Browsing by Author "Zewdu, Ashagrie (PhD)"
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Item Adequacy of Iodine Content and Level of Contaminants in Edible Salts Produced In Ethiopia(Addis Ababa University, 2016-01) Araya, Henok; Zewdu, Ashagrie (PhD)Edible salt is the most commonly used food additive. Therefore, the quality of this important product needs to be certain as it can be a vehicle for a number of contaminants. This study was aimed to investigate the level of iodine, the content of sodium chloride, loss of mass, matter insoluble in water, sulphate, alkalinity, selected heavy metals and metal impurities, which are expected to be contained in edible salt. In order to determine the contents of table salt and common salt were collected from eight producers and re-packers which are located at different parts of the country. The levels of iodine were determined by iodotitration and metal impurities were estimated using FAAS after wet digestion of the salts. The value of iodine obtained for all analyzed samples were found to be within the range of 71.76 ± 8.09-4.24 ± 1.06 mg/kg in which 87.5 % of both common salts and table salts samples were lower than the Ethiopian Standard (ES) specification (60-80 ppm). The content of sodium chloride, Loss of mass, matter insolubility, sulphate, alkalinity and pH ranged between 96.13 ± 0.24-98.98.5 ± 0.29, 0.23 ± 0.05-2.66,0.18 ± 0.00- 2.16 ± 0.38,0.13 ± 0.10-5.15 ± 0.37, 0.12 ± 0.074 - 0.95 ± 0.01,7.85 ± 0.05-8.75 ± 0.02 respectively. The heavy metals Cadmium, Lead and Zinc content of the studied Table salt and Common salt remained lower than the permitted maximum for human consumption as prescribed by ES specification and codex. However, calcium impurities found to be 0.26 ± 0.05, 0.35 ±0.00, 1.63± 0.02, 1.52 ± 0.02,0.61 ± 0.01,0.41 ± 0.11,1.56± 0.52, 0.42 ± 0.02 which indicated that half of out of the four table salts samples meet the requirement set by the ES. Magnesium content were found to be 1.96 ± 0.01, 2.60 ± 0.01, 4.17 ± 0.02, 3.83 ± 0.03, 1.79 ± 0.01, 0.82 ± 0.01, 4.39 ± 0.09and 2.57 ± 0.03, respectively in which only two of the two table salts were below the ES. Iron content was ranged between 0.18 ± 0.00-0.56 ± 0.11, in which half values for iron in both common salts and table salts were lower than the permitted consumption level defined by ES. In general, the salts delivered to the community are poor in their iodine content the quality of both the common and table salts have to be improved through improving method of production and iodization as well. But, are safe with regard to their heavy metals such as Cd, Pb, Zn and Cu. Key words: Salt; Iodine; Metal Contaminants; Sodium Chloride; Loss of Mass; Matter Insoluble; Sulphate, Alkalinity; Ethiopian StandardItem Aflatoxin Status in Teff Produced By Commercial Farms for Export Purpose in Ethiopia(Addis Ababa University, 2019-06) Negib, Haileab; Zewdu, Ashagrie (PhD)Conlalllinalion of cereal commodilies by mOlilds and lIIycoloxins resllils in cby IIwller, qualily, and nlllrilional losses and represenls a signijicanl hazard 10 Ihe food chain Ajlaloxins are loxic, hepalocarcinogenic, secondmy lIIeraboliles of Aspergillus species prodllced in 1II0s1 agricullllral commodilies, slored 01 inappropriale lemperallires and lValer aClivilies. Ajlaloxin conlaminalion of lef! in Erhiopia lVas reporled in 1987, indicaling Ihal ill!;her probabililY of conI aminal ion of leff, sampled Fom differenl parI of Erhiopia. The objeclive oflhis sludy lVas 10 invesligale occurrence of lola I ajlaloxin in lef!prodllced by commercial farms of Elhiopia and Ihe ef!ecl of slored lemperallire and relalive humidilY lVas also invesligaled In addilion, KAP sllldy lVas also conducled on OlVners and employees of commercial farmers. A IOled of Eleven commercial lef! producing farms lVere randoml)! selecled and, Ajlaloxin B1, B2, C I and C2 were delermined al microgram per kilogram (JIg/kg) levels by immllno-ajjinily column clean lip and reversed-phase liquid chromatography lVilh fluo rescence defection. The result showed all of Ihem were below the maximllm (4 Ilg/kg) ,olerable level of Elhiopion lef! jlollr slandard The highesl AF concenlralion lVas 3.99 JIg/kg and Ihe 10IVesl concenlralions lVas 0.5 JIg/kg. Blil 91% cOnlaminaled by AFB1 and 45% lVere lInsaJe Jar direcl hllman consumplion as per Ihe Elhiopian and EU maximllm (2 JIg/kg) ,olerable inlake level and, 27% oj Ihe samples velY close (above 3pg/kg) 10 Ihe 4I'g/kg. 711e highesl ajlaloxin BllevellVasJound in lVesl Cojam 3.25 Ilg/kg and aj/aloxin B1 is nole delecled in sample form Adam Elhiopia. From Ihe samples analysec/, 13. 88%, 0%, 8.38% and 77.73% were conlaminaled lV ilh qllanlifiable concenlralions of ajlaloxin C2, C1, B2 and 81 respeclively. Ajlaloxin C2 (/3.88%) and BI (77.73%) concenlralions lVere relalively higher Ihan Ihe olhers. In addilion, KA P sllldy lVas condllcled on commercial farms and il sholVs Ihe/l, Ihe farmers had knolVledge on mycoloxin re/a/ed question but their know/edge (0 AFs pracUce 100vards reducing the contaminalion level of A Fs is nol enough. Key word s: Ana toxin, Terr, KAP assessment, Immune-a affinity columnItem Aflatoxins (B1, B2, G1 And G2) and Aflatoxigenic Fungi In Export Standard White and Red Sesame Seeds (Sesamum Indicum L.) Grown In Humera and Wollega, Ethiopia(Addis Ababa University, 2017-06-03) Makiso, Markos; Zewdu, Ashagrie (PhD)The oilseed sector is one of the fastest growing sectors in Ethiopia, both in terms of its foreign exchange earnings and as source of income for millions of Ethiopians. Oilseed crops are recognized to be potentially suitable substrates for the production of aflatoxins by aflatoxigenic fungi. This study aimed to evaluate Knowledge attitude and practice (KAP) of sesame exporters about aflatoxin contamination, analyze thousand seed weight, moisture, crude fat and peroxide value of white and red sesame collected from Humera and Wollega varieties. Determining the level of aflatoxins of white and red Ethiopian sesame seeds. Compare the level of aflatoxins between white and red Humera and Wollega varieties. Isolate and identify aflatoxigenic fungi from sesame seeds. A total of 27 sesame samples were collected from Ethiopian Agricultural commodities warehouse service enterprise, located in Addis Ababa. Semi-structured questionnaires used for knowledge, attitude and practice survey of sesame exporters and Thousand seed weight, moisture, crude fat and peroxide value of sesame seeds have been done according to American oil chemists society (AOCS) method. Analysis of aflatoxins was done by using HPLC with solid phase extraction clean up method. Isolation and identification of aflatoxigenic fungi has been done by culturing sesame samples on Potato dextrose agar (PDA) media. Sixty percent of exporters doesn't have any idea about aflatoxins and all of them cannot make aflatoxins test for sesame seed before export. Thousand seed weight, moisture, crude fat and peroxide value were ranged 2.89-3.22g/1000 seed, 3.33-4.99 %, 46.75-57.75% and 2-8.2 meq/kg, respectively. Aflatoxins detected from 93 % of samples in the range of (0.44 - 48.28 ng/g). Average content of AFB1, AFB2, AFG1, AFG2 and total aflatoxins are 0.83 ng/g, 6.82 ng/g, 17.25 ng/g, 1.17 ng/g and 26.07 ng/g, respectively. AFB1 and AFG2 detected below European union (EU) maximum limit for individual aflatoxin (2 ng/g). AFB2, AFG1 and total aflatoxins content is above the permissible limit set by EU for both individual and total aflatoxins (15 ng/g). Red sesame variety indicates relatively higher level of aflatoxins contamination as compared with white Humera and white Wollega sesame. Aspergillus flavus, A. parasiticus and A. niger isolates identified. Based on the finding, the contamination level may affect national economy.Item Aspergillus Species and Aflatoxin Contamination of Pre and Post-Harvest Maize in West Gojam Ethiopia.