Tadesse Fikre Teferra

Tadesse Fikre Teferra
Texas A&M University | TAMU · Food Science and Technology

PhD (Food Science and Technology)
Postdoctoral Research Associate, Texas A&M University

About

64
Publications
220,958
Reads
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661
Citations
Introduction
= Currently Postdoctoral Research Associate at Texas A&M University = Previously Associate Professor, June 2022 to January 2023 = Lecturer, October, 2010 to June, 2015 = Assistant Lecturer, August, 2008 to October 2010 = Graduate Assistant, August 2006 to August 2008 = Additional Administrative posts: -Assistant Registrar (May, 2007 to September, 2008) -Food Science and Postharvest Technology Program coordinator (January, 2011 to October, 2013), all @Hawassa University.
Additional affiliations
June 2022 - January 2023
Hawassa University
Position
  • Associate Professor
Description
  • Teaching and research
February 2023 - present
Texas A&M University
Position
  • Postdoctoral Research Associate
Description
  • My current research focuses on the fates of plant polyphenols derived from diets in the human body during metabolism at the Cereal Quality lab (Department of Food Science and Technology), Texas A&M AgriLife Research.
June 2015 - May 2022
Hawassa University
Position
  • Professor (Assistant)
Education
August 2015 - May 2019
Texas A&M University
Field of study
  • Food Science and Technology
October 2008 - October 2010
Haramaya University
Field of study
  • Food Engineering
February 2002 - July 2006
Hawassa University
Field of study
  • Food Science and Postharvest Technology

