose scores were much less than the daily recommended allowances. The average phytate and tannin contents were 0.79 and 0.18 mg/100g, respectively. Even though the Ca, Fe and Zn contents were below the recommended daily allowance, their bioavailability could not be hindered by phytate and tannin. Results also showed that samples have good antioxidant potential to minimize oxidative stresses. It could be deduced that as a sole food for the mothers, the product could not provide sufficient protein and some minerals to meet recommended daily allowance. However, to enhance the importance of the product, it is necessary to optimize the ingredient compositions and processing conditions to meet the nutrient demand of lactating mothers.

Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul - Gumuz region, Ethiopia.

Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.

Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia.

Information on phytochemical contents, antioxidant activity and functional properties of underutilized plants Figl (Raphanus sativus L.), Girgir (Eruca sativa L.) and Karkade (Hibiscus sabdariffa L.) grown in Benishangul Gumuz, Ethiopia are limited. In view of this, leaves and roots of Figl, leaves of Girgir, calyces and seeds of Karkade were evaluated following standard analytical methods. The total flavonoids, total anthocyanins, ß-carotene and L-ascorbic acid contents were ranged: 5.28-35.97, 0.01-2.53, 0.15-0.42 and 0.28-1.49 (db mg/g), respectively. The total flavonoids content, total anthocyanins content and antioxidant capacity were high in the brown calyces of Karkade, but are low in the roots of Figl. The antioxidant activity of roots of Figl and seeds of Karkade were low. The effective inhibitory concentration (IC50) toward 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity demanded from brown calyces of Karkade was low and the IC50 was strong negatively correlated with ß-carotene and L-ascorbic acid contents (i.e., achieve IC50 with low amounts of these bioactive compounds). The ferric reducing antioxidant power was positively strong correlated with total flavonoids and anthocyanins content. The finding showed that calyces of Karkade can be used as a candidate to substitute synthetic antioxidants and food colorant in food, beverage and pharmaceutical industries because of their high antioxidant capacity, desired color and as a good source of phytochemicals. The study also showed that the leaves of Figl and Girgir were found to exhibit good sources of vitamin C, ß-carotene with low bulk density. Because of these properties, they can be regarded as good candidate to supplement micronutrients particularly for vulnerable groups like infants and young children.

Effects of variety, storage container, and duration on the physical properties, oil content, germination capacity, and seed loss due to Plodia interpunctella infestation of Ethiopian sesame.

BACKGROUND: Owing to fluctuations of international market prices and excess supply during peak harvesting seasons, farmers and traders often suffer from a low market price of sesame. Such a negative impact can be ameliorated by taking advantage of times with a better market price during the off season. This study aimed to investigate the impact of different storage containers on gravimetric properties and germination capacities of five different sesame varieties as well as their impact on Indian meal moth (Plodia interpunctella). RESULTS: There were differences among the types of storage containers in terms of moisture content, oil content, thousand seed weight, and germination capacity with the storage duration. However, in terms of bulk density, true density, and porosity, the results were consistent. On average, a few losses in thousand seed weight for varieties stored in Purdue Improved Crop Storage bags (1.7%), metal silos (2.4%), and GrainPro bags (3.4%) were observed during 12 months' storage compared with polypropylene bags (17%). The difference among sesame varieties in terms of weight loss and loss of webbing due to P. interpunctella varied with storage duration. On average, about 9.4% weight loss and 5.7% loss due to webbing was measured for seed stored in polypropylene bags due to the natural infestation of P. interpunctella. No pest was found in hermetic containers. CONCLUSION: In general, to fetch better market prices, the use of hermetic storage is more efficient to maintain the desired gravimetric properties and to prevent losses due to P. interpunctella infestation compared with the commonly used woven polypropylene bags. © 2020 Society of Chemical Industry.