Browsing by Author "Admassu, Shimelis (PhD)"

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    Assessment of Consumer Protection and Food Security in Addis Ababa: The Case of Merkato Area Food Shopping Centers
    (Addis Ababa University, 2011-06) Hirpo, Wendwosen; Admassu, Shimelis (PhD)
    This paper assessed the practice consumer protection and Food security In Addis Ababa specially in Merkato area .This research followed random sample selection a cross sectional method, designed based on the primary data generating through survey of consumer situation and food security in Markato area, the legal and institutional set up for consumer protection. Accordingly, the activities of traders, consumers and regulatory bodies were investigated. The numbers of seller respondents were 123 out of which 111 were properly responded. On the other hand the numbers of consumer respondents were ISO of which 139 were properly responded. Thirteen food items that were selected in the study ,from these thirteen food items the consumers list Oil juice ,biscuits ,coffee ,butter and peanut butter as food items that are susceptible to deception and commonly they are commonly found in that way. From the trades side, Juice ,biscuit Peanut butter ,oil, coffee ,and butter are said to be more susceptible to deception. According to our laws the food items are required to have proper packaging and labeling but 60.4% of consumers said the food items do not have proper labeling and packaging. Further, 22.3% of consumers and 30.6% of traders said the labels are not written either in Amharic or English languages. This puts the right of consumers to get information in jeopardy. What is to be given special attention is that 78.4% of the consumers and 65.5 % of the traders do not know there are laws for consumer protection in the country. In connection to these significant mimber of consumers and traders in the area do not know their rights and duties. With respect to the regulatory agencies efficiency on food quality and safety control, 68.4% of the traders and 72.4% of consumers agreed that the government should improve its efficiency on food quality and safety insurance. Key informants from the government and non-governmental institutions asserted that currently the government is working on its capacity to improve its efficacy on making sure that the food items have the appropriate quality and safety requirement of the cOlmtry .The movement of the government is witnessed by the establishment of Trade Practice and Consumer Protection Authority and the disintegration of the fonner QSAE in to four different institutions which in one or other ways improves consumer protection in the Country as well as in Addis Ababa. Key words: Consumer Protection, Food quality and safety, Food security, Merkato.
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    Effect of Processing on Some Physicochemical and Antinutritional Factors of Taro (Colocasia Esculenta (L.) Schott.) Grown in, Ethiopia
    (Addis Ababa University, 2009-06) Tilahun, Adane; Admassu, Shimelis (PhD); Retta, Negussie (PhD)
    Two cultivars of taro (Boloso I and Acc.236000) which were grown in Wollaita zone of Sothern Nations, Nationalities and People Ethiopia were analyzed for their proximate composition, mineral composition, functional properties, and physicochemical properties and antinutritional factors composition. The effects of processing on these parameters were also determined. It was found that the range of values for raw sample; moisture content 0.54-0.92%, protein 5.83-9.14%, fat 0.35-1.05%, fiber 2.2-3.38%, total ash 4.46-5.44%, utilizable carbohydrate 82.88-8565% and Gross Energy 370.5-375.1Kcal/100 g. From minerals studied; Fe, 5.86-6.08 mg/100g (db), Zn, 43.08-48 mg/100g (db), Mg, 7.24-7.32mg/100g. Among the functional properties, water and oil absorption capacity ranged from 1.85-3.82 and 0.9-1.63 ml/g, respectively; bulk density 0.69- 0.88 g/ml, emulsion capacity10.6-35.6ml/g, emulsion stability 7.4-12.9 ml/g and foaming capacity 7.4-12.9 ml/g. Values for some physicochemical properties include ; pH4.92-6.44, TTA 0.32-1.71%,. The range of values for the antinutritional factors for raw sample Phytate 117.4- 135.3mg/100g, Oxalate, 243-265.9mg/100g, Tannin,47.69-59.92mg/100g, and Cyanide was not detected in any of the cultivars studied. There was significance difference (p < 0.05) in the proximate composition between the two cultivars, antinutritional factors, some functional properties. Processing methods significantly affected the proximate