(Addis Ababa University, 2015-06) Ahmed, Masresha; Zewdu, Ashagrie (PhD)Maize is an important crop for overall food security and for economic development in Ethiopia. However, the grain is vulnerable to degradation by mycotoxigenic fungi which include Aspergillus, Fusarium and Penicillium. Aflatoxins, a group of mycotoxins mainly produced by Aspergillus flavus and Aspergillus Parasiticus, have adverse health effects on humans and livestock that ingest aflatoxin contaminated food products and feeds. Therefore, the present study was designed to assess the level of Aspergillus species and Aflatoxin contamination in pre and post-harvest maize from West Gojam. A study was carried out from September 1, 2014 to May 1 2015. Pre-validated structured questionnaire was used to obtain information on maize production practices. Aspergillus species were isolated from Maize kernels on potato dextrose agar medium. Aflatoxin contaminations in Maize kernels were analyzed by High Performance liquid chromatography fluorescence detector. The results indicated that from fifteen pre- and fifteen post-harvest maize samples 77.7 % of pre harvest with level range from 3.13 to 63.66 μg/kg and 80 % of post-harvest sample with level range from 9.02 to 139.8 μg/kg were contaminated by total aflatoxin. The mean total aflatoxin was 18.38 μg/kg for pre harvest and 43.36μg/kg for post-harvest. Average aflatoxin concentrations in the samples were (AFG2= 2.10 μg/kg, AFG1= 10.10 μg/kg and AFB2= 1.17μg/kg) in pre harvest sample and (AFG2= 8.14 μg/kg, AFG1= 18.11 μg/kg and AFB2= 7.2 μg/kg) in post-harvest sample. In addition, the pre and post maize sample was also showed that high mean aflatoxin B1 level of 5.00 μg/k with 66.7% in pre harvest maize and 9.86 μg/kg with 87.7% in post-harvest maize. To be precise, Paired t-test statistical analysis for mean of total and aflatoxin B1 in pre and post- harvest maize samples was showed that both total and aflatoxin B 1 increased significantly from pre harvest to post - harvest maize (p< 0.05). 33.3 % of pre harvest and 73.3 % of post-harvest maize samples were exceeded the US Food and Drug Administration and the World Health Organization (tolerance limit of 20μg/kg). About 66.7 % pre harvest and 86.7% post-harvest of this study sample were exceeded the acceptance limit of total Aflatoxin recommended by European Union maximum limit (4 μg/kg). About 66.7 % pre harvest and 86.7% post-harvest of this study sample were exceeded the acceptance limit of Aflatoxin B1 recommended maximum limit (2 μg/kg) of European Union. This research has also shown that high Aspergillus species contamination in pre and post-harvest maize, in pre harvest 53.3 % of s maize samples were contaminated by Aspergillus species (26.7% = A.flavus, 13.3%= A. parasiticus and 13.3%= A. niger) and in post-harvest X 79.9% of maize samples were contaminated by Aspergillus species (46.6 % = A.flavus, 20.0 %= A. parasiticus and 13.3%= A. niger) species. In conclusion, the results of the present study revealed that although it was expected that pre harvest maize to have minimal Aspergillus and aflatoxin contamination, the contamination was high in pre harvest and significantly increase from pre harvest to post harvest. Therefore, prevention through pre, harvest and postharvest control management practice should be done to ensuring a safe final product. Key words: Mycotoxin; Aspergillus species; Aflatoxin, pre and post- harvest; MaizeItem Assessment of Acrylamide Levels in Coffee Powder, Potato Chips and French Fries in Addis Ababa, Ethiopia(Addis Ababa University, 2019-07) Ashagrie, Henok; Zewdu, Ashagrie (PhD)Acrylamide is a processing contaminant with genotox ic and carc inogen ic properties and it is form ed in food when free asparagine reacts with reduc in g sugars at high temperature. The present study was des igned to eva luate the levels of acrylamide in three commercial heat processed foods (roasted coffee powder, potato chips and French fries) co llected from the market in Addis Ababa, Ethiopia. A total of90 samples were studied for their acrylamide levels us ing high performance liquid chromatography with a diode array detector. The acry lamide levels obtai ned ranged from 134.56 ~lglkg to 1138.86 ~lglk g in roasted coffee (n=30), from 2 11 .09 ~l glk g to 35 14.60 ~lglkg in potato chips (n=30) and from 35.66 ~l g/kg to 1410. 75 ~glkg in French fr ies (n=3 0). 43% of the coffee (n= 13), 57% of the potato chips (n= 17) and 40% of the French fries samples (n= 12) showed acry lamide leve ls higher than the maximum va lue recommended by the European Commiss ion. Eth iopia is the largest coffee consuming country in Africa and one of the biggest in the world. Nearly half of the coffee collected from Addis Ababa contained levels beyond the European Commission recommended value. The high levels of ac rylamide obta ined in the present study call for actions when considering large consumptions. These high leve ls ofacrylamide a long with the significantly la rge consumption history make it diffi cult to consider health ri sks associated with acrylamicic to be low. A knowledge assessment of French fries producin g street vendors (n=30) indicated a huge gap in informat ion as none of the interviewed producers knew about acrylamide, its formation, health impacts or food s susceptible to its fo rmat ion. Keywords: Acrylam ide; Mail lard Reaction; Coffee; Potato Chi ps; French Fries; Carc inogenItem Assessment of Dairy Food Environment, Physicochemical Properties, and Microbial Safety of Milk and Cottage Cheese Across the Value Chain in Oromia Region, Ethiopia(Addis Ababa University, 2020-11-05) Keba, Abdi; Zewdu, Ashagrie (PhD); Kassa, Firew (PhD)Milk and milk products are nutrient rich foods, supplying energy and high-quality protein with a range of essential micronutrients. But, it