Milkesa Feyera Tujoo

Ethiopian Institute of Agricultural Research | EIAR · Food science and nutrition

Improper drying of hot pepper after harvest is a prominent cause of post-harvest losses. In Ethiopia, hot pepper is mostly dried using the sun drying method before being processed into a powder. However, it's physicochemical qualities and application of other drying techniques were not well studied. Therefore, this study was aimed to evaluate the p...

Advances in Crop Science and Technology Advances in C r o p Science and Technology Abstract The nutrient composition of bread made from cereal is inadequate to support the body's optimal growth and development. The potential approach in producing nutrient-dense snack food is blending cereals with the protein rich legume/oil crops. Thus, the goal of...

Dried beans are rich in proteins and good in important micronutrients like potassium, magnesium, folate, iron and zinc. Canning is a conventional food preserving method in which beans and other products are sterilized by heat after placed in hermetically sealed containers. Screening of bean lines for micronutrient retention during canning is an imp...

Screening of bean lines for canning attributes and proximate composition is an important input for the food industry, bean researchers, and other end users. The objective of this study was to evaluate Maz-Lines common beans for their canning quality and proximate composition. Three Maz-type common bean lines were subjected to nine different canning...

High bulk and poor in organoleptic acceptability are a major characteristics of most complementary food used in developing countries. Fermentation and blending are afeasible approach to reduce bulkiness and organoleptic acceptability of such complementary foods. Therefore,this study aimed to develop nutritionally adequate and organoleptically accep...

Less in nutrient bio availability due to the presence of ant nutritional factors are common problem in plant based diet. Fermentation is a feasible food processing approach to improve nutrient bioavailability in plant based diets. The objective of this study was to estimate some minerals bioavailability in fermented maize and haricot bean flour. Ma...

Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post-harvest life. Different types of food preservation methods have been applied to mang...

Fruits are perishable horticultural crops grown in tropical and sub-tropical areas of the world. It is a richest source of micro nutrients and phyto chemicals that contributed a significant role in human health. Mango, avocado, papaya, guava and pine apple are popular and economically important tropical fruits due to their essential nutritional pro...

Most complementary foods used in low-income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are easily applicable approaches to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to...