Food and Nutritional Sciences

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

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    Effect of Blend Ratio on the Quality and Sensory Properties of Wheat Breads Made from Oyster Mushroom (Pleurotus Ostreatus ) Powder
    (Addis Ababa University, 2011-07-23) Hailu, Kaleab; Abdissa, Melese (PhD)
    Breads were prepared by substituting wheat flour with oyster mushroom (Pleurotus ostreatus) powder (OMP). The objectives of the study was to study the possibility of bread making by using OMP and wheat flour (WF) at levels of 2%, 4%, 6%, 8% and 10% and evaluate the effects of substitution on flour functional properties, bread qualities, nutritional composition and sensory attributes. Wet gluten content of composite flours was lower as compared to control flour, indicating a destruction of gluten matrix of wheat flour. Substitution of OMP at all levels except 2% had significant effect (p < 0.05) on mean wet gluten content of flour, values ranging from 0.153g/g - 0.301 g/g for control flour and 10% substituted flour respectively. Blending proportion generally significantly (p < 0.05) affected the mean water absorption capacities. The values varied between 0.689 ml/g and 0.821 ml/g for control and 10% substituted flour respectively. Blending proportion also had an effect in bread characteristics, resulting a significant (p < 0.05) increase on loaf weight of breads and a significant decrease (p < 0.05) in loaf volume and height of breads as blending proportion increased. The mean loaf weight of breads varied from 127.14g- 137.41g for control and 10% substituted flour respectively. Control breads had mean loaf volume 686.67cm3 while breads substituted with 10% OMP had mean loaf volume of 236.67cm3. The proximate composition of breads resulted an increase in moisture content of breads at the crumb as blending proportion increased. Substitution also caused an increase in protein content of breads up to 16.5%. Lysine content of experimental breads varied from 0.23 g/100g – 0.31 g/100g resulting a significant (p < 0.05) increase. The total ash values had a significant increase (p < 0.05) as substitution levels increased, means ranging from 1.51 g/100g – 2.48 g/100g for control breads and breads with 10% OMP respectively. The sensory evaluation using a nine point hedonic scale indicated that control breads were more preferred by panalists than OMP substituted breads. Breads substituted with 6% OMP had no significance difference (p > 0.05) in terms of appearance and color but recorded significant differences in terms of taste, flavor and mouth feel. Sensory evaluation revealed that breads with appreciable nutritional value and acceptable scores can be prepared with inclusion of 6% OMP, since their overall acceptability scores lies above the “like slightly” score.
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    Enrichment of Wheat flour Cookies With Sunflower Seed: Impact on Nutritional Composition and Sensory Attributes
    (Addis Ababa University, 2011-06-06) Deme, Tesfaye; Abdissa, Melese (PhD)
    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 wheat flour cookies. Cookie substitution from 5g/100g to 20g/100g sunflower flour showed significant increase (p<0.05) in crude ash content, crude fiber content, crude fat content and crude protein content. The mineral (Ca, Fe, P and Zn) contents increased significantly (p<0.05) with increased percentages of sunflower flour in the cookie. Sensory evaluation indicated that the 15% sunflower cookie was the most acceptable. The results of overall acceptability confirmed that replacing of wheat flour with sunflower flour up to 15% for cookie baking was highly acceptable. The physical parameters of the cookie were also analyzed and observed that diameter and spread ratio were slightly increased. Conversely, the thickness was decreased with increasing the amount of sunflower flour. In conclusion, supplementing wheat flour with sunflower seed flour by 15g/100g could result in nutritious and acceptable cookies. Because sunflower seed contains more of polyunsaturated fatty acid which is healthier for consumption, it is advisable to give considerable emphasis on its production.
