Journal Articles by Tadesse F Teferra (PhD)
AgVS, 2022
Soil acidity is a barrier to agricultural production in areas where heavy rainfall and induced cr... more Soil acidity is a barrier to agricultural production in areas where heavy rainfall and induced crop yields reduction in acid soils. Fixed plots field investigation was conducted to evaluate the influence of split application of recommended lime rate based on exchangeable acidity on yield and yield attributes of barley in acidic soils during three cropping seasons (2018, 2019 and 2020). Four level splits of lime (full dose of required applied at onetime, split in to two applied 50% in 1st and 2nd year, 50% in first and third year, split in to three applied 33% in every year) laid in randomized complete block design with three replications. Over years mean of grain yield was not statistically significant (p < 0.05) by split application of recommended amount of lime compared to one time application of full dose. The result revealed that the highest yield was recorded from all plots treated with lime whereas the lowest yield was recorded from un-limed treatment. The highest yield (5.67 ton ha-1) was recorded from full dose limed plant while lowest yield (2.4 ton ha-1) recorded from control. Thus, resource poor farmers who unable to afford full dose of lime can split in to two or three and apply every year without significant yield loss compared to one time application of full dose. The increased yield of limed treatments might be lime application attributed to rising of soils pH and making supplied nutrients plant-available.
Journal of Food Qaulity, 2022
The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the ... more The 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 the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linolenic acid). Sesame seed oil supplementation not only improves the quality of snack frying oils but also plays a key role in the formation of good quality healthy snack foods. Moreover, its seeds and oil play imperative role in the formulation of medicines utilized for different ailments. The current review highlights the importance and utilization of sesame seed and oil in pharmaceuticals, nutraceuticals, and food (especially snacks) industries.
Heliyon, 2022
This research was designed to estimate the food security and economic burdens of postharvest loss... more 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 security implications of the postharvest losses in the country showed that a volume of crops that could feed over 23 million citizens could be saved with proper postharvest management. The economic meaning of the losses of major food and cash crops was 1.2 billion US dollars per annum, which literally is 10% of the average annual national budget of the country for the years 2018–2022. If the losses could be managed to be lower by 50%, it could have meaningfully contributed to the food and nutrition security as well as the GDP of the country. The approach used in the current analysis could be either adopted to generate clear data for awareness creation community education or it could be developed into a more robust model to estimate annual losses or food security and economic gain potentials.
Taylor & Francis, 2022
Fresh water fish is considered a source of good quality proteins and essential fats. Frying is am... more 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 fatty acids (0.05, 0.13% palmitic acid)) over repeated uses (1,6 cycles) on the oxidative stability and essential nutrients of fried fish using a response surface approach, with the objectives of generating information relevant for the improvement of community health outcomes, with a special focus of this particular research was on trends, but not optimization. The frying oil and fried fish quality were adequately explained by response surface model and supported by principal component analysis. The result showed that the oxidative stability of both the frying oil and fried fish were deteriorating over the reuse cycles of the frying oil (with increasing trends of unhealthy fats, saturated and trans) corresponding to decreasing trends in the healthy fat components and vitamin A). It was also indicated that the essential fats (omega 3, omega 6, cis, vitamin A), were decreased while the risky fats (saturated, trans) were increased along with the frying cycles. The result revealed the urgent need for regulating frying oil and fried food qualities, particularly in developing countries.
Volume 9, 2021
Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal ... more Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal of Science and Development - JSD - ISSN (online) 2789-2123 (print): 2222-5722, is a double-blind peer-reviewed journal published by Hawassa University under the Creative Commons open access license (CC BY-NC-ND). AgVS publishes articles on a range of disciplines of agriculture and veterinary sciences including, Agricultural Biotechnology, Agribusiness, Agricultural Economics, Agricultural Engineering, Agricultural Microbiology, Agricultural Extension, Agronomy, Animal Healthcare, Animal Genetics, and Breeding, Animal Nutrition, Conservation Agriculture, Forestry and Agroforestry, Horticulture, Livestock Parasitology, Livestock Production, Plant Genetics, and Breeding, Plant Protection, Post-harvest Biology and Management, Community Nutrition, Sustainable Agriculture, Poultry, Soil Science, Veterinary Anatomy and Physiology, Veterinary Clinical and Preventive Medicines, Veterinary Diagnostics, Veterinary Epidemiology, Veterinary Pathology, Veterinary Toxicology.
