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Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia
Dagne Tarle Tarse,
Manong Zechariah Rick
Issue:
Volume 5, Issue 2, December 2021
Pages:
28-40
Received:
13 June 2021
Accepted:
19 July 2021
Published:
23 August 2021
Abstract: Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of processed & preserved fresh cheese. The experiment was conducted 3×3×2 in design of treatments expressed as 3 varieties of preserved fresh cheeses like G, H & Q, 3 preservatives (solanum, lemon juice & salt) and 2DMs (sun & oven drying) laid out in CRD. Preserved samples were checked for their safety followed by sensory evaluation & proximate analyses in each month. A total of 4.42 log10 cfu/g AeB was observed in fresh samples with absence of fungi in all varieties of preserved fresh cheeses. MC in freshly preserved was within 23-36% where as high load of 4.0-4.42 log10cfu/g AeB with (P>0.05) significant difference was observed in samples. Initial load of<1.31 log10cfu/g moulds were recorded. After three months of storage, max load of AeB & moulds were 4.83-6.65 and 0-6log10cfu/g, respectively. All parameters under the proximate analyses were vary due to absorption of moisture at ambient condition during the storage time. OA of treated samples reached min & max values of 4.83 and 5.33 after the storage of 3 months respectively. Overall load of 6.65 log10cfu/g AeB in almost all samples was detected and reasonable those samples were not allowed for panelists for taste after the three months storage. This was due to the ISO and EU sensory guidelines showed the point of sensory rejection in which the number of microbial load should be below the 107-108 log10cfu/g. In general, as the storage time of preserved cheese products increased, there were an increased of microbial population and reduction in acceptability of the products through the sample storage of three months. Fresh zebu cow milk was preserved in to new developed products (G, H and Q), lemon fruit juice and salt were used for the indicated preserved products. Anti-nutrient contents such as Hg and aflatoxin were negligible based on international standard requirements. The chemical composition of preserved fresh cheese products contents ranged in MC (23-37%), protein (19.67-40.33%), fat (13.67-32.33), ash (1-8.33%), CHO (10.67-86.67), energy (340.33-454.33kcal), Ca (720-1208g/100mg), Fe (25-41.67g/100g), Zn (4-11.67g/100g) and null contents of Hg were approved based on data analyzed in this research. Eventually, food innovation is a key of any society from local goods is made as an inference of this research work.
Abstract: Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of pr...
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Utilization of Evolutionary and Participatory Plant Breeding Approaches for Rapid Adoption: The Case of Durum Wheat, Central Parts of Ethiopia
Yonas Shimelis,
Mekonnen Asefa
Issue:
Volume 5, Issue 2, December 2021
Pages:
41-48
Received:
9 August 2021
Accepted:
20 August 2021
Published:
10 September 2021
Abstract: Wheat has been almost the first crop domesticated through evolution, natural selection, hybridization, and artificial selection; directly contributed to the adaptation and development of modern varieties. The role of participatory and evolutionary plant breeding in combination can be utilized as a new approach to cope with the complexity of wheat variety adoption and climate change. This method can be also curiously used to improve food security and nutritional value for the rapidly growing human population to reduce the dependence on inorganic agricultural inputs. The experiment was conducted with the objective; to evaluate different mixtures of durum wheat under local climate to improve the variety adoption process and enhance resilience to climate change. Field trials were conducted on 27 heterogeneous durum wheat populations (mixtures) over two locations for one year to test the use of evolutionary plant breeding combined with participatory farmers' selection for local climate adaptation, nutritional value, and grain yield. The result showed that gender preferences associated with important adaptation traits like spike color, head compactness, and plant height are effective for determining high-yielding wheat variety and founded with better adaptation to changing climate. During an evaluation by farmers; mixtures exhibited compact head (MTOPTI_UNS (25), M10_UNS (27), M10_MS (9), and MTIG_FS (12), white-colored head (M10_UNS (27), M10_MS (9), MTOPTI_UNS (9), MTIG_FS (12), M217_UNS (19), and mixtures with tall plants resistant to lodging (MTOPTI-UNS (25), were more preferred and selected by farmers. Broadly, according to the experiment, mixtures (evolutionary populations) have comparative advantages over modern varieties for enhancing resilience to climate change, nutrition, and better adaptation.
Abstract: Wheat has been almost the first crop domesticated through evolution, natural selection, hybridization, and artificial selection; directly contributed to the adaptation and development of modern varieties. The role of participatory and evolutionary plant breeding in combination can be utilized as a new approach to cope with the complexity of wheat v...
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Evaluation of Bioethanol Production from Enset (Ensete ventricosum (Welw.) Cheesman) Processing Waste and Leaf Using Saccharomyces cerevisiae
Issue:
Volume 5, Issue 2, December 2021
Pages:
49-55
Received:
10 September 2021
Accepted:
19 October 2021
Published:
5 November 2021
Abstract: The depletion of fossil fuel reserves and the increasing awareness of greenhouse gas emissions act as the primary driving force for finding alternative renewable energy sources, especially those derived from biomass. This study was conducted with the objective of bio-ethanol production from non- edible plant biomass, Enset [Ensete ventricosum (Welw.) Cheesman] processing waste and leaves in batch fermentation using yeas (S. cerevisiae). Forty grams of acid pre-treated or untreated ensete processing waste and leaves were incubated with 1% of yeast under three different temperature (26°C, 30°C and 40°C) treatments and allowed to ferment over 16 days. Yeast cell density, total reducing sugars and percent of ethanol was measured at 4 days interval spectrophotometrically beginning from the incubation period. Results showed that all measured parameters subsequently decrease with increasing days of fermentation in both acid pre-treated and untreated substrates. Acid pre-treated substrates resulted in higher amounts of cell density, total reducing sugars and bio-ethanol than untreated substrates. Among the different temperatures, 30°C produced more bio-ethanol than others throughout the fermentation periods, and the result was in agreement with cell density and total sugars measured. In conclusion, this study showed that Enset processing waste and leaves can be used as a feedstock for bio-ethanol production and the yield can be increased with acid pre-treatment and incubation under 30°C temperature.
Abstract: The depletion of fossil fuel reserves and the increasing awareness of greenhouse gas emissions act as the primary driving force for finding alternative renewable energy sources, especially those derived from biomass. This study was conducted with the objective of bio-ethanol production from non- edible plant biomass, Enset [Ensete ventricosum (Welw...
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