Tilahun Abera Teka- PhD, Food and Nutritional Sciences
- Associate Professor at Jimma University
Tilahun Abera Teka
- PhD, Food and Nutritional Sciences
- Associate Professor at Jimma University
Looking for potential collaborators in the field of Food and Nutritional Sciences
About
67
Publications
86,687
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
717
Citations
Introduction
Current institution
Publications
Publications (67)
The aim of this study was to optimize nutritional composition, mineral contents, and overall sensory acceptability of unleavened flatbread developed from maize, boiled rhizome of water lily, and dried fish fillet powder. A mixture containing 50%–80% maize, 15%–30% boiled water lily rhizome, and 5%–20% dried fish fillet powder was mixed using the D‐...
This study assessed the factors contributing to postharvest loss of fish around the Fincha'a, Amarti, and Nashe reservoirs in Horro Guduru Wollega, Oromia, Western Ethiopia, using semi-structured questionnaires from January, 2022 GC onward. The aim of the finding was to know the fish handling and post-harvest preservation of fish around the reservo...
Despite the significant nutritional value they offer, unexplored improved haricot bean varieties from Ethiopia were the focal point of this study, which aimed to exclusively investigate the nutritional potential and antioxidant Capacities of six varieties. The analysis revealed notable differences in moisture (9.53–10.4%), ash (3.83–5.14%), crude f...
ABSTRACT
Ginger (Zingiber officinale) contains essential nutrients and bioactive compounds that enhance food value and
inhibit foodborne pathogens. The postharvest handling, packaging materials, and storage durations significantly
influence the nutritional composition and antimicrobial potential of ginger. This study evaluated the effects of two
pa...
This study assessed the factors contributing to postharvest loss of fish around the Fincha’a, Amarti, and Nashe reservoirs in Horro Guduru Wollega, Oromia, Western Ethiopia, using semi-structured questionnaires from January, 2022 GC onward. The aim of the finding was to know the fish handling and post-harvest preservation of fish around the reservo...
Bread is one of the most common staple foods consumed throughout the world. Wheat is the most important flour source in bread making owing to its gluten content and quality. However, the rising price of wheat is causing a considerable concern in the bread industry, necessitating the evaluation and utilization of flours of underutilized crops such a...
Food waste is a serious worldwide issue that has an impact on the environment, society, and economy. This comprehensive review provides a detailed description of methods and approaches for reducing food waste, emphasizing the necessity of comprehensive strategies to tackle its intricate relationship with environmental sustainability, social equity,...
Agriculture is vital to Ethiopia’s economy, yet postharvest losses persist, threatening food security
and economic growth. The literature indicates that losses range from 15–45%, highlighting the
urgency of addressing this issue. Agro-processing offers a promising solution by adding value to
raw products. This article examines Ethiopia’s potential...
Globally, there is a growing concern about avoiding using artificial compounds in food ingredients, food preservation, and packaging. Among the parts of the neem tree, leaf flour is one of the most commonly used parts in some countries for food and medicinal purposes and is known for containing several nutrients and phytochemicals. In this review,...
In this study, starch is isolated from Nymphaea lotus and its functional, rheological, and thermal properties are compared with potatoes, rice, and maize starches. The swelling power and solubility of all starches increased as the temperature increased. After 5 days of storage at +4 °C, syneresis increased, but paste clarity is decreased. The Hersc...
Pigeon pea is one of the most multipurpose grain legumes in the tropical and subtropical world. It is highly resilient to climate change due to drought tolerance. It ranks sixth following common beans, chickpeas, field peas, cowpeas, and lentils globally. Pigeon pea is an excellent source of high‐quality protein, essential amino acids, and minerals...
This review was aimed to summarize the extent and causes of fish post‐harvest losses (FPHLs) in Sub‐Saharan African (SSA) countries and suggests the necessary intervention measures to narrow the gap between demand and supply. Globally, an estimate of 10–12 million tons of fish is lost per year. FPHLs in SSA are higher than those in other parts of t...
Childhood stunting is a global phenomenon affecting more than 149 million children under the age of 5 worldwide. Exposure to aflatoxins (AFs) in utero, during breastfeeding, and consumption of contaminated food affect the gut microbiome, resulting in intestinal dysfunction and potentially contributing to stunting. This review explores the potential...
