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Browsing Food Sciences and Technology by Issue Date

Browsing Food Sciences and Technology by Issue Date

Now showing items 1-20 of 36

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 ...
PHYSICO-CHEMICAL PROPERTIES AND CONSUMER ACCEPTANCE OF HONEY FLAVORED ETHIOPIAN CURD

Petros, Melaku; kumar (PhD.), Selva; Abera (Dr. Eng.), Solomon (Haramaya University, 2016-09)

This study was conducted to evaluate the effect of fermentation time (24, 48 and 72 h), blending ratio (0, 5, 10 and 15%) of honey blended with milk and storage time ( 1, 7 and 14 days at 4°C) on physicochemical properties, ...
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 ...
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 ...
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 KOCHO (Ensete ventricosem) FLOUR BLENDING WITH FLAXSEED (Linum usitatissimum L.) FLOUR ON NUTIRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF COMPOSITE FLAT BREAD

Fikresilassie, Getinet; Abera (D. Eng), Solomon (Haramaya University, 2017-06)

In Ethiopia, there are various traditional foods with potential to be developed in to nutritional foods. It is important to reduce the incidence of malnutrition, through supplementation and development of nutritious food ...
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 ...
OPTIMIZATION OF INGREDIENTS LEVEL FOR DEVELOPING WHITE SAPOTE (Casimiroa Edulis) FRUIT JAM

Ergicho Bawore, Melkamu (Haramaya University, 2017-08)

This study is on physico-chemical analysis of pulp and jam, the sensory quality of jam produced from white sapote (casimiroa edulis) fruit with different ingredients level and the effect of ingredients on quality of products ...
SELECTION OF LEVELS OF INGREDIENTS OF WHITE SAPOTE FRUIT (CASIMIROA EDULIS) JELLY MANUFACTURING

Lachamo Lagebo, Lewote; Abera (Dr. Eng), Solomon; Kumbhar (Prof), BK. (Haramaya University, 2018-03)

Thirty experiments were conducted to develop value added white sapote fruit jelly using constant level of white sapote fruit extract juice (500 mL) with various levels of four ingredients Viz., sugar (450, 500, 550, 600 ...
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 ...
OPTIMIZATION OF INGREDIENTS AND FERMENTATION TIME OF A TRADITIONAL FERMENTED BEVERAGE (CHEKA) IN KONSO SPECIAL ZONE, SOUTHERN ETHIOPIA

Esilamu Okale, Estifanos; Kumbhar (Prof), BK.; Abera (D. Eng), Solomon (Haramaya University, 2019-02)

This study aimed to optimize the level of ingredients and fermentation time of Cheka, a traditional cereal-based beverage. The experimental study was performed using response surface methodology central composite rotatable ...
EVALUATION OF NUTRITIONAL COMPOSITION AND SENSORY ACCEPTABILITY OF TEF (Eragrostis Tef (Zucc.) Trotter) COMPLEMENTED WITH LUPINE (Lupinus Spp.) INJERA

Yegrem, Lamesgen; Abera (D. Eng.), Solomon; Temesgen, Dr. Melese (Haramaya University, 2019-08)

This study was conducted to investigate the effect of lupine flour on physico-chemical composition and sensory acceptability of tef-lupine blended injera. The effect of two factors, blending ratio and lupine varieties ...
EFFECTS OF FERMENTATION TIME AND BLENDING RATIO ON COMPLEMENTARY FOOD FORMULATED FROM MAIZE, HARICOT BEAN AND COOKING BANANA FLOUR

Feyera Tujoo, Milkesa; Abera (D.Eng), Solomon; Temesgen ( PhD), Melese (Haramaya University, 2019-11)

Most complementary foods used in low -income households are often characterized by low nutrient density, poor protein quality, high bulk, low mineral bioavailability, and low energy. Fermentation and blending are an ...
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 ...
STUDY ON EFFECT OF TRADITIONAL PROCESSING METHODS ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF VALUE-ADDED PRODUCTS FROM COWPEA (Vigna unguiculata (L.) Walp.) GROWN IN ETHIOPIA

Gutema, Tamerat; Abera, (D. Eng.) Solomon; Neme, (Ph.D.) Getachew (Haramaya university, 2020-06)

Cowpea (Vigna unguiculata (L.) Walp.) is an important legume and an alternative source of protein which can be used as a substitute for animal protein that is limited in supply in Ethiopia. This study was initiated with ...
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 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 ...
EFFECTS OF ROASTING TEMPERATURE AND TIME ON CUP QUALITY OF LAAGEE COFFEE (Coffea Arabica L.) CULTIVER GROWN IN WESTERN ETHIOPIA

Urgessa, Marema; Abera, (D. Eng.) Solomon; Sualeh, (PhD) Abrar (Haramaya university, 2021-04)

Ethiopia is known for the origin and wide diversity of Arabica coffee and has enormous, unexplored potential to produce top specialty coffees. Coffee plays a prominent role in Ethiopia’s economy. A study was conducted ...
NUTRITIONAL STATUS OF WOMAN REPRODUCTIVE AGE (15-49) AND PROXIMATE ANALYSIS OF SELECTED TRADITIONAL FOODS OF ASAYITA TOWN, AFAR REGION, ETHIOPIA

Seifu, Wondesen; Neme, (PhD) Getachew (Haramaya university, 2021-05)

Understanding the root causes of the crisis is vital to tackle food and nutrition insecurity in Afar Pastoralist and Agro-pastoralist. The status of food insecurity and the associated factors, which are precipitating food ...

Now showing items 1-20 of 36

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