Food Sciences and Technology

EDIBLE COATING FROM ENSET STARCH AND MORINGA LEAF EXRACT TO MAINTAIN QUALITY OF TOMATO (Lycopersicon Esculentum Mill.) FRUIT STORED AT AMBIENT CONDITION

2024-06-01T00:00:00Z

EDIBLE COATING FROM ENSET STARCH AND MORINGA LEAF EXRACT TO MAINTAIN QUALITY OF TOMATO (Lycopersicon Esculentum Mill.) FRUIT STORED AT AMBIENT CONDITION MOHAMMED ASRAT; Solomon Abera (Dr. Eng.); Dr.Getachew Neme (PhD) Tomato (Lycopersicon esculentum Mill.) is one of the world's most widely produced and consumed fresh vegetables. The postharvest losses in tomatoes are a serious problem, because of rapid deterioration during handling, transport and storage. These losses of tomato fruits require unique and easy techniques to prevent. The use of enset starch (ES) and moringa leaf extract (MLE) is considered a good choice for preservation technique to extend the shelf life of tomato fruit. Therefore, this study was initiated to investigate the effect of coating by enset starch and moringa leaf extract on the physical, chemical and microbial quality of tomato fruit stored at ambient conditions. The treatments were carried out using factorial design. Coating of tomato fruits were done by dipping into solution for 3 minutes. The difference between treatments means were tested at significance level of P<0.05 using the SAS 9.1 software. The effectiveness of edible coating in maintaining quality attributes of tomato fruits was determined at four days’interval for 28 days. The tomato quality parameters such as physiological weight loss (PWL), decay loss, marketability, firmness, colour, storage life, otal soluble solid (TSS), pH, ascorbic acid (AA), titratable acidity (TA), yeast and mold and total bacteria count were evaluated. As the storage period increased the PWL, decay loss, change in color, TSS, total bacteria and yeast and mold count increased. However, the main effects of enset starch and interaction of coatings lower PWL to (7.35%) and (7%) respectively. The treatment combinations maintain firmness (3.58kg/cm2 ) of tomato fruits. whereas, marketability, ascorbic acid, acidity and storage life decreased. There were significant differences P<0.05) among treated and control samples. All treatments delayed tomato ripening and preserved the quality attributes. In general, the finding of study revealed that, the main effects of 10% enset starch and the treatment combination of 10% ES and 25% MLE followed by 10% ES and 20% MLE maintained the tomato fruit qualities for 28 days. The findings of this study can be valuable information on reducing postharvest losses of the tomato produced for use by farmers, researchers and other stockholders in fresh tomatoes fruits value chain. 150

DEVELOPMENT AND CHARACTERIZATION OF COMPLEMENTARY FOOD FROM MAIZE (ZEA MAYS L.), GROUNDNUT (ARACHISHYPOGAEA), ORANGE FLESHED SWEET POTATO (IPOMOEA BATATAS L. LAM) AND SPINACH (SPINACIAOLERACEA) LEAF)

2024-03-01T00:00:00Z

DEVELOPMENT AND CHARACTERIZATION OF COMPLEMENTARY FOOD FROM MAIZE (ZEA MAYS L.), GROUNDNUT (ARACHISHYPOGAEA), ORANGE FLESHED SWEET POTATO (IPOMOEA BATATAS L. LAM) AND SPINACH (SPINACIAOLERACEA) LEAF) Shewangizawe Teketle Anamoo; D.rSolomon Abera (D. Eng); Mr. Anbesse Girma The prevalence of malnutrition among mothers and children remains a common problem in Ethiopia and commercially available complementary foods are expensive for low-income families. Thus, this study was conducted to develop complementary food from locally available sources. The study also investigated the effect of processing methods, viz. boiling, germinating and roasting on the physicochemical properties of maize and groundnut flours. Based on the results, germinating and roasting were selected to prepare eight complimentary foods of which four were using germinated samples and four using roasted ones. The formulations included flours of 10, 15, 20 and 25% of orange flesh sweet potato and 10 & 15% of Spinach in addition to the maize and groundnut. In this work nutritional, anti-nutritional and functional properties as well as sensory acceptability of the prepared complementary formula were assessed. The proximate analysis results indicated that protein content ranged from 15.35 to 16.39% while fat, carbohydrate and energy values were in the range of 9.39 to 11.9%, 59.12 to 62.40%, and 391.82 to 440 Kcal, respectively. Similarly calcium, zinc, iron, magnesium and β-Carotene contents ranged from 68.97 to 99.08, 1.33 to 2.48, 7.16 to 10.36, 122.60 to 181.73 and 113.40 to 197.53 mg/100g, respectively. The water absorption and water solubility indices were found varying from 2.63 to 3.21 g/g and 9.2 to 16.3%. The tannin, phytic acid and total phenolic contents of formula were affected significantly (P <0.05) by blending ratio and processing method and ranged from 2.22 to 5.79, 0.16 to 0.19% and 2997 to 7330 mg/100g, respectively. All sensory acceptability scores of all developed formulas were greater than 7 in a hedonic scale of 9 points which indicated levels of strong and extreme liking. 92

EFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT

2024-02-01T00:00:00Z

EFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT FEKIRESELASSIA MEKURIA MESFIN; Solomon Abera (Dr.Eng); Getachew Neme (Ph.D.) Strawberry (Fragaria x ananassa) is a delightful, energetic, and nutrient-dense soft small fruit grown worldwide. They have a limited storage time after harvest since they are highly perishable. Inadequate harvesting procedures, transportation and management techniques, and a lack of refrigeration facilities for storage all contribute to the substantial postharvest loss of strawberries in Ethiopia. The purpose of this study was to determine the effect of calcium lactate dipping and corn zein and aloe vera gel blend edible surface coating on the storage period and qualities of the Fragaria x ananassa Duch "Monterey" strawberry fruit variety. The postharvest quality and storage duration of strawberry fruits harvested at 50% maturity from the Holleta Agricultural Research Center were investigated. The experiment was set up in a full factorial design with three factors, namely calcium lactate concentration (0, 1, and 1.5%), corn zein and aloe vera gel blending ratio (0%,50%:50% and 75%:25%), and storage days (5, 9, 13 and 17) with three replications. Physiochemical properties and sensory parameters were evaluated. Compared to untreated fruits, strawberry fruit's quality was preserved for more than 9 to 17 days using various calcium lactate concentrations and blend ratios of corn zein and aloe vera gel. The result showed that dipping in 1.5% calcium lactate solution and coating with a blend of 75% corn zein and 25% aloe vera gel significantly prevented weight loss and shriveling at 3.40%, maintained firmness at 3.04N and a color change to L*=26.43, a*=45.94, and b*=27.19, pH delayed to 3.78, maintained titratable acid at 0.24 and total soluble solids at 7.93 ºBrix, and extended the storage period up to 17 days. Additionally, it conserved the vitamin C content at 37.46 mg/100g, maintained marketability at 72.17%, and decreased decay percentage to 27.70% while retaining the sensory acceptability of strawberry fruits high, such as their overall appearance at 8.81, taste at 8.62, aroma at 8.85, texture 8.79, and overall acceptability 8.85. The combination of 1.5% calcium lactate with a 75% CZ:25% AL mixture produced the best results for preserving strawberry fruit quality compared to the other studied treatments. To maintain the strawberry fruit’s quality during postharvest storage, calcium lactate dipping, and coating with mixtures of corn zein and aloe vera gel, particularly 1.5% calcium lactate combined with 75% CZ:25% AL blend, were significantly (P<0.05) very effective. Therefore, it is recommended for use in commercial applications for postharvest storage. 157

EFFECT OF PRE-TREATMENTS AND DRYING METHODS ON THE DRYING CHARACTERISTICS AND QUALITY OF PAPAYA (Carica Papaya L.) SLICES

2023-06-01T00:00:00Z

EFFECT OF PRE-TREATMENTS AND DRYING METHODS ON THE DRYING CHARACTERISTICS AND QUALITY OF PAPAYA (Carica Papaya L.) SLICES Seble Guta Butu; Dr. Getachew Neme; Dr. Solomon Abera The present study was conducted to evaluate the effect of various pretreatments and drying methods on the drying characteristics and quality of dried papaya (Carica papaya l.) slices. The experiment was planned with two factors: drying methods and pretreatments. It consisted of sixteen combinations of treatments executed in factorial experimental design. All samples were analyzed in triplicates. The drying methods were refractance window dryer, oven dryer, solar dryer, and sun, while the pretreatments were hot water blanching, corn starch coating, lemon juice dip, and control. The drying characteristics, physicochemical properties, proximate composition, antioxidants, total carotenoid, color, microbial loads, and sensory acceptance were evaluated. The drying characteristics of the papaya slice such as coefficient of regression (R2 ) and chi-square (χ2 ), resulted in values within the range of 0.962 to 0.998 and 0.000238 to 0.00561), respectively. The Page model gave a higher R2 value 0.9666 to 0.9988 over the other models. The results showed that the pretreatments and drying methods significantly affected the physicochemical properties, proximate composition, antioxidants, total carotenoids, colour, microbial load, and sensory acceptance of the dried papaya slices. The nutrient analysis showed that papaya slices ranged from 4.68 to 5.29, 31.11 to 49.74ºBrix, 0.63 to 0.92 g/100g, and 9.09 to 19.83 N for pH, TSS, TA, and hardness, respectively. Similarly, papaya slices' moisture, fat, fibre, protein, ash, and carbohydrate contents were found to be 6.50 to 9.77%, 1.25 to 1.98%, 4.99 to 5.68%, 2.16 to 2.60%, 2.11 to2.21%, and 78.96 to 82.46%, respectively. The ascorbic acid and total carotenoid contents were affected by drying methods and had respective values of 28.16 to 42.19mg/100 g, and 41.67 to 92.88 µg/g. Regarding the color of dried papaya slices, the values ranged from 49.22 to 53.87, 20.57 to 23.66, 54.86 to 61.21, and 4.07 to 11.29 for L*, a*, b*, and ΔE color values, respectively. It could be inferred that the total plate count of dried papaya slices ranged from 2.3102 to 5.9103CFU/g, while yeast and mold counts were 1.3101 to 3.9 101CFU/g. It can be concluded that the overall acceptance of dried papaya slices was good during the three months of storage periods. 145p.