Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products.

Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly ß-glucan, which has outstanding functional properties and is extremely important in human nutrition. ß-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia.

This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA-4 and NERICA-6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box-behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60-70°C) and soaking time (4-6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p < .05) influenced the physicochemical quality of studied brown rice varieties. The optimal soaking temperature and time were 65°C and 6 h, respectively, for NERICA-4. Under these conditions, the optimum response variables obtained were 375.37 N, 52 min, 12.3%, 1.24%, 13.86%, 2.17%, 3.2942%, 67.1171%, 343.5 kcal/100 g, 274.72 mg/100 g, 318.35 mg/100 g, and 268.31 mg/100 g for hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy, magnesium, and potassium and phosphorous content, respectively. However, 65°C and 5 h were optimum soaking temperatures and time for NERICA-6, giving hardness, cooking time, moisture, ash, protein, fat, fiber, carbohydrate, energy content, magnesium, potassium, and phosphorous of 375.18 N, 52 min, 12.2%, 1.4%, 11.54%, 2.29%, 2.89%, 69.6%, 345.42 kcal/100 g, 156 mg/100 g, 105.9 mg/100 g and 136.9 mg/100 g, respectively. The findings showed that rice varieties, in particular NARICA 4, were processed under optimal parboiling conditions in the study setting for better physical properties, proximate composition, and mineral content.

Nutritional composition of some wild edible plants consumed in Southwest Ethiopia.

Wild Edible Plants (WEPs), namely Chaw (Solanum nigrum L.), Shutamodoroy (Vigna membranacea A. Rich), Entut (Dioscorea praehensilis Benth.), Gagut (Trilepisium madagascariense D.C.), and Tikawoch (Cleome gynandra L.), are naturally grown WEPs and are consumed by the Meinit cultural community in the Bench Maji zone of southwest Ethiopia. However, their nutritional and anti-nutritional compositions of these WEPs have not been documented. In this regard, the proximate, mineral and anti-nutrient contents of the edible portions of these WEPs were analyzed using standard food analysis methods. The nutritional analysis revealed that the WEPs contain valuable nutrients in the following ranges: protein (4.0-21.7%), fat (0.7-6.1%), fiber (8.9-22.3%), carbohydrates (38.1-83%) and energy (275-371.1 kcal/100 g). These WEPs were also rich in macro and micro minerals such as calcium (3.7-594.8 mg/100 g), potassium (440.6-1487.8 mg/100 g), sodium (174.9-277.4 mg/100 g), magnesium (68.2-588.1 mg/100 g), iron (0.8-38.5 mg/100 g), zinc (2.4-5.9 mg/100 g) and copper (0.1-0.5 mg/100 g). The phytate, condensed tannin, and oxalate content of WEPs varied from 8.6 to 307.3 mg/100 g, 5.8-329.0 mg/100 g, and 43.7-443.9 mg/100 g, respectively. The result indicated that these WEPs are rich sources of nutrients that could help combat nutrient deficiencies, particularly in rural communities. The results of this study can be used as baseline information for the nutraceuticals industry and community-based nutrition practitioners.

Optimization of nutritional and sensory properties of fermented oat-based composite beverage.

Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60-70% toasted oat, 10-25% roasted and soaked de-bittered white lupine, 5-15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.

Potentials of Natural Preservatives to Enhance Food Safety and Shelf Life: A Review.

Food-borne illnesses are a significant concern for consumers, the food industry, and food safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf life. Therefore, this review aimed to assess the literature regarding the potential of natural preservatives to enhance food safety and extend the shelf life of food products. The review paper indicated that natural antimicrobial agents that inhibit bacterial and fungal growth for better quality and shelf life have been of considerable interest in recent years. Natural antimicrobials are mainly extracted and isolated as secondary metabolites of plants, animals, and microorganisms. Plants, especially herbs and spices, are given more attention as a source of natural antimicrobials. Microorganisms used in food fermentation also produce different antimicrobial metabolites, including organic acids, hydrogen peroxide, and diacetyl, in addition to bacteriocins. Products of animal origin, such as tissues and milk, contain different antimicrobial agents. Natural antimicrobials are primarily extracted and purified before utilization for food product development. The extraction condition and purification of natural preservatives may change their structure and affect their functionality. Selecting the best extraction method coupled with minimal processing such as direct mechanical extraction seems to preserve active ingredients. The activity of natural antimicrobials could also be influenced by the source, time of harvesting, and stage of development. The effectiveness of natural antimicrobial compounds in food applications is affected by different factors, including food composition, processing method, and storage conditions. Natural antimicrobials are safe because they can limit microbial resistance and meet consumers' demands for healthier foods.

