Food and Nutritional Sciences
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Item Effect of Formulated Starter Culture “Ersho” on the Biochemical Profile of Fermented Teff Dough and Injera and Studing there Sensory Quality and Shelf Life(Addis Ababa University, 2023-06) Amen Leye; Ashagrie ZewduFermentation is one of the most economical methods of producing and preserving foods. Injera is one of the most popular fermented foods among Ethiopians. However, occasional failures do occur in the fermentation that leads to inconsistencies in the quality of Injera and it is difficult to set certain standards for starter cultures. This study aimed to evaluate the effect of formulated starter cultures (Aerobic mesophiles, molds, yeasts, LAB),on biochemical profile of fermented Teff dough, sensory quality and shelf life of Injera. Experimentation and processing of data were performed on 2 Teff varieties (Kuncho and Bosete), 3 Treatments (3% traditional household starter culture (T1), 3% formulated starter culture in ambient condition (T2) and incubator condition(T3) and 7 Fermentation time intervals. Analytical methods were determined by using AOAC 2001.Shelf life of injera determined by using PDA plates prepared for yeast and mold determination and sensory anlysis were assessed using consumer-oriented sensory panel. Among the three treatments T3K and T3B had obtained least pH value (3.20, 3.24), highest average scoring of protein content (14.18%, 14.73%), Fe bioavailability (0.81, 0.81), phenolic content (348.19 mg GAE/g, 342.39 mg GAE/g) respectively. Besides, T2K, T2B had obtained lower pH value (3.43, 3.47), lower Fe bioavailability (0.82, 0.82), higher average scoring of protein content (13.40%, 13.93%), phenolic content (327.57mgGAE/g, 298.65 mgGAE/g) respectively. Among baked Injera samples T3K and T3B had obtained highest Fe bioavailability (0.64, 0.66), protein content (13.90%, 13.53%) phenolic content (425.10 mgGAE/g, 394.01 mgGAE/g) respectively. Besides T2K, T2B had obtained lower Fe bioavailability (0.69,0.76), higher protein (12.77%,12.57%), and total phenolic content (243.9 mgGAE/g ,360.10 mgGAE/g) respectively. Despite the T1K, T1B obtained lower Fe bioavailability (0.74, 0.73), least protein content (12.49%, 12.37%), and total phenolic content (170.71 mgGAE/g, 177.3 mgGAE/g) respectively. All the three treatments showed yeast and mold counts that ranged from (3.1*103-4.1*104 cfu/g) and the overall sensory acceptability ranged from (6.5-5.81) out of 7 . Based on the results obtained it could be concluded the formulated starter culture (T2,T3) showed significant effect (p<0.05) on physicochemical properties, mineral bioavailability, improvement of storage period of Injera extend up to 5 days.Item Nutritional Quality, Response to Agronomic Biofortification, and Mineral Bioaccessibility of Finger Millet Genotypes(Addis Ababa University, 2023-09) Demeke Teklu; Dawd GashuMicronutrient deficiencies (MNDs), also known as hidden hunger, affect more than a quarter of the global population. Agronomic biofortification helps to increase the concentration of a target mineral in food crops and improve human mineral dietary intake. It is a means of providing nutrient-dense foods to a larger population, especially among rural resource-poor settings, providing that they have access to mineral fertilizers. However, the feasibility of agronomic biofortification in combating hidden hunger depends on several factors in addition to fertilizer access, including crop type, genotype, climate, soils, and soil mineral interactions. Consideration of its effectiveness in increasing human mineral intake to the daily requirements and the improvement of human health and the cost-effectiveness of the program is also important. In this paper, we review the available literature regarding the potential effectiveness and challenges of agronomic biofortification to improve crop micronutrient concentrations and reduce hidden hunger.Item Nutritional Quality, Response to Agronomic Biofortification, and Mineral Bioaccessibility of Finger Millet Genotypes(Addis Ababa University, 2023-09) Demeke Teklu; Dawd GashuBackground: High prevalence of zinc (Zn) and iron (Fe) deficiencies which a public health concern in Ethiopia are predominantly a result of cereal based diet with less dense nutrient content. Agronomic biofortification increases micronutrient concentration in the edible part of food crops through the application of mineral fertilizers. But for agronomic biofortification strategy to be effective, targeting food crops and varieties known to adapt in local environment and has a good nutritional quality is important. In addition to the increase in grain mineral concentration in response to agronomic biofortifcation, bioavailability of this mineral to the body system is cruicial. Objectives: To evaluate the nutritional quality, investigate response to agronomic biofortification and bioaccessibility of different finger millet genotypes of Zn and Fe. Methods: Fifteen improved genotypes of finger millet were evaluated for their proximate composition, mineral and antinutrient concentration, and mineral bioavailability. Three of these genotypes were then agronomically biofortified with Fe and Zn at two locations (Gojjam and Arsi Negelle) and two slope positions (foot and hill). The genotypes were evaluated for their response towards yield, grain Fe, Zn and antinutrient concentration. Fe and Zn bioaccessibilty was also evaluated. Result: There was significant variation in protein, fat, fibre, total minerals ranging from 10 to 14.67%, 1.05 to 3.81%, 1.44 to 4.63% and 1.01 to 3.97 %, respectively, as a result of genotypic differences. Similarly, finger millets genotypes had significantly different mineral and antinutritional concentrations ranging from 3762 ±332 to 5893 ±353 mg kg-1 for Ca, 19.9 ±1.6 to 26.2 ±2.7 mg kg-1 for Zn, 36.3±4.6 to 52.9±9.1mg kg-1 for Fe, 36.6 ±11 to 60.9 ±22 μg kg-1 for Se, 311.5±2.9 to 341.4±19.9 μg g-1 for phytate, 0.16±0.01 to 0.5±0.01 mg g-1 for tannin and 1.34±0.2 to 3.39±0.8 mg g-1for oxalate. The combined soil application of Fe and Zn to Meba genotype, Zn to Urji genotype and Fe to Diga-01 genotype increased yield by 51.6, 27.6 and 18.3 %, respectively. Furthermore, grain Zn concentration increased by 18.9 and 20% in response to soil application of combined Fe and Zn and only Zn, respectively. Similarly, 21.4 and 17.8% increase in grain Fe concentration was observed as a result of combined Fe and Zn and only Fe application, respectively. Location but not slope position was a source of variation for both grain Zn and Fe concentrations. Fertilizer treatment showed a significant (p <0.001) variation in Zn bioavailability expressed as a total available Zn (TAZ) ranging from 0.51 to 2.57 mg 300 g-1. Bioaccessible fraction of Zn and Fe increased up to 81 and 88%, respectively, and phytate concentration reduced up to 49% as a result of fermentation. Fermentation of agronomically biofortified finger millet could potentially contributes up to 126% for adult men and 90% for adult women to the total absolute daily Fe requirements, assuming that a person consumes 300g/day in a dry base. Similarly, up to 179% for adult men and 251% for adult women of recommended daily intake of Zn could be fulfilled from agronomically biofortified and fermented finger millet. Conclusion: Iron and Zn agronomic biofortification could be an effective approach to improve yield, grain mineral concentration as well as their relative bioavailability. It could help to