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
Volume 8, 2020
Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal ... more Agricultural and Veterinary Sciences - AgVS - ISSN (online): 2789-2751 previously called Journal of Science and Development - JSD - ISSN (online) 2789-2123 (print): 2222-5722, is a double-blind peer-reviewed journal published by Hawassa University under the Creative Commons open access license (CC BY-NC-ND). AgVS publishes articles on a range of disciplines of agriculture and veterinary sciences including, Agricultural Biotechnology, Agribusiness, Agricultural Economics, Agricultural Engineering, Agricultural Microbiology, Agricultural Extension, Agronomy, Animal Healthcare, Animal Genetics, and Breeding, Animal Nutrition, Conservation Agriculture, Forestry and Agroforestry, Horticulture, Livestock Parasitology, Livestock Production, Plant Genetics, and Breeding, Plant Protection, Post-harvest Biology and Management, Community Nutrition, Sustainable Agriculture, Poultry, Soil Science, Veterinary Anatomy and Physiology, Veterinary Clinical and Preventive Medicines, Veterinary Diagnostics, Veterinary Epidemiology, Veterinary Pathology, Veterinary Toxicology.
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
International Journal of Food Science, 2021
This study was designed to improve Ethiopian traditional beer (tella) with the substitution of ge... more 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 and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.
Food Science & Nutrition, 2021
Global population is increasing at an alarming rate, posing a threat on the supplies of basic nee... more 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 the uncertainties of genetic engineering of crops and their outputs present on consumers are more audible and controversial than the real difficulties the world is experiencing at the moment and in the future. This review presents brief summaries of the real reasons to worry about and the uncertainties about genetically modified organisms. This article also presents the real uncertainties shared by consumers and scientists with respect to the past, present, and future of genetically engineered organisms. Developments in the field of precision genetics in the recent years and the implications on regulatory, breeding, and socio-cultural dimensions of the global settings are included.
Heliyon, 2021
Background
Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, p... more 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 poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability.
Objectives
This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns.
Data and discussions
There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60–75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90–95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders.
Summary and conclusion
Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.
Food Frontiers, 2021
This review summarizes the nature, types, and properties of inulin polysaccharides and their appl... more 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 action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short-chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs.
Ethiopian Journal of Agricultural Sciences, EJAS 31(2), 87-104, 2021
This research was conducted to understand changes of physicochemical properties of fruits of thre... more This research was conducted to understand changes of physicochemical properties of fruits of three apple cultivars as influenced by the stage of maturity and packaging types over a 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 conditions of the major markets in the region. All the measured physicochemical parameters significantly varied with the cultivars, maturity stage at harvest, and packaging types. Higher firmness was recorded for the samples harvested about two weeks before the optimal maturity, usually practiced by a significant number of producers to gain market advantage. Lower total soluble solids corresponded to the early harvested samples regardless of cultivars and packaging types. The firmness was observed decreasing over the storage periods whereas the total soluble solids increased, which is associated with improving sensorial quality for the early harvested cultivars as the soluble solids are mainly sugars. The early harvesting resulted in fruits of inferior desirability including extreme hardness, firmness, and low total soluble solids that may have high sourness and less sweet taste. Awareness creation for the producers on the quality and advantages of harvesting their produces at optimal maturity and practicing good postharvest management is required.
IFT, 2021
Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured product, ... more 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 gluten (15%) and texturized to produce HMMA using a twin‐screw extruder (TX‐52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 °C) for 3 hr and rehydrated by soaking at 25 °C for 2 hr, warm‐soaking at 50 °C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm‐soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm‐soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI.
Practical Application
Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well‐defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.
Cient Periodique Nutrition, 2019
This review summarizes the nature, types and properties of inulin polysaccharides and their appli... more 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 action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs. CIENT PERIODIQUE
Cereal Food World , 2019
Climate change is an enormous challenge facing humanity. To meet this challenge, a shift toward m... more 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 maize (corn). From a nutritional perspective, a major advantage of sorghum as a healthy and nutritious crop is its higher proportion of slowly digestible and resistant starch components compared with other staple cereal crops. This property of sorghum reduces postprandial hyperglycemia in humans and could potentially be manipulated to reduce overall calorie intake from products made with sorghum. Sorghum also is uniquely rich in diverse bioactive polyphenols and other beneficial compounds that are associated with reduced risk of nutrition-linked chronic diseases, including type 2 diabetes, cardiovascular disease, and some types of cancer. Some of the bioactive compounds found in sorghum, such as high molecular weight tannins, also have technological benefits due to their ability to modify protein and starch functionality, which can be used to produce new bioactive ingredients or enhance food quality. The key challenges associated with use of sorghum as a food ingredient are its lower endosperm functionality and relatively low protein digestibility; both attributes are related to the tendency of the hydrophobic sorghum endosperm protein kafirin to cross-link during processing. Recent developments in the utilization of traditional genetics to alter the structure and functionality of the kafirin protein in sorghum show a lot of promise for unlocking the full food use potential of sorghum. These improved sorghum lines have demonstrated enhanced food use quality and protein digestibility. This review summarizes emerging opportunities and challenges associated with sorghum production and utilization as a healthy food ingredient.