Anchote (Coccinia abyssinica [Lam.] Cogn.) powder, an underutilized indigenous crop, as a substitute to commercial pectin in the production of strawberry jam.

The study investigated the potential of anchote (Coccinia abyssinica [Lam.] Cogn.) tuber powder as a substitute to commercial pectin. Mixture D-optimal design was used to generate 14 experimental runs using ranges: strawberry fruit (45-55%), sugar (43-53%), and anchote powder (0.75-1.75%). The effect of anchote powder on physicochemical and textural qualities of the jams was evaluated. The parameters measured include: moisture content (30.7-32.8%), total soluble solid (50.7-65.4 ºBrix), water activity (0.73-0.80), pH (2.93-3.13), titratable acidity (0.58-0.72%), gel strength (326.39-440.37 g mm), hardness (26.36-35.09 g), cohesiveness (0.89-0.94), energy of penetration (418.72-489.51 g s), adhesiveness (-25.38 to -103.79 g s) and stickiness (-13.78 to -29.22 g). The jam formulation J13 (50% strawberry, 48.2% sugar, 1.33% anchote) was best performing. Numerical optimization showed the best combination of parameters at 52.4% strawberry, 46.0% sugar, 1.07% anchote. The jam formulated with anchote powder was comparable with the jam made using pectin.

Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures.

Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous tuber crop produced in southwest part of Ethiopia. As an indigenous and underutilized tuber, limited scientific information is available about the characteristics of dried anchote powder. In this study, attempts were made to investigate the starch composition and functional properties of flours produced from the raw and pretreated tuber dried at different temperatures (60, 80, and 100°C). The results showed that both pretreatment and drying temperature significantly (p < .05) affected the amylose/amylopectin ratio, pH, total soluble solids (TSS), water absorption capacity (WAC), oil absorption capacity (OAC), water absorption index (WAI), water solubility index (WSI), swelling power (SP), total polyphenols content (TPC), and total flavonoid content (TFC). The treatment combinations result in varied ranges of pH (5.70-6.47), TSS (5.37-10.8 °Brix), WAC (2.42-4.21 g/g), OAC (0.94-1.44 g/g), WAI (3.40-5.42 g/g), WSI (11.40%-20.37%), SP (4.56-7.20 g/g), foaming capacity (FC) (3.31%-33.33%), foam stability (FS) (1.89%-20.00%), amylose content (AC) (14.18%-36.11% ), TPC (0.22-0.80 mg GAE/g), and TFC content (0.12-0.44 mg CE/g). The blanched and boiled anchote flours dried at relatively lower drying temperature exhibited better WAC, SP, and WAI than the raw. Considering the determined parameters, the flour from the tuber can be used as an ingredient in different food formulations.

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.

Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: implications for nutrition and mineral bioavailability.

Oat (Avena sativa) is an underutilized cereal grain in Ethiopia from the Poaceae grass family. This study aimed to investigate the proximate, mineral, and anti-nutrient composition of three landrace varieties commonly used in certain districts of the country and compare them with two improved varieties of oats in Ethiopia. The proximate and mineral composition was determined using the Association of Official Analytical Chemists (AOAC) standard methods. Phytate and tannin contents were determined using the spectroscopic method, and oxalate was analyzed using HPLC. The bioavailability of minerals was also estimated. Results showed significant (p < 0.05) differences in proximate, mineral, and anti-nutrient compositions among studied varieties. The moisture, crude protein, crude fat, crude fiber, ash, and total carbohydrate contents were in the range between 8.5-9.8, 11.9-15.8, 6.7-10.3, 2.1-3.5, 1.2-1.3, and 72.6-74.3 g/100 g DM, respectively. Iron, copper, zinc, magnesium, calcium, and potassium contents were 2.5-3.0, 0.2-0.4, 1.6-2.0, 62.4-89.1, 44.0-102.7, and 241.7-258.3 mg/100 g DM, respectively. The oxalate, tannin, and phytate contents ranged from 28.2-71.4, 38.8-51.5, and 269.6-293.0 mg/100 g DM, respectively. Except for a few varieties of oats, the molar ratios were below the critical values. Results showed that both the landraces and improved varieties studied are an excellent source of valuable nutrients. Thus, the production and utilization of this crop in a few geographical locations and communities should be further encouraged in the rest areas of the country to benefit from this underutilized but nutritious crop.