combat Fe and Zn deficiencies through increasing the consumption of more bioavailable Zn and Fe among the society special where finger millet is cultivated as a staple crop. The result suggests that finger millet breeding program should focus on evaluation of nutritional quality alongside agronomic traits. Future studies as well as development programs on agronomic biofortification should consider genotypic and environmental (location and slope position) effects beside the main fertilizer effect, which is a gap in current knowledge base.Item School Feeding Program in Addis Ababa, Ethiopia: Safety and Nutritional Quality of Meals and Programmatic Challenges(Addis Ababa University, 2024-11) Yihalem Tamiru; Samson Gebremedhin; Afework Mulugeta; Abebe AyelignThe implementation of SFPs faces significant challenges, including limited institutional capacity, resource constraints, and inadequate food safety measures. Existing literature highlights a lack of data in these areas, emphasizing the need for comprehensive research to enhance program effectiveness and protect student well-being. In Ethiopia's SFP, issues persist regarding food provision, infrastructure, and administrative concerns related to food quality and hygiene. Previous studies in Addis Ababa which evaluated dietary quality and food safety knowledge among food handlers; however, they were not comprehensive. Therefore, this research aims to fill critical gaps by assessing the dietary quality of school meals, microbiological safety, food safety knowledge among food handlers, and the perceived benefits and challenges of the SFP in Addis Ababa. A cross-sectional study was conducted involving 293 adolescents from 20 schools. The dietary intake was evaluated via a multiple-pass 24-hour recall method against the RDA. Dietary diversity was measured using a 12-food groups score and analyzed with STATA software. Microbial contamination in RTE and drinking water was assessed collecting samples from 18 primary school kitchens in March and April 2024. This included microbiological analysis for 37 cooked food samples and 18 drinking water samples following ISO and NMKL guidelines. The KAP regarding food safety was evaluated employing structured face-to-face interviews (knowledge with a 29-question questionnaire (70% cutoff), attitudes with a 22-question scale, and practices with a 22-question instrument (scores of 16 or more indicating good practices)). Data were analyzed using descriptive statistics, pairwise correlations, and multiple linear regressions. Additionally, a qualitative phenomenological study was carried out in May 2023 on 98 participants (48 mothers of the students, 20 students, 20 school principals, and 10 experts gathered through key informant interviews and focus group discussions). The qualitative data was transcribed, translated, and thematically analyzed using ATLAS-TI software. The study highlighted significant nutrient inadequacies of meals provided to adolescents in schools. While school meals contributed a sufficient amount of carbohydrates (74.4%) of the RDA, they fell short in other essential nutrients: energy (34.1%), protein (42.5%), calcium (9.3%), zinc (14.6%), iron (52.9%), vitamin A (14.0%), thiamine (16.7%), vitamin B12 (12.8%), and niacin (3.8%). Moreover, this study assesses the 24-hour DDS of public primary school adolescents. Key findings reveal that 88.1% achieved adequate dietary diversity (DDS of 5 or higher), with 34.7% scoring 5, 38.5% scoring 6, 13.1% scoring 7, and 2.8% scoring 8. Despite a diverse diet, significant nutrient inadequacies persisted in both the school meals and overall 24-hour dietary intakes. The microbiological analysis of RTE meal samples indicated an overall acceptable level of quality and safety. However, several concerns were identified. Yeasts and molds exceeded reference standards in 78.4% of the RTE cooked meal samples (>102 cfu/ml), while E. coli surpassed the acceptable limit in 10.8% of samples (>102 cfu/ml), and S. aureus counts exceeded limits in 5.4% of samples (103 -104). Cooked rice showed the highest microbiological counts, particularly for E. coli and S. aureus. Approximately, 14.4% of the food samples were deemed unsatisfactory, exhibiting contamination from E. coli, S. aureus, and yeasts and molds. Regarding drinking water quality, 23.4% of samples were found to be non-potable, raising concerns about the total APC, TC, and FC. Notably, 72% of drinking water samples exceeded the APC criteria (>100 cfu/ml), 16% surpassed the TC standard (>1 cfu/ml), and 5.5% exceeded the FC threshold. The study revealed high levels of knowledge (85.8%), positive attitudes (79.6%), and satisfactory practices 72.3% among food handlers. Key factors influencing these outcomes included education, years of service, and marital status. Education was found to significantly enhance knowledge (p = 0.004) and practices (p < 0.001). While years of service positively influenced knowledge (p < 0.001), it had a negative impact on practices (p = 0.019). Marital status also played a role, with significant associations observed in attitudes (p = 0.046) and practices (p = 0.043). Logistic regression analysis highlighted the importance of specific facilities: having a separate storage area for raw and RTE foods reduced unsatisfactory food safety practices by 55% (AOR = 0.45), while a water facility in the kitchen decreased poor hygiene practices by 46% (AOR = 0.54). Additionally, a hand-washing facility lowered the odds of poor practices by 35% (AOR = 0.65). Notably, food handlers with higher attitude scores had an 81% lower likelihood of exhibiting poor food safety and hygiene practices (AOR = 0.19). Moreover, a qualitative study shed light on the benefits and challenges of the SFP, showcasing positive impacts on attendance, academic performance, reduced dropout rates, financial relief, improved behavior, and a safer learning environment. However, challenges such as underpaid kitchen workers, operational issues, reduced reading time, increasing food costs, limited market access, inadequate infrastructure, and growing the intention of dependency were also identified. This study emphasiz the necessity of enhancing nutritional adequacy, ensuring microbiological safety, sustaining food safety knowledge, and addressing program challenges to optimize the SFP in Addis Ababa. The study underscores the critical need to address nutrient inadequacies among school adolescents by prioritizing menu planning that incorporates nutrient-dense foods and implementing cost-effective strategies utilizing locally sourced options. Implementing nutrition education programs and collaborating with stakeholders on tailored initiatives such as community gardens, partnerships with local farmers, and enhancing the availability of free nutritious meals—are essential for promoting student well-being. While the microbiological quality of meals served through the Addis Ababa SFP generally meets established standards, some food samples exceeded permissible limits, indicating hygiene challenges that must be addressed through stringent hygiene practices. Also, food handlers in the program exhibited high knowledge and positive attitudes towards food safety, yet significant gaps in actual practices highlight the need for targeted educational interventions that consider local and cultural influences. Future researches should focus on objective measurements to better understand food safety practices and their implications for public health. Overall, although the SFP seems to