Postharvest Technology
http://ir.haramaya.edu.et//hru/handle/123456789/79
2024-03-28T22:36:21ZEFFECTS OF PROCESSING METHODS ON THE QUALITY OF TURMERIC (CURCUMA LONGA L.)
http://ir.haramaya.edu.et//hru/handle/123456789/6418
EFFECTS OF PROCESSING METHODS ON THE QUALITY OF TURMERIC (CURCUMA LONGA L.)
Meskerem Mekonin Hailemariam; Solomon Abera (D. Eng.); Getachew Neme (Ph.D.)
Turmeric (Curcuma longa) plant belongs to Zingiberaceae family. The quality of turmeric depends largely on curing process. Ethiopian farmers’ turmeric processing methods are boiling and drying carried out by conventional method which is slow, tedious and labour intensive. This study was conducted in order to recommend appropriate processing and drying methods and also to share the information for the scientific community. The experiment consisted of six independent rhizome processing methods (10, 20, 30 minutes of steaming time; 3 and 5 millimeter slice thickness and the conventional boiling) and two drying methods (open-sun and poly tunnel solar drying) laid out in 62 factorial arrangement using CRD with three replications. Data of physical and biochemical quality attributes and drying duration were taken. All data were subjected to analysis of variance and mean separation was done by using LSD at p<0.05. The highest and lowest percentages recovery, 19.47 and 17.8 respectively, were found from 20 minutes steaming time and the conventional practice. The conventional practice had significantly highest value (8.46%) of corckish layer. The percentages of thickness and length shrinkage showed significant (P<0.05) increment when increasing steaming time. The highest brightness color value of 52.7 was recorded for the sample steamed for 10 min and sun dried. Significantly much shorter duration of drying (4 days) was observed for sliced and poly tunnel dried sample. When steaming time increased from 10 to 20 and 30 min, the ash content significantly decreased from 8.58% to 7.66 and 7.48%, respectively. The highest essential oil content (5.63 ml/100g) was recorded for 5 mm sliced sample. Significantly highest value of ash, Oleoresin, moisture and crude protein contents with values of 8.86, 17.7, 9.47 and 6.34, respectively, were recorded for samples with 10 min steaming time and poly tunnel solar dryer. Essential oil content of 5.72% recorded from sliced and solar dried sample was significantly the highest. Generally, this study showed that turmeric processing methods (steaming and slicing) and Polly tunnel solar drying method had showed better performance as compared to the conventional processing method in regard to all the parameters considered under this study.
86
2023-06-01T00:00:00ZDRYING AND UTILIZATION OF PUMPKIN (CUCURBITA PEPO AND CUCURBITA MAXIMA) FLESH FLOUR FOR COOKIES PRODUCTION
http://ir.haramaya.edu.et//hru/handle/123456789/5087
DRYING AND UTILIZATION OF PUMPKIN (CUCURBITA PEPO AND CUCURBITA MAXIMA) FLESH FLOUR FOR COOKIES PRODUCTION
HAILEMARIAM DEGAGA, FIKRTE
Pumpkin has high nutritional content, but it remains underutilized in Ethiopia. The shelf-life
extension of pumpkins is hard which leads to high postharvest losses. As a result, this research
was proposed to change the pumpkin fruit into shelf-stable flour and to open the way to use it
for food use: cookies. In this study, in the first phase, pumpkin flesh was dried into flour; then,
in the second phase, the pumpkin flour was tested for its utilization for cookie production. The
study subjected to two pumpkin varieties (Cucurbita pepo (V1) and Cucurbita maxima (V2))
flesh slices to three drying methods: sun drying, oven drying, and solar drying in full factorial
design. Both the varieties and drying methods influenced the proximate, vitamin composition,
functional properties and sensory characteristics of the pumpkin flour. The ash, protein, fiber,
fat, carbohydrates and energy content of the first variety was 8.31%, 10.04%, 11.03%, 1.85%,
55.98% and 292Kcal/100g while the second variety had 6.11%, 13.03%, 13.36%, 0.99%,
65.06% and 309Kcal/100g. Except the fat and ash, the remaining compositions were
significantly influenced by drying methods. Compared to the two varieties, the second variety
contain significantly higher β-carotene and vitamin C content with a value of 5.34and
45.85mg/g, respectively, and oven drying was the best method to retain them compared to the
remaining drying methods. The variety and drying methods significantly influenced all the
functional properties. Unlike the varieties, the mineral composition of pumpkin flour was not
affected by drying methods. The sensory acceptability attributes of cookies prepared from both
varieties were acceptable, although the control scored better acceptability, but from the
drying methods, cookies from pumpkin flour dried under oven drying method were
significantly preferable in all attributes compared to the other two drying methods. In
conclusion, the utilization of pumpkin flour for food production is possible, and the flour can
be used by the food industry, such as bakeries and confectionary, as ingredients for various
products. In addition, changing the pumpkin fruit into flour can extend the product's shelf-life.
