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Browsing Food Sciences and Technology by Title

Now showing items 1-20 of 36

BODY CONDITION SCORE AND INSTRUMENTAL TENDERNESS OF BEEF IN RELATION TO ETHIOPIAN BEEF CLASSIFICATION SYSTEM AT SELECTED MUNICIPAL AND EXPORT ABATTOIRS IN ETHIOPIA

Negash, Zenebe; Yusuf Mummed, (PhD) Yesihak; Yusuf, Dr Mohammed (Haramaya university, 2021-06)

The study was conducted to determine the relation between Body Condition Score, Ethiopian Beef Classification System and Instrumental Tenderness of cattle slaughtered at local and export abattoirs in Ethiopia. A total ...
DESIGN, DEVELOPMENT AND PERFORMANCE EVALUATION OF A TWO-ROW ANIMAL DRAWN SORGHUM PLANTER

Woldesenbet Agilo, Wondwosen; Wako, (PhD) Amana (Haramaya university, 2021-06)

Most Ethiopian farmers are still using traditional methods of farming due to their low income to use the available costly modern machines. Design of animal drawn row planters is very essential to increase production in ...
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 (Haramaya University, 2024-03)

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 ...
Development and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(boshe), and Maize(Qpm)

YOHANA TESFAYE; Solomon Abera (D.Eng.) (Haramaya University, 2022-12)

In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...
Development, and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(Boshe), and Maize(Qpm)

YOHANA TESFAYE; Solomon Abera (D.Eng (Haramaya University, 2022-12)

In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...
EFFECT OF BLENDING RATIO AND NATURAL FERMENTATION TIME ON THE QUALITIES OF INJERA PREPARED FROM QUALITY PROTEIN MAIZE AND TEFF FLOURS

Asrat Yasin, Umer (Haramaya university, 2019-12)

Injera is a fermented, leavened and pancake-like bread consumed as a staple food in Ethiopia and made from cereals like teff, sorghum, wheat, maize or a combination of some of these cereals. This study was conducted to ...
THE EFFECT OF BLENDING RATIO AND VARIETIES ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF BREAD PRODUCED FROM WHEAT (TRITICUM AESTIVUM) - CHICKPEA (CICER ARIETINUM L) COMPOSITE FLOURS

Bekele, Tadesse; Abera (Dr. Eng.), Solomon (Haramaya University, 2017-06)

Legumes including beans and chickpeas are important crops because of their nutritional quality. They are rich sources of protein. The aim of this study was to develop value added bread made by supplementation of chickpea ...
EFFECT OF GERMINATION TIME AND TEMPERATURE ON IFTU MALT BARLEY (Hordeum Vulgare L.) QUALITY AND STUDY OF SOME ENGINEERING PROPERTIES OF GRAINS AND MALT FLOUR

Demeke Geremew, Lencho (Haramaya University, 2022)

This study was conducted on the effect of germination time and temperature on iftu barley malt quality and some engineering properties of grains and malt flour. The experiment was planned with two factors: germination ...
EFFECT OF MASHING AND FERMENTATION TIMES ON THE QUALITY OF SORGHUM (Sorghum Bicolor) BEER

Abera D. Eng., Solomon; Tenaw, Balkew (Haramaya University, 2016-10)

Among cereal grains sorghum is the second candidate next to barley for use of in modern brewing particularly in the context of Africa arid agriculture. Unlike other African countries, sorghum malt utilization in Ethiopian ...
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 (Haramaya University, 2023-06)

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 ...
EFFECT OF PRETREATMENTS AND DRYING METHODS ON QUALITY ATTRIBUTES OF ORANGE FLESHED SWEET POTATO (Ipomoea Batatas) SLICES AND FLOUR

Tadesse Adugna, Abdeta (Haramaya University, 2022)

Sweet potato roots are classified as perishable since they cannot be kept for an extended period once they have been removed from the plant. Therefore, this study was initiated to assess the effect of pretreatments and ...
EFFECT OF PROCESSING METHODS ON NUTRITIONAL VALUE 0F DAB 410 AND SER 119 COMMON BEAN (PHASEOLUS VULGARIS L.) VARIETIES GROWN IN ETHIOPIA