Publications

Publications (64)
Article
Full-text available
Vitamin-A deficiency is a major public health problem in developing countries including Ethiopia. Promoting consumption of locally available vitamin-A rich foods that can be grown in home gardens can reduce the problem of vitamin-A deficiency. The main objective of this study was to determine nutritional, microbial and sensory properties of flat-br...
Article
Full-text available
This study was conducted to investigate effects of varying levels of pretreatments on nutrient retention and sensory acceptance of solar-dried carrot slices. The carrot samples were blanched at 55, 65 and 75℃ for 45 minutes, soaked in 5%, 10% and 15% salt solutions for 5 hours and dried using an indirectly heated passive type solar dryer. The best...
Article
Full-text available
Despite existing research on child undernutrition in the tropics, a comprehensive understanding of how weather patterns impact childhood growth remains limited. This study summarizes and estimates the effect of rainfall and temperature patterns on childhood linear growth among under-fives in the tropics. A total of 41 out of 829 studies were consid...
Article
Full-text available
The current study aims to characterise the complementary feeding practice and identify locally available climate-resilient crops that can be used for complementary feeding among agro-pastoralists in Ethiopia. A phenomenological study in Benna-Tsemay district, comprising focused group discussions, key informant interviews, and household observations...
Preprint
Full-text available
In the World one of the main issues with public health is the lack of fermented cereal grain. One of the solutions is understanding the physicochemical properties of millet grains is optimizing their processing and fermentation. This study examines the effects of fermentation time on the physicochemical properties of finger millet flour batter, usi...
Article
Postharvest loss was one of the major problems in Ethiopia. Nearly about 25-45% of postharvest losses existed in Ethiopia. The magnitudes of losses were higher for perishable products like fruit and vegetables when compared from cereals and legumes. Postharvest losses for Tomato, Avocado and mango were also high in the study area.
Article
Full-text available
Okra (Abelmoschus esculentus (L.) Moecnh) is a versatile crop that is widely grown in western Ethiopia, despite that it is less researched. This study, therefore, investigates the traditional knowledge, nutritional, and morphological characteristics of two commonly grown okra varieties (Kenketse and Sharma) in west Ethiopia. A semi-structured quest...
Article
Full-text available
The incorporation of oat grain fiber (ultrasound-assisted extraction) into the dough was evaluated for its rheological characteristics. Spread ratio increased significantly with an increase in the level of oat fiber. The color tonality of biscuits significantly decreased its L*, b*, C, and hab factors, while the a* factor increased with the level o...
Article
Full-text available
Nonconventional protein isolates were prepared from defatted oilseeds (sesame, flaxseed, and canola). Bioevaluation was performed via growth study parameters i.e., protein efficiency ratio (PER), net protein ratio (NPR), and relative net protein ratio (RNPR). The highest values for these parameters were recorded in sesame protein isolates (SPIs) fo...
Article
Full-text available
Pulses provide a significant nutritional potential for the large proportion of the population in developing countries. Lupine is among the underutilized legume crops for human food in Ethiopia and globally concomitant to its contents of bitter alkaloids. This research was initiated to investigate the effects of soaking lupine seeds of bitter and sw...
Article
Full-text available
Ethiopian specialty coffee is exported to the international market based on the cup quality classification; however, there is limited information on the chemical characteristics. In this study, dry and wet-processed sixteen Ethiopian specialty coffee genotypes were investigated for total polyphenols, chlorogenic acids, caffeine, and trigonelline at...
Article
Full-text available
Proteins play an imperative role in enhancing the nutritional status of the human body. The present study was designed to determine the molecular weight of protein isolates prepared from defatted oilseeds, i.e., sesame, flaxseed, and canola, using SDS-PAGE. The electropherogram revealed protein bands ranging from 15 to 65 kDa. Furthermore, proteins...
Article
Full-text available
The present study was conducted to evaluate the effect of ultrasound on the functional properties of citrus juices. Citrus fruits and juices were analyzed for physico-chemical properties. The ‘Pamelo’ excelled in terms of average fruit weight (451.83 ± 7.1 g), fruit volume (543.33 ± 9.1 cm³) and rag percentage (68.64 ± 1.1%). ‘Valencia late’ (48.67...
Article
Full-text available
Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and after in vitro digestion by gastric and duodenal enzym...
Article
Full-text available
e major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for...
Article
Full-text available
This research was designed to estimate the food security and economic burdens of postharvest losses of important food and cash crops produced in Ethiopia. Data of food production, food values and consumption patterns as well as the number of severely and moderately food insecure persons were obtained from FAOSTAT database for Ethiopia. The food sec...
Article
Full-text available
Fresh water fish is considered a source of good quality proteins and essential fats. Frying is among widely used fish preparation techniques globally. Deep-frying oil quality with repeated uses, has been a concern. This research investigated the influence of frying oil stability (expressed as levels of peroxide values (0.2, 1.2 meq/kg) and free fat...
Article
The cover image is based on the Review Article Possible actions of inulin as prebiotic polysaccharide: A review by Tadesse F. Teferra., https://doi.org/10.1002/fft2.92.
Article
Full-text available
Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mi...
Article
Full-text available
This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast an...
Thesis
Full-text available
This study was designed to improve Ethiopian traditional beer – tella with the substitution of gesho by moringa leaves to enhance micronutrients. In this paper, we undertake a review in order to elucidate the physicochemical properties, nutritional values, and microbial dynamics of Ethiopian traditional alcoholic beverages. Substation of gesho by m...
Thesis
Full-text available
Animal protein production is relatively expensive than vegetable proteins therefore lupin protein isolates are an option to food manufacturers in addition lupin is an underutilized legume for human food in Ethiopia and globally due to the presence of bitter and toxic alkaloids. This research was designed to investigate the effects of soaking the se...
Article
Full-text available
Global population is increasing at an alarming rate, posing a threat on the supplies of basic needs and services. However, population increase does not seem to be a common agendum of the global scientists and political leaders. People in the developed countries are more concerned about new technologies and their products. Pseudo‐threats related to...
Article
Full-text available
Background Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20 – 25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing po...
Article
Full-text available
This review summarizes the nature, types, and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physicochemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of...
Preprint
Full-text available
This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by stage of maturity and packaging types over storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the condition...
Preprint
Full-text available
This study was designed to improve Ethiopian traditional beer – tella with the substitution of gesho by moringa leaves to enhance micronutrients. Substation of gesho by moringa from 50 – 100% against the biochemical dynamics, nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activities of yeast and fa...
Article
Full-text available
This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by stage of maturity and packaging types over storage period of three weeks. The research was designed to replicate practices by the producers and along the value chains and to assess the fruit quality under the condition...
Article
Full-text available
Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba‐bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gl...
Conference Paper