109
2022-11-01T00:00:00ZEFFECT OF TRADITIONAL AND HERMETIC BAG STORAGE METHODS ON GRAIN QUALITY OF MAIZE (Zea mays L.): THE CASE OF WEST SHOA ZONE, BAKO, ETHIOPIA
http://ir.haramaya.edu.et//hru/handle/123456789/648
EFFECT OF TRADITIONAL AND HERMETIC BAG STORAGE METHODS ON GRAIN QUALITY OF MAIZE (Zea mays L.): THE CASE OF WEST SHOA ZONE, BAKO, ETHIOPIA
Fufa Rago, Negasa; Abera, Dr. Eng. Solomon; Demissie, Dr. Girma
Maize is one of the most important staple foods and the basis of the diet for Ethiopian's. The
present study was conducted to compare the effectiveness of traditional (Gombisa and Sack)
and of hermetic bag storage methods concerning quantitative and qualitative losses after 2, 4
and 6 months of storage. Stored grains were sampled from upper, middle and lower parts of
the storages using compartmentalized sampling spear. Collected samples were assessed for
total insect number, insect mortality, moisture content, grain damage, weight loss and
germination percentage. Moreover, the samples were also analyzed for grain quality
deterioration over time. The grain temperature and relative humidity followed the pattern of
the ambient temperature and was higher than the ambient temperature and relative humidity
during entire storage periods. Moisture content, insect infestation, weight loss and damaged
grains showed an increasing pattern with prolonged storage. The lowest grain temperature
and moisture content were recorded in Hermetic bag, whereas the highest in Gombisa and
Sack, respectively. The highest percentage of insect infestation was observed in grains stored in
Gombisa whereas, maximum bulk density and germination percentage were recorded in grain
samples taken from Hermetic bag. Fusurium incidence was 10.0% at initial and increased
significantly to 45.0% in six months. The incidence of Aspergillus, and Penicillium was o% at
initial and increased significantly to 33.3 and 22.4% in six months. Maximum incidence of
Fusurium and Penicillium 29.9% and 15.7% was recorded in Gombisa. Among the storage
types all the values of total protein, total fat and total ash were statistically different (P<0.05)
from each other and the values showed reduction in all the three storages. Maximum (2.40%)
ash content was obtained from Hermetic bag in the end of six months. Protein content was high
8.90% at initial period and dropped significantly to 6.2% in Gombisa, 7.30% in Sack and
7.4% in Hermetic bag at the end of the storage periods. It was concluded that the quality of
maize grain stored in Gombisa and Sack storage methods was low. Therefore, these storages
were inadequate for protecting stored maize from insect pests and fungal attacks. Overall, the
hermetic bag storage can protecting insect infestation and fungal development and
consequently maintains seed viability and nutritional content during storage without use of
insecticides.
117p.
2018-08-01T00:00:00ZEFFECT OF PROCESSING METHODS ON QUALITY OF TURMERIC (Curcuma longa L.) FINGER RHIZOME GROWN IN TEPPI, SHEKA ZONE, ETHIOPIA.
http://ir.haramaya.edu.et//hru/handle/123456789/646
EFFECT OF PROCESSING METHODS ON QUALITY OF TURMERIC (Curcuma longa L.) FINGER RHIZOME GROWN IN TEPPI, SHEKA ZONE, ETHIOPIA.
Hirko Ararsa, Biruk; Abera (D. Eng.), Solomon; Mitiku, Himanot
Turmeric is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae, is a widely cultivated plant. Turmeric was originally valued mainly as a spice for food and natural dye for clothing until recently when it was discovered as a potential source of new drugs for a variety of diseases. A study was conducted to determine the effects of boiling time, rhizome form and drying methods on the quality characteristics of turmeric. The experiment consisted of four levels of boiling times (15, 30, 45,and 60 minutes); two levels of rhizome forms (sliced and unsliced rhizome) and two levels of drying methods (open-sun drying and poly tunnel solar drying) laid out in a 4x2x2 factorial arrangement using Completely Randomized Design (CRD) with three replications. Data of Physical quality parameters (recovery percentage, percentage of corkish layer, percentage of thickness shrinkage, length shrinkage, whole rhizome color and powder color; and biochemical quality data (oleoresin content, essential oil content, curcumin content, ash content and moisture content data were taken using standard methods and subjected to Analysis Of Variance (ANOVA). Mean separation was done by using LSD at p<0.05. Highest recovery percentages of 20.45 and 19.20% were attained from the shortest (15 min) boiling time of unsliced samples dried in sun. Lowest corkish layer (4.6 to 6.43%) were recorded for the shortest (15 min) boiling time regardless of drying method and rhizome form. Highest rating (2.73 to 2.92) of rhizome color were observed for sliced samples irrespective of drying method and boiling time. Most of high rated (3.17 to 3.68) powder color were obtained from unsliced samples regardless of boiling time and drying methods. Boling of unsliced rhizomes for 15 min followed by tunnel drying yielded higher oleoresin, curcumin, essential oil content, and powder color. Poly tunnel solar dried products retained the colour more than the open air sun dried samples. Boiling for 60 minutes then slicing paired with sun drying resulted in reduction of quality such as oleoresin, curcumin, essential oil, rhizome colour and powder colour. Unsliced rhizomes also resulted in highest (4.06 to 4.46%) curcumin content when combined with solar tunnel drying. Same combination of treatments resulted in highest (16.53 to 17.57%) oleoresin content and (3.93 ml/100g) of essential oil. The sliced rhizome had relatively lowest moisture content than unsliced rhizome. Generally, all three factors display significant role in influencing different quality attributes of turmeric rhizomes. Among the various boiling time, rhizome form and drying techniques studied, unsliced rhizome boiled for 15 minutes followed by poly tunnel solar drying was found superior based on the physico-chemical analysis and concluded for future study on turmeric processing.
99p.
2018-11-01T00:00:00Z