• Assessment of Dairy Food Environment, Physicochemical Properties, and Microbial Safety of Milk and Cottage Cheese Across the Value Chain in Oromia Region, Ethiopia 

  Keba, Abdi (Addis Ababa University, 2020-11-05)

  Milk and milk products are nutrient rich foods, supplying energy and high-quality protein with a range of essential micronutrients. But, it becomes a health risk to the consumers if not handled properly due to high ...
• Effect of Different Bran, Germ and Endosperm Composition of White and Brown Sorghum Varieties on Iron-Binding Polyphenols and Phytate: Implications to Iron Bioavailability During Fermentation 

  Seyoum, Yohannes (Addis Ababa University, 2013-06-06)

  The improvement of sorghum varieties for beneficial agricultural traits might affect their nutritional and processing properties. The nutritional profile of agriculturally improved varieties (low tannin and high tannin) ...
• Commonly Used Processing Methods on Kale (Brassica Carinata) inRural Parts of Ethiopia: Effect on Proximate, Mineral, Vitamin C and Β-Carotene Composition 

  Yemane, Tsion (Addis Ababa University, 2019-08-08)

  Vitamin A deficiency contributes to high morbidity and mortality rates in developing countries and remains a serious public health problem. Dietary sources and adequacy of provitamin A continue to be a major concern in ...
• Indigenous Processing Methods, Nutritional and Alcoholic Contents of Cheka: a Traditional Fermented Beverage in Southwestern Ethiopia. 

  Binitu, Belay (Addis Ababa University, 2015-06-05)

  Cheka is a cereal and vegetable-based beverage which is commonly consumed in Southwestern parts of Ethiopia. A study of indigenous processing techniques and raw materials used for the production of cheka was carried out ...
• The Relationship Between Dietary Folate Intake and Serum folate Status of Reproductive Age Women in Westgojjam, Ethiopia 

  Bekele, Hawi (Addis Ababa University, 2019-07-07)

  Folate is an essential nutrient, involved in several metabolic activity of the human body and it contributes to the prevention of neural tube defect. However, little is known about folate content of commonly consumed foods ...
• Enrichment of Wheat flour Cookies With Sunflower Seed: Impact on Nutritional Composition and Sensory Attributes 

  Deme, Tesfaye (Addis Ababa University, 2011-06-06)

  The objectives of this research were to determine the impact of supplementation of sunflower seed with five different levels (control, 5g/100g, 10g/100g, 15g/100g, and 20g/100g) on nutritional and sensory attributes of ...
• Dietary Habit and Prevalence of Anemia Among Pregnant Women Attending Antenatal Clinic During their third Trimester and Concentration of Micronutrient in Cord Blood: Effect on Neonatal Birth Weight 

  Jote, Kefiyalew (Addis Ababa University, 2015-05-11)

  Background: Micronutrients are life sustaining nutrients that are needed in small quantities for effective functioning of human metabolic activities and development. Deficiency of most micronutrients can result in adverse ...
• Determination of Heavy Metals in Canned Dry-Milk and Fish from Supermarkets in Addis Ababa 

  Muleta, Kefyalew (Addis Ababa University, 2013-06-06)

  This study determined the levels of Cd, Cu, Pb, and Zn concentrations and nutritional values in four brands of canned dry-milk and fish in addition. The storage conditions of the supermarkets from where the sample foods ...
• Retention of Vitamin A and D3 InFortified Soybean Oil During Ethiopian Traditional Cooking and Shelf-Stability During Storage 

  Gidey, Teklebrhan (Addis Ababa University, 2019-11-11)

  Retention of vitamin A and D3 during cooking and shelf-life stability in fortified soya bean oil has been studied in other countries, but not yet in Ethiopia. Traditional cooking practice in Ethiopia is quite different ...
• Level of Saturation and Antioxidant Value of Heat and Spice Treated Animal Butter 

  Tadesse, Natnael (Addis Ababa University, 2013-06-06)

  This study aimed to determine the effect of heat and spice treatment on the level of saturation and oxidative stability of both fresh and rancid animal butter. The spices used were ginger, garlic, and Korarima. Two different ...
• Physico-Chemical Characteristics of Sweet Lupin-Based Yoghurt Like Product Made Using Folate Producing Lactic Acid Bacteria 

