Browsing by Author "Alemu, Wondwossen"

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    Assessment of Adequacy and Appropriateness of Pain Management Practice among Traumatic Patients at Addis Ababa Burn, Emergency and Trauma Hospital, Addis Ababa, Ethiopia: A Prospective Observational Study
    (Addis Ababa University, 2022-04) Alemu, Wondwossen; Umer, Shemsu(B.Pharm, MSc, Ph.D., Assistant professor)
    Acute pain is the most common and prevalent reason for emergency department (ED) visits with a prevalence of over 70% in the world. The study aimed to assess the adequacy and appropriateness of pain management practice at Aabet Hospital. An observational prospective study was conducted at Aabet hospital from December 1, 2020 to March 30, 2021. Adult traumatic patients having pain (at least score 1 on the Numeric Rating Scale) with a Glasgow Coma Scale score >13 were eligible to participate in the study. The pain intensity was evaluated at the time of admission, at 60, 120, 180, and 240 minutes. The time of first analgesics was registered. The adequacy and the appropriateness of the pain management practice were calculated through the pain management index (PMI) and Pain Medication Appropriateness Scale (PMAS), respectively. Two hundred thirty- two (232) participants were included in this study after obtaining their consent. The majority of the participants 126 (54.3%) were admitted due to road traffic accident followed by falls 44(19%). Only 21 (9.1%) study participants received the first analgesic treatment within 30 minutes while 27(11.6%) participants had no treatment. Among the study participants 72 (31%) received non opioids, 59 (25.6%) received weak opioids, and 37 (15.9%) received strong opioids. Nearly half 110 (47.4%) of the study participants were treated inadequately (PMI (-) score) and nearly two-third (140 (60.3 %)) of the participants were treated inappropriately. The type of analgesia administered, time to analgesia and pain intensity could predict 65% of variance in PMI score (R 2 = 0.65, P= .001). From this study it can be concluded that acute pain in traumatic patients was under and inappropriately treated. Thus, the clinical practitioners should to stay vigilant towards acute pain management in the trauma center.
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    Effect of Processing on Proximate Composition and Functional Properties of Mung Bean [Vigna Radiata (L.)Wilczek] Commercial Varieties in Ethiopia
    (Addis Ababa University, 2022-02-20) Alemu, Wondwossen; Urga, Kelbessa (Professor)
    Mung bean [Vigna radiata (L.)Wilczek] is one of the important legume crops grown from the tropical to sub-tropical areas around the world. Effect of processing method on the proximate composition and functional properties of mung bean in Ethiopia was not well addressed because the crop is not indigenous and well known throughout in the country .In this study effect of processing methods, dehulling, germinating, dry roasting, soaking and boiling on proximity composition, antinutritional factor, antioxidant activity, and functional properties of mung bean [Vigna radiata (L.)Wilczek] collected from Bale, Gonder and North showa part of Ethiopia were investigated on dry basis. The proximity composition of both the processed and raw mung bean were determined by AOAC 2016. The total phenolic extract by methanol were determined using Folin-Ciocalteu methods while total flavonoid content was estimated by using aluminum trichloride(AlCl3), Free radical scavenging activity was determined by 2,2-diphenylpicryl-1-picrylhydrazyl activity using ascorbic acid as standards. The moisture content, ash, crude protein, crude fat, crude fiber ,utilizable carbohydrate and energy of processed and raw mung bean flour were ranged from 3.73%-9.40%, 2.13-3.47%, 27.65%-30.92%, 1.33%-2.00%, 0.48%-7.57%, 50.43%-59.97% and 328.41-374.27%Kcal/100g respectively for raw and processed sample. The antinutritional factors, level of phytate and tannin were, 133.86-190.75μg/100g, and13.69- 23.71mg/100g respectively for the raw and processed sample. Among the processing methods used, Germination had significant effect (p<0.05) on reducing antinutritional factors. Germination significantly (p<0.05) increases the total phenolic and total flavonoid from (14.28 to 125.72) mg Gallic acid equivalent/g and (42.38 to 190.99) mg D-Catechin equivalent/g respectively. Dry roasting increased the total flavonoid and reduced total phenolic amount from the raw mung bean flour. The five processing methods had also significant effect on functional properties of mung bean. Therefore among the five traditional applied processing methods germination and dry roasting was recommended process. Finally among the three types of commercial mung bean varieties Bale type mung bean was better than Gonder type and North showa type mung bean in most of the parameter determined in this study.