Cogent Food and Agriculture, 2019
This study was conducted to optimize the compositions of Amaranths, Teff and Barley flour blendin... more 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%, 0-60% and 0-20% for teff, Amaranths and barley, respectively. Proximate and mineral analysis of Injera was done using standard methods, and sensory evaluation was made using five point hedonic scales. Results of the study showed significant difference (p<0.05) in protein, calorie, fiber, calcium, iron, zinc and sensory quality of Injera as the composition of ingredients were changed. Levels of protein and gross energy, increased with increased proportion of Amaranths and addition of barley increased carbohydrate value of Injera. Calcium, iron and zinc content of Injera increased with the increment of Amaranths and Teff. Overall optimum point protein (11.8414.60%), carbohydrate (74.39-79.71%), gross energy (363.68 – 381.22 kcal/100 g, iron 29.34 – 42.44 mg/100 g, calcium 177.42 -430.47 mg/100 g were found in a range of 40-77.5% teff, 12.5-60% Amaranths, and 0-10% barley. Acceptability was decreased with increase in proportion of Amaranths and barley. The overall optimum point was found in a range of Amaranths (12.5-60%), barely (0-10%) and teff (40-77.5%) flours. Therefore, the blending of teff, Amaranths, and barley flours can improve the proximate and mineral composition of Injera.
Depending on their structure, tannins are known to strongly complex proteins and alter their func... more 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 was used for comparison. Gluten films were solution-cast and assessed for tensile strength, aqueous solubility, and stability to protease hydrolysis. Wheat flour batter and isolated gliadins, glutenins, and starch viscosity and stability at room temp and under cook-cool cycles were assessed. PA-treated film, but not tannic acid or catechin films, showed increased (p < 0.05) tensile strength (2.2X vs control), and decreased aqueous solubility and protease degradation at pH 2.0, suggesting PA extensively cross-linked gluten. Both PA and tannic acid dramatically improved batter stability vs control and catechin (8% vs 38% separation at 60 min), although PA was more effective over 4 h. Surprisingly, in a cook-cool cycle, PA, but not tannic acid, dramatically increased peak and final paste viscosity (53% and 35%, respectively, vs control). Using isolated flour components, this was found to be largely due to PA uniquely cross-linking denatured gliadin fraction during the heating cycle, likely through hydrophobic interactions with exposed hydrophobic amino acid residues. Our findings indicate that differences in tannin conformation lead to different gluten protein binding mechanisms, which can be uniquely used to expand gluten functionality. The sorghum derived polymeric PA interact more strongly with gluten proteins than tannic acid.
Ethiopia is the origin of Arabica coffee. This study was conducted to see the influence of green ... more 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 attributes of coffee were evaluated. Green coffee processing methods and roasting temperatures; separately and in combination, had significant effect on both the sensory and physical properties of the beans and brews. The wet processing method significantly enhanced coffee quality over the dry one. Dry processed coffee samples had only fuller body test than wet processed coffee samples. The highest roasting temperature (230 C) significantly enhanced coffee quality over the other roasting temperatures. The interaction effect of processing method and roasting temperatures was also significant. The general finding of the present study was that wet processing of green coffee and roasting at the highest temperature resulted in better quality of coffee brew.
European Journal of Nutrition & Food Safety, 2015
Understanding the influence of postharvest practices on micronutrient content will help in consid... more 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 minerals), zinc (Zn) and iron (Fe). The results showed that ash, zinc and iron contents of the samples were significantly different (p<0.05). The improved chickpea variety (Habru) seemed to be more resistant to the postharvest practices. In addition to the selection of pulses during formulation, processing and preparation of pulse based foods, less intensive postharvest practices should be considered or processing and preparation method that do not compromise micronutrients should be selected. -The Effect of Postharvest Practices (Sorting and Dehulling) on the Total Mineral (Ash), Zinc and Iron Contents of Chickpea (Cicer arietinum L.) and Faba bean (Vicia faba L.) Flours
Uploads
Journal Articles by Tadesse F Teferra (PhD)
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
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 poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability.
Objectives
This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns.
Data and discussions
There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60–75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90–95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders.
Summary and conclusion
Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.
Practical Application
Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well‐defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
Agricultural and Veterinary Sciences publishes research articles, review articles, short communications, book reviews, and registry of new crop varieties. The aim of Agricultural and Veterinary Sciences is to expand knowledge in basic and applied scientific and empirical research output and development, provide access to research publications to a broad national and international readership, including researchers, practitioners, and students in agricultural and veterinary sciences. Articles are peer-reviewed by at least two referees. Reviewers will remain confidential. The Editor may reject, before submission to referees, those manuscripts that do not conform to the ‘Guide to Authors’, or that do not fall within the scope and purpose of the Journal.
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 poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability.
Objectives
This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns.
Data and discussions
There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60–75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90–95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders.
Summary and conclusion
Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.
Practical Application
Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well‐defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.
Key words: Pulse proteins, protein concentrates, protein isolates, texturized proteins, meat analogues, meat extenders