  Shemelse, Betelhem (Addis Ababa University, 2019-07-07)

  Lupins are important crops as rich sources of protein, minerals, dietary fiber and so on. Among the legumes lupin is underutilized due to the presence of bitter and toxic alkaloids. In recent years, genetically improved ...
• Influence of Nitrogen Fertilizer Rates and Varieties on Grain Yield, Grain Nutrition and Injera Sensory Quality of Tef [Eragrostis Tef (Zucc.)Trotter] Varieties 

  Berehe, Hayelom (Addis Ababa University, 2018-06-06)

  Tef [Eragrostis tef (Zucc.) Trotter] is one of major staple crops grown in Ethiopia. Studies have showed that tef has good nutritional composition. Excess applications of N fertilizer can affect the sensory properties of ...
• Microbiological Quality and Safety of Street Vended Rawmeat in Jijiga town of Somali Regional State, Ethiopia. 

  Tafesse, Firew (Addis Ababa University, 2011-05-05)

  The study was aimed to assess the microbial quality and safety of street vended raw meats in Jijiga town of Ethiopia. Questionnaire was used to assess the socio-demographic characteristics and knowledge of raw meat vendors ...
• Vitamin A, B12, Folate, Ferritin And Transferrin Status Of Second And Third Trimester Anaemic Pregnant Women Attending Antenatal Care In West Showa Zone, Ambo Ethiopia 

  Bekele, Teshome (Addis Ababa University, 2015-06-06)

  Iron, folate and vitamin B12 play important roles in the healthy development and brain function of the fetus. The levels of these micronutrients in pregnant women are influenced among other factors by dietary habits. The ...
• Developing Calibration Model for Prediction of Malt Barley and Teff Genotypes Quality Traits Using Near Infrared Spectroscopy (Nirs) 

  Abeshu, Yadesa (Addis Ababa University, 2019-06-24)

  Barley is one of the most important cereal crop largely produced in Ethiopian central, mid and high altitude areas. Even if the country is the second largest barley producer in Africa next to Morocco, the quality traits ...
• Effect of Particle Size Reduction and Xylanase Cellulase Treatment of Wheat on Rat Hemoglobin Regeneration Efficiency 

  Tsegaye, Daniel (Addis Ababa University, 2016-06-06)

  Iron deficiency is probably the most common nutritional deficiency present in the world population. Predominantly plant-based diets that are constituted of wholegrain cereals and legumes contain non-heme iron that is ...
• Influence of third Trimester Pregnant Women's Dietary Habit and Anemia Status on Cord Blood Micronutrient Concentration and Neonatal Birth Weight 

  Jote, Kefiyalew (Addis Ababa University, 2015-02-02)

  This study determined the levels of Cd, Cu, Pb, and Zn concentrations and nutritional values in four brands of canned dry-milk and fish in addition. The storage conditions of the supermarkets from where the sample foods ...
• Determination of Iron Fractions of Laboratory and Field Threshed Teff Flour, Fermented Dough and Injera: Implications to Iron Bioavailability 

  Ambaw, Ashenafi (Addis Ababa University, 2013-06-06)

  Background-Iron deficiency is prevalent in Ethiopia despite high dietary iron intake. The contribution of iron from extrinsic sources from soil contamination during threshing is likely to be high. However, the extent of ...
• Physicochemical and Nutritional Evaluation of Extruded Complementary Food Developed from Low Tannin White Sorghum and Chickpea Blends 

  Ibrahim, Adil (Addis Ababa University, 2013-06-06)

  Physicochemical and nutritional evaluation of extruded complementary food developed from low tannin white sorghum and chickpea flours were studied. Sorghum and chickpea blending were designed to meet the required amount ...
• Assessment of Malt Quality Attributes of Barley (Hordeum Vulgarre L) Genotypes Grown in Bekoji, Holeta and Ankober, Ethiopia 

  Kefale, Biadge (Addis Ababa University, 2016-06-06)

  Barley is a crop of ancient origin in Ethiopia which is an important food source and industrial crop for beer production. This research was conducted to study the malt quality attributes of advanced malt barley (Hordeum ...

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