becomes a health risk to the consumers if not handled properly due to high perishability and vulnerability to microorganisms. The present study was conducted in a cross-sectional study design to evaluate the dairy food environment and assess physicochemical properties, microbial safety of milk, and cottage cheese across the value chain in the Oromia region. A total of 65 milk and cottage cheese were collected for laboratory analysis including clot-on boiling and alcohol test, acidity, pH, total solids, fat, protein, lactose, solids non-fat, phosphorus, calcium, iron, and zinc contents. Qualitative tests of Listeria and Salmonella spp. and enumeration of Staphylococcus aureus and total coliforms were done following the standard methods. A total of 120 dairy products consumers of the respondents were interviewed to assess the dairy food environment. The result showed that nearly one-third and 14% of milk samples showed positive results for alcohol clot and clot on the boiling test, respectively. Statistically, there were significant differences (p≤0.05) of the physicochemical properties across the value chain. The mean of the milk acidity was 0.32 and it was lowered by 23% compared to cottage cheese. The mean of the fat contents collected from producers was 3.98% and it was reduced by 3.7, 14.6, 15.8 and 30.2% at milk collections, unions, raw milk, and pasteurized milk retailers, respectively. The overall mean of the milk ash was 0.66, but it was higher by 25% for cottage cheese. The microbial load of the raw milk was nearly higher by 50% compared to the pasteurized milk. The highest frequency of positive samples of Salmonella and Listeria spp. was found in raw milk samples collected from the union gate. The microbial load of the cottage cheese and pasteurized milk was lower compared to raw milk samples. The result of the survey indicated that above one-third of the respondents consumed dairy products frequently and the rest of them were constrained with fasting seasons. Despite the moderate dairy product availability, the majority of the study subjects responded as the price of dairy products was imbalance with their monthly income. Hence, consolidating the milk value chain to advanced formal ways and milk processing, dairy product diversification, and applying quality control system can enhance the safety and dairy food environment.Item Assessment of Malt Quality Attributes of Barley (Hordeum Vulgarre L) Genotypes Grown in Bekoji, Holeta and Ankober, Ethiopia(Addis Ababa University, 2016-06-06) Kefale, Biadge; Zewdu, Ashagrie (PhD); Lakew, Berhane (PhD)Barley is a crop of ancient origin in Ethiopia which is an important food source and industrial crop for beer production. This research was conducted to study the malt quality attributes of advanced malt barley (Hordeum vulgare L) genotypes in the central high lands of Ethiopia. Sixteen malt Barely varieties (four released varieties which were in production such as Holker, Traveller, EH1847 and IBON174/03and twelve promising varieties) were analyzed for their grain, malt and wort quality parameters. Except germination energy, the analysis of variance reveled that grain, malt and wort quality parameters were not significantly different among the sixteen varieties. Grain, malt and wort quality parameters were significantly different between the three locations. The Grain quality parameters for sixteen Varieties such as sieve size, germination energy, moisture content, hectoliter weight ,thousand kernel weight and protein content were ranged from 78.83%-92.66%, 13-99.33%, 12-13%, 64.36-67.3 kg/hL, 44.55-51.6 g, 9.0-11.5%, respectively. The malting and wort quality parameters for sixteen Varieties ,fine grind extract, coarse grind extract, extract difference, color of wort, pH of wort, malt moisture content, protein content, soluble protein content, kolbach index, friability, diastatic power, free amino nitrogen, zinc content and calcium content were ranged from 67.18-72.91%,64.91-69.79 ,2.43-4.89%,2.66-4.83%,5.84-6.03%,9.94-11.59%,3.51-5.43,32.92-75.5,50.9-76.7,288.8-428wk,223.48-357.06mg/L,1.72-5.08mg/L,475.75-742.0mg/L, respectively. Varieties MB1, MB3, MB5, MB7, MB9, and MB4 gave better result in grain and malt quality trait compared to the standard check over the three locations Bekoji, Holeta and Ankober. The varieties were differently responded for grain, malt and wort quality parameters. Varieties over locations did not perform consistently for grain, malt and wort quality parameters. However, most of the varieties fulfilled the quality requirements and within the acceptable range of the European Brewery Convention (EBC) and Asela Malt factory standard.Item Assessment of Pesticide Residue Level in Fruits and Vegetables from Markets of Addis Ababa(Addis Ababa University, 2019-06) Ali, Ermias; Zewdu, Ashagrie (PhD); Berhanu, Tarekegn (PhD)Fruits and vegetables are main sources of vitamins and minerals, thus, they are an essential element of a hea lthy diet. On the other hand, they may be contaminated with toxic substance such as pesticides res idues from farm area, heavy metals, etc. Regu lat ion of pesticide max imum residue limits in food commodities was esta bli shed in many countries. For Ethiopia, this regulation exists by law but is not fully enforced. Therefore, pesticide residues in frui ts and vegetables have not been well monito red. This study is the fi rst extensive assessment to determine the levels of 2 1 pesticides res idues in lettuce, tomato, strawberry and apple sold in Addi s Ababa markets. Residues of 13 organochlo rine pesticides (heptachl or, aldri n, dield ri n, endri n, y-chlo rdane, a -endosulfane, endosul fane slJirate, methoxychl or, a-BHC, p,p DDT, p,p DOE, p,p DOD and 8-BHC) ,3 organophosphate pesticides (malathion, chl opyri fos and diazinon ) and 5 synthetic pyret hri od pesticides (A-cyhalotrhin, cy fl uthrin cypennethri n, fenvalerate and deltamethri n) were detected using gas chromatography electron capture detector, and confi rmed by gas chromatography mass spectrometry. The effect of wash ing with tap water was also investigated. In addition, KAP (Knowledge, attitude and practice) study was conducted on consumers. The samples were prepared using the multi- residue Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) method. Of the 21 pesticides, 10 pesticides were detected in 87.5 % of fruit and vegetable samples. The residue concentrations range from 0.92 to 27.09 ~l g/kg, 5.37 to 198.6 ~l g/kg and 6.61 to 96.74 fig/kg for organoch lorine, synthet ic pyrethriod and organophosphate pesticides respectively was observed. Lindane (a-BHC and 8-BHC) and fe nvalerate were the most frequent organochl orine and synthetic pyrethriod pesticides, respecti vely. Lettuce was the most frequent contami nated sample. The concentration levels of organochlorine, synthetic pyrethriod and