contribute to a safer learning environment and improved educational outcomes, these conclusions may rely more on perception than on measurable evidence. However, urgent action is needed to address critical issues such as underpaid kitchen staff, operational inefficiencies, rising food costs, and inadequate infrastructure. To ensure the program's long-term sustainability, it is essential to implement strategies for reducing workloads, enhancing kitchen infrastructure, adhering to government guidelines, and promoting self-reliance among schools.Item Selenium Concentration in Cattle, Dietary Selenium Intake in Children and Zinc Bio-Accessibility in Agronomically Biofortified Teff in Amhara Region, Ethiopia(Addis Ababa University, 2023-09) Kaleab Hailu; Dawd Gashu; Martin BroadleyBackground: Micronutrients are vitamins and minerals need by the body in small amount and play catalytic, metabolic and structural role in the human body. However, the deficiency is prevalent in more than a quarter of the world population and those from Sub-Saharan African countries are the most affected. The deficiency has been implicated with increased risk of morbidity and mortality and slow economic growth and human capital development. Iron (Fe), iodine (I), Zinc (Zn) and folate are the most common micronutrient deficiencies. In addition, selenium (Se) for long time was known for its toxicity. However, Se through selenoproteins, plays an important role to health and metabolism of humans including thyroid metabolism, antioxidant defense system, and the immune function. But the deficiency is estimated to affect 0.5 to 1 billion people worldwide. In addition, Se deficiency in livestock has a direct and indirect impact to human nutrition by affecting cattle reproduction and amount and quality of milk and meat. The distribution of Se in nature is highly variable and Se concentration in soil is the main determinant factor. However, food crops differ in their Se absorption and accumulation capacity suggesting that dietary pattern and agro-ecology are significant contributors to the variation. Objectives: To determine Se concentration in major food items and serum cattle and their feed from areas known for contrasting Se concentration in the Amhara region. In addition, to evaluate the Se and Zn bio-accessibility in dough and injera prepared from agronomically biofortified teff. Methods: In a cross-sectional design, households with children in the age range 6 – 24 months old were randomly selected from west Amhara (n= 78; west Gojam) and east Amhara (n= 75; South Wollo) that are known for contrasting Se concentration in crop and soil. Dietary intake of the children was estimated by employing a non-consecutive two day 24hr weighed food record method. The sampling was repeated for 100% of children. In addition, breast milk samples (n= 121) and spot urine samples (n = 148), were collected. Blood samples were collected from jugular vein of cattle (n= 224), centrifuged and the serum was separated. Moreover, the corresponding feed samples of the cattle were collected. Se concentration in the food samples were quantified after acid digestion, whereas in urine and cattle serum samples after dilution using Inductively Coupled Plasma Mass spectroscopy (ICP-MS). Bioaccessibility of Zinc (Zn) in dough and injera samples from Zn- biofortified teff was determined by Infogest invitro digestion method. Results: Selenium concentration in food, urine and breast milk samples from East Amhara had significantly higher Se concentration than those from West Amhara. Similarly, there was significantly lower Se concentration in cattle serum and feed samples from West Amhara than samples from East Amhara (p<0.01). 31.5 % of children and 92 % of children had deficient Se intake in east and west Amhara respectively, where as 62.5% cattle and 100 % of cattle showed Se deficiency in east and west Amhara region. Urinary Se excretion accounted for 53% and 39% of daily dietary Se intake in east Amhara and west Amhara, respectively. Se and Zn biofortification of teff uplifted grain Se and Zn concentration by ten fold and 20 %, respectively. Bio- accessibility of Zn in biofortified and control teff injera samples was not significant (11.6 vs 10.9; p=0.79%). The bio-accessibility portion of Se was not detectable. Conclusion: There was significant Se variation in foods, cattle serum and feed samples in Amhara region affected by geographical location. This suggests the need for implementation of targeted agronomic interventions that enhance Se concentration in the edible portion of plant foods. In addition, the difference in Se concentration between foods warrants the need for nutrition education to communities in the Se deficient areas to consider selection of foods with relatively better Se concentration during food preparation.Item Evaluation of Physicochemical Properties, Microbial Quality, Heavy Metals Contamination and Percentage of Raw Materials of Milk Drinks in Addis Ababa(Addis Ababa University, 2024-01) Banchiayehu Getahune; Aynadis TameneMilk and milk products are nutrient rich foods. But, it becomes a health risk to the consumers if not handled properly due to high perishability and vulnerability to microorganisms. The present study is primarily aimed to evaluate physicochemical properties, microbial quality and heavy metals contamination of milk drinks and to determine percentage of raw materials (milk and water) to make it a protein, calcium and vitamin B12 source. A cross sectional study was conducted in all sub city of Addis Ababa and purposive sampling was conducted to collect two milk drink brands from each sub city. A total of 88 milk drink samples were collected in the study. The samples were analyzed by Lacto scan, NMKL method, MP-AES, and using Codex Guide lines. All of the physical properties and chemical composition of the milk drinks was significantly different in milk drink brands at (p<0.05) and were not significantly different in milk drink flavor variation at (p>0.05). Heavy metals: Cr and Pb was significantly different in milk drink brands at (p<0.05) and were not significantly different in milk drink flavor variation at (p>0.05). Physical properties of milk drinks significantly highest pH and specific gravity was observed in brand A milk drinks (4.22±0.05 and 1.031±0.86) respectively than in brand B milk drinks(3.95± 0.05 and1.012±0.36) respectively. The mean value of highest fat content was observed in brand B milk drinks (1.13±0.12%) than in brand A milk drinks (0.50 ± 0.11%). The highest TPC and TCC was found in brand A milk drinks (1.48 log 10 CFU/ mL and 0.548 log 10 CFU/ mL) respectively than in brand B milk drinks (1.31 log 10 CFU/ mL and 0.33 log 10 CFU/ mL) respectively. While E.coli should not be detected in heat treated foods, E.coli was detected in 4 out of 88 (4.55%) samples. None of the samples found to be positive for S. aureus, salmonella spp, Yeast and mould. The mean value of Heavy metals: highest Cr and Cd contamination was observed in brand A milk drinks (0.17±0.08 and 1.16± 0.73 mg/L) respectively than in brand B milk drinks (0.09± 0.03 and 1.02±0.39 mg/L) respectively. Similarly the highest Pb contamination was observed in brand B milk drinks (0.56±0.12 mg/L) than in brand A milk drinks (0.45± 0.15 mg/L). All pH and specific gravity of the milk drinks had not fulfilled the Ethiopian whole cow milk requirement except brand A specific gravity of milk drinks. Chemical compositions of the milk drinks had fulfilled the Ethiopian milk drink Standards