Fatty Acid Profile, Total Phenolic Content, and Antioxidant Activity of Niger Seed () and Linseed ().

Fatty acid composition and antioxidant content are major determinants of vegetable oil quality. Antioxidants are important food components, and there is an increasing interest of replacing synthetic antioxidants with those from natural sources for food industry. The objective of this study was to evaluate fatty acid composition, total phenolic, carotenoid and chlorophyll contents, and antioxidant capacity of different varieties of two oilseed crops.

Sterols as a biomarker in tracing niger and sesame seeds oils adulterated with palm oil.

Food adulteration is a serious social problem all over the world. The oil obtained from the niger and sesame is known for its quality and has a high market value in Ethiopia. The cost of the oil obtained from these oilseed crops is high unlike other plant oils, thus prone to be mixed with other cheap oils to increase profits.

Low breastmilk vitamin A concentration is prevalent in rural Ethiopia.

Background: There is scant information on the breastmilk vitamin A (BMVA) concentration of lactating women in developing countries, partly due to lack of methods applicable in-field.

Objective: To assess BMVA concentrations of samples collected from lactating women of children aged 6-23 months, in Mecha district, Ethiopia.

Subjects/methods: Data on socio-demographic and anthropometric characteristics were collected from randomly selected lactating women (n = 104).

Indigenous Ethiopian okra ( mucilage: A novel ingredient with functional and antioxidant properties.

Functional and antioxidant properties of mucilage extracted from the pods of eight okra accessions grown in Benishangul-Gumuz region, Western Ethiopia, were evaluated. This study had shown that the mucilage contents of the pods of eight okra accessions ranged from 1.25 to 3.

Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey.

The enzymes activity, hydroxymethylfurfural (HMF) and amino acids in honeys are relatively low. However, they play very significant role for honey quality. In this study, enzymes, amino acids and HMF contents of Ethiopian monofloral honeys were investigated.