organophosphate pesticides residues in lettuce, apple and strawberry exceeded the maximum residue limits adopted by Codex and/ or European Union. About 20% of the pesticide res idues were in this category. Washing lettuce and strawberry under funning water significantly reduced (p < 0.05) lindane and endosulfan residues by 32% and 7%, respecti vely. The running water method did not significantly decrease synthetic pyrethri od res idues in all samples. Knowledge, atti tude and practice study show that consumers had a moderate level of Knowledge, attitude and practice towards pesticide residues. This research suggests that routine monitori ng of pesticide residues is necessary to ensure the public health risks associated with eating contaminated fr ui ts and vegetables. Washi ng fruits and vegetables before consumption is adv isable as this helps to reduce at least some of the pesticide residues from entering into our daily intake. Key words: Assessment, Organochlorine pesticides, Organophosphate pest icides, synthetic pyrethri od pesticdes, frui ts and vegetableItem Assessment of Quality and Safety of Super Cereal-Corn Soya Blend (Sc-Csb) Processed at Factory Level in Ethiopia(Addis Ababa University, 2019-01-01) Kebede, Wondimu; Zewdu, Ashagrie (PhD)Super-cereal-Corn Soy Blend (CSB) is a cooked blend of milled, heat-treated corn and soybean and fortified with a vitamin and mineral premix. The ingredients are partially cooked through either extrusion or roasting. CSB is the most widely used foods in supplementary feeding programs as it is naturally wholesome blended food, nutritious and precooked for ease in use and handling. During pre and post-harvesting of the raw materials and processing of the CSB in the industries, hygiene and sanitation procedure should be followed in order to prevent different contaminations. Moreover the super cereal- corn-soya blend should be free from any hazardous contamination like aflatoxins and heavy metals since infants do not have the capacity to resist such kind hazards. Thus, this study was conducted to examine the quality and safety of CSB flour collected from four Ethiopian SC-CSB manufacturing factories based on their cooking processing methods (two extrusion and two roasting). Proximate compositions, minerals (Fe, K, and Ca), Vitamin A, physicochemical and microbiological composition were analyzed by official methods of AOAC, ICP-OES, High Performance Liquid Chromatography with DAD detector (HPLC/DAD) methods used, respectively. Aflatoxin B1, B2, G1, and G2 were determined by immuno-affinity column cleanup and reversed-phase liquid chromatography with fluorescence detection. identification, limit of detection (LOD), limit of quantitation (LOQ), linearity, precession, accuracy and recovery tests were done. Out of four SC-CSB factories, proximate composition (crude fiber) for each cooking methods were in the range of 2.34 g/100g to 3.75 g/100g. Mineral contents (Iron) of SC-CSB for all cooking method were in the range of 10.2 mg/100g to 13.4 mg/100g. Vitamin A contents for each factory were above the expected range between 21.8 mg/100g to 40.9 mg/100g. Physicochemical properties (peroxide value and urease index) for all cooking methods were not detected. Three of them were positive with a range of aflatoxin B1 between 2.49 and 4.66μg/l and one factory sample was less than Limit of Detection. Total aflatoxin level for each sample was detected with a range of 6.47 to 14.13μg/l. Total Aerobic Plate count/gm, yeast and molds and total Coliforms of sample for roasting cooking processing have positive (1.6 x 104 cfu/gm and 4.0 x 103 cfu/gm), 1.77 x 103 cfu/gm and 1.54 x 103 cfu/gm and (4.3 x 101 confirmed coliforms/gm and 3.9 x 101 confirmed coliforms/gm) respectively. It can be concluded that, the vitamin A result showed that all factories have used a higher concentration of Vitamin A fortificant during the processing of SC-CSB. Samples taken from factories using roasting cooking method were highly contaminated with total aflatoxin and aflatoxin B1 which is out of the range of maximum allowable limit according to CES, EU, and WFP standard. The super cereal corn soya blend manufacturing companies should have a system of checking the risk of containment of aflatoxin and other contaminant factors starting from the raw material selection and also via out the process. The concerned stakeholders need to make sure that the products are free of aflatoxin before the products delivered to consumers.Item Comparative Study of Aflatoxin M1 in Milk Samples Marketed in Capital City and Rural Place(Addis Ababa University, 2017-01) Wondimu, Abenet; Zewdu, Ashagrie (PhD); Bekele, Tilahun (Assistant Professor)Milk is a key contributor to improve nutrition and food security particularly in developing countries; moreover these products are widely consumed by children. Milk has the greatest demonstrated potential for introducing AFM1 into the human diet and the possible presence of AFM1 in milk is turn out to be critical concern of the country. Aflatoxin M1 (AFM1) is a major carcinogenic compound that may be found in milk and dairy product resulting from ingestion of aflatoxin B1 by dairy animals. This study compare the intensity of Aflatoxin M1 contamination on milk from grazing and non- grazing cows collected from four potential milk source of the country, Debrbrihan, Sululta and Bishoftu and Addis Ababa which is a major market. A total of 21 samples from grazing and non grazing cows were evaluated for their Aflatoxin (AFM1). The main analytical technique implemented for aflatoxin analysis was Immunoaffinity column sample clean-up and Shimadzu High Performance Liquid Chromatography (HPLC) using fluorescent as a detector. Questionnaire also implemented to assess the knowledge, attitude and practice (KAP) aspect of the participants. Results revealed that, Aflatoxin level of the milk samples from grazing cows, in sululta Debereberhan and Bishoftu towns were in the range of (0.22-1.02) , (0-4.99) and (0-7.57) respectively. The Aflatoxin level from the non-grazing cows ranged from (14.2- 28.96) Sululta, (3.28-42.87) Debereberhan and (3.21-43.47)in Bishoftu. The milk samples that were collected from Addis Ababa city had ranged from aflatoxin concentration of (2.34-76.07). One way anova results indicate that the mean value of cow’s that were grazing is significantly different (P<0.05) from the milk samples of cow’s that were non-grazing and milk collected from Addis Ababa.KAP results indicated negative relation between knowledge and aflatoxin concentration whereas practice had positive relation. These results suggest that mitigation should focus on type of feed and feed handling. Furthermore comprehensive and well-integrated approach needs to follow the value chain actors to manage aflatoxin risks and to pull aflatoxins out of human food chains. . Key Words: