-
Status and Determinant of Food Insecurity in Girar Jarso Woreda of North Showa Zones, Oromia, Ethiopia
Issue:
Volume 5, Issue 2, December 2021
Pages:
19-31
Received:
14 May 2021
Accepted:
14 July 2021
Published:
23 July 2021
Abstract: The main goal of this study was to look at food insecurity and its major determinant factors of households in Girar Jarso Woreda, North Shoa Zone, and Oromia Regional State, Ethiopia. In order to achieve this goal, demographic and socioeconomic data were collected from 110 randomly selected farm households in the Girar Jarso Woreda's as a special name Torban Ashe and Koticho Kebeles. Two kebeles were chosen using a purposive sampling method. A survey was done to collect primary data from sampled household in the study areas using a structured questionnaire to acquire qualitative and quantitative data on household demographic characteristics. Secondary data was gathered from a variety of sources, including Woreda and kebeles documents, as well as academic research publications, to supplement primary data. The collected data was analyzed using both descriptive and econometric models of analysis. The current household's food insecurity level was determined using the total kilocalorie consumption per adult equivalency per day. A bivariate analysis was used to examine the effect of each predictor variable on the household food insecurity status. Finally, the descriptive analysis revealed that approximately 28 household (25.45%) were food insecure, while 82 households (74.55%) were food secure. Furthermore, the logistic regression model estimates that six of the 13 variables in the logistic model were significant at various probability levels (1, 5, and 10). The age of the household head, the size of the household, the annual farm income, the size of the farm land, the adoption of technology, and the frequency with which the home receives extension services are all factors to consider. Generally, the direction of policy implication and governments has to emphasis on strengthening farmer’s knowledge on adoption of technology by arranging farmer training, field visit and demonstration, and increasing awareness of effective family planning and impact of a high family size on food security.
Abstract: The main goal of this study was to look at food insecurity and its major determinant factors of households in Girar Jarso Woreda, North Shoa Zone, and Oromia Regional State, Ethiopia. In order to achieve this goal, demographic and socioeconomic data were collected from 110 randomly selected farm households in the Girar Jarso Woreda's as a special n...
Show More
-
Formulation of a Yogurt Co-fermented with Carrot Juice (Daucus carota) and Evaluation of Its Nutritional Potential in the Fight Against Avitaminosis A
Yadang Germaine,
Sanang Amaya Suares Leprince,
Djuikwo Nkonga Ruth Viviane,
Djouhou Fowe Michelle,
Fokou Elie
Issue:
Volume 5, Issue 2, December 2021
Pages:
32-39
Received:
14 June 2021
Accepted:
24 June 2021
Published:
23 August 2021
Abstract: The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan Africa. In order to contribute to the fight against Avitaminosis A in Cameroon, this study aims to formulate a yoghurt rich in provitamin A and to evaluate its nutritional potential. It is a yoghurt co-fermented with carrot juice which has the characteristics of a functional food. Five samples of co-fermented yoghurt were formulated and coded respectively YN, YC1, YC2, YC3, YC4 for the plain yoghurt made from 100% milk, then with increasing percentages of carrot juice substitution (70, 80, 90, 100% (V/V)) to reconstitute the milk. Physicochemical (pH and titratable acidity), nutritional (water content, total ash, crude protein, total lipids, total carbohydrates, crude fibers, vitamin C, β-carotene), sensory (color, taste, consistency, smell and general acceptability), microbiological (total coliforms, yeasts, molds and salmonella) analyses were carried out on the different formulated samples. From the results obtained, it appears that carrot juice significantly affects (p<0.05) the pH, titratable acidity and dry matter of the different yogurts. The incorporation of this juice leads to an increase in protein, total sugar, crude fibers, ash, vitamin C and β-carotene content, but a decrease in lipid content (p<0.05). Refrigerated storage at 4°C did not significantly (p<0.05) change the pH and acidity of the yoghurts. Microbiological analysis revealed that all co-fermented yoghurts were fit for consumption. The results of the general acceptability showed that YN and YC3 yoghurts were the most appreciated by the panelists. Principal Component Analysis (PCA) showed that the yoghurt with 90% carrot juice (YC3) was the most correlated with β-carotene, vitamin C and crude fibers. Also, this sample has contents of 3.91% protein, 5.03% crude fibers, 3.20 mg β-carotene, 4.26 mg vitamin C. From the point of view of sensory analysis and PCA, this yoghurt was the best and could be recommended in the diet to contribute to the fight against vitamin A deficiency.