except brand A fat milk drink. The microbial quality of TPC, TCC and E.coli and heavy metals, Pb and Cd of milk drinks was not complaining Ethiopian milk drink Standards. For the milk drink to be claimed as a source of protein, Ca & vitamin B12, it should be made with a minimum of 82 % whole milk add remaining could be water. Generally speaking the milk drinks were found to be not fulfilled the requirement of Ethiopian cow milk and Ethiopian milk drink standard. From this result it is possible to recommend that to ensure safety and quality of milk drinks, it is suggested to follow scientific justification behind the formulation of milk drinks and there should be a hygienic practice on milk drink production and handling.Item Proximate Composition, Bioactive Compounds and Acceptability of Cauliflower (Brassica Oleracea Var. Botrytis) Leaf as a Meal and Bread Nutrient Enhancer(Addis Ababa University, 2024-12-03) Aklesia Haileysus; Zeweter AbebeCauliflower (Brassica oleracea var. botrytis) is one of the commonly known vegetables in Ethiopia and its leaves have been used as a by-product, the main objective of this research was to examine different ways of consuming and demonstrating nutritional value of cauliflower leaves. Different processing methods (boiling, blanching and fermentation) that are applicable at the household level were used to show its nutritional, antioxidant, vitamin C, mineral content and ways to reduce the anti-nutritional factors of the leaves. Moreover, the leaves’ powder was incorporated with wheat flour to produce bread and the leaves were prepared as a meal and kimchi, and undergo a sensory evaluation. The result of the research showed that compared to the raw leaves, boiled leaves had statistically higher carbohydrate and energy contents and decreased crude protein, crude fat and crude fiber contents (P<0.05). In terms of anti-nutritional factor all the processing methods showed a positive impact in decreasing the oxalate (2.74 to 0.78mg/100g) and phytate (1.15 to 0.07mg/100g) contents of cauliflower leaves. When talking about total antioxidant, flavonoid and vitamin C, the processing methods had a negative impact as they reduce all of them when compared with the raw except fermentation on total flavonoid showed a significant increase from 227.45 to 341.8 mg/100g (P<0.5). In mineral analysis amount of zinc, calcium and iron showed an increment under boiling and fermentation and decrease under blanching. Bread that was formed in different formulation showed an increase in amount of protein (7.91 to 10.76g/100g), fat (0.75 to 2.25g/100g) and fiber (1.75 to 4.5g/100g) as amount of cauliflower leave powder in the flour increased. Sensory evaluation showed that the acceptability of the bread decreased as amount of cauliflower leave powder added increased. Leaves prepared as a meal were accepted by the panellists and Kimchi wasn’t their favourite. Generally, according to this research it can be conclude that consuming cauliflower leave in different ways can be one way of reducing our low vegetable consumption habit, decrease nutrient deficiency in the country and reduce postharvest loss.Item Physicochemical Characteristics and Occurrence of Aflatoxin in Groundnut Crude Oil in Ethiopia(Addis Ababa University, 2024-03) Ayantu Tadesse; Abebe AyelignArachis hypogaea L., commonly referred to as groundnut or peanut, is a significant annual monoecious legume that is grown for food and profit in many regions of the world, including Ethiopia. Groundnuts are an important crop in terms of nutrition, primarily employed in the manufacture of oil. Nonetheless, research indicates that aflatoxin contamination occurs across the value chain in the majority of Ethiopian groundnut production. Thus, the purpose of this study was to assess the physicochemical properties of groundnut oil and determine the levels of aflatoxin in groundnut kernels, oil and cake. Five groundnut varieties were collected from Haramaya University (HU) and two groundnut varieties (Bure and Harer) were collected from Addis Ababa (AA) local market. Groundnut oil was extracted using a mechanical press, and its physicochemical properties were assessed using standard techniques. Aflatoxin B1 (AFB1) and total aflatoxin (TAF) concentrations were also assessed in the groundnut kernel, oil, and cake from the three groundnut samples (one from HU and two from AA market). The mean physicochemical characteristics of the groundnut oil ranges from; 81.92- 90.64 gI2/100g oil; 0.19- 0.27 mg/KOH/g oil, 189.29- 191.68 mg KOH/g oil ; 0.91- 0.92 kg/m3; 0.25-0.3%; 5 meq peroxide O2/kg oil; 1.46 and 0.97 for iodine value (IV), acid value (AV), saponification value (SV), density, moisture value, peroxide value, refractive index and specific gravity respectively. The mean value of the groundnut oil's physicochemical properties (IV, AV, SV, and density) varied significantly (P < 0.05) among the five verities. AFB1 was detected in all of the samples with levels ranging from 0.3 - 405 μg/kg, and seven out of nine (77.8%) of the samples contained levels above the Ethiopian maximum level (5 μg/kg). TAF was detected with levels ranging from 0.5 - 495 μg/kg, and 7/9 (77.8%) of the samples exceeded the maximum level of the Ethiopian standard (10 μg/kg) for TAFs. The largest concentration was found in the groundnut kernel in both AFB1 and TAF, whereas the lowest concentration was found in the oil. Overall, the groundnut oil from all the groundnut varieties is better for human consumption in terms of the physicochemical characteristics. The level of aflatoxin is decreased significantly through the extraction of groundnut oil. However, further study is required to make the oil free from aflatoxins.Item Assessment of Formula Feeding Practices in Addis Ababa Mothers with Infants Under Six Months Old, and Factor Associated to it(Addis Ababa University, 2024-06) Firehiwot Alemu; Zeweter AbebeBackground: Infant formula feeding practice has been increased worldwide but 1.3 to 1.45 million childhood deaths were attributable to suboptimal breastfeeding practices in developing countries. However, there has been inadequate data related to the practice. Objective: To assess formula feeding practice and associated factors among mothers who visited health facilities to seek for infant care services, Addis Ababa. Methods: A health facility-based cross-sectional study was conducted from March 11– May 10, 2023. Data were collected from 403 randomly selected mothers with infants under 6 months of age. An interviewer-administered semi - structured questionnaire and an in depth interview was used to collect the data. The data were coded and entered into Epi-Data V 3.1 and exported to SPSS V 23 for analysis. Bivariable and multivariable logistic regression analysis were done to predict variables associated with formula feeding practice. Variables with a p-value < 0.05 in multivariable logistic regression were considered statistically significant. Result: The prevalence of infant formula feeding was 39.7 % (95% CI: 35, 44.7). Single mothers [AOR = 0.323, 95% CI: (0.105-0.988)] and those who got information about formula feeding from health facilities [AOR = 0.321(0.141-0.731)] were 68% less likely to practice formula feeding. On the other hand, those mothers who gave birth at a private health facility [(AOR=3.29, 95% CI: 1.65, 6.56)] and mothers who initiated breastfeeding late [AOR = 3.93, (95%CI: 2.11, 7.33)] were 3 times more likely to feed formula to their children. Similarly, those mothers who did not have the