One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution.

The V-type porous starch (VPS) displays remarkable adsorption capability, and has potential for encapsulating guest compounds within its unique single helical cavity. In this investigation, VPS was produced via a "one-pot method" utilizing thermostable α-amylase in a hot ethanol solution. The study demonstrates that the activity of thermostable α-amylase remains high, reaching up to 86 % when employing a 40-50 % ethanol concentration, and up to 74 % with ≤70 % ethanol concentration.

Nutritional and Microbial Quality of teff Grain as Influenced by Economically Motivated Adulteration Along the Supply Chain.

Teff is a gluten-free cereal crop widely cultivated in Ethiopia and is a critical ingredient in making injera, a unique flatbread. However, there is a significant issue with adulteration of teff, impacting its safety and quality. This study evaluated economically-driven adulteration effects on teff grains' nutritional and microbial quality.

Development and optimization of cactus pear fruit jelly supplemented with leaf extract.

Cactus pear fruit and Moringa ( Lam) are nutritionally abundant food sources. This study was conducted to evaluate the potential of cactus pear fruit for jelly development with the supplementation of leaves extract as means of postharvest loss, food insecurity and malnutrition reduction. D-optimal mixture design in Minitab Version 16 Statistical Software was used to generate ten experimental runs (formulations for jelly development) using 60-80% cactus fruit juice (CFJ), 0-20% extract (MOE), and 20-40% table sugar (TS).

Review on contribution of indigenous food preparation and preservation techniques to attainment of food security in Ethiopian.

One of the main challenges facing Ethiopia today is ensuring food security, as the country demands more food than before with the increase in population. Although the country's production is much lower than the national demand, there are high postharvest food losses, largely due to limited food processing, preservation, and storage capacity. Universities and research centers in the country had been done and doing research on the postharvest activities to assure effective and sustainable methods of food security enhancement strategy.