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The purpose of this study was to identify possible locally accessible cereals, tubers, and legumes for use in the extrusion of teff, bulla, and haricot beans to prepare inexpensive supplemental foods. This study used central composite rotatable design (CCRD) to assess the effects of specific processing parameters on response variables such as proximate composition and physical, functional, and sensory qualities of produced complementary food. The processing parameters included haricot bean blending ratios (BR) (10–30%), feed moisture content (FMC) (15–21%), and barrel temperature (BT) (120–160°C). The proximate composition of the complementary food ranged from 9.25 to 12.36% moisture content, 7.82 to 14.04% protein, 2.1 to 3.28% ash, 1.13 to 3.93% fiber, 1.17 to 3.12% fat, 65.40 to 78.25% carbohydrate, and 338.42 to 354.86 kcal/100 g energy. The predominant minerals and antinutritional factors ranged from 2.40 to 10.37 mg/100 g, 58.70 to 146.26 mg/100 g, 0.8 to 4.74 mg/100 g, 113.21 to 325.00 mg/100 g, and 16.54 to 44.62 mg/100 g for Fe, Ca, Zn, phytate, and tannin, respectively. The blending ratio and extrusion parameters demonstrated significant (p

This study was conducted to evaluate the effect of the growing seasons, grain types, and varieties on physical, proximate, functional, mineral, vitamins, amino acids, and microstructural properties of Ethiopian emmer wheat. One local landrace and three improved emmer wheat varieties (Hydroo, Sinana 01, and Lameso) grown during Meher and Belg seasons and grain types (hulled and dehulled) were used for analysis. The study showed that dehulled Sinana 01 variety from Belg season had the highest (17.82%) protein content. Varieties grown in Belg season showed the highest mineral compositions. The essential amino acids in emmer wheat were higher in the hulled grain type grown in Meher season. The highest vitamin B1 (0.17 mg/g), B2 (0.35 mg/g), and B6 (5.52 mg/g) contents were observed in hulled emmer wheat types grown in Meher season. The study concluded that seasonal variation, grain types, and varieties have a great effect on the proximate, physical, and functional properties of emmer wheat cultivated in Ethiopia.

Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high (P