knowledge regarding problems with early introduction of complementary foods were two times more likely to practice formula feeding [(AOR=2.14, 95% CI:1.16, 3.96)]. Conclusion: the capacity of health professionals to provide information about formula feeding should be strengthened. Also, promotion of proper infant feeding should be improved in addition to enhancing the knowledge of health professionals on marketing codes of breast milk substitutes. Further strong policy is required to avoid improper advertisement of infant formulas.Item Dietary Diversity in Addis Ababa Mothers and Children Aged 6-36 Months in: Assessing Variation Across a year (2022-2023)(Addis Ababa University, 2024-06-05) Eden Amare; Kaleab Baye; Habtamu Guja (MSc/MPH)Background: Diverse diets provide the nutrients needed for an active and healthy life. However, lack of diversified diets are public health concern in worldwide and women and children in low- and middle income countries are disproportionality affected. In the face of increased food price these days, how do diets are affected in low income countries like Ethiopia remains to be studied. Objective: This study aims to assess variations in women’s and children’s dietary diversity across a year. It also looked at the consumption status of each food group across a year. Methods: The study employed within subject study design among 123 pairs of women and children (6-36 months) in five selected sub- cities in Addis Ababa, Ethiopia. Dietary data were collected from two consecutive years, on January 2022(the first round) and January 2023 (the second round). Result: We found that the mean DDS of children increased by 26%, while that of women showed a slight reduction. Proportion of minimum DDS achieved in children was increased from 29 to 49%, where as that of women decreased from 12 to 10%. Consumption of milk and vitamin A rich vegetables were decreased, whereas legumes, other fruits and vegetables were increased. Prices of all the food items across the study period has significantly increased. Conclusion and Recommendation: Therefore, in order to promote food-based dietary intervention, there should be food price stabilization and subsidizing nutrition relevant foods groups like animal source foods and vitamin A rich food sources. Nutrition sensitive sectors [agriculture] should aggressively work on diverse food availability to the level that enhance economic access of consumers. Community level awareness [education] should be further promoted regarding nutritional benefits of cheaper alternative foods that could somehow substitute the expensive high-quality food items. In doing so, we could promote urban food security.Item Hypertension Among Adults in Addis Ababa, Ethiopia: Prevalence and Dietary Risk Factors(Addis Ababa University, 2024-06) Mulugeta Mekonene; Kaleab Baye; Samson GebremedhinThe global burden of hypertension is rising rapidly, especially in low- and middle-income countries (LMICs) like Ethiopia, where it has emerged as the leading non-communicable disease (NCD) in recent years. Overweight and obesity are also increasingly recognized as major modifiable risk factors for hypertension and cardiovascular disease (CVD). Hence, early detection of CVD risk is crucial for prevention and treatment. The Framingham risk score (FRS) is a simplified tool to predict 10-year CVD risk but has not been validated in sub-Saharan Africa. Fruits and vegetables (FV) may help lower CVD risk, though the optimal intake levels remain uncertain. In addition to other lifestyle habits, dietary patterns as a whole likely impact hypertension and obesity. The Dietary Approaches to Stop Hypertension (DASH) diet is proven to reduce blood pressure in Western populations, nonetheless, its applicability to Ethiopia is unknown. Therefore, this dissertation investigated the epidemiology of hypertension among adults, predicted the 10-year CVD risk of hypertensive patients and its association with FV intake, and lastly assessed DASH-style diet adherence and its relation to hypertension and adiposity among adults in Addis Ababa. A community-based cross-sectional study was conducted from May to June 2021 among randomly selected adults aged 18-64 years (n=600). A face-to-face interview using an adapted STEPwise was conducted. The participants completed standardized blood pressure, blood glucose, lipid profile, and anthropometric measurements including body fat percentage (BF%). FV consumption, salt intake, and stress levels were also measured with 24-hour dietary recall, INTERSALT equation, and Cohen’s Perceived Stress Scale, respectively. The 10-year CVD risk was calculated among a subset of the original samples using the FRS as well as a country-specific Globorisk score from 191 patients diagnosed with hypertension. Dietary pattern was assessed using a DASH diet score based on eight food groups constructed from a validated food frequency questionnaire. Multilevel mixed-effects logistic regression, multiple linear regression, and multivariate logistic regression models were fitted to determine factors associated with different outcomes of interests related to hypertension. The sample consisted of a total of 600 adults (mean age: 31.2 ± 11.4 years, 51.7% women). The overall age-standardized prevalence of hypertension was 22.1% and 47.8% according to the JNC7 and the 2017 AHA guidelines, respectively. The age groups of 40-54 years (AOR= 8.97; 95% CI: 2.35,34.23), and 55-64 years (AOR=19.28; 95% CI: 3.96,93.83) as compared to the 18-24 age group, male sex (AOR=2.90; 95% CI: 1.22,6.87), obesity (AOR=1.92; 95% CI: 1.02,3.59), abdominal obesity (AOR=4.26; 95% CI: 1.42,12.81), and very poor sleep quality (AOR=3.35; 95% CI: 1.15,9.78) were independent predictors of hypertension. In the prevalence of predicted 10-year CVD risk study, a total of 42.4%, 27.7%, and 29.8% of hypertensive patients were at low, moderate, and high CVD risks, respectively. There was a substantial agreement between the FRS and Globorisk models (weighted kappa 0.77). After adjusting for covariates, increasing FV intake from 120-450g/day was significantly related to 11.1-15.2% lower CVD risk in a dose-response manner. Additionally, the highest tertile of total fruit, but not total vegetable was associated with decreased CVD risk. The average DASH score was 22.5 (95% CI: 22.2-22.8), higher in women 23.7 (95% CI: 23.3-24.2) than men 21.2 (95% CI: 20.7-21.5). After controlling for confounders, individuals in the highest DASH-style diet adherence had 72% lower odds of hypertension than those in the lowest level. Furthermore, the risk of adiposity assessed using BF%, waist circumference, and waist-to-hip ratio were reduced by 15%, 62%, and 82%, respectively, in participants with higher DASH adherence compared to lower. The study concluded that hypertension is fairly high among adults and independently associated with the older age group, male sex, obesity, abdominal obesity, and poor sleep quality. There is a high prevalence of CVD risk among hypertensive patients and inversely associated with high FV consumption. The adherence to a DASH-style diet is moderate; however, high adherence is associated with a reduced risk of hypertension and adiposity among adults in Addis Ababa. Therefore, the study suggests a need to develop an integrated NCD prevention and control approach. Specifically, healthy dietary patterns should be adopted and tailored to public health policies and clinical practice to halt the NCD burdenItem Determining Dietary Patterns, Exploring Barriers for