Abstract: The WHO recommends the formulation and use of functional foods in response to persistent public health problems. There is a renewed interest in developing new products based on milk and fruit and vegetables to tackle certain public health problems. Avitaminosis A is a disease that affects thousands of people worldwide, particularly in sub-Saharan A...
Show More
-
Notes on the Agro-Processing of Deciduous Fruit Including Apples, Apricots, Figs, Grapes, Pears, Peaches and Plums
Issue:
Volume 5, Issue 2, December 2021
Pages:
40-49
Received:
30 August 2021
Accepted:
20 October 2021
Published:
19 November 2021
Abstract: Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in the light of the strengths and weaknesses of individual farms. Food processing takes place on various scales: small-scale processing usually takes place in the household kitchen, whereas larger scale food processing is done in factories and bakeries. However, regardless of the scale of food processing being undertaken, the processes involved are the same. These processes are known as unit operations and are carried out in sequence. The aim of this document is solely to provide the reader with some basic information on food processing in order to realize the extent of the operations involved in the manufacture of deciduous fruit products. The needs and values of every individual processing entrepreneur is unique to the individual and can only be addressed properly by a team of experts. This document does not cover any legal aspects, international, national or local laws, quality management, marketing, financing etc. It is to be used solely as an oversight on the processing of deciduous fruit, including apples, apricots, figs, grapes, pears, peaches and plums and is to be used as a starting guide from where an interested party can gain a brief overview of the extent of products and processing options available for processing these fruits.
Abstract: Farmers facing current economic realities are searching for new options of surviving and expanding their business. One of the many opportunities to grow markets, turnover and profits is be adding value to farm produce. Options need to be selected carefully based on sound information and knowledge of the opportunities presenting themselves seen in t...
Show More
-
Nutritional Evaluation of Different Processing Methods of Bambaranut (Vigna subterranean (L.) Verdc.) on Performance of Broiler Chickens
Maidala Aminu,
Ahmed Bashir,
Adamu Lawan,
Amaza Bagudu Iliya,
Sudik Samuel David,
Makinde John Olayinka
Issue:
Volume 5, Issue 2, December 2021
Pages:
50-61
Received:
12 February 2021
Accepted:
8 October 2021
Published:
27 November 2021
Abstract: The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely randomized block design (CRBD). Results showed at the starter phase, daily feed intake, daily weight gain and feed conversion ratio were statistically similar (P>0.05). At the finisher and overall phases, daily feed intake, daily weight gain and feed conversion ratio were significantly affected (P<0.05) by the different processing methods. Most of the carcass characteristics measured were affected (P<0.05) by the different processing methods. The hematological parameters were not affected by the different processing methods. (P>0.05). The total feed cost (N 339.62 gain) was lower in roasted bambaranut and highest in sprouted bambaranut (N416.00). The feed cost gain was highest in cooked bambaranut (N 248.20) and lowest in sprouted bambaranut (N 199.04). The different processing methods enhanced the performance of broiler chickens, however sprouted bambaranut was more efficient in enhancing the performance of broiler chickens. As such it should be recommended for poultry farmers wishing to use bambaranut as a source of protein.
