Browsing by Author "Getachew, Paulos"

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    Assessment of Prerequisite Programs for Implementation of Hazard Analysis and Critical Control Point and Associated Factors among Hotels and Restaurants of Dukem and Bishoftu Towns of Ethiopia
    (Addis Abeba University, 2022-04) Yadesa, Dano; Getachew, Paulos
    Background: Prerequisite programs like GHP and GMP support the basic environmental and operating conditions which are important for the production of safe and wholesome food in the food establishments. Set of procedures that designed to provide fundamental base for operating conditions necessary for the production of safe food and also considered as HACCP plan. Objectives: This study aimed at assessing the prerequisite programs for implementation of HACCP and associated factors among hotels and restaurants in Dukem and Bishoftu Towns in Ethiopia. Methods: A cross-sectional, quantitative study was held on 266 hotels and restaurants from June 2021 to July 2021, in Dukem and Bishoftu Towns, Ethiopia. Data were collected from the managers of hotels and restaurants using pretested and structured questionnaires, entered, cleaned, and analyzed using SPSS version 23. Bivariate and multivariable logistic regressions were computed to identify the factors associated with Pre Request programs for implementation of HACCP. A p-value of <0.05 with 95% CI was cut-off points to declare the level of statistical significance. Results: The study showed that the prerequisite programs for implementation of HACCP was poor (13.5% (95%CI: 1.09-1.18) among the hotels & restaurants under the study. In the multivariate logistic regression analysis: The study revealed that, the odds to the implementation of prerequisite programs practices among hotels and restaurants had no documentation and record keeping ( AOR= 0.334, 95%CI: 0.139, 0.804) , the odds to the implementation of prerequisite programs practices among hotels and restaurants had no finance ( AOR= 0.115, 95% CI: 0.032, 0.419) ,and the odds on HACCP Practices among hotels and restaurants not know meaning of HACCP ( AOR= 0.083, 95% CI: 0.008, 0.900) showed statistically significant association with HACCP implementation prerequisite programs. Conclusions and recommendations: The prerequisite programs HACCP implementation in the evaluated hotels and restaurants was poor compared to other studies. Therefore, concerned government bodies (like health regulatory and hotel and tourism bureaus), owners of hotels, and restaurants should demonstrate their commitment so that the food provided by the establishments is safe to the consumers.
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    Chemical Composition and The Effects of Traditional Processing on Nutritional Composition of Gibto (Lupinus Albus. L) Grown in, Gojam Area
    (Addis Ababa University, 2009-06) Getachew, Paulos; Umeta, Melaku(PhD)
    Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated. This study was conducted in order to evaluate the effects of some commonly applied traditional processing methods on the nutritional and chemical composition of Lupinus albus. Traditional processing methods are observed to be effective in reducing anti-nutritional factors, meanwhile their effects on the nutritional composition is not wel investigated. Accordingly, the current study focused on the effects of traditional processing methods on the nutritional and chemical composition of Lupinus albus. Three traditional processing methods (i.e. soaking after roasting for 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken under investigation. The parameters analysed were proximate composition, anti-nutritional factors, mineral composition and fatty acid profile. The official methods used were AOAC (2000), Osborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximate composition and fatty acid profile analyses, mineral analysis, total alkaloid determination, and phytate content analysis respectively. The hull size of the two cultivars from Dangla and Tilili were 16.22% and 19.30% respectively. Moisture, protein, fat, crude fiber, ash, utilizable carbohydrates and gross energy for the Dangla sample were 6.94, 37.87, 9.34, 11.08, 2.80, 38.92% and 391.19 (KCal/100 gm) respectively. Similarly, for the Tilili sample the values were 8.04, 39.71, 8.79, 11.07, 2.90, 37.56% and 388.12 (KCal/100 gm). The anti-nutritional factors studied were total alkaloids and phytate. The results for the Dangla sample were 2.46% and 144.33 mg/100 gm for total alkaloids and phytate respectively. Similarly, for