Full-text available
Pulses are the dried seeds of the Leguminosae family that are produced and consumed as cheaper protein source crops, particularly in developing countries. They contain protein levels ranging 20 – 25%. Food legumes play an important and diverse role in the farming systems and in the diets of poor people around the globe. They are ideal crops for sim...
Article
Full-text available
This review summarizes the nature, types and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physico-chemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of...
Article
Full-text available
Climate change is an enormous challenge facing humanity. To meet this challenge, a shift toward more climate resilient, but underdeveloped and underutilized, crops such as sorghum is of great interest. Sorghum performs relatively well under water scarcity and elevated temperature conditions compared with the major cereal crops wheat, rice, and maiz...
Thesis
Full-text available
Sorghum is known for its resilience to climate change and suitability to arid areas, having several potential health benefits such as controlling blood glucose and inflammation. However, functionality of sorghum as a food ingredient is limited due to the hydrophobic proteins. Sorghum mutant with a highly digestible (HD) protein (irregularly shaped)...
Chapter
Engineering properties of food materials are of great relevance in characterization, processing, and packaging of foods as well as monitoring and maintaining the eating quality. The physical properties of foods such as density, geometrical shapes, optical, and acoustical properties are important in determining the optimal maturity, ripening, and ot...
Article
Full-text available
This study was conducted to optimize the compositions of amaranths, teff and barley flour blending ratios for better nutritional and sensory acceptability of injera. Ten formulations of composite flour were determined using D-optimal constrained mixture design with the aid of MINITAB17 software package. The ingredients were in the range of 40–100%,...
Article
This study was conducted to optimize the compositions of amaranths, teff and barley flour blending ratios for better nutritional and sensory acceptability of injera. Ten formulations of composite flour were determined using D-optimal constrained mixture design with the aid of MINITAB17 software package. The ingredients were in the range of 40–100%,...
Article
Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tannins) on rheological properties and stability of wheat gluten films and foams; monomeric catechin wa...
Article
Sorghum mutants with altered protein body structure have improved protein nutritional quality; however, practical methods to accurately track heritability of the trait are lacking. We evaluated suitability of the in vitro pepsin assay, and a new high-resolution field emission electron microscopy (FE-SEM) method to detect the mutation (HD) in hard-e...
Poster
Sorghum is becoming increasingly popular a healthy ingredient, among the ancient grains as gluten free and hypoglycemic crop However, sorghum has reduced endosperm functionalities1 largely due to its protein body structure Presence of highly digestible protein mutation (HD) is associated with enhanced sorghum functionality for food application2....
Poster
Full-text available
Highly digestible (HD) protein mutation has the potential as a trait to enhance sorghum endosperm functionality for food application. Screening of improved hard endosperm sorghum lines with HD trait using the traditional in vitro pepsin assay has been a challenge due to inconsistent results. In the current study, high resolution Field-Emission Scan...
Poster
Full-text available
Experimental sorghum lines with combined highly digestible (HD) protein and waxy starch in hard endosperm were characterized. Compared to HD and low digestible checks, the new lines were better protein digestibility and starch functionality and hence may be suitable for food applications.
Article
Full-text available
Ethiopia is the origin of Arabica coffee. This study was conducted to see the influence of green coffee processing methods and roasting temperatures on sensory and physical quality of brew. Wet and dry processed coffee samples were separately roasted with three different temperatures (190 �C, 210 �C and 230 �C). The physical and sensory quality att...
Article
This study investigated effects of pretreatments on rehydration characteristics of solar-dried carrot slices. Blanching at 55, 65 and 75°C for 45 minutes and osmotic dewatering in 5%, 10% and 15% salt solutions for 5 h were used as pretreatments. Rehydration capacity of the dried carrots was determined by soaking 20 g sample in hot water at 95°C fo...
Article
Full-text available
Chickpea, Cicer arietinum L. is one of the major pulses grown in Ethiopia and provides an important source of food and nutritional security for the rural poor. However; chickpea seeds are heavily damage by bruchids and suffer heavy loss in quantity and quality. This study was conducted to determine the effects of different storage treatments on pro...
Article
Full-text available
This research was conducted to investigate the effect of sorting and dehulling postharvest practices on the pasting properties of flours of kabuli (Habru variety) and desi (local) chickpea and faba bean (local) grains. The legume samples were obtained from Hawassa University's Agronomy section and prepared for the experiments. The pasting behavior...
Article
Full-text available
This research was undertaken to investigate the effects of anchote accessions and growing areas on the physical and proximate composition of the roots. The physical properties were measured using standard measurements. The major and minor diameters as well as the root peel thickness were measured using a digital caliper. The proximate composition w...
Article
Full-text available
This research was undertaken to investigate the effects of anchote accessions and growing areas on the physical and proximate composition of the roots. The physical properties were measured using standard measurements. The major and minor diameters as well as the root peel thickness were measured using a digital caliper. The proximate composition w...
Research
Full-text available
This is a Comprehensive Extension package manual for Ginger developed by the authors with the sponsor of Farm Africa Ethiopia Office.
Research
Full-text available
This is a training manual developed for fresh graduates in Agriculture fields. The manuals Orients them on how they can contribute to the successful implementation of the multi-sectoral National Nutrition Program of the Ethiopian Government.
Research
Full-text available
This Manual development was sponsored by Farm Africa Ethiopia Office Ginger is one of the most important spice crops. The Arabs, in the 13th Century brought ginger from India to east Africa and ginger had perhaps been known since then in Ethiopia, and predominantly grown in the wetter parts of the South Nations, Nationalities and Peoples Regional S...
Article
Full-text available
Callosobruchus chinensis is one of the major insect pest of chickpea and other stored legume which is known to cause significant yield loss both quantitatively and qualitatively. This investigation was done to study the efficacy of leaf powders of basil (Ocimu basilica L.) and neem (Azadirachta indica), cow dung ash and Malathion dust against bruch...
Article
Full-text available
Understanding the influence of postharvest practices on micronutrient content will help in considering further food processing and other intervention methods. Chickpea and faba bean samples were exposed to sorting and dehulling practices in the laboratory. Treated samples were hammer milled and flour samples were analyzed for contents of ash (total...
Presentation
Full-text available
Effect of Nutrition Education on Feeding Practices and Nutritional Status of 6-23 Months Old Children at Demba Gofa and Geze Gofa Woredas, Gamo Gofa Zone, SNNPR
Conference Paper
Full-text available
UnderstanUnderstandingtheinfluenceofpostharvestpracticesonmicronutrientcontentwillhelpinconsideringfurtherfoodprocessingandotherinterventionmethods.Chickpeaandfababeansampleswereexposedtosortinganddehullingpracticesinthelaboratory.Treatedsampleswerehammermilledandfloursampleswereanalyzedforcontentsofash(totalminerals),zinc(Zn)andiron(Fe).Theresults...
Thesis
This study was conducted to investigate effects of varying levels of pretreatments (blanching temperature and osmotic concentration) on rehydration characteristics, nutrient retention and sensory acceptance of solar-dried carrot slices. Blanching is used to combat the problems of discoloration by enzymes. Osmotic pretreatment enhances drying rate,...