milk,;Aflatoxin; grazing, non grazing; Immunoaffinity column;HPLC; value chainItem Comparison of Volatile Flavor Compounds in Ethiopian Alcoholic Beers(Addis Ababa University, 2018-03) Tegene, Emnet; Zewdu, Ashagrie (PhD)The objective of this study was to compare the level of Oavor compounds of Edllopian alcoholic beers In additIon, the knowledge, attitude and practice (KAP) study was employed to assess dIe level ofllllderstanding ofprofessio11als working in breweries about the Oavor compounds related to beer quality and safety. A total of 220 beer samples fiom 11 brands were collected randomly fiom diffi:rent relall oudets and fOod markets aClOSS ten sub-citIes of AddlS Ababa. For each brand, two beers WCle J"lJ1Jdomly collected nOllJ each sub city. For analysis, two composile samples were plepared by taking 20 ml fiom tile 330 ml beer bottle and each brafld were aflalyzed lil quadmplicate. VDKs were analyzed with HS-GC-ECD method, wIllIe Acetaldehyde, Esters, Dimethyl sulfide (DMS) alld highCl· alcohols wele analyzed with HS-GC-FID method A stnJctwed questI01lf1alIe was used to Ulldeltake KAP study One-way ANOVA WCle used to evaluate the sigJlJljcance diffClC1Jce betweCll bJ"lmds at the 005 level of sigl11ficance and DUllcan HSD was used to sepamte the means. VolatIle Oavor compounds were detected in this studY,11ld they were 01 the range between (13.8-128.2 fig1) for total vicimil diketolles,(l. 65-8.0 mg/l) for Acetaldehyde,(O 00-7635 fig1) for DMS, (11. 75- 28.35 mg/l) for Ethyl acetate,(8. 40-2095 mg/l) fOr n-Propanol,(5. 85-177 mg/l) fOr Iso-butanol, (0 IO-3. 95 mg/l) for Isoamyl acetate and (38. 05- 650 mg/l) fOr Amyl alcohol Tills means the total VDK content of dllee brand~ of beers were above the dneshoId value and oJJly two braflds have acetaldehyde COllcelltratIon above dIe threshold value. In olle brand, DMS lS not detected and duee bJ"llllds were above the dlleshold value. For Iso-amaylacetate, tCll brands were above the dlfeshold value. Conversely, the bigber alcohols n-PlVpanol and Iso-butanol content of all brands were ill the acceptable thresilold value. For anlyl alcohol five brands contain above the dlleshoJd value and only Olle brand were above the threshold value fOr edlyl acetate. MEljOlity of dIe alcoholic beCl"S cOll/alI1 acceptable level of volatIle Oavolll compolwds except for their Iso-amyl acetate and Amyl alcohol content. In additIOll, level of Viclilal diketones, Acetaldehyde, and DMS in some Ethiopian ,1lcoholic beers is significant. ThIS shows that the maturatJoll tIine dlUing fellJ1ellfatioll plocess might not be enough 10 leduce dIe level of these compollflds. As a result of this, brands wid I significant amoUllt of' acetaldehyde might have hangover effect when conslUlled in large amOllfl! By consldering customer satIsfactIon, blewers have to take actIons and assess the root causes fOr those Oavour compOlU/ds which are above the threslJold value. MOIeover, knowledge of some professlollal employees in the beer factones are nol satIsfaclol)', especially aboul selected Uavour compounds sllch as VDK Key wonts: Beer; Fla vow; VDK, DMS, Higher alcohols.. Esters, Quality, Thn:sIJOId, EthiopiaItem Development of Cereals and Soybean Based Complementary Foods(Addis Ababa University, 2014-01) Asfaw, Mengistu; Urga, Kelbessa (PhD); Zewdu, Ashagrie (PhD)The aim of this study was to produce and evaluate the nutritional quality, anti nutritional factors and sensory characteristics of complementary foods from sorghum, maize, soybean, sorghum soybean and maize/soybean blend. Results showed that the moisture content ranged between 4. lgl \OOg for sorghum/soybean blend to 7.06 gl lOOg for fermented maize; the total ash content 0.75g1 100g for fermenled sorghum to 2.6 gl lOOg for maize/soybean blend; crude protein 7.34 gl lOOg for maize to 16.73g1100g for fermented sorghum/soybean blend; crude fat content 3.45g1100g for sorghum to 13.3g1 100g for sorghum/soybean blend; crude fibre 1.58g1 100g for fermented sorghum to 4.4g1100g for fermented sorghum/soybean blend; total carbohydrate 66.39 gl lOOg for sorghum/soybean blend to 85.56 gl lOOg for maize and energy value 402.5kcal/ 100g for sorghum to 442.46kcal1l00g for sorghum/soybean blend.Fermentation significantly decreased anti nutrient (tannin and phytate) and minerals concentration of the diets. Micronutrient results for Ca, Fe and Zn ranged between 5.64 mgl lOOg for fermented maize to 231.67 mgl lOOg for sorghum/soybean blend, 2.5mgl lOOg for fermented maize to 5. I 5mgl lOOg for sorghum/soybean blend and 1.21mgli00g for fermented maize to 3.67mgl1OOg for sorghum/soybean blend respectively. Result indicated that the antinutrient cOlltent (tannin and phytate) ranged between 1.96mgl i00g for fermented maize to 31.45mg1l00g for maize/soybean blend and 173.4 mgllOOg for fermented maize/soybean blend to 362.43mgl100g for sorghum respectively. The calcu lated molar ratios of diets for phylate: calcium, phytate: Iron, phytate: Zinc and (Ca) (Phytate): Zn ranged between O.06mM for fermented sorghum/soybean to 2.72mM for femlented maize, 3.83mM for fermented sorghum/soybean blend to 8.68mM for maize, 6.34mM for maize/soybean blend to 20.78mM for fermented maize and O.02mollkg for fermented maize to 0.43mollkg for sorghum/soybean blend respectively. After fermentation the results showed that the pH and titratable acidity ranged between 3.81 for maize to 4.13 for maize/soybean blend and 0.32 for maize/soybean blend to 0.46 for sorghum/soybean blend respectively. The viscosity ranged between 2566cP for fermented maize/soybean blend to 3960.5cP for maize. For the functional property the results showed that the bulk density ranged between 0.58g1mJ for fermented sorghum/soybean blend to O.9g1ml for maize; dispersibility 68.5% for fermented maize/soybean blend to 80.5'% for fermented sorghum; water absorption 1.93g1g for fermented sorghum to 2.5 I gig for fermented maize/soybean blend and oil absorption 3.54g1g for maize/soybean blend to 4.69g1g for fermented sorghum/soybean blend. Fermentation significantly affects the sensory properties of diets. The results showed that panelists score the color ranged between 6.2 for fermented sorghum/soybean blend to 8.8 for maize; taste 5.4 for fermented maize to 8.2 for maize; aroma 5.2 for fermented sorghum to 7.1 1 for sorghum/soybean blend; texture 5.8 for maize to 8.4 for fennented sorghum/soybean blend and overall acceptability 6.2 for fermented sorghum to 7.1 for fermented sorghum/soybean blend. Nutritious, acceptable and affordable complementary foods can be formulated using locally available food that can be better than traditional complementary foods. Fermented sorghum/soybean blend diet was concluded to possess the most desirable nutritional profile among formul ated food samples followed by sorghum/soybean blend, maize/soybean blend and fermented maize/soybean