Maternal dietary practices, dietary diversity, and nutrient composition of diets of lactating mothers in Jimma Zone, Southwest Ethiopia.

BACKGROUND: Optimal nutrition during lactation is essential for the well-being of the mother and the infant. Studies have shown that access to nutrient-rich foods during lactation is critical as minimal stores of nutrients can have adverse effects. This study aimed to investigate the diversity, composition, and nutrient adequacy of diets of lactating mothers in Southwest Ethiopia. METHODS: A community-based cross-sectional survey was carried out in three districts of Jimma Zone, Southwest Ethiopia, in February 2014. A stratified multistage sampling technique was used to select 558 lactating mothers. Data were collected using a pre-tested and structured interviewer-administered questionnaire. Minimum dietary diversity for women (MDD-W) was computed from a single 24-h recall. A cut off value of 5 was used to classify the dietary diversity into achieving MDD-W or not. The proximate, mineral and anti-nutritional compositions of 12 commonly consumed foods were analysed using standard methods. Nutrient adequacy ratio (NAR) and Mean adequacy ratio (MAR) of these foods were estimated. RESULTS: The mean (±SD) dietary diversity score (DDS) of the study participants was 3.73±1.03. Meeting MDD-W was positively associated with agricultural production diversity (P = 0.001) and educational level of the women (P = 0.04). Conversely, district of the study (P = 0.003) and place of residence (P = 0.019) were negatively associated with meeting MDD-W. The proximate composition (g/100g) of the sampled foods ranged between 24.8-65.6 for moisture, 7.6-19.8 for protein, 2.1-23.1 for crude fat, 2.0-27 for crude fibre, 1.0-21.2 for total ash, and 0.9-45.8 for total carbohydrate content. The calorific value ranged between 124.5-299.6 Kcal/100g. The mineral contents (mg/100g) ranged between 9.5-52.5 for iron, 2.2-4.2 for zinc, 42.6-318.2 for calcium, and 150.7-379.9 for phosphorus. The content of anti-nutritional factors (mg/100g) ranged between 11.1-178.9 for phytate and 3.7-315.9 for tannin. All the commonly consumed maternal foods were not sufficient to meet the energy, fat and protein requirements, (NAR<1). However, all diets provided adequate iron and most of the cereal-based foods provided adequate carbohydrate and minerals. The overall nutrient adequacy was below the cut-off point for all food types. CONCLUSIONS: The diets of lactating mothers in Southwest Ethiopia lack diversity and nutrient adequacy. A community-based nutrition education program on the importance of diet diversity and nutrient intake during lactation based on a multi-sectoral approach is needed.

Effects of storage temperature and packaging material on physico-chemical, microbial and sensory properties and shelf life of extruded composite baby food flour.

