Effect of enset () varieties and fermentation time on nutritional compositions, antinutritional factors, functional properties, and sensory acceptance of .

The effect of enset varieties and fermentation time on the nutritional composition, antinutritional content, functional properties, and sensory acceptance of bulla was assessed. Bulla samples were prepared from newly improved enset varieties , , , and and were fermented for 0, 15, and 30 days. The result revealed that bulla prepared from had relatively better values of fat (0.

Effectiveness of in enhancing the folate content of made with different cereals.

Fermentation can contribute to the supply of essential vitamins like folate, but studies exploring this potential are scarce. Injera is an Ethiopian fermented pancake-like flatbread made from different cereals. The study aimed to investigate the effect of injera-making process using different cereals (tef, sorghum, wheat, and barley) on folate content and to evaluate the effectiveness of in enhancing folate of injera made with different cereals.

Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.

Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge.

Effects of different drying methods and ascorbic acid pretreatment on carotenoids and polyphenols of papaya fruit in Ethiopia.

Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low- and middle-income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit ( L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population.

Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia.

Cheka is a cereal and vegetable-based beverage which is consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, nine cheka samples were collected from vending houses in Konso and Dirashe districts for the laboratory analysis of the nutritional profile and chemical properties of cheka. The pH and titratable acidity of the samples ranged from 3.

Amino acid profile and protein quality in tuber and leaf of (Lam.) (Cogn.) accessions of Ethiopia.

The protein content and amino acid profile of Anchote () leaves and tubers were determined from ten different accessions taken from Debre Zeit Agricultural Research Center, Ethiopia. Crude protein content was determined by Kjeldahl method and amino acid profile was analyzed using performic acid oxidation and acid hydrolysis by ninhydrin-derivatized analysis with amino acid analyzer. Crude protein content of Anchote tuber ranged from 10.