![Fig. 6. Different types of millers [153-155]](profile/Markos-Urugo-2/publication/382558151/figure/fig1/AS:11431281263217600@1721952949665/Different-types-of-millers-153-155_Q320.jpg)
Agriculture is vital to Ethiopia's economy, yet postharvest losses persist, threatening food security and economic growth. The literature indicates that losses range from 15 to 45 %, highlighting the urgency of addressing this issue. Agro-processing offers a promising solution by adding value to raw products. This article examines Ethiopia's potent...
Grapes are widely consumed worldwide in various forms, including fresh and dried, or processed into products like juice, vinegar, wine, and so on. Anthocyanins, mainly found in grapes, are responsible for various health-promoting effects and contribute to their colours such as red, purple, and blue. Although grapes contain a high quantity of anthoc...
This article aims to uncover the current knowledge on using bioconverted agricultural byproducts in the chicken diet and the impact of these byproducts on performance, product quality, and health status. Agricultural and agro-industrial activities generate thousands of tons of byproducts. Converting these agricultural byproducts into valuable entit...
This article aims to uncover the current knowledge on using bioconverted agricultural byproducts in the chicken diet and the impact of these byproducts on performance, product quality, and health status. Agricultural and agro-industrial activities generate thousands of tons of byprod-ucts. Converting these agricultural byproducts into valuable enti...
![Banana peel: Reprinted/adapted with permission from Ref. [22]. 2016, Priwo.](publication/370650927/figure/fig1/AS:11431281389655905@1745221716030/Banana-peel-Reprinted-adapted-with-permission-from-Ref-22-2016-Priwo_Q320.jpg)
![Apple by-product: Reprinted/adapted with permission from Ref. [27]....](publication/370650927/figure/fig2/AS:11431281389616331@1745221716916/Apple-by-product-Reprinted-adapted-with-permission-from-Ref-27-2022-AITC-Canada_Q320.jpg)
![Mango by-products: Reprinted/adapted with permission from Ref. [34]....](publication/370650927/figure/fig3/AS:11431281389547301@1745221717912/Mango-by-products-Reprinted-adapted-with-permission-from-Ref-34-2023-CIRAD_Q320.jpg)
![Citrus by-product: Reprinted/adapted with permission from Ref. [39]....](publication/370650927/figure/fig4/AS:11431281389547302@1745221719681/Citrus-by-product-Reprinted-adapted-with-permission-from-Ref-39-2017-BBC_Q320.jpg)
![Grape by-product: Reprinted/adapted with permission from Ref. [43]....](publication/370650927/figure/fig5/AS:11431281389645944@1745221720798/Grape-by-product-Reprinted-adapted-with-permission-from-Ref-43-2017-Chiara-Cecchini_Q320.jpg)
Fresh and processed fruits are commonly used to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed-fruit products has motivated the rapid growth of fruit-processing industries, persuading them to produce an enormous number of by-products. Furthermore, people’s shiftin...
Ginger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds in human health. The key components of ginger for adding food value and its bio-functional properties include...
![Antioxidant mechanisms of ginger.[146] Nrf2 - nuclear factor erythroid...](publication/369593893/figure/fig1/AS:11431281301211759@1735894862148/Antioxidant-mechanisms-of-ginger146-Nrf2-nuclear-factor-erythroid-2-related-factor_Q320.jpg)
Ginger (Zingiber officinale) is a spice widely used across the world due to its nutritional and bio-functional properties. This review presents the various uses of ginger for maintaining food quality and the roles of its bioactive compounds in human health. The key components of ginger for adding food value and its bio-functional properties include...
The goal of this study was to analyse peri-urban households' fish consumption and fish quality along the value chain of the fish-livestock production system. Data on fish consumption per capita and socio-economic characteristics of the household of 366 households were collected along the fish value chain, covering two rural districts (Omonada and K...
This review describes the major food and feed contaminating mycotoxins and provides a thorough insight about non-thermal food processing techniques and their mycotoxin detoxification mechanisms. Cold plasma, pulsed light, pulsed electric field, high pressure processing, and electron beam irradiation are among the techniques discussed. Mycotoxins de...
Fruits are commonly used, fresh or processed, to prepare different industrial products with superior nutritional and health-promoting properties. Currently, the demand for processed fruit products has motivated the rapid growth of the fruit processing industries, persuading them to produce an enormous amount of by-products with less utilization. Fu...
This review describes the major food and feed contaminating mycotoxins and provides a thorough insight about
non-thermal food processing techniques and their mycotoxin detoxification mechanisms. Cold plasma, pulsed
light, pulsed electric field, high pressure processing, and electron beam irradiation are among the techniques
discussed. Mycotoxins...