BACKGROUND: The storability and eventual quality of flour is influenced by the optimality of the storage conditions. The present study assessed the effect of storage temperature on extruded composite flour packed in different packages. METHODS: Oats, soybean, linseed and premix (sugar, salt, Moringa & fenugreek) were blended and extruded. The extruded flour was packed in paper, polyethene and woven polypropylene bags and stored at -18, 25, 35, 45 °C. Moisture content, fat content, water activity, bulk density, aroma, color and microbial load were measured fortnightly for three months. RESULTS: The physico-chemical and sensory properties of the flour samples were significantly (p < 0.05) affected by the storage temperature and packaging material along the storage period. The highest moisture content (4.02 g/100g) was recorded on the 90th day of storage for flour stored in polypropylene bag at -18 °C. The highest water activity (0.68) was recorded from flour packed in woven polypropylene bags stored at 25 °C for 45 days and flour packed in paper bags at days 15 and 45 at 35 °C, whereas the lowest aw (0.18) was recorded for samples stored for 90 days at 45 °C packed in polypropylene bags. Flour samples packed in polyethene bags retained their moisture content. The highest bulk density (0.61 g/ml) was recorded on day 0 and it decreased gradually where the lowest value (0.51 g/ml) was recorded for flour samples packed in polypropylene for 90 days at -18 °C. The highest fat content (9.4g/100g) was recorded at day 0 and it decreased slowly during the storage period where the lowest value (8.2g/100g) was measured from flour samples packed in polypropylene for 90 days at 45 °C. None of the treatments had a microbial load exceeding the standards which could be attributed to extrusion of the food samples. The highest aroma and color liking scores were recorded on the 90th day of storage for woven polypropylene packed flour at 25 °C and for polyethylene packed flour at -18 °C, respectively. The predicted shelf life was 17 months for samples packed in polyethene and kept at 25 °C and 6.2 months for samples packed in polypropylene and held at 45 °C. CONCLUSIONS: Woven polypropylene flour bags could be laminated or have a polyethylene liner, so that the flour does not absorb moisture. Shelf stability of the flour can help its successful marketing and distribution.

Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.).

Sorghum (Sorghum bicolor L.) is among the staple cereal crops in different parts of Ethiopia. However, the presence of antinutritional factors restricts the digestion of proteins and bioavailability different minerals. Therefore, this study investigates the premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety grown in Benishangul-Gumuz Region, Ethiopia. The experiment was conducted in a completely randomized design with single factor of premilling treatments (control, washing, soaking, and malting). Among evaluated premilling treatments, malting showed significant (p < .05) increase in terms of crude fiber, utilizable carbohydrate, gross energy, and sodium contents. As compared to the raw sorghum, premilling treatments reduced antinutritional contents from 55.81 to 27.4 mg/100 g for tannin, 156.15 to 70.50 mg/100 g for phytates, and 29.9 to 3.22 mg/100 g for oxalate. The premilling techniques also significantly (p < .05) improved in vitro mineral bioavailability as compared to unprocessed sorghum grains. Among the premilling treatments, malting showed significant difference (p < .05) in terms of reduction of tannins, phytates, and oxalate contents with relatively higher mineral bioavailability. In order to enhance the food and nutritional value of sorghum particularly for children and lactating mothers, it is recommended to germinated the grains. Flour from germinated grain also can be used in combination with other nutrient-dense foods to formulate healthy diets for children and maternal nutrition.

Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia.

Turmeric is a known spice indispensable for food preparation and is reported to possess different chemical properties and biological activities. The objective of this study was to determine the effects of variety and type of extracts on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reducing capacity, antibacterial activity, and chemical composition of essential oil from turmeric varieties cultivated in Ethiopia. The results from the statistical analysis revealed that the highest total curcuminoids content (6.81% m/m), essential oil (6.37% v/m), methanol extract (13.42% v/m) were obtained from Dame variety. On the other hand, the lowest curcuminoids (5.12% m/m), methanol extract (10.58% v/m) and essential oil (3.92% v/m) contents were obtained from HT3/2002 variety. Dame variety also had the highest total polyphenol content (97.55 mg GAE/g) and radical scavenging capacity (46.58 16 µg/mL) with the lowest IC50 value (23.05 µg/mL). Among the tested microorganisms with turmeric extracts, growth inhibition was observed against S. aureus. The results also indicated that three compounds, namely α-Turmerone (32.41 and 35.16%), ar-Turmerone (25.20 and 25.47%), and Curlone (17.98 and 18.19%) dominated 75% of the essential oil component in Dame and Bonga 51/71 varieties, respectively. In summary, the results of this study revealed that extracts from Dame variety have strong biological potential with desired antioxidant and antibacterial activities.