Diversified Dietary Consumption, and Causal Analysis of Determinant of Undernutrition Among Adolescents, Northwest Ethiopia(Addis Ababa University, 2024-06) Eskezyiaw Agedew; Abebe Ayelign; Zweter AbebeBackground: Adolescence is a critical developmental stage susceptible to all forms of malnutrition. During adolescence, various dietary habits are established, and health-related behaviors, either positive or negative, are adopted, persisting into the next phase of the life cycle. However, a comprehensive evidence on dietary habits, dietary patterns, and causes of under nutrition has not been generated sufficiently using qualitative and quantitative approaches in the country. Therefore, this study was conducted to fill this gap among adolescents of the agrarian community of Northwest Ethiopia. Objective: to determine dietary patterns, exploring barriers for diversified dietary consumption, and causal analysis of Undernutrition among Adolescents, Northwest Ethiopia. Methods: An exploratory sequential mixed-method study design was employed for this study. First a community based cross-sectional survey was conducted to determine dietary pattern and its relation with nutritional status. Following the survey qualitative study was conducted to identify barriers to dietary diversification. Finally a case-control study was conducted to identify determinant factors for stunting and thinness. Data was collected using in-depth and key informant interviews, observational cheek lists, pre-tested structured and semi-structured contextually adapted questionnaires, food frequency questioner; and anthropometric measurement tools. Qualitative data analysis was conducted using ATLAS-ti version 7.1 software for thematic analysis based on inductive and thematic analysis approach. Exploratory factor analysis (EFA) was employed to derive major dietary patterns based on food consumption data, after checking for assumptions. A multivariable binary logistic regression analysis was conducted to identify factors associated with the identified dietary patterns. Nutritional status was determined using WHO Anthro-plus 2010 software. In addition, STATA version 17 was used for the causal analysis of under nutrition by conducting general structural equation modeling. To establish statistical significance, a p-value of 0.05 was used as the cutoff point. Result: Three dietary patterns, namely traditional, mixed, and animal-source foods with traditional alcoholic beverage drinking, were identified, accounting for 58.64% of the variance in the adolescent diet. In the study setting oil-seeds are accessible but there were limited consumption habit among adolescents and entire family member. Significant variation in was observed on the burden of stunting among adolescents for each dietary patterns and consumption level. Stunting was 15.12% vs. 11.21% lower and higher traditional dietary pattern, 19.40% vs. 6.94% in lower and higher mixed dietary pattern, and the rest 8.36% vs. 17.97% in lower and higher animal source food with traditional alcoholic drinking habits of adolescent’s respectively (P-value 0.05). But there were no significant differences in thinness in the identified dietary patterns (P-value > 0.05). The diversified dietary feeding habits of adolescents are affected by multiple interconnected layers of barriers, ranging from an individual level to multi-sectorial collaboration. Adolescents dietary patterns, lack of deworming, being female, and breakfast eating frequency were key directed and mediated determinant factors for stunting and thinness. Conclusion: From the identified dietary pattern traditional, mixed, and animal-sourced foods were considered healthy type whereas high carbohydrate and traditional alcoholic beverages were unhealthy type. Modifiable factors were identified that could be targeted for public health interventions that influence dietary patterns of adolescents. Integrated and multifaceted intervention approaches are needed to promote a healthy diet and discourage unhealthy diets. Promoting of locally available oil seeds consumption and enhancing sea-food consumption habits of adolescents and the entire community by introducing small-scale fish farms as nutrition-sensitive intervention pilot projects in study settings and beyond. Further public health interventions should be implemented to reduce under nutrition by improving dietary behaviors, breakfast consumption habits, and providing de-worming services for adolescents. Overall promotion of local sustainable diet, which is nutritionally adequate, economically affordable and having low environmental impact, should be taken as a holistic public health nutrition strategy to overcome all form of malnutrition for adolescents.Item Screening Food Test Parameters to Detect Adulteration of Teff (Eragrostis Tef (Zucc.) Trotter) Flour and Injera with Non-Edible Adulterants(Addis Ababa University, 2018-06-06) Sileshi, Biruk; Getachew, Paulos (PhD)Teff (Eragrostis tef (Zucc.) Trotter) is the main staple cereal in Ethiopia that is used to prepare a fermented flatbread with a unique slightly spongy texture named injera. Majority of Ethiopian diets consist of injera which accounts for about two-thirds of the daily protein intake of the Ethiopian population. Recently, adulteration of teff flour and injera with non-edible ingredients is becoming a serious problem putting the consumers’ health at risk. Therefore, the main purpose of this study is to screen some of the common food analyses test parameters that could detect nonedible adulterants in teff flour and injera for potential use in future routine inspection analysis. In the study, simulation of the adulteration was made on two widely distributed white teff varieties, namely Quncho Teff (DZ-Cr-387) and Magna Teff (DZ-01-196). Three adulterants were selected based on the information gathered from local health bureau, namely Sawdust (organic adulterant) and two inorganic adulterants, chalk powder (calcium carbonate) and gypsum (calcium sulphate dihydrate). Based on the information gathered, the teff to adulterant ratio was (7:3). Thus, the primary investigation was conducted on this adulteration ratio. Accordingly, the analytical tests at this adulteration ratio resulted in a significant mean value difference between the adulterated and control teff flour samples. Secondary investigation was done by preparing injera using lower ratio of teff flour to adulterants (9.5:0.5), (9:1), (8.5:1.5), (8:2) and (7.5:2.5), while unadulterated (100%) teff flour injera was used as control. Ratios resulting in acceptable injera appearance were used as cut-off adulteration ratios to apply the selected test parameters. The final investigation was conducted using the cut-off adulteration ratio, on which the selected test parameters were applied to compare significant mean differences (p < 0.05) between control and adulterated teff flour and injera samples. The overall results of the physicochemical analysis showed that some parameters like crude ash, and crude fibre, and mineral analysis of calcium could be used as detection test parameters for samples as low as 5% adulteration ratio. Qualitative tests such as effervescence and precipitation are also effective tests to detect adulteration. Therefore, this study provides test parameters for preliminary teff flour and injera adulteration detection, which can further be developed by concerned bodies to come up with standard analytical procedures for the detection teff and teff injera with the tested and other similar