Water lilies and lotus are regarded as good source of food, nutrition, and medicinal purposes. This review assessed scientific evidence for application of fifteen species of water lilies and lotus as functional and nutraceutical food ingredient in food and pharmaceutical industries. The nutritional value and phytochemical compounnds of lotus and wa...
This study aims to investigate the effects of slice thicknesses (2, 4, and 6 mm) and solar tunnel drying zones (zone I, zone II, and zone III) on the drying characteristics and thermal properties of taro slices, which were dried using solar tunnel drying (STD). To assess the drying characteristics of taro slices, the data from the drying kinetics w...
Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate massive wastes that persist for a long time in the environment after their use. Bio-based materials are the best option to replace this synthetic plastic....
Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate massive wastes that persist for a long time in the environment after their use. Bio-based materials are the best option to replace this synthetic plastic....
In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect pest disinfestation. The designed solar tunnel was 1.9 m wide and 3 m long with the maize grain holding capacity of 150 kg, 300 kg, and 450 kg with 5 cm, 10 cm, and 15 cm layer thickness respectively. To evaluate the performance of the solar tunnel, ma...
In this study, a solar tunnel of passive-type designed, constructed and tested for storage insect pest disinfestation. The designed solar tunnel was 1.9 m wide and 3 m long with the maize grain holding capacity of 150 kg, 300 kg, and 450 kg with 5 cm, 10 cm, and 15 cm layer thickness respectively. To evaluate the performance of the solar tunnel, ma...
Palm oil is the world’s most commonly used vegetable oil and extracted both from fruit and seed of palm tree. However, its high saturated fatty acid content raised controversies over consumption of the oil. Few scientific findings suggest it as a risk factor for cardiovascular disease and increased consumer’s awareness over healthy diet raised clai...
The sweet potato root, a potent source of starch which is being considered
as an effi cient alternative for fuel ethanol production in recent times. The starchy
substrate needs to be subsequently dextrinized and saccharifi ed so as to enhance
the utilization of its carbohydrates for ethanol production. In the present investigation,
acid-enzyme proc...
Frying is a widespread process used in food preparation and manufacturing as reflected in a large spectrum of products. Fried foods such as potato chips, French fries, expanded snacks, roasted nuts, extruded noodles, doughnuts and fried fish and chicken have gained worldwide popularity due to their unique organoleptic characteristics like distincti...
The phytochemical profiles and antioxidant capacities of 14 cowpea varieties (7 improved and 7 landraces) grown in Ethiopia were studied. The total phenolic, flavonoids, and monomeric anthocyanin contents (mg/100 g flour dry matter basis, db) ranged from 1210 to 1610 gallic acid equivalents, 250 to 1110 catechin equivalents and 3 to 7 cyanidin-3-gl...
Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro protein digestibility and amino acid composition of proteins of 5 different cowpea varieties (Asebot, Asrat, Bekur, TVu and WWT) were investigated. The crude protein conte...
p>Iron has many special functions in the body. More than 65 percent of the body’s iron is in the blood in the form of hemoglobin, which is a protein in red blood cells that transports oxygen to tissues in the body. A compound that carries oxygen to the muscle cells called myoglobin, also requires iron. In addition, iron has a role in many chemical...
Cowpeas are nutritious, drought-tolerant, and underutilized legume in Ethiopia. In this study, the nutrients (proximate, minerals), anti-nutritive contents and phytate:mineral molar ratios showing intestinal mineral absorption of 7 improved and 7 landrace cowpea varieties cultivated in Ethiopia were investigated using standard methods. The crude- p...
British Food Journal Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour Demelash Hailu Mitiku, Solomon Abera, Nugusse Bussa, Tilahun Abera, Article information: To cite this document: Demelash Hailu Mitiku, Solomon Abera, Nugusse Bussa, Tilahun Abera, (2018) "Phy...
Purpose
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.
Design/methodology/approach
Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate...
Sixteen composite flours were prepared using D-optimal constrained mixture design within a range of wheat 40–80%, cassava 10–30% and soybean 10–30% to optimize bread nutrient quality and sensory acceptability. Results obtained showed blending had a significant (p < 0.05) effect on protein, ash, energy, iron, calcium, phytate, bread loaf volume, tas...
Purpose
The purpose of this study was to compare the nutrient and antinutrient content of two improved sweet potato varieties released for drought prone areas of eastern Ethiopia.