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 and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder

Abstract Variety and the method used for curing and drying affect the quality and marketability of processed turmeric (Curcuma domestica) powder. This study was conducted to determine the effects of Variety (Bonga51/71, HT3/2002, and Dame), Curing method (conventional curing (CCM) and improved curing (ICM)), and Drying method (open-air drying (OSD), solar tunnel dryer (STD), and greenhouse solar dryer (GSD)) on the quality attributes (moisture content, total ash, acid-insoluble ash, curcumin, oleoresin, essential oil, and color rating) of turmeric powder using a 3x2x3 factorial design. The results revealed that moisture content was reduced substantially to 7.67% and 6.5% for HT3/2002 variety cured with CCM and ICM but dried with STD, respectively; and to 6.67% and 6.42% for Dame variety cured/dried/ with ICM/GSD and CCM/STD, respectively. Dame variety cured with ICM and dried with GSD resulted in the lowest total ash (6.67%); but it gave the lowest acid-insoluble ash when cured with CCM and dried with OSD (0.993%) and GSD (0.997%). The highest curcumin retention (6.99%) and oleoresin yield (13.88%) were obtained from Bonga51/71 variety cured with CCM and dried with STD, and Dame variety cured with ICM and dried with OSD, respectively. On the other hand, the highest (6.52%) essential oil yield was obtained from Bonga51/71 variety cured with CCM and dried with OSD. In summary, OSD provides the lowest total and acid-insoluble ashes (pharmacognostic parameters of turmeric for different medicinal uses) and the highest oleoresin (contains color, pungency, and flavor constituents of turmeric) in CCM and ICM curing methods, respectively.

Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour.

Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous underutilized but valuable root crop solely consumed in Ethiopia. It is commonly used as occasional food during holidays and as therapeutic food to treat fractured bone or develop strong bone. So far, different studies conducted related to its variety development, nutrition, and anti-nutrition contents. In this study, attempts were made to investigate the effect of predrying treatments and drying temperature on nutritional composition and thermophysical properties of its flour. A general full factorial experiment with two factors each at three levels used to run the experiment. The proximate compositions, thermophysical properties, and mineral contents were determined using AOAC standard methods; well-developed model equations; and atomic absorption spectrophotometry, respectively. The ranges of nutrients in mg/100 g DB were as follows: moisture content (MC) 7.37-10.10; protein 3.26-4.80; total fiber (TF) 7.24- 10.76; ether extract (EE) 0.49-0.70, ash 2.96-4.74, total carbohydrate (TC) 80.01-83.66; calcium (Ca) 357.07-482.89; magnesium (Mg) 138.87-222.38; iron (Fe) 10.87-16.00; zinc(Zn) 2.07-2.80; and copper(Cu) 1.90-2.25. The bulk density, specific heat capacity, thermal conductivity, and thermal diffusivity of the flours ranged in 0.72-0.82 (g/cm3), 1.710-1.780 KJ/kg°C, 0.263-0.273 W/m2°C, and 1.88 x 10-4- 2.12 × 10-4 m2/s, respectively. The predrying treatment and drying temperature significantly affected (p < .05) MC, protein, TF, EE, ash, TC, Ca, Fe, and Zn contents. The thermophysical properties were also affected by the same factors. The flour made from raw anchote dried at 100°C was better in preserving the nutrients and improving its cooking property.

Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia.

Complementary foods (CFs) in Ethiopia are characterised by bulkiness, and poor nutrient density as these foods are primarily made of starchy staples. Meanwhile, several modification techniques are available to improve the quality of the starch-based CFs. The objective of this study was to examine the effect of fermentation time and malt concentration on cereal-based CFs in Ethiopia, intending to improve the nutrient density and reduce dietary bulkiness. Oats, barley and teff flours, with added malt at different concentrations (0, 2 and 5%), were spontaneously fermented for 0, 24 and 48 h. The physical, chemical and sensory properties of the fermented CFs flour were evaluated. The protein, fat, fibre, energy, phytate, tannin, bulk density, water absorption capacity (WAC) and viscosity ranged between 8.12-16.82%, 1.63-4.55%, 1.58-5.96%, 359.33-380.26kcal/100g, 18.63-175.07mg/100g, 0.84-42.89mg/100g, 0.66-0.99 g/ml, 61.33-143.12%, 235cP-1016.33cP, respectively. For all the three kinds of cereal, fermentation for 24 h resulted in a better sensory quality regardless of the malt concentration. Crude fibre, crude fat, total carbohydrate, phytate, tannin, bulk density and viscosity of the three kinds of cereal were significantly reduced due to the interaction of fermentation and addition of malt. Conversely, crude protein and calorific value were significantly increased by the interaction. Addition of 2% malt and fermentation of the cereal flours for 24 h increased energy density and palatability, reduced dietary bulkiness and viscosity of CFs, which in turn will increase food intake by infants and young children.

