Food and Nutritional Sciences

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Browsing Food and Nutritional Sciences by Author "Abdisa, Melese (PhD)"

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    Assessment of Quality and Constraints Affecting Production to Consumption of Milk from Peri-Addis Ababa Districts of Oromia to Milk Retail Centers in Addis Ababa
    (Addis Ababa University, 2014-06) Kuma, Amistu; Abdisa, Melese (PhD); Tolossa, Degefa (PhD)
    The study was conducled at peri-Addis Ababa dislricls of Oromia wilh the aim to assess quality of milk at each critical point, and to identify knowledge gap, cOllstraints affecting production to consumption chain of milk supply. A total of 1 02 milk producingfarmers al Ho1eta, Sebeta and Sululta districts were selected by using multi-stage purposive sampling method. A total of 60 raw milk samples were collected hygienically from each presumed critical points and examined for their microbial and gross nutrient composition analysis. The main proximate and mineral values evaluated were ash, protein, fat, total solids and solid not fat; and Ca, Fe, Zn and P, respectively. The main microorganisms assessed were. aerobic mesophilic bacterial count, Coliform count, and fecal coliform count, E.coli count, Salmonella, Staphylococcus species and Yeast and Mold Counts. About 99% of participants in the areas market whole milk and 94% of the milk produced per households was sold. About 96.1 and 23% of the participants stated that milk production and marketing in areas maintain household food security and projitable farm activity respectively. The major challenges of milk production and marketing in the areas were; feed shortage, high feed cost, disease, shortage of land for grazing, and price fluctuation during fas ting season, long term contract for milk marketing and milk quality, respectively. Besides, lack of training for producers, lack of awareness on standard milk and milk product production and marketing, lack of aseplic milk handling and use of traditional flavor plants on milk microbial load were major knowledge gap in the areas. The mean ash content for Sebeta, Holeta and Sululta samples collected from farmers were O. 60±0. 032, 0.77±0.025 and 0.50±0.007 mgl100gm, respectively. There was significant difference (p<0.05) in ash content among critical points and between districts. Besides, protein and fat have showed a significant difference among critical points(p
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    Effect of Cooking Methods on Nutritional Composition and AntiNutritional Factors of Hyacinth Bean (Lablab Purpureus L.) Sweet Varieties in Debati woreda, Ethiopia
    (Addis Ababa University, 2012-06) Muleta, Anbissa; Abdisa, Melese (PhD); Retta, Negussie (Prof.)
    Hyacinth bean is velY important grain legume, of the family Leguminosae, have been utilized as crop and staple food source. Characteristically, legumes, e;pecially beans are considered an important and inexpensive protein and dietClty fiber sources in human nutrition. And this study was conducted with an objective to assess the effect of cooking methods on the nutritional composition and anti-nutritional factors of Hyacinth Bean (Lab lab purpureus L.) sweet varieties. The raw and processed hyacinth bean (Lablab purpureus L.) sweet varieties were studied and comparedfor their nutritional composition: moisture crude protein, total ash, crude fiber. crude fat. carbohydrare; minerals: (Ca, Fe, Zn, and P) and ANFs: (phytate and tannin) based on different processing techniques. Sensory acceptability test of cooked hyacinth bean varieties were also reponed Boiling, autoc/aving and soaking treatments significantly (p I and >6 respet:llvely indicating thai Fe and Ca absolption could be impaired. This study also revealed that, the sensory acceptability test on the major sem'OlY allributes of boiled and m:!oc/(fl'cd hyrlcinth bean varieties were reported. And there WilS t?O a significant difference observed 011 tlie sensory aflributes of (colof'. aroma. taste, text lire and .:Jwr a/l accepcability) of the h) 'acini" bean p70duC1S. K~y words: Hyacinth bean variety, soaking, boiling. uutC'ci(fving, nutritional composition, minerals. ANFs. phcatate:mineral molal' f'({{io. ,ensOlY acceptability test