blend respectively. Key words: Fermentation, proximate composition, micronutrient, Antinutrient, Sensory characteristic and complementary foods.Item Effect of Processing and Tef Varieties (Eragrostis Tef (Zucc.)) on the Antioxidant Properties of Ethiopian Traditional Bread, Injera(Addis Ababa University, 2012-05) Boka, Bemhiretu; Zewdu, Ashagrie (PhD)Imbalanccd product ion and consumption of reactive oxygen species, reading to oxidative stress such as cancer, arteriosclerosis neu rodegenerative diseases and ageing processes. The protect ive effects of plants have long been attributed to their ant ioxidant compounds, such as phenolic compounds and flavono ids. The purpose of th is study was comparing antioxidat ive potenti"! of methanolic extracts of three tef varieties (white. brown and red tel) and the ir injeras (partly ferm ented and fu lly fermented) and their enriched one with fen ugreek. The antioxidant capacities of tef varieties and the ir flat bread, iI?jeras were evaluated by using different methods, name ly DPPH (2. 2-diphenyl-I-picryl hydrazyl) free radical scavenging activ ity, total reduc ing power. IOta I phenol contents and total flavo noid levels. Total phenol content (TPC) was determined by using folin-ciocalteau reagent. Total tlavonoid content (TFC) was determined by using colorimetric assay method, the absorbance of all parameters measured using UV-viz-spectropholOmetry. The level of Ie 50 values of free radical and total reducing power of various tefvarieties varied from 0.6 IlIg/ml to 0.88 mg.1 ml and 2.25 111g111l1 10 2.5 mg/ml respectively. The results Showed the highest scavenging activities (0.6 mg/ml) and reducing power (2 .25 mglm l ) observed in red tef while the lowest scavenging activities and reductive potential potent in white tef ( 0.86 mg/ml) and (2.5g1mi). Current results of lotal phenolic content assay indicate that total phellol co ntent was higher in red tef(II.47 mg GAE/g) as compared to brown (9.715 mg GAE/g) and white tef (8.28 mgl GAE/g). In addition: total tlavonoids for white, brown and red tef were 1.03 mg/CE/g. 1.78 mg CE/g and 2. 13 mg CE/g respective ly. The processing of tef flour ill to partly or fully fermented illjeras and their enrichment with fenugreek affect the lef antioxidant levels th:s has imp lications for the ir bioactive properties a nd pote nti al health bcnclits. The IC;o - values i'or free radical scavenging activit ies and reduc ing power of pa rtly fermented, fully fenncnted, c nriched partly tcnnented and enriched fully fermented white td' ily'eras were 2.8 111 g11ll1 ; 2.75 Illg/ml. 3.25 mglml ; 3.3 lng/m!. 2.63 mg/ml; 2.7 mglml ; 3 lll glmi ; 3 mg/m! respectively. Phenolic compos ition in the lef injeras examincd. The results showed that enriched partly fermented red tel' illjeras had remarkable phenol levds (ur to 9.12 GAE/g). The lotal phenol contents lor partly fermented , hilly fermented, and enriched fully fermented red tef injerus we re found lO be g.75. 7.36, and 8.24 mg GAE/g respectively. In brown I.efinjeras. the highest fla vonoid ,:Oittcnl was noticed in enriched partly fermented ily'era (1.9 mg eEl g).Item The Effect of the Viscosity of Ready to Bake Teff Batter on the Weight and other Qualities of Injera(Addis Ababa University, 2017-10-02) Assefa, Teshome; Zewdu, Ashagrie (PhD)Some processing parameters like viscosity, fermentation time, baking time and other have an effect on the overall quality of injera. In this study, experiments were conducted to determine how viscosity affects weight of injera, which is an important injera criteria especially in the Injera bakery sectors. In the process of baking injera viscosity and weight of injera are the parameters which have impacts on the economic value in addition to other quality attributes of injera. The aim of this thesis work is to investigate whether there is correlation between viscosity of the batter ready to bake and the weight of injera. The raw materials Kuncho-white Teff (DZ-Cr-387), Magna-white Teff (DZ-01-196) and Asgori-brown Teff (DZ-01-99) grain varieties were collected from Debrezeit Agricultural Research Center (DZARC). Experimentation and processing of data were performed to study the correlation on the characteristics of batter and injera. The amylose content of the Kuncho-white Teff (DZ-Cr-387) (22.53%) was higher whereas the Magna-white Teff (DZ-01-196) (19.87%) the lowest. The pH of the batter was 3.86 – 4.11 while the pH for injera was 4.00 – 4.19. The maximum viscosity 24859m.Pa.S, 2083m.Pa.S and 16600m.Pa.S was showed by Asgori-brown Teff (DZ-01-99) at V1, V2 and V3 respectively. 17640m.Pa.S, 14632m.Pa.S and 10683m.Pa.S were the minimum viscosities respectively. From the Asgori-brown Teff (DZ-01-99) the highest weight of injera was- obtained for the whole viscosity category compared to the other teff and blended teff flour. The variable viscosity was found strongly correlated with the weight of injera (r = 0.947, P ≠ 0.00) with significant values. The regression curve for the variables viscosity and weigh was Y= 90.829x - 15131, R2 0.9149. The regression curve for each varieties was found Y = 190.96x – 49308, r2 = 0.9868 [Teff white (DZ-Cr-387)], Y = 192.36x – 47037, r20.968 [Teff White (DZ-01-196)], Y = 91.511x – 15566,r2 0.9956 [Teff brown (DZ-01-99)], Y= 91.01x-1030, r2 0.998 (Teff white (DZ-Cr-387)-Rice), Y= 139.78x – 31796, r2 0.9829 (Teff white (DZ-01-196)-Rice). Based on the results obtained it could be concluded the viscosity of the batter strongly correlated with the weight of injera.Item Effects of Various Processing Methods on Proximate Composition, Minerals and Beta-Carotene Content of Two Local Carrot Varieties(Addis Ababa University, 2016-06) Salih, Yemane; Zewdu, Ashagrie (PhD)Vitamin A deficiency is a public health problem in Ethiopia. It affects vision, growth, tissue differentiation, reproduction and immune system. Carrot varieties are known to contain high amount of β-carotene which is the major precursor of Vitamin A. This study was designed to determine β-carotene and changes in nutrient composition after various methods of processing (Roasting, boiling, Roasting + boiling and powdering) on two local varieties of carrot variety. Atomic Absorption Spectroscope and colorimeter were used for the analysis of minerals and High Performance Liquid Chromatography was used for β-carotene determination. The proximate (moisture, ash, fiber, fat, carbohydrate, protein, and mineral (Zinc, Potassium, Iron, Magnesium, Phosphorus and Calcium) content in raw carrot varieties and corresponding processing methods were determined. In addition, β-carotene level was determined. The β-carotene level ranged from 8824μg/g (Chantenay) to 1933.3μg/g and 8900μg/g (Nantes) to 2466.6μg/g. There was significant difference (p <0.05) between the two varieties and among the different processes in β-carotene contents. Nantes