Shimelis, Admassu (Assoc. Prof.)Solomon, Kiros (PhD)Dawit, Leja2019-04-162023-11-102019-04-162023-11-102018-10http://etd.aau.edu.et/handle/12345678/17931Hot pepper (Capsicum annum L.) is the world’s most important vegetable and it is used as fresh, dried or processed products as vegetables, spices or condiments. This study was conducted with objectives to evaluate process methods; analyze nutritional composition of traditional datta developed from hot pepper (Capsicum annuum L.), grown in Southern part of Ethiopia. Fresh green and dried red fruits of capsicums were collected from the surroundings of Wolaita Zone. Moisture content, crude protein, crude fat, total ash and crude fiber contents were determined. The moisture content was determined by hot air oven method at 105ºC. The Kjeldahl method was used for the determination of crude protein content. Ash content was determined by incineration in muffle furnace. The crude fat content was determined by using Soxhlet extraction Sodium and Potassium were determined by flame photometry method. Ca, Mg, Fe, Zn were determined using atomic absorption spectrophotometry. Vitamin C content of the green and red datta (GWO, GW, RWO, and RW) were determined using UV V-s Spectrophometer method. The selected phytochemicals (Capsaicinoid content, polyphenol, antioxidant activity) and vitamin C content were analyzed 1st day, 7th and 14th days of traditional fermentation to evaluate the effect of fermentation. The functional properties of the product such as particle size distribution, bulk density, Foaming capacity and stability, Viscosity, water and oil absorption and were analyzed with various methods. The sensory and microbial load of the traditional datta was analyzed using standard methods; nine-point hedonic level and total bacterial count with selective media, respectively. All of the results indicated significant difference between proximate composition of traditional datta (green and red datta without spices) of local Capsicum annuum except crude protein content. Traditional pepper datta of dried red and fresh green locally grown contained: 17.63 +0.46; 21.00±1.97; protein; 33.08±2.06; 24.31±1.89 crude fiber; 5.62 ± 0.13; 15.60±0.09 crude fat ;7.36 ±0.39; 9.30±0.40 moisture; 13.41±2.45; 7.20±1.7 total ash; 22.9±0.00;22.59±0.00 total carbohydrates and 212.7±0.90; 314.76 ± 0.03 energy values, respectively. The results of functional property analysis showed significant difference among the products both with spices and without spices except foaming capacity and stability. The products contained the capsaicinoid ,total polyphenol and vitamin C content and the results showed that there was significant difference(p<0.05) among the green and red datta in the course traditional fermentation. The lactic acid bacteria (LAB) present initially in the product observed to increase in the pepper product, datta and dominated the growth of other microbes in the course of traditional fermentation while others decreased to the end of fermentation. The LAB in the datta observed from the first day continued to increase as the fermentation continued. The traditional fermentation has shown its drastic effect on the microbial flora and pH of the produce although there is an increment of LAB both with spices and without spices. This in turn give the produce better acceptability around the consumers in need despite it entails critical personal and processing equipment sanitation during datta preparation.en-USDatta FermentationLactic acid bacteriapepperpreservationThesis