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    The Impact of Horizontal Urban Expansion on Sub- Urban Agricultural Community Livelihood: The Case of Tabor Sub-City, Hawassa city, SNNPRS, Ethiopia
    (Addis Ababa University, 2010-06) Bekele, Firew; Abdissa, Melese (PhD)
    Throughout the world, we find human being residing either in urban or rural or in betweenperi- urban or peri-rural. Both urbanization and ruralism are counter competing areas whereas the area between is the field of contest. Globally, urbanization has as equal age as the ancient civilization of Babylonians. As it is concomitant with socio-economic development, urbanization has a higher level of development in developed nations than under developed ones.In Ethiopia, although its level is the lowest even among other under developed nations, its rate, however, is the highest and made a country one of twenty-three countries experiencing fast urbanization in the World. As a matter of this fact, Hawassa city is among the Ethiopian urban settings experiencing unprecedented rate of urbanization through expansion. Hence, the objective of this study was to assess the impacts of horizontal urban expansion on peri-urban agricultural community's livelihood in Ethiopia by taking the Tabor sub-city as a case in Hawassa city, SNNPRS. Based on the descriptive research design, the study had applied the mix methods of both Qualitative and Quantitative approaches. A household survey was conducted on 156 households sampled through systematic sampling and non-random sampling techniques. Primary data had been collected through semi-structured questionnaire, semi-closed interview, participant observation and focus group discussion while the secondary one was from different written and documented sources. Having analyzing the collected data through the SSPS software as a model, the researcher had arrived at the conclusion that horizontal urban expansion has adverse impact on the livelihood of peri-urban agricultural community in Ethiopia, as theHawassa city case had shown us. Hence, the livelihood of such community has been at the verge of risk. This negative externality was attributed mainly to lack of urban good governance & lack of effective rules and regulations on land expropriation from and compensation to farmers while the difference in wealth, power, educational background, family size burdens, livelihood strategies and diversity before and after expropriation were determining factors. Thus, it is therecommendation of this study that there is a need to prevail urban good governance to curtail the problem, especially, following participatory approach on stakeholders, particularly, farmers, in to urban development plans and projects, there should exist effective rules and regulations which guide expropriation from and compensation to farmers when their land is expropriated for public interest, there should, also, be consideration of the recipients' interests on kind and quantity of compensation and if money is only possible resolutions on a kind of compensation to farmers', then, pre-trainings and post coaching need to be carried out to enable such community sustain and secure their livelihood in such changed and continuously rechanging urban terrains
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    Microbiological Quality and Safety of Street Vended Rawmeat in Jijiga town of Somali Regional State, Ethiopia.
    (Addis Ababa University, 2011-05-05) Tafesse, Firew; Abdissa, Melese (PhD)
    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 about food safety from randomly selected 33 vendors. Visual assessment was also made. A total of 60 raw meat samples containing 30 raw beef and 30 raw goat meat samples were collected for microbiological analysis. The pH and holding temperature of the meat were measured. The microbial load was analyzed in terms of counts of aerobic mesophiles, Enterobacteriacea, Coliforms, Staphylococci, Lactic acid bacteria, Yeasts and Moulds using standard methods . Furthermore, the aerobic mesophilic flora of the samples was characterized to different genera and bacterial groups. The presence Salmonella was also determined. Survey indicated that 78.8% of vendors were females and only 30.3% of the vendors were literate. The majority (58%) were in the age of 26-41. None them had working garment. 27% and 33% had untrimmed (unclean) nails and unclean clothing (body parts) respectively. Wear of jewelries (70%) and finger nail painting (76%) were also observed. Vendors had different degree of awareness about food safety, sources of contamination and food borne diseases. The sanitary condition of the vending environment was not also satisfactory. Basic sanitary facilities were not available. The mean pH values were 6.03 and 5.2 for beef meat and goat meat samples respectively the samples were held in a temperature range of 17.5-27.5°C at the time of vending. Beef meat and goat meat samples had mean aerobic mesophilic counts >7logcfu/g. Enterobacteriacea and coliforms were frequently encountered in all samples and both of the varieties had mean counts for both microbial groups > 4logcfu/g. Both species of meat had mean staphylococci counts > 6logcfu/g. Both meat types had mean counts of lactic acid bacteria, yeasts and moulds 4logcfu/g. The aerobic plate counts were dominated by Staphylococcus spp. followed by Enterobacteriacea and other Gram positive rods. Salmonellae were also isolated from 5(8.3 %) raw meat samples. One-way ANOVA revealed as there were significant differences (P<0.05) between goat and beef samples in aerobic plate count and staphylococci counts. In general the samples harbored high counts of microorganisms. This might be attributed to unhygienic and improper handling, processing and storage. Training and inspections are important. More over, provision of basic infrastructures and establishment of code of practice for the sector are also recommended.