Jemal Ibrahim Muhammed; Getachew Neme (PhD (Haramaya University, 2023-06)

The common bean (Phaseolus vulgaris L.) is a staple legume meal utilized in various local dishes and as a cheap source of protein and a major source of financial income. However, the presence of certain anti-nutritional ...
EFFECT OF ROASTING CONDITIONS AND VARIETAL DIFFERENCES ON THE ACCEPTABILITY OF TIHLO PROCESSED FROM BARLEY GROWN IN TIGRAY REGION, ETHIOPIA

Abera, Kbrom; Abera, Dr. Eng. Solomon; Abraha, Dr. Addis (Haramaya University, 2018-11)

Barley is one of the most important grains used for making ‘Tihlo’ a special type of food in Tigray, northern Ethiopia. However, its quality is dependent on type of variety, roasting temperature and time. Thus, a study was ...
EFFECT OF SELECTED PRETREATMENTS AND DRYING METHODS ON THE QUALITY OF DRIED MANGO (Mangifera Indica L.) SLICES

Dereje, Belay; Abera, (D. Eng.) Solomon (Haramaya university, 2020-06)

The present study was conducted to assess the effect of various pretreatments and drying methods on the qualities of dried mango slices. Four drying methods (solar, tray, freeze and fluidized bed drying) and four pretreatments ...
EFFECT OF TARO VARIETY AND SOYBEAN BLENDING RATIO ON QUALITY OF TARO-SOYBEAN-CARROT COMPLEMENTARY WEANING FOOD

Leka, Eden; Bultosa, Dr. Geremew; Worku, Dr. Solomon (Haramaya university, 1012-04)

In Ethiopia about 45% of the children are undersized and about 42% are underweight, in association with protein-energy malnutrition and vitamin A, vitamin C, iron, iodine, and zinc deficiencies. To reduce the incidence ...
Effect of Thermal Processing on Quality and Physicochemical Properties of Oil from Improved Groundnut Seed Varieties

Degafe, Gezahegn; Abera, (D. Eng) Solomon (Haramaya university, 2020-06)

Groundnut is among the top four major sources of oil worldwide providing high quality of dietary sources for consumers. Different improved groundnut varieties were released from research centers occasionally and basic ...
EFFECT OF VARIETY AND PROCESSING METHODS ON NUTRITIONAL COMPOSITIONS AND FUNCTIONAL PROPERTIES OF AWASH-1 AND CHERCHER HARICOT BEANS (Phaseolus Vulgaris L.)

Kefale, Habtamu; Abera (Dr. Eng), Solomon (Haramaya University, 2016-10)

The study was conducted to determine the effects of various processing methods such as soaking, de-hulling, germination and autoclaving on proximate composition, selected (minerals and functional properties) and selected ...
EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF TEFF TARO COMPOSITE FLOUR INJERA

Wegari, Mulugeta(MSc); Abera, Solomon(D. Eng.) (2022-02)

This study was conducted on some engineering properties of taro (Colocasia esculenta) flour and its blending effect on quality of teff-taro composite injera. The experiment was planned full factorial design with two ...
EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF INJERA PREPARED FROM PUMPKIN-TEF COMPOSITE FLOUR

Desalegn, Mistiru; Abera (D. Eng.), Solomon (Haramaya University, 2017-06)

The study was conducted to investigate the effect of blending ratio and fermentation time on the sensory acceptability and nutritional quality of pumpkin-tef injera product. For the study a factorial design of two factors ...
EFFECTS OF BOILING, SOAKING AND FERMENTATION ON NUTRITIONAL, ANTINUTRITIONAL AND FUNCTIONAL PROPERTIES OF TANNIA COCOYAM (Xanthosoma Sagittifolium) CORM FLOUR

Woldemariyam, Muluken(MSc); Gebre, Abadi (Ph.D.); Neme, Getachew (PhD) (2022-01)

Effective utilization of the tannia cocoyam tubers for ensuring food and nutrition security, alleviating malnutrition islimited by the presence of anti-nutritional factorsthat needs improved processing. Effects of ...

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