composition of both cultivars. Boiling decreased the protein content of taro by 1.00-9.37%, but fermentation increased the protein content by 8.46-16.50%. The highest reduction of phytate about 86.6% was seen due to fermentation process. Boiling of taro resulted in highest reduction of oxalate (73.4%). The result indicated that fermentation was effective in the reduction of phytates from taro whereas the traditional processing, boiling was effective in the reduction of oxalate. Therefore, from the present study it can be concluded that no processing method is equally effective in reducing the antinutritional factors. From the two cultivars used in the present study Acc.236000 was more affected by the processing method in terms of all parameters studied than Boloso I.Key words: colocasia esculenta, antinutrients, fermentation, boiling, oxalate
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    Improvement of Injera Shelf Life and Staling Through Vacuum and Non-Vacuum Polyethylene Packaging: Their Synergistic Effect With Chemical Preservative
    (Addis Ababa University, 2019-03-05) Terefe, Abinet; Admassu, Shimelis (PhD); Zewdu, Ashagrie (PhD)
    Injera is naturally-leavened fermented sourdough-risen flatbread, indigenous to Ethiopia. It is commonly made from tef (Eragrostis tef). Injera has nutritional merits, mainly gluten free protein and high calcium and iron content. Unfortunately, injera has a short shelf life of 3-4 days basically due to mould spoilage. Its traditional storage condition favors mold spoilage and quality loss. Use of critical preservation techniques like packaging is ideal for retardation of mold growth. The application of vacuum packaging (VP) and non-vacuum packaging (NP) of injera, with or without preservative added (sodium benzoate), has been studied for 15 days with the aim of determining their effect on the shelf-life and staling of injera. Samples were tested for microbial load analysis, moisture content (MC), pH, and color “L” value (lightness) determination, visible mold sign inspection and sensory quality evaluation. Oxygen exclusion of the packaging methods and antimicrobial activities of preservative used, prolong the storage duration of injera without visible mold growth to more than 15 days; with VP (vacuum packaging), VP+ (vacuum packaging with preservative) and NP+ (non-vacuum packaging with preservative) treatments. Among these, VP+ had least microbial load (5.3*101 & 9.0*101 bacterial & yeast and mold colony forming unit (cfu)/g respectively). But it was least effective regarding staling as it had least average scoring of MC, pH and L value (60.96%, 3.33 & 45.92 respectively) and sensory acceptability, basically due to crumbling effect of the packaging method used. Beside, NP+ had lower microbial load (7.5*101 bacterial cfu/g and 9.0*101 yeast and mold cfu/g). Despite VP and VP+, NP+ was relatively effective method regarding sensory acceptability and staling as it had 62.73%, 3.32 & 48.70 average MC, pH and L value respectively. Generally, packaging methods and preservative used found to have a significant effect (P<0.05) on microbial load, physico- chemical properties and sensory attributes of injera. Moreover, it was proved that NP+ was the most effective method to improve the shelf life and staling of injera.
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    Influence of Baking Time and Temperature on the Quality of Kocho Biscuit Enriched with Faba Bean and Wheat
    (Addis Ababa University, 2010-06) Yohannes, Kalekristos; Admassu, Shimelis (PhD)
    The production of nutritious biscuit from Kocho of low protein and high carbohydrate, mineral and crude fiber; fortified with faba bean of high protein and moderate fat content; and wheat of good glutenin and gliadin; were the bases for enriched biscuit production. The proximate analysis of enriched Kocho biscuit was done using the AOAC, 2003 analytical procedure. The enriched Kocho biscuit showed an upgrade in protein content from 0.96 of whole Kocho biscuit processed at 1700C for 10min to 9.7% of KFWB2 at 1700C for 10min. This also implies that the consumption of 2 pack of 250g each (one pack contain 21 biscuit of each weighing 12g) of enriched Kocho biscuit of blend KFWB2 processed at 1700C for 10min accommodates the daily protein requirement of 39g/day and 50g/day for the age of 1-3 and 4-10; respectively. The mineral content of enriched Kocho biscuit is improved by the presence of Kocho and faba bean. The time and temperature effect of baking the enriched biscuit shows a major change in