Pumpkin seeds, often known as pepitas, are edible, dense with nutrients, and could produce edible oil,
but perceived as food waste. This study was intended to determine how roasting temperature and
extraction time ...
Faris Mohammed Adem; Solomon Abera (Dr.Eng.)(Haramaya University, 2024-02)
Injera is Ethiopian staple food, which is widely consumed in all parts of the country. Injera 100% made from sorghum flour is characterized by sticky, firm and friable, when stored. The practice of combining sorghum and ...
Mango is a tropical fruit of highly seasonal, the most popular fruits and graded manual in
Ethiopia. Hence, manual grading is time consuming, requires more labor and low output.
So, this study was under taken with aims ...
Injera is an Ethiopian fermented flatbread made from teff grain flour [Eragrostis teff (Zucc.) Trotter]. Injera is steam baked on a clay baking griddle. Fermentation duration, baking temperature-time combinations are factors ...
Deribe Mengistu Wakene; Solomon Abera (D. Eng.)(Haramaya University, 2023-02)
Ethiopia is a leading producer of chickpea in Africa and the sixth largest in the world. It is a valued crop that can provide important nutrients and is a source of cheap protein. With the development of the food industry ...
Finger millet grain is nutritious and comfortable in protein, fat and minerals. However, anti-nutrients are a major barrier hindering the utilization, of finger millet grains. Fermentation and malting are believed to reduce ...
DEREJE, BELAY (MSc); Abera, Solomon (D. Eng.)(HARAMYA 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 ...
A study was conducted on the application of anchote (Coccinia Abyssinica) starch for the manufacture of plastic films by using glycerol as plasticizer. The aim was to study some selected properties of the starch and develop ...
Workineh, Tariku; Neme, Dr. Getachew(Haramaya university, 2021-04)
A study was conducted on drying characteristics of white sapote (casimiroa edulis) slices, functional and nutritional properties of white sapote flour and nutritional and sensorial properties of cookies that processed by ...
The study was conducted to develop jam from passion fruits. The fruit extract, sugar, pectin and citric acid were the ingredients needed for the process. The quality of the jam is highly dependant on the choice of concentration ...
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 ...
Macaroni is one of the most commonly consumed extruded product in Ethiopia. However, there is a limitation of raw material i.e. semolina. Hence, there is a need to complement the semolina with locally under-utilized raw ...
Macaroni is one of the most commonly consumed extruded product in Ethiopia. However, there is a limitation of raw material i.e. semolina. Hence, there is a need to complement the semolina with locally under-utilized raw ...
The study was conducted on the effect of germination and fermentation time on some engineering properties of the flour and sensory acceptability of kita product of sorghum [Sorghum bicolor (L) Moench].The experiment was ...
A study was conducted on some engineering properties of lupin seed and flour and its
blending effect on quality of cookie. The experiment was planned with two factors:
blending ratio and baking temperatures. Twelve ...
A study was conducted on the study of some engineering properties of enset starch from bulla and its utilization for the manufacture of flexible film using glycerol as plasticizer. The experiment was planned with two ...
This study aimed to develop nutritious and sensorially acceptable teff based expanded product using twin screw extruder through optimization of extrusion process variables. The experimental study was performed using response ...
Abebaw, Gashaw; Abera (D. Eng.), Solomon; Kumbhar (Prof), B. K.(Haramaya University, 2018-11)
This study was conducted to generate information on some engineering properties of teff
[Eragrostis teff (Zucc.) Trotter] grains and its flour. Six teff varieties namely Quncho (DZ-Cr-
387), Felagot (DZ-Cr-442), Tesfa ...
Desalegn, Abebe; Abera (D. Eng.), Solomon; Kumbhar (PhD), Prof B. K.(Haramaya University, 2018-11)
A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its
application for cookie production by blending with wheat flour. The experiment was planned
with two factors; Anchote blending ...