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    Effect of Muscle Storage on Beef Oxidation
    (Addis Ababa University, 2014-05) Amanuel, Temnet; Abdisa, Melese (PhD)
    Lipid ox idation in meat and meat products is the major biochemical process that occurs during storage and cooking of beef leading to quality deterioration: undesirable odour and fl avour called rancid ity. Rancidity may give rise to toxic compounds like malondialdehyde. The objective of this work was to determ ine the effect of musc le storage for different duration on quality and oxidation of four beef musc les (Quadriceps femaris, Longissimus dorsi, Ii?/i'aspinatus and Rhomboideus). Beef muscle samples were vacuum packaged in pol yeth ylene bag and stored at sub zero (4 °C) temperature for day 0, 7, 14 and 21 before analysis were made for different parameters of study. Measured responses were determinat ion of th iobarbitu ric ac id reactive substance (TBARS), total pigment, heme iron (mg/kg), concentration of metm yoglobin , L 'aobo colour va lues, pH value, proximate composition and senso ry evaluat ion. The TBARS mean values showed an increasing trend with increased storage time, whi le tota l pigment and heme iron decreased. The formation of metmyoglobin increased with increased storage time. The color parameters (L *, a', b*) showed a decrease with increasing storage time regardless of muscle type. The pH values tend to increase with increasing storage time. Muscle storage types significantly affected mean proximate va lues. Sensory analyses revealed deteriorat ion in fla vour, color, aroma, texture and overall acceptance. It was concluded that muscle storage time affects meat.
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    Organoleptic and Nutritional Evaluation of Tefinjera Supplemented with Treated and Untreated Fenugreek (Trigonella Joenum-Graecum L.)
    (Addis Ababa University, 2011-05) Abera, Woinshet; Abdisa, Melese (PhD)
    The experimen/ was conducled wilh an objeclive of assessing nUlrilional, organo/eplic and anlinulrienl conI en Is of fenugreek sllpplemenled and unsupplemenled Tef Injera. Therefore, Injera prepared jiwn Ihe blends conlaining differenl proporlions (0%, 5%, 10%, 15% and 20%) of raw, roasled, soaked and germinaled fenugreek seed flour were evalualed for nulrilional composil ion and sensol), characlerislics. The proximale composition o.f fenugreek supp/emenled injera signijicanlly (p<0.05) increasedfor moiSlure, prolein, fal andjiber wilh blending ralio of 0%, 5% and 10%. The mean moisture, prolein, fat andjiber conlenl signijicanlly (p<0.05) increasedji-om 6.3 10 6.9 gl100g, 9.0810 10.4 gl100g, 1.61103.2 gi iOOg and 3.3103.7 gl100g respeclively. Conversely, Ihe nulrilional conlenls of lolal ash. carbohydrale, and energy generally significanlly (p
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    Predication of Shelf Stability of Beef Muscles Slaughtered in Addis Ababa Slaughter Houses
    (Addis Ababa University, 2014-05) Seid, Faeza; Abdisa, Melese (PhD); Bekele, Tilahun (PhD)
    The objective of the present study was the development of predictive shelf life model for beef muscle based on the growth of specific spoilage organism (SSG) as affected by temperature and pH. Beef muscle was sto,red at four isothermal temperatures (2, 5, 8 and 11 oC) and th e samples were investigated within two days interval for total of fourte en days to quantify the influence of temperature and pH on shelf life. The Micrabial analysis made for the spoilage microorganisms (total viable count, E..coli and Pseudomonas) which are dominantly found on muscle meat parallel to sensory evaluation and pH determination. The collected growth data were converted into log base and have been used as a basis for the development of shelflife model. The result of the present study showed that the growth of the spoilage bacteria were in creased with time and the most rapidly growing bacteria was found to be Pseudomonas with the highest growth rate (O.OlB23 to O.lE33 10g{CFUjml) h·j ) followed by total viable count (O.0097 to O.1 79 10g{CFUjml) h") while E.coli ((W093 toO.169 10g{CFUjml) h") grow slowly. Pseudomonas bacteria also significantly correlated with sensory attributes (p