protein content due to an increase in the faba bean concentration. With increasing temperature and time the value of the protein decreased due to protein denaturation by heat. As can be seen in KFWB3 processed at 1700C when the time increases from 7 to 8, 8 to 9, and 9 to 10min the protein decreases from 9.94%-9.51%, 9.51%-9.08%, and 9.08%-8.99% respectively. Correspondingly, at a fixed time of 10min in KFWB3, an increase in temperature from 1600C to 1700C, and 1700C to 1800C resulted in decrease from 9.56%-9.08%, and 9.08%-8.98% respectively. The result obtained from the SPSS analysis revealed that biscuit KFWB2 processed at 1700C for 10 min. gave best result for protein content of 9.7% on dry basis. This implies that the enriched Koch biscuit is a good source of protein and can support problem solving in protein malnutrition in the country. The farinograph data for various blends of flour revealed that faba bean has 206 FQN which is better than that of wheat of 108FQN. Combination of this faba bean with Kocho flour improves its farinograph quality number from 7 to 200 of KFWF3 and makes it more suitable for biscuit production. The flour property like water and oil adsorption for whole Kocho flour (KF) were 2.29ml/g and 0.93ml/g; respectively which improved to KFWF2 of 2.05 ml/g and 1.15ml/g; respectively which is not significantly different form wheat flour of 2.2ml/g and 1.18ml/g. This makes the enriched Kocho biscuit comparable in terms of farinograph quality number and dough consistency with the standard whole wheat flour biscuit. The water activities of the whole blended flours were in between 0.47% and 0.55% indicating below the minimum water content required by microorganisms. The water activity for the biscuit is also in the range of 3.7% and 6.5%. The moderately high 5 amount of water activity in whole wheat flour biscuit (KFWB5) results in damage by microorganisms. The recommended water activity for the biscuit is in the range of 0.3% and 0.5%.
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    Optimization of Extraction Process Parameters and Characterization of Gin Flavor from Juniper Berries (Juniperus Communis)
    (Addis Ababa University, 2017-06) Tesfaye, Meroda; Admassu, Shimelis (PhD)
    The aim of the thesis work was focused extraction, optimization and characterization of the essential oil from the berries of juniper to Gin flavor. A Juniper Berries of community family was the raw material of the experimental research which was collected from Chilimo forest 70 Km North West (NW) of Adiss Ababa. First, the juniper berries was dried through sun drying. Then the dried juniper berries were crushed in jaw crusher with sieve size and the samples were sieved using a set of sieves sizes arranged. Then after the experimental research activities were carried out by steam distillation set up. A general factorial design was employed to the extraction process using DESIGN EXPERT 7.0 software and linear regression model. This design helped to identify individual effects of extraction time, and particle size, as parameter. In the extraction experiment, the minimum oil yield of 0.487% was obtained at 2 hours and 1.4-2.5 mm and maximum oil yield of 2.27% was obtained 4 hours and 0.355 - 1mm. This shows that, increasing extraction time and decreasing particle size. Increases oil yield, The volatiles juniper berries essential oil in vapour form released from the berries were condensed and characterized their Physico - chemical properties of the berries oil studied for the optimum yield show that the oil is a solidifying oil at room temperature with having yellow colour,1.50 refractive index value, 2.25mpas dynamic viscosity, 170 boiling point, 0.8584g/cm3specificgravity,4.7 pH, 0.5 optical rotation ,1.4 ml/g acid value, 10.23ml/g iodine value, 47.69ml/g saponification value ,0.704% free fatty acid and 71.7 Brix. The chemical composition of essential oil extracted from Juniper berries using steam distillation was identified by GC-MS have α-pinene (73.12%), β‐myrcene (4.29%, β‐pinene (2.15 %), methylene (3.15%), phenylephrine (1.09%), and carene (4.74 %) and Evaluate sensory quality of Dry Gin liquor product. Therefore, particle size and extraction time have greater effect on the quality and quantity of juniper berries essential oil the findings of this study help to indicate the quality of the Juniper Berries oil which is important in the production of high value gin flavor. . Key Words: Juniper berries, Essential oil acceptability, Steam distillation, Extraction process, Gin Flavor.