Abstract: The effect of feeding differently processed bambaranut was investigated using two hundred and fifty broilers chicks. Five different processed bambaranut was used to formulate diets with raw, sprouted, salt treated, cooked and roasted bambaranut. The birds were randomly allotted to five dietary treatments replicated five times in a completely random...
Show More
-
Effect of Post-Harvest Calcium Chloride Treatment on Quality and Shelf Life of Apple (Malus domestica)
Issue:
Volume 5, Issue 2, December 2021
Pages:
62-67
Received:
13 September 2021
Accepted:
21 October 2021
Published:
2 December 2021
Abstract: In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium treatment on quality and shelf life of fresh apple fruit. The experiment was laid out in Completely Randomized Design (CRD) with four level of treatments and three replications. The levels of treatments involved in the experiment were four concentrations of calcium chloride (Control (0%), 1%, 2%, 3%). Data such as fruit firmness, juice yield, pH value, weight loss, Unmarketable (damaged) and marketable (undamaged) were measured at 1,5,10 and 15 days of post-harvest life. Collected data was subjected to analysis of variance (ANOVA), SAS version 9.4. Non-significant difference was observed in fruit pH, while a significant difference was observed in all the remaining studied parameters during storage days. The results showed that fruits treated with 3% CaCl2 were found to be most acceptable. In general, maximum firmness, TA, TSS and marketability and reduced damage and weight loss was recorded by postharvest treatment of apple fruit by 3% concentration of CaCl2. The final result of this research shown that calcium chloride can enhance quality and shelf of apple fruit. Therefore, it can be recommended that farmers and other grower to use 3% CaCl2 treatment till the study is repeated over years and locations.
Abstract: In Ethiopia, apple production is estimated to be about 50 metric tons collected from 35,000 small apple fruit producers annually. But lack of appropriate post-harvest care has been influencing the quality and shelf life of apple. In view of this, the current study was initiated with the objective of investigating the effect of post-harvest calcium ...
Show More
-
Production and Industrial Application of Microbial Aspartic Protease: A Review
Issue:
Volume 5, Issue 2, December 2021
Pages:
68-73
Received:
19 October 2021
Accepted:
22 November 2021
Published:
11 December 2021
Abstract: Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases.
Abstract: Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. A...
Show More
-
Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli Inoculated in Unflavoured and Flavoured Yogurts
Ali Salman,
Komal Adil,
Shehreen Sohail,
Rida Zaineb,
Momina Sajjad,
Shafqat Mehmood,
Faiqa Shakeel,
Arooj Munir,
Jahanzaib Ahmad,
Fareeha Sohail
Issue:
Volume 5, Issue 2, December 2021
Pages:
74-80
Received:
5 November 2021
Accepted:
25 November 2021
Published:
24 December 2021
Abstract: E. coli and L. monocytogenes are all dairy product related pathogens. The presence of these pathogens can lead to contamination. To increase the shelf life of yogurt we have to monitor the temperature at which it is stored, the change in microbial counts, pH, acidity, sensory attributes and percentage of free whey. Adaptation Test Acid demonstrates that the microorganisms such as Salmonella spp., E. coli, and L. monocytogenes are frequently identified to have a higher survival rate in meals when compared with non-adopted ones. When they are exposed to unfavorable growth circumstances such as severely acidic environments. In this study, we evaluated the survival of wild and adapted L. monocytogenes strains, inoculated at the same concentration around 4 log cfu/g; a slow decrease in the loads was observed until d 28 in unflavored inoculated with the wild strain. Three different experiments are performed on yogurt to evaluate the difference between flavored and unflavored yogurt, shelf life of them at different temperatures and to determine the role of E. coli and Listeria monocytogenes and see what changes it brings to the composition of yogurt. First trial is performed at three different temperatures. These are at 4, 8 and 20°C. Both flavored and unflavored yogurt sample showed low viable counts at 4°C until the end of trial. While performing this trial at 4°C the loads are lower in strawberry yogurts as compared to that of unflavored yogurt because potassium sorbate is present in fruit pure and anti-microbial activity is exerted by that. In second trial, E. coli and Listeria monocytogenes are added to the yogurt sample at two concentrations which 2 and 5 log cfu/g which will show a rapid decrease in acidic conditions in both flavored and unflavored yogurt samples. Listeria monocytogenes is very resistant in this case and presence of it can always be seen until the end period. In the third trial, the adaption of the yogurt sample is monitored after the inoculation of microorganisms in it. Between the wild acid adapted strains of L. monocytogenes no statistically significant difference is detected and that must be because to the quick adaption after the inoculation. Pasteurization is one of the main processes which are used to make the dairy products pathogen free and the basic functioning of it is through temperature and discussed in the paper.