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    Proximate Composition and Determination of Heavy Metal Concentration from Water and in Common Fish Species of Lake Tana
    (Addis Ababa University, 2014-11) Geremew, Hirut; Abdisa, Melese (PhD)
    Three main fish species cammanly utilized by cammercial gil/net fishery fi'am Lake Tana are Labeabarbus species, C.gariepinus and 0. nilaticus. As fish canstitute an important part a/ human diet, it is imperative to. examine the quality and sqrety aspects a/ fish that are a/ particular interest. Fish bady campasitian is affected by exagenaus and endogenaus /actars. A wide range a/ heavy metals are cantinuausly intraduced in to. the aquatiC environment mainly due to. anthrapagenic pallutian and hence accumulated in fish tissue. As matter a/ qforementianed/ acts, this study was aimed to. investigate the praximate campasitian a/ often used fish ;pecies, and determined heavy metal (Cr, Cd and Pd) cancentratian a/ the common fish species and habituated water a/ Lake Tana. Six sites were systematically selected fi'am Lake Tana. The selectians a/ the sampling sites were based an their proximity to. expected IInthropugenic emissian saurces. A tatal 0./72 fish specimens were callected alang with six samples (replicated three time per site) water a/ Lake Tana in FebruCIIY 2014. At the spat aJ sample callectioll, measurments Jar temperature, pH, electrical candactivity, and tatal dissalved sal ids. Bath jish and water samples were transparted to. Faad Science and Nutritian labaratary under caal and aseptic canditians using ice bax. Samples were dried at 60 °C jor 72 hI'S, pulverized in a martaI', and stored in palyethylene bag until analysis for proximate compasitian and heavy /IIetal concentratian. Analyses were made based main ~frects: lacatian, sex and ;p ecies. Praxill1i11e campasitian was determined Jallawing the pracedure a/ AOAC while heavy metals were \IIet digested and estimated using GFAAS. Data were analyzed using/actarial treatment arrangell1ent a/ ANOVA. There was significant variatian between sex, lacatian and species with regard to nutritianal value. Generally, Jemale fish had higher nutritianal value as cal7lpared to their caunter male. Praximate campasitian significantly varied between different sampling lacations. 0. nilaticus had significantly highest levels aJpratein (18.82%) campared to. bath C. gariepililis (1 5.2%) and L.intermedius (15.44%) fish species. Hawever, L.intermedius had signijical1flv highest Jat cantent (2.36%) and grass energy (83.1 Kcal11 00g) relative to. bath L. intermedius and C. gariepinus. Likewise there was significant variatian an heavy metal accumulatian be/llieen different sampling lacatian andfish species. The trend aJheavy metals accumulation were in the order aJ magnitude aJ Cr > Cd> Pd in all sampling lacatian and fish species. The heavy melal cancentratian and physicachemical variables aJ Lake Tana were within the range 0/ the recammended limit aJ WHO (2008). Anthrapogenic pol/utian 0/ the lake seems to. pase no. II/reot oj heavy metal accumulatian regarding the studiedjish species. The heavy metal cantent af /he studied fish species remained in line 'with /aad safety and quality regulation 0/ WHO (1993) guidline Jar cansumptian. Hence, it was cancluded that the cansumptian aJ L. intermedius, C. gariepinus, 0. nilaticus ji-am lake Tana are gaad saurces a/protein and ather nutrients and 1/10P nat lead to. health hazards induced by heavy metals. Key words: LakeTana. L.inlermedius, C. gariepinus, 0. nilaticlls · Proximate composition· Heavy metals· Physico-chemical· Bioaccllmlliatioll. Food safety