Assessment on post-harvest losses of tomato (Lycopersicon esculentem Mill.) in selected districts of East Shewa Zone of Ethiopia using a commodity system analysis methodology.

One of the main challenges facing Ethiopia today is to ensure food security for its rapidly growing population. Although Ethiopia's production is much lower than the national demand, there are high post-harvest food losses. In meeting a country's food demand, increasing production by itself is not enough unless what has been produced is properly managed. In line with this, extensive assessment of post-harvest losses of tomato along the supply chain and the associated factors were evaluated in four purposively selected districts of East Shewa Zone of Ethiopia. The assessment was made using Commodity System Assessment Methodology from "farm-to-fork" to investigate the status of post-harvest losses of tomato along the supply chain and the associated factors in the pursuit of recommending appropriate mitigation strategies. Information was gathered from a total of N = 408 sampled chain actors (producers to consumers) and related institutions. Results revealed that losses of tomato due to improper care and handling of the commodity regardless of its high production in the study area were common problems for all chain actors. A loss of 20.5%, 8.6%, 2.9%, and 7.3% at the producer, wholesalers, retailers, and hotel and café level was recorded respectively with a total loss of 39.3%. Total losses across districts ranged from 17.2-33.3. Field, transportation and market display were major critical loss points identified. Practices such as market fluctuation, lack of temperature management, no/poor sorting and mixed handling of the crop, carelessness on the loss prevention and its impact were identified among the common causes for observed losses. Therefore, creating awareness on the effect of all causes of food loss and minimizing economic loss is recommended. Moreover, affordable and appropriate technology adaptation is needed to reduce observed food losses across the districts.

Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6-24 months old in Jimma Zone, Southwest Ethiopia.

BACKGROUND: Mothers and caregivers typically feed infants according to their culture, purchase power and level of awareness with no due diligence to nutritional quality of the diet. Scientific evidence on nutritional adequacy of predominant complementary foods is critical for planning and prioritising interventions. The purpose of the current study was to evaluate the quality of complementary foods and the optimality of complementary feeding practices in Southwest Ethiopia. METHODS: In this cross-sectional study, a stratified multistage sampling procedure was used to sample 433 children, 6-24 months old. A semi-structured questionnaire was used to collect demographic, socio-economic and dietary data. Dietary diversity score was measured using a 24-h dietary recall. Six customary complementary food types were assayed for proximate composition, energy and mineral density using standard methods. Adequacy of the complementary foods in nutrients for complementary feeding purposes was assessed as a ratio between actual composition and recommended composition of complementary foods. RESULTS: Only 16.1% of the children get the minimum dietary diversity. The children were reported to be fed with cereals & grains (68.8%), discretionary calories (53.6%), protein-rich foods (44.6%), oils and fat (40.5%), vegetables (38.5%), dairy products (17.9%) and fruits (28.1%). The sampled foods contained 4.3-24.4%, 0.9-8.5%, 8.2-11.9%, 27.9-162.6 Kcal/100 g, 168.4-250.4 mg/100 g, 1.8-4.1 mg/100 g and 22.5-42.4 mg/100 g of total carbohydrate, crude fat, protein, energy content, calcium, zinc and iron, respectively. All the complementary food samples predominantly fed to children were not composed of adequate protein, fat, carbohydrate, energy and calcium as recommended for complementary feeding purposes. However, most of the complementary foods are composed of adequate iron and zinc. CONCLUSIONS: The nutrient density and diversity of complementary foods of 6-24-month-old children in the study area were found to be sub-optimal. Upgrading the nutritional composition of the starchy complementary foods should be of highest priority to improve nutrition of the infants and young children.

Nutritional and sensory quality of composite extruded complementary food.

Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal-dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D-optimal mixture experiment with 13 runs was designed. Accordingly, 55-65 g/100 g oats, 11-23 g/100 g soybean and 6-11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co-rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, ß-carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence-based selection of locally grown plant-based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low-income settings.