Abstract: E. coli and L. monocytogenes are all dairy product related pathogens. The presence of these pathogens can lead to contamination. To increase the shelf life of yogurt we have to monitor the temperature at which it is stored, the change in microbial counts, pH, acidity, sensory attributes and percentage of free whey. Adaptation Test Acid demonstrates...
Show More
-
Influence of Parboiling Temperature and Time on the Mechanical Properties of African Breadfruit (Treculia africana) Seeds
Ndubuisi Nnahh Wome,
Falilat Taiwo Ademiluyi,
David Barine Kiin-Kabari
Issue:
Volume 5, Issue 2, December 2021
Pages:
81-88
Received:
20 July 2021
Accepted:
4 August 2021
Published:
29 December 2021
Abstract: Mechanization is panacea to the drudgery inherent in the parboiling for dehulling of ABF. The influence of parboiling temperature and time on some mechanical properties of ABF was investigated. Parboiling was accomplished by using a thermostat fitted water bath. At temperature range of 60°C, 80°C, and 100°C for parboiling time of 10 min., 20 min., 30 min and 40 min. The compression test was performed using the Instron testing machine. Values determined from the Instron testing machine was used to compute the mechanical properties using standard mathematical models. Results revealed that the mechanical properties of ABF were significantly (p≤0.05) affected by parboiling temperature and time. Increasing parboiling temperature and time reduced some of the mechanical properties such that the deformation reduced from 9.007 N±0.113 mm at ambient condition to 5.942 mm±0.061 mm at 60°C of 20 min of parboiling and 1.507 mm±0.049 mm at 100°C of 40 min of Parboiling. The compressive force reduced from 135.366 N±0.00 N at ambient condition to 4.476 N±0.035 N at 100°C of 40 min of Parboiling. Stiffness reduced from 14.723 N/mm±0.055 N/mm at ambient condition to 3.320 N/mm±0.008 N/mm at 100°C of 40 min of Parboiling. Compressive stress reduced from 1.310 N/mm2±0.044 N/mm2 at ambient condition to 0.908 N/mm2±0.006 N/mm2 at 100°C of 40 min of Parboiling. The modulus of elasticity also reduced from 1.188 N/mm2±0.015 N/mm2 at ambient condition to 0.487 N/mm2±0.001 N/mm2 at 100°C of 40 min of Parboiling. However, parboiling temperature and time increased the seeds diameter increased from 16.227 mm±0.456 mm at ambient condition to 19.673 mm±0.065 mm at 100°C of 40 min of Parboiling. Compressive strain of the ABF also increased from 1.096 mm/mm±0.044 mm/mm at ambient condition to 1.870 mm/mm±0.162 mm/mm at 100°C of 40 min of Parboiling. These findings can now be integrated into designing processes and mechanical systems for parboiling and dehulling ABF.
Abstract: Mechanization is panacea to the drudgery inherent in the parboiling for dehulling of ABF. The influence of parboiling temperature and time on some mechanical properties of ABF was investigated. Parboiling was accomplished by using a thermostat fitted water bath. At temperature range of 60°C, 80°C, and 100°C for parboiling time of 10 min., 20 min., ...
Show More