Questions

Questions (94)
Question
It is common that global communities are talking about Food Losses and Food Waste. The Postharvest losses of food are a more severe problem in developing countries particularly those in the tropical and sub-Saharan regions. Is there a connection between these three global Challenges? Can some one share us links and research outputs on these matters? thank you.
Question
Climate change is a real challenge to humanity and it is getting the necessary attention. Scientists and leaders are looking for adaptation strategies to reduce the impacts of climate risks, which is the right thing to do.
To me, population growth is the other real and important challenge to humanity and ecological sustainability. However, I always fail to understand why scientists and global leaders are not paying the necessary attention to this issue and not allocating adequate resources to proper regulation before it is too late. What are your thoughts on this matter?
Question
I like the new ResearchGate statistics better than the previous one, although I am still trying to understand the whole matrix. How do you feel about it?
Question
In response to a project call from BioInnovate Africa: https://lnkd.in/etkCGY67), I am looking for potential collaborators in the areas of legume breeding, #agronomy, and utilization (#processing) in the #Eastern #African Region (Burundi, Ethiopia, Democratic Republic of the Congo (DRC), Kenya, Rwanda, South Sudan, Tanzania, and Uganda. If you are an academician from the countries in the region, you are welcome to inbox me and we start developing common goals and a proposal from there. I have a project idea and we develop it through brainstorming discussions. If you know someone from the region also, please leave their full name or link to their RG or ORCID profiles as a response to this discussion.
Question
Some food crops such as sorghum and millet are known to suit the arid and semi-arid areas of the world. It is obvious that the importance of such crops is increasing in the years to come with the changing climate and expanding desertification. What crops on the feeds side (feed materials) can go in line with the changing climate and how promising are they? Please share materials published on "climate-smart" feed crops. Thank you!
Question
Does anyone have suggestions on software programs that are good at analyzing data and giving great publishable graphics, software not requiring knowledge of programming languages like in R or SAS programs? Softwares that are freely available for installation and application are of priority. Thank you!
Question
Does anyone have information on the use of sorghum in brewing? Is there a popular brand of beer made from sorghum around the globe? What level of sorghum is used? In what form (malt or adjunct) is the sorghum grain used? Resources that provide information on these inquiries are highly appreciated.
Question
We were trying to check the total alkaloid levels of underutilized wild species of plants with potential food use. We wanted to quantify the total alkaloids as anti-nutritional factors in the leaves and roots of some plants. We were wondering if someone can share with us a reliable and simple lab protocol for the analysis of alkaloids. Please share articles or standard methods from relevant sources and we appreciate that.
Question
The United Nations has devised a new deal for People, Planet and Prosperity - the global Food Systems, where the first global Summit was held on September 23, 2021: https://www.un.org/en/food-systems-summit. Many member countries are adopting this new deal and are now developing their respective national Food systems. The questions are:
  1. Will this really bring significant changes to global food security and livelihoods, when we are not regulating population growth?
  2. Will there be enough resources to bring complete systems to shift in the remaining time in line with the Sustainable Development Goals (SDG), before 2030?
  3. Is applied science research and development properly focused in the plans and roadmaps of the Food Systems under development?
Share us your understandings and expectations. Thank you

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