the Tilili sample the values were 2.26% and 143.96 mg/100 gm. The mineral composition of the two cultivars was also investigated. Accordingly, the Dangla sample has 6.00, 2.11, 58.43, 8.93 mg/100 gm contents of Fe, Zn, Mn and Mg respectively. The values of the same types of minerals for the Tilili sample were 6.72, 1.81, 63.54, 59.14 and 9.46 mg/100 gm respectively. In the two cultivars an average value of 24.5% saturated and 74.5% unsaturated fatty acid levels were recorded. The un-saturated fatty acids found in the oil are predominantly, Oleic and Linoleic acid, while the saturated ones include Palmitic, Stearic and Eikosanic acids. Traditional processing methods have shown both an increasing and decreasing effects on the various chemical and nutritional compositions of the raw seed. Among the treatments the commonly used soaking after roasting method was found to reduce the alkaloid content effectively, at same time showing improvement in the nutritional composition. Nutritional compositions like protein and oil have shown an improvement on soaking after roasting treatment. The mineral composition of the raw seed was also affected by the various treatments applied. Except for Zn content all the minerals analyzed have shown a reduction in the treatments. Mn content was found to exceed the safety limit for daily intake. The effects of soaking after roasting and boiling on the fatty acid profile of the oil were insignificant. But germination has reduced the contents of some of the fatty acids significantly. In all the cases the predominant un-saturated fatty acid found on both sample types was oleic acid. It can be concluded that Lupinus albus was an excellent food source with high nutritional value. The total alkaloid content can be reduced effectively after the various traditional processing methods such as soaking after roasting and boiling. These processes including germination also have a potential to enhance the nutritional composition of the raw seed. After some of the treatments (i.e. except germination) the oil content has increased. And having high amounts of un-saturated fatty acids and oil content, it could be a potential oil crop. Key words: Lupinus albus, soaking, roasting, boiling, and germination
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    Exercise Performance Improvement and Anti-Fatigue Effect of Hot Water Extract of Koroso fish (Oreochromis niloticus)
    (Addis Ababa University, 2017-03) Teferra, Anley (PhD); Getachew, Paulos; Baye, Kaleab (PhD)
    Traditionally, the hot water extract of Koroso fish (Oreochromis niloticus) has been used as a nourishing tonic soup and as an aid for recovery from physical fatigue. In this study, we investigated the antifatigue effects and exercise performance endurance of mice orally administered with hot water extracts of Koroso fish. Accordingly, physical parameters including swimming endurance, forelimb grip strength, muscle density and body weight were assessed following oral administration of the extracts at a dose of 10 μL/g body weight (once per day for 7 days). After 7 days of oral administration, the blood chemistry of the mice was investigated. Mice given the Koroso fish extracts from Hawassa (HF), Bahir Dar (BF) and the positive control Octacosanol (OC) had significantly greater forelimb grip strength (130.07%, 133.93 %), (129.32%, 136.52%) and (136.6%, 155.4%) on day 3rd and 7th day respectively compared with zero day’s performance. On similar days, HF, BF and OC fed mice had increased swimming endurance by (171.52%, 152.4%), (172.19%, 133.43%) and (177.4%, 144.8%) than 0 day’s performance. Also, HF, BF and OC fed mice were found with increased forelimb and hindlimb muscle density by (131.5%, 137.5%), (135.9%, 134.8%) and (125.2%, 122.2%) than normal saline fed mice. After exercising, on the 7th day HF, BF and OC fed mice were found with higher blood glucose level by (161.34%, 168.54%, 136.74%), lactate dehydrogenase by (118.74%, 108.7%, 121.87%) and HDL by (154.77%, 142.79%, 179.92%) than the saline fed control mice respectively. In contrast, the levels of urea by (90.85%, 90.91%, 83.32%), creatine kinase by (79.21%, 74.69%, 13.1%), LDL by (96.41%, 71.6%, 93.1%) triglyceride by (68.26%, 66.2%, 59.37%) and total cholesterol (92.57%, 91.92%, 93.26%) were significantly lower than the saline group mice. These results suggest that hot water extract of Koroso fish can improve physical exercise performance and prevent fatigue caused by exhaustive physical workouts. Key Words: Oreochromis niloticus; hot water extract; anti-fatigue; exercise performance