adulterants.Item Association of Women Landownership with Child Feeding Practices and Nutrient Intakes among Children Aged 6 to 59 Months in Oromia Ethiopia(Addis Ababa University, 2022-07-07) Dereje, Geleta; Tamene, Aynadis (PhD); Abebe, Zeweter (PhD)Background and methods; Nutrition-specific interventions alone will not help countries to end child malnutrition; nutrition sensitive interventions are also needed, such as women empowerment like women-land ownership. Therefore, this cross sectional study was proposed to assess the association of women-land ownership with child feeding practices and nutrient intakes among under five children in Oromia region, Ethiopia. Infant and young child feeding (IYCF) practices were assessed in addition to dietary assessment using a 24-hour recall. Descriptive statistics were presented in frequency and percentages and in the form of mean ± SD. Any difference in the variables was compared, based on women-land ownership, using Chi square test and Mann Whitney u test. Result show that early initiation of breastfeeding and exclusive breastfeeding were approximately 60%; the prevalence of continuous breastfeeding at 2 years was 64.5%; and timely introduction of complementary foods was 39.2%. Starchy staples were consumed by more than 90% of the children; close to ¾ of the children consumed legumes and nuts; animal source foods consumption was below 20% except dairy products (84%).The minimum dietary diversity score was achieved by 46% of the children. The median energy intakes for children aged above a year, the intakes of carbohydrate, protein and iron were more than 100% of the recommendation. Conversely, the intakes of energy, at the stage of the second 6 months, the fat, the calcium (those above one year) and the ascorbic acid intake were below the recommendation. However, there was statistical difference (p<0.05) in the proportion children of women with land and without landownership who consumed starchy staples, legumes and nuts, dairy products and ascorbic acid. In Conclusion, suboptimal IYCF practices were common. Energy and nutrient intakes were inadequate except for carbohydrates, proteins and iron. In addition, intakes of starchy staples, legumes and nut, dairy products and ascorbic acid was associated with women land ownership. Therefore, Optimal Infant and young child feeding should be addressed. In addition, it is necessary to strengthen women-land ownership in addition to implementing proven interventions.Item Complementary Feeding Wash Practice and Nutritional Status of Children 6-23 Months the Case of Rural Villages in South Wollo(Addis Ababa University, 2021-12-10) Bichaye, Amanuel; Baye, Kaleab (PhD)Background: In addition to the dietary practice, access to improved water, sanitation, and hygiene (WASH) facilities contribute to child growth failure. However, the combined role of dietary practice and access to WASH on child growth outcomes is remains to be studied in rural Ethiopia. The aim of this study was to assess the effect of complementary feeding and WASH practice towards child nutrition outcomes. Methods: A community-based Cross-section study design was employed among rural households (n=464) having children 6-23months in south Wollo in Apirl 2021, using a multistage sampling technique. Dietary assessment, anthropometric and biochemical (hemoglobin) measurements were done. WASH components were partly assessed through observation. Data were analyzed using Chi-square test, bivariate and multiple logistic regression using SPSS. Result: Children meeting the minimum dietary diversity was 25%. Proportion of household having access to improved water source (56.3%), improved sanitation (16.6%) and hygiene (54.88). Only 6% of households satisfy for all the three combined WASH components. Regarding nutrition status of children, stunting is more prevalent (44.2%), wasting (5.9%), underweight (14.7%) and anemia (63%). Non-breast children, mother height, fever. Diarrhea was associated with all components of WASH. Having a mother with formal education was an advantage to meet MDD. Being in early age group of 6- 11 months (AOR=2.33, 95% CI 1.49-3.57), having diarrhea episodes (AOR=1.59, 1.02-2.47) and exposing to the unimproved water source (AOR=1.57, 1.05-2.33) were associated with anemia. Factors associated with stunting: non-breast feeding (AOR= 2.6, 95% CI 1.08-6.3), increasing child age 12- 23months (AOR= 1.56, 95% CI 1.05-2.31) and maternal height <150cm. Conclusion: Only quarter of children meet the minimum required dietary diversity. Significant proportion of children are anemic and stunted. Above average the households do not have access to improved water source and hygiene practice. Therefore, in addition to diet-based interventions, the complementary role of WASH through reducing common childhood illness could have significant contribution to the improvements in child nutrition outcomes.Item Macro-Nutrient Loss Associated With Food Waste in Cafe and Food Court of Addis Ababa Science and Technology University (AASTU)(Addis Ababa University, 2021-12-28) Kiros, Getnet; Debebe, Zelalem (PhD)Background: Various researchers have reported that one third of food that we produced were wasted per capital per year in the globe which can cover daily recommended intake of millions people. Previous study showed that wasted food in consumer level contains between 1,249 and 1,400 kcal per capita per day, but there is no study on energy and macronutrient loss in Ethiopia café, restaurant and mass catering service provider that embedded along with wasted foods. Objective: To assess the prevalence of macronutrient loss that are embedded in wasted food in the catering service provider and contextualize the amount of nutrient loss in terms of gaps between current and recommended intakes Methods: Institution based cross-sectional study conducted at Addis Ababa Science and Technology University. A representative sample size of 350 plates (consumers) were-selected to participate in the study. Simple random sampling technique used to select the study participants. Randomly selected male and female students considered in the study. Interviewer administered questionnaire for sociodemographic and direct weight measurements used to collect the data. Crude food waste (plate leftover) data converted to its equivalent macronutrient loss based on local food composition data and the results of laboratory-based analysis of nutrient composition of the food. The collected data entered and processed by SPSS, to analyze the descriptive and inferential statistical analysis. Mean comparison analysis was used after setting statistical significance at α= 0.05. Independent T-test analysis conducted to compare the significance different between male and female mean values. Results: three hundred fifty adults took part in the study with a response rate of 91.9 %, of whom 320 (91.9%) were AASTU café‘ consumers. The prevalence of food waste was 31.7 %, 46.1 %, 26.9 and 21.8 % for Injera, bread, cooked pea and lentils, respectively; while it was 40% for vegetables (cooked cabbage). The wasted food contained equivalent number of loss: energy 13538 MJ, 107 protein, 517 Carbohydrate, 71 total Fat, 2,104 dietary fiber Kg per capita per day. There were significant difference in Carbohydrate and energy equivalent loss (P<0.05); female plate loss (M= 175.8, SD= 37.5) was higher than male (M=119.7, SD= 34.0) and energy equivalent loss for female (M= 897.9, SD= 203) was lower than male (M=952.9, SD= 188). Mean energy loss could cover