variety found to be high in β-carotene. Moisture content, 89%-91.8%, 88.5- 90.4%, crude protein, 0.18-1.7%, 0.51%-1.53%, crude fat, 0.35%-0.54%,0.22%-0.61%, crude fiber 1.23%-1.06%,1.3%1.06%,and total ash ranged 1.9%-0.8%, 1.9%-0.8%, carbohydrate 8.01%-3.39% 8.9%-4.2% for both Chantenay and Nantes, respectively. Similarly, the range of iron, 0.34-1.29, 0.3-1.26 magnesium, 10.2-12.1, 9-11.4 potassium, 198-318, 215-352 zinc, 0.2, 0.2-0.4 calcium 30-31, 30.6-32.3 and phosphorous19.9-33, 20-33 mg/100g were for both Chantenay and Nantes respectively. Thus processing specially boiling + roasting significantly affected the Beta-carotene, protein, ash, fat and iron, magnesium content of both varieties though Nantes carrot varieties were found to be better than Chantenay in terms of retention of proximate composition, minerals and β-carotene content after the various thermal processing methods. On the other hand, powdering did not significantly affect the proximate composition, minerals and Beta-carotene content of both Chantenay and Nantes varieties. The study revealed that both Nantes and Chantenay carrot varieties can provide adequate amount of beta carotene to fulfill the daily requirements. Hence consumption of moderately processed; especially boiled and powdered carrots is preferred intervention in fighting Vitamin A deficiency. Key words: Beta-carotene; Chantenay; NantesItem 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.Item Improvement of ‘Injera’ Shelf Life Through the Use of Silver(Ag) and Zinc Oxide (Zno) Nanoparticles(Addis Ababa University, 2020-11-11) Legassa, Oli; Zewdu, Ashagrie (PhD); Mulugeta, Eyobel (PhD)About two-third of Ethiopian diet consists of Injera, a thin, fermented traditional baked bread, made from the most popular grain of teff(Eragrostis tef (Zucc) Trotter). Even though it is a nutritious food, the shelf life of injera does not usually exceed 3 days due to mould spoilage. This research was conducted with the aim to evaluate the effect of biosynthesized silver Nano particles (AgNPs) and Zinc oxide nanoparticles (ZnONPs) in improving injera shelf life. AgNPs and ZnONPs are synthesized from Eucalyptus globulus and Calpurnia aurea (Ait.) Benth leaf extracts, respectively. Formation of nanoparticle was confirmed by color change and by characterization techniques (UV-vis spectroscopy, scanning electron microscopy (SEM) and X-ray diffraction (XRD). Antimicrobial test on Aspergillus, Pencillinium, and Rhizopus spp. was conducted using disc diffusion method. Then both nano particles were dip-coated on plastic zipper bags at different percentages after disinfection with 70% alcohol and dried in an oven at 600c and used for injera storage. The shelf life was determined as one day before mold growth appearance. Moisture content and pH was determined by oven and pH meter, respectively. Internal temperature of the package during storage was measured by infrared spectroscopy whereas pour plate method was used for mold and yeast count. Finally, migration level was determined by Microwave Plasma - Atomic Emission Spectroscopy (MP-AES). The results from Uvi-vis spectroscopy shows that characteristic peaks observed at 420 and 300 to 400 nm for AgNPs and ZnONPs, respectively. The XRD data also shows that both synthesized nano particles were below 100nm. The SEM image shows that AgNPs was mostly irregular whereas ZnONPs was mostly rod shaped. The result has shown that both of them have significant antimicrobial effect against the studied fungus. ZnONPs has induced greater inhibition zone than AgNPs, which is caused by difference in crystallite sizes (ZnONPs = 64.25nm, AgNPs = 84.07nm).The shelf life of the stored injera samples were increased significantly based on their concentrations. For both Ag and ZnONPs , the optimum concentration was 50% in which injera shelf life increased for 10 days to 15 days, respectively. Both NPs have no significant effect on moisture, pH and internal temperature of the package during storage. The Cfu/g of molds and yeast decreased as the percentage of these nanoparticles coated on plastic bags increased. At 50% concentration the migration was 1.34 and 375mg/Kg for both Ag and ZnONPs, respectively. The migration of both Ag and ZnONPs was relatively high, which was increased with concentration and time of storage. Because, it needs further study and improvements to use these nano particles for injera storage. Thus, it would be advisable if these nano particles will be incorporated as ingredients of plastics to decrease this migration problem.Item Indigenous Processing Methods, Nutritional and Alcoholic Contents of Cheka: a Traditional Fermented Beverage in Southwestern Ethiopia.(Addis Ababa University, 2015-06-05) Binitu, Belay; Zewdu, Ashagrie (PhD)Cheka is a cereal and vegetable-based beverage which is commonly consumed in Southwestern parts of Ethiopia. A study of indigenous processing techniques and raw materials used for the production of cheka was carried out using an open-ended interview questionnaire. In this study, the traditional processing methods, types and proportions of ingredients, equipments, sources of energy, economic, socio-cultural and nutritional importance of cheka were described. Moreover, nine cheka samples were collected purposively from vending houses in Konso and Dirashe districts for the analysis of their nutritional and alcohol contents. Three of samples (coded K1, K2, and K3) were collected from Karat in Konso which were prepared mainly from yellow maize and were fermented for 31/2 days. The remaining six samples were collected from Gidole and Shelele villages in Dirashe district. These samples were prepared from a mixture of maize, sorghum and leafy vegetables such as moringa and leaf cabbage. Samples from Gidole (coded G1, G2, and G3) were fermented for about 7 days, whereas samples from Shelele were fermented at least for a month. One sample was prepared in the laboratory by the investigator following the Konso cheka preparation method. In the study areas, maize, sorghum and vegetables such as cabbage, moringa, decne and taro were reported to be utilized for cheka preparation. Informants described the characteristics of quality cheka as thick, smooth, effervescent, foamy, and bitter in taste. The processing methods as well as the raw materials utilized and their proportions seem to vary between localities. Since the present study was the first of its kind, flow charts which shows the processing operations involved in cheka fermentation were constructed that might be used by those who want to scaleup the cheka processing in the future. The pH and titratable acidity of the samples ranged from 3.53-3.99 and 0.80-1.11%, respectively with samples from Karat being the lowest in pH and the highest in titratable acidity. The total solids content of cheka samples varied between 21.05% (G2) and 