Design/methodology/approach
Matured roots of two sweet potato varieties, namely, Berkume and Adu , were collected from Haramaya University, Toni Research Farm, Ethiopia....
This study was conducted to investigate the effect of soybean varieties and processing methods on the nutritional and sensory properties of soymilk. Three varieties of soybean were sorted, cleaned and soaked to extract soymilk using two different processing methods: Cornell and Illinois. Results showed that the interaction effect of variety and pro...
Grass pea (Lathyrus sativus L.) is one of the most important food legumes that is widely grown and consumed in many developing countries like Bangladesh, India and Ethiopia. They are inexpensive source of protein and good quantities of essential amino acids. Despite their potential in upgrading diets of the poor people of the world, there are certa...
In Ethiopia, there has been no detail information on the extent and patterns of variability present in pigeon pea genotypes so far. As a result, hundred pigeon pea genotypes were tested in a 10 × 10 simple lattice design at Areka Research Center, Ethiopia during 2009 cropping season. The objectives of the study were to estimate the genetic variabil...
An investigation was done to determine the effect of boiling and natural fermentation on the physicochemical, nutritional and anti-nutritional factors of two cassava varieties (Qulle and Kello) collected from Southern Ethiopia. Fresh cassava roots were cleaned, peeled and prepared for boiling (cooking) and natural fermentation. The results showed t...
An investigation was done to determine the effect of boiling and natural fermentation on the physicochemical, nutritional and anti-nutritional factors of two cassava varieties (Qulle and Kello) collected from Southern Ethiopia. Fresh cassava roots were cleaned, peeled and prepared for boiling (cooking) and natural fermentation. The
The consumption of cassava has dramatically increased in many courtiers around the world as cheap source dietary energy in the human diet. One of the drawbacks associated with its consumption is, its high content of cyanogenic glucosides, the main toxic substance in cassava. Significant does of cyanide binds the heme iron which carries oxygen to di...
Questions
Questions (18)
What is an irritable bowel syndrome? What are the causes, treatment and management strategies of this problem?
What is an irritable bowel syndrome? What are the causes and treatment and management strategies of this problem?
what is pyogenic granulomas? What are the causes and remedial solutions?
In many studies involving food bioscience of plant origin, the proanthocyanidin/catechin is commonly reported merely as an indicator of nutritional quality in a generic manner. What is the exact implication of this parameter from the nutritional point of view? Which specific nutritional attribute of a given plant food is manifested by this parameter?
Kind regards,
Tilahun A.
The mineral contents were calculated for a certain grains in their raw form. How can we calculate how much a given mineral, say; zinc or iron can be served by a portion of the flour sample per 100 g flour in comparison to recommended daily intake of the minerals of interest? Most importantly, does it give sense to report such information for raw food sample?
I am reading the phrase “nutritional quality index” in various articles. How can we compute this quality indicator? Does it refer to the nutrient composition data of raw food or only cooked form? What is its implication either for nutritional value of food or concern for the consumers??
Kind regards,
Tilahun
It seems logical to estimate the contribution of a given nutrient to RDIs from a food in its consumed form (cooked boiled, baked, roasted etc.), though there are so many factors governing the true nutrient uptake by the body at cellular level. In many published article, however, I read different authors comparing the value of a certain nutrient they analyzed from a food commodity of their research in its raw form to RDIs. I think this is a bit ambitious to compare the nutrient value of a food in its raw form to Recommended Daily Intakes (RDIs) or there should be some conversion factor for estimating the nutrient value of raw food to its cooked form. Any idea or experience from any one of you is kindly welcomed. Thanks!
In the purification and separation of bioactive peptides from the crude extract, we found serine amino acid residue at the end and in between the serine moiety with the peptide sequence of Gly-Gly-Ser-Lys and Glu-Leu-Ser. How can we make use of the presence of these two peptide sequences as a potential remedial solution for controlling the incidence of diabetes or what is the possible explanation for the serine amino acid peptide sequence in management of the aggravation of diabetes?? Thanks for your contribution in advance.
I was working on phenolics profile from flour extract using HPLC-DAD. I was assuming that the absorption maxima of different phenolic compounds will remain the same as far as the instrument is the same with the same set up (the same gradient condition). However, I have observed differences in the absorption maxima of different phenolic compounds (Naringenin, Quercetin, Caffeic acid, sinnapic acid, Gallic acid and Ferulic acid) in the samples I have used and previous publications of which the authors have used the same HPLC with all set ups being the same. How could this happen??