on average 46.5 % energy (Kcal/d) of adult female and male RDA. Carbohydrate equivalent loss (g/capita/d) covered on average 65.5% of the lower range of AMDR (45-65 %Energy). Protein equivalent loss embedded in the food waste also could cover on average 46% of Protein EAR (66 g/d) for adult age female and male. Using carbohydrate as an example, 517g carbohydrate loss mean that 55% more of the Recommended Dietary Allowance for adult woman. This is equivalent to the carbohydrate Recommended Dietary Allowance (RDA) for an average 1870 adults and the amount of wasted macronutrients are equivalent to cover the gap for 3738 adults‘ food energy requirement per day. Conclusion and recommendation: This was the first study to document the loss of macro- nutrients from selected common staple food waste in the Institution based food supply. Even if only a small portion of discarded food can practically be made obtainable for human consumption, efforts to redistribute surplus foods where appropriate and prevent food waste in the first place could increase the availability of nutrients for needy, while saving money and natural resources.Item Comparative Study on the Nutritional Composition, Ant-nutritional Factors and Functional Properties of Newly Introduced (Lupines Angustifolius) and Locally Grown (Lupinus Albus) Lupin (Gibto) Varieties in Ethiopia.(Addis Ababa University, 2014-07) Shambel, Zerihun; Zegeye, Adamu (Assoc. Prof.)Inadeql/ate availability and consumption 0/ protein /oods in developing countries are a major concern as large segments 0/ population 0/ these countries suffer /1'0117 protein-energy malnutrition. Exploitation 0/ underutilized locally available varieties, introducing and adaptation 0/ new types a/legume crops with beller nutritional projiles and yielding capaCity is considered as an important approach to combat the protein-malnutrition. A comparative study on proximate composition, mineral composition, ant inl/trit ional/actors and jill1ctional propert ies /01' both raw and processed seeds a/newly introduced AI/stralian Sweet LI/pin (L I/pinlls angustijo!ius) and locally grown lvhite Ilipin (Lupinlls alb us) varieties obtained from !-loleta Agricultl/ral Research Institute Center lIIas conducted. The mean crude protein, crude ash, crude /at and crude jiber contents a/the raw nelll and local lupin varieties lIIere 25.55,2.92, 6.42, I 4. 89g11 OOg and 35.17, 2.75,6.59, 14. 79g1100g, respectively. The local lupin variety had higher crude protein content than the new lupin variety. The mineral, Zn, Fe and Ca cOl7lents were 2. 74, 2.48, 112.62I17gI100g and 3.46, 2.94, 44mgl /OOg, respectively /01' the new and local lupin varieties. The new lupin variety had higher Co content than the locetl lupin variety. The new lupin variety (Lupinus angustifolius) had lower total alkaloid and higher phytic acid content than the locet! lupin (Lupinus albus) variety. The nelll lupin variety showed comparable jimctional properties and sensory acceptability lIIith the local II/pin variety. The nelV II/pin variety had higher lvater absorption capacity, eml/lsion activity andfoal17ing capaCity than the local lupin variety. Except the minerals content, both traditional processing methods applied in the present study significantly (pItem Physicochemical and Casein Characterization of Ethiopian Camel Milk (Camelus Dromedarius)(Addis Ababa University, 2014-10) Fesseha, Zeratsion; Zegeye, Abiy (PhD); Retta, Negussie (Prof.)Abstract The samples were collected from East Showa zone of Oromia national regional state of Ethiopia and the ana lysis part conducted in Addis Ababa University college of natural Sciences Center for food Science and Nutrition laboratory with the objective of Physicochemical profile determination and characterization of Dromedary camel milk casein. Twenty milk samples were collected from secondary and tertiary partum she camels. physicochemical analysis of whole milk was done and casein samples were characterized using polyacrylamide gel electrophoresis (SOS-PAGE). Data was analyzed using computer package SPSS version 20. The following observations was made from the results of the study; the average percentage (mean ± SE) Physicochemical composition of whole camel milk for pH, titratable acidity, ash, total solids, total crude protein, fat and lactose were 6.71 ± 0.010, 0.16 ±...0.004, 0.61.± 0.026, 1l.84 ± 0.17, 2.69 ± 0.08, 3.35 ±...0.029, 5.42 ± 0.13 and 2.08 ± 0.004 respectively. Average casein yield per 100mi whole milk was 2.44% which contributes about 90% (w/w) of the total protein content (2.69%). Casein was purified by acid precipitation at its isoelectric point of pH4.6 and separated in to three major components of a-CN, p-CN and k-CN with molecular masses estimated in kDa as 28.84, 23.40 and 22.40 respectively. The molecular masses were determined using standard weight markers pageRuler™ (Thermo scientific Inc.) having molecular weight range of 10,000 to 170,0000a. The relative quantities of a-, p-, and k- were also estimated using the re lative quantitation method from Myimage software (Thermo scientific Inc.) and fo und to be in the ratio of 1.3: l. 2: l. The estimated molecular sizes and ratio of casein fractions (a-CN, p-CN and k-CN) were different as compared to other research works whi ch could be because of differences in sample breed andlor differences in analytical measurement procedure. From the physicochemical anal ysis result of this study, it is possible to conclude that Dromedary camel milk is a good source of protein, fat, lactose and minerals. Key word s:- Camemilk, Camel milk Protein, Camel milk fat, CamelImlk Lactose, Camel milk case in and SOS-PAGEItem Preparation of Wine from Cactus Pear Fruit/Belesl (Opuntia spps)(Addis Ababa University, 2012-09) Beyene, Yosef; Asfaw, Nigist (PhD); Asfaw, Araya (PhD)Item Change in Phytates and HCI-extractability of Minerals Due to Processing of Chick Pea in Ethiopia Variety(Addis Ababa University, 2013) Fikre, Yordanos; Urga, Kelbesa (PhD); Ahdisa, Melese (PhD)Change in phytates and HCI-extractability of minerals due to processing of chickpea grown in Ethiopia was studied Chickpeas contained a significant amount of phytic acid, i.e. 98.06±0. 136mg/100g When it was subjected to cooking methods, soaking (6, 12, 18 h), dehulling, autoclaving and .Iprouting (24, 36 and 48 h), a strong decrease in level of phytic acid with a remarkable increase in the HCI-extractability of calcium, zinc phosphorus, and iron occurred. Combination of soaking and cooking was found to be the best method for decreasing the phytic acid content, that is. 48 89±0.152 mg/ IOOg the control and significantly (p< 005) increasing the non-phytate phosphorus and HCI- extractable phosphorus. Some mineral losses were noticed when the legume was subjected to soaking, cooking, and germination but the maximum losses, occurred when the seeds were dehulled. However, HCl-extractability of Ca, P, 2n and Fe improved to a significant extent when the chickpea seeds were soaked, soaked- del7Ulled, cooked and :,prouted which may have been due to decrease in the phytate content followed by processing. Moisture content, crude protein, crude fat, crude fiber and total ash ranges were 5.04-6.88 %, 14.21- 23.86 %, 3.71-6.21%, 1.25-3.97% andI.01- 2.78% respectively. The range of iron, zinc, calcium and phosphorous were 1.34- 4.76, 1.72- 2.94, 69.29 -162.3 7and 20. 75-30.66 mg/ IOOg respectively. Key words.' Cooking, dehul/ing, sprouting, autoclaving, HCI-extractability, iron, calcium, Phosphorus, Phytic acid, soaking