Abstract: The consumption of pumpkin seeds in oil form or roasted pumpkin seeds has been is proved to exhibit several positive health effects. The aim of the present study was to examine the physicochemical properties, antioxidant and antimicrobial activities of pumpkin (Cucurbit sp.) Seed and pulp oils. The oil extraction was done in Soxhlet apparatus using hexane as a solvent. Then, physicochemical properties of the oil extracts were determined based on determination of oil content, specif...
Abstract: This study was aimed to investigate the shelf-life and rheological properties of cottage cheese made from camel milk as physicochemical properties, microbial counts and texture. The experiment was laid out in completely randomized design (CRD) with eight treatments. The general chemical composition of milk including fat, solids-not-fat (SNF), protein, total solid, casein and lactose were determined using MilkoScan. Cheeses were made in the dairy technology laboratory of Haramaya Un...
Abstract: Due to its extensive use in the food and pharmaceutical industries, citric acid is an essential organic acid that is in high demand around the world. To meet this increasing demand, an effort has been made to use inexpensive agro-industrial waste products as carbohydrate sources for the production of citric acid using Aspergillus niger. Therefore, the present study was performed to produce citric acid from avocado (Persea americana) peels as a novel substrate through solid state fe...
Abstract: Climate change has serious consequences for food production of smallholder farmers in poor countries including Ethiopia. Farmers exercise various adaptation strategies to counter the negative impacts of climate change, but the level of participation and impact of adoption of adaptation practices against climate change on food security has not been the focus of scientific studies. Therefore, the obj ective of this study was to assess farmers’ participation in climate change adapta...
Abstract: The present study was carried out at Haramaya University dairy laboratory with the intention of investigating (1) the effect of camel chymosin on milk coagulation properties of camel milk and (2) the effect of camel chymosin and cooking on soft unripened cheese characteristics. Two experiments were conducted. The first experiment was on milk coagulation with completely randomized design (CRD) and different chymosin concentrations (40, 70 and 100 IMCU/L) were tested for gelation tim...
Abstract: The current study was conducted at Haramaya University Dairy laboratory with the main objective of investigating how heat treatment affects whey proteins and rennetability property of camel milk for cheese making. Completely randomized design (CRD)was used by evaluating effect temperature (heated at 400C,650C/30min,720C/30 sec, 750C/5 min, 850C/5 min and 900C/5 min).Unheated milk used for alternative reference during chemical and whey protein denaturation evaluation. Similar experi...
Abstract: The objective of the study was to assess hygienic production practices, microbial quality and marketing of raw cows’ milk and milk products. The study was conducted on survey work and laboratory analysis. The survey works involved interview of 180 smallholder milk producers from two agro ecologies in the district while 40 milk samples were collected in the morning from milk producers, small shops, cafes and consumers for laboratory analysis. Majority of the respondents (96.7%) di...
Abstract: This dissertation was composed of four experiments. In the first experiment, effects of different processing methods(roasting, boiling and germination) on proximate composition, some mineral and antinutrient contents of finger millet was evaluated. In the second and third experiments, the replacement effect of roasted finger millet grain for maize in starter and finisher broiler diets on feed intake, body weight, blood hematology, carcass parameters and meat chemical composition we...
Abstract: Rodents are one of the major postharvest pests that affect food security by impacting on both food availability and safety. However, knowledge of the impact of rodents in on-farm maize storage systems in Kenya is limited. A survey was conducted in 2014 with a total of 630 farmers spread across the six maize growing agro-ecological zones (AEZs) to assess postharvest losses magnitudes in on-farm maize storage systems in Kenya, and the contribution of rodents to the losses. Experiment...
Abstract: For centuries, maize producers in sub-Saharan Africa have been plagued by post-harvest losses from insect infestation and mould infections, with small-scale producers representing the most vulnerable populations. Participatory on-farm trials were conducted to assess the effectiveness of triple layer hermetic (PICS™) bags for storage of maize in small-scale farmers’ stores in rural villages in Makueni County,Kenya. PICS bags are three-layer hermetic bag-system that forms a barri...
Abstract: Long-horned grasshopper (Ruspolia differens), an edible insect native to sub-Saharan Africa, is considered a delicacy by some communities in the region and contributes 5-10% of the protein intake. However, its full utilization as food across the different cultural constructs has been hampered by neophobia and disgust occasioned by uncommon food cultural practices, thereby limiting its potential to combat malnutrition in the region. Therefore, there is need to process and hide the i...
ABSTRACT Cleaned Bambara groundnut seeds were divided into four lots. Each lot was separately pretreated thus: germinated, roasted, germinated and roasted, and unprocessed which served as control. Each sample was ground, sieved, and extruded using single screw extruder. Consumer preference test was done by a taste panel of 50 people who rated the products on the attributes of colour, taste, flavour and overall acceptability using a 9-point hedonic scale. The treatment (roasting) given on the...
ABSTRACT The study evaluated the efficiency of co-extruded polypropylene (PP) and low density polyethylene (LDPE) in extending the shelf-stability of unam inung traditional meat product during storage under ambient conditions. Fresh pork was processed, in traditional way, into unam inung meat product and stored for 6 months, under ambient room conditions as unpackaged, clay pot packaged (traditional method), and those packaged in polypropylene (PP), low density polyethylene (LDPE) and co-ext...
ABSTRACT The oil of the raw seeds of Livistona chinensis (Chinese fan palm) was extracted and its physico-chemical properties evaluated. The proximate composition and the anti-nutrients present in the pulp, raw seed, blanched (4, 6, and 8 minutes), cooked (20, 40 and 60 minutes) and the roasted (1100C for 5, 10 and 15 minutes) seeds were determined. An acute toxicity study was also carried out on the seed during which albino rats were differently fed the raw and also the cooked and roasted s...
ABSTRACT The effect of cell wall enzymes on the sugar composition of soymilk was investigated using High Performance Liquid Chromatography (HPLC) and UV/Visible spectrophotometer. Soymilk was extracted from wet milled soybean slurry from three different varieties of soybean (Samsoy1, Samsoy 2 and TGX). Different cell-wall degrading enzymes (glucanase, cellulase. arabanase, hemicellulase and xylanase) were applied to each batch of soybean slurry before extraction of soymilk. The enzymes which...