26.87% (S3). The crude protein, crude fat, crude fibre, total ash, carbohydrate, and gross energy contents of the samples ranged from 3.12-4.44g/100g, 1.17-1.81g/100g, 0.94-1.27g/100g, 0.65-0.93g/100g, 14.16- 19.03g/100g, and 82.04-107.17Kcal, respectively. Samples from Karat had better fat, carbohydrate, and energy content, whereas samples from Dirashe had high protein and crude fiber. The dietary Ca, Fe, and Zn content of the samples were ranged from 8.31-19.60mg/100g, x 13.94-27.59mg/100g and 0.82-1.07mg/100g, respectively. Samples from Konso were relatively good in their zinc content; however, they were lower in their Ca and Fe contents than samples from Dirashe. The methanol and ethanol contents of the cheka samples ranged from 0.0163.1- 0.2380% and 3.04-8.96%v/v. One of the samples from Shelele (S1) had considerably high methanol (0.2385%v/v) content and was followed by sample K1 (0.163%v/v) from Karat and sample S2(0.1361%v/v) from Shelele. Samples from Karat had relatively high ethanol content (up to 8.96%v/v) followed by samples from Shelele (up to 8.02%v/v). The cheka sample prepared in the laboratory contained nutrient and alcohol contents comparable with some of the collected samples. The findings of this study indicated that cheka has low nutrient content and thus, suggests that people in Konso and Dirashe should not rely on it without eating solid foods as it is almost always diluted with significant amount of water. In conclusion, the longer fermentation time of cheka resulted in high methanol levels that can present adverse health effects to consumers.Item Influence of Nitrogen Fertilizer Rates and Varieties on Grain Yield, Grain Nutrition and Injera Sensory Quality of Tef [Eragrostis Tef (Zucc.)Trotter] Varieties(Addis Ababa University, 2018-06-06) Berehe, Hayelom; Zewdu, Ashagrie (PhD); Assefa, Kbebew (PhD)Tef [Eragrostis tef (Zucc.) Trotter] is one of major staple crops grown in Ethiopia. Studies have showed that tef has good nutritional composition. Excess applications of N fertilizer can affect the sensory properties of foods. Therefore, afield experiment was conducted to assess the effects of N fertilizer rates on grain nutrition and sensory quality of injera of three tef varieties at Debre Zeit Agricultural Research Center in 2017 main cropping season. Three tef varieties (Kora, Boset and Asgori) and five N rates (0, 30, 60, 90 and 120 kg N ha-1) were used in Randomize Completed Block Design with three replications, while Triple Super Phosphate was applied at the same dose for all treatments. Phenological and yield component parameters were determined and significant P<0.05 by N rates and varieties. Grain nutrition, mineral content (Fe, Ca and P) and ant-nutritional factors were determined using standard methods. Sensory quality of injera and color were determined using panelists and injera eye software, respectively. N rates had almost negligible effects on grain nutrition except protein which was increased with N rate, while carbohydrate deceased significantly at P<0.05. Varieties with N rate did not show increasing or decreasing trends in mineral content. From means of varieties, Boset (30.14) and Asgori (30.18) had higher Fe content, but Kora (68.22) and Boset (65.93) had maximum Ca content in mg 100 g-1. Results using panelists did not show much significant on sensory quality of injera. Kora at the control plot (K0) had better color, flavor, texture and taste values of injera, but slightly decreased with N rates, while Boset and Asgori did not show significant differences. Grand means of varieties and N rates did not have significant difference on color, flavor, texture and taste of injera and rated from neither like nor dislike–like very much, but Asgori had different color and taste. Injera eye software indicated that, interactions of varieties with N rate did not show increasing or decreasing trends on L* values of injera. But the color of injera was significantly affected by varieties differences. From grand means of varieties, Kora had higher (55.74) L* value followed by Boset (54.71), but Asgori (51.26) had lower L*value, had lower injera quality. Injera from Asgori variety had maximum red color but the same effect for Kora and Boset. Kora and Boset had higher yellow color at control plot, but for Asgori it increased with N rate.Item Level of Aflatoxin in Dairy Feed, Poultry Feeds and Feed Ingredients Produced by Feed Factories in Addis Ababa, Ethiopia(Addis Ababa University, 2019-10-19) Mengesha, Genet; Bekele, Tilahun (Professor); Zewdu, Ashagrie (PhD)Aflatoxins are one of the major factors that affect the quality and safety of feeds that are transferred into livestock species and then to humans via animal sources of food (meat, egg and milk). The objective of this study was to detect and quantify the level of aflatoxins (B1, B2, G1, G2 and total aflatoxin) in dairy feed, poultry (layer and broiler) feed and feed ingredients produced in feed factories in Addis Ababa also to evaluate knowledge Attitude and Practice (KAP) of feed producers and farmers in regard to feed quality and safety. A total of 42 samples consisting of five dairy feeds, six poultry broiler feeds, six layer feeds and 25 feed ingredients were collected from seven dairy and poultry feed factories found in Addis Ababa and its surroundings. Samples were analyzed using High Performance Liquid Chromatography after cleaned up with Immunoaffinity columns. The evaluation of KAP was done using a structured questionnaire. In the feed samples analyzed, the aflatoxin B1 levels obtained ranged from (51.66 to 370.51) μg/kg in dairy cattle feed; from (1.45 to 139.51) μg/kg in poultry layer feed; and from (16.49 to 148.86) μg/kg in broiler feed. In feed ingredients on the other hand, aflatoxin B1 levels ranged from (2.64 to 46.74) μg/kg in maize grain; from Not Detected (ND) to 3.66 μg/kg in wheat bran; from ND to 12.77μg/kg in wheat middling; from ND to 3.43μg/kg in soybean; and from (110.93 to 438.86) μg/kg in niger seed cake. 100% of dairy feeds, 67% of poultry layer, 67% broiler feeds and 24% of ingredients contained aflatoxin in levels higher than the maximum tolerable limit set by the US Food and Drug Administration and Ethiopian Standard Agency. The result of KAP assessment revealed that only 63% of feed producers and farmers had awareness about the formation of aflatoxins in feeds. In conclusion, dairy feed from feed types and niger seed cake from feed ingredients were the most heavily contaminated with aflatoxins that need better feed management by the producers and strong regulation by the government. There should be regular monitoring of aflatoxin in animal feeds by the feed manufactures to prevent aflatoxin buildup in dairy feeds, poultry feeds, and feed ingredients to ensure the health of animals and safety of animal source of foods like milk, egg and meat.