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The aim of this study was to evaluate the effect of alcohol-alkaline modified enset starch on the quality of low-fat set yogurt. This study employed factorial design with stabilizer percentage having three levels (1%, 2%, and 3%) and stabilizer type with three levels (Native Enset Starch (NES), Modified Enset Starch (MES) using alcohol-alkaline treatment, and Corn Starch (CS)). The developed yogurt was stored in refrigerator (5°C) and the physicochemical, microbial and sensory properties were evaluated on the 1st, 7th, and 14th days of storage. The low-fat set yogurt with 3% MES showed a pH, total soluble solids, and titratable acidity of 5.00, 18.00 °Brix, and 0.41% on the 1st day, 4.52; 17.93 °Brix and 0.44% on the 7th day; and 4.31, 17.05 °Brix and 0.50% on the 14th days, respectively. The low-fat yogurt with 3% MES had the lowest syneresis (6.05%), while the control yogurt had the highest syneresis (10.05%). Yogurt sample with 3% of CS had the highest L* value (89.01) while the yogurt with 3% MES had the lowest (78.85). Yogurt with 3% MES had the highest viscosity (387.9 mPa s), whereas the control had the lowest viscosity (245.6 mPa s). The highest colony forming units (5.65 × 103 CFU/mL) was detected in the yogurt sample with 2% MES, while the lowest (1.55 × 103 CFU/mL) was found in the control yogurt samples. Therefore, for the optimum physicochemical, functional, sensory and microbial properties, 3% MES is recommended as suitable stabilizer to use in the low-fat set yogurt.

This study examined the impact of propolis and honey on the physicochemical, structural, antioxidant, and antibacterial properties of coffee pulp pectin-based edible films. The films were made from pure pectin (P) and mixtures of pectin-glycerol (PG), pectin-propolis-glycerol (PPG), and pectin-honey (PH). Pectin solutions were prepared by varying the pectin-to-water ratio between 1 % and 5 % (wpectin/vwater). Propolis, glycerol, and honey were then added to the solution, with the ratio of these ingredients to pectin ranging from 0 % to 60 %. The films were characterized for their physicochemical, structural, antioxidant, and antibacterial properties. The results showed that films made from 2 % pectin (P), 2 % pectin with 20 % propolis and 20 % glycerol (PPG), 2 % pectin with 20 % honey (PH), and 2 % pectin with 20 % glycerol (PG) exhibited higher elongation at break and better tensile strength. Higher pectin, honey, and glycol concentrations increase the film thickness. Similarly, Young's modulus increased with rising pectin concentration. The tensile strength of the films increased with glycerol concentration up to 20 %, after which it decreased. Young's modulus decreased with increasing glycerol concentration. Tensile strength and elongation at break improved with honey-to-pectin ratios up to 20 %, then declined with further increases. The water vapor permeability (WVP) values of the edible films ranged from 3.154 to 3.437 × 10−10 g/m·s·Pa. The films were fully degraded in soil within 9 days. The results suggest that adding honey and propolis enhanced the antioxidant and antibacterial properties of the films.

Pigeon pea (Cajanus cajan) is an important grain legume in tropical regions, including Ethiopia. Yet its nutritional value is often limited due to the presence of antinutritional factors and limited studies on how traditional processing methods affect the nutritional, antinutritional, functional, and antioxidant properties of the flour. This study investigates how traditional processing methods—soaking, germination, cooking, and roasting—affect the nutritional, antinutritional, functional, and antioxidant properties of pigeon pea flour. Results indicated that processing methods significantly influenced the proximate composition; germination enhanced protein content from 23.50 % to 25.50 %, while cooking and roasting decreased it. Mineral content analysis revealed that calcium, iron, and zinc levels were generally reduced, with cooking leading to the greatest decreases in mineral concentrations. All processing methods effectively reduced antinutritional components, with germination achieving the most substantial reductions in phytic acid and tannins. Functional properties were also affected: bulk density decreased across all methods, while water and oil absorption capacities increased, particularly in germinated flour. Germination notably enhanced total phenolic content from 209.61 to 252.60 mg/100 g and antioxidant activity, as measured by DPPH and FRAP values. Conversely, soaking, cooking, and roasting decreased phenolic content and antioxidant capacity. Overall, while germination improved the nutritional and antioxidant profiles of pigeon pea flour, other processing methods significantly diminished these beneficial properties, highlighting the importance of processing in enhancing the nutritional value of pigeon peas.

Physalis peruviana Linnaeus, also called Cape gooseberry, has been used extensively as a medicinal herb since ancient times. The current study is the very first investigation into the nutrient characteristics of Physalis peruviana L. fruits found in Ethiopia. Its main objective is to investigate the nutritional, antinutritional, and antioxidant capacity of the edible fruit of Physalis peruviana L. Three different drying conditions (shade, sun, and oven drying) were investigated to observe their effects on the chemical composition of the fruit. The antioxidant activities were quantified using DPPH (2,2-diphenylpicrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays. Total flavonoid and total phenol contents were also determined for all dried samples. The shade-dried sample exhibited a better composition with regard to most of the characterized constituents than the other dried samples. From all of the results obtained, the shade-dried sample showed higher antioxidant activity, and, among the investigated minerals, its K content was found to be the highest (313.66 ± 0.05 g/100 g). However, the Fe content (in the oven-dried sample) was found to be the lowest (0.06 ± 0.10 g/100 g) of the investigated minerals. Through fermentation using Saccharomyces cerevisiae, the alcoholic content of the fruit was 9.11%, 9.90%, and 12.34% after 24, 48, and 72 h of fermentation time, respectively. It was also observed that the high temperature used in the drying process led to content loss in the fruit samples. This was evident in the oven-dried samples. It is expected that the analysis of the effects of drying on fruit composition can contribute to a better understanding of fruit storage/preparation and provide useful information on fruit product formulations.

This study aimed to determine the concentrations of ascorbic acid and polyphenols in fruits and peels of Citrus medica and Ziziphus spina-christi grown in Ethiopia. Conditions of ultrasound-assisted extraction (UAE) and ultra-high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) were optimized, using a multivariate experimental design. The optimum conditions of UAE were 15 min extraction time at 35 ℃, with 75 % aqueous methanol as solvent, and a fruit powder-to-solvent ratio (m/v) of 1:15. Among the different drying conditions investigated, freeze-drying was found to be appropriate for analyzing ascorbic acid, polyphenols, and antioxidant potential. The overall ranges, across the fruits and peels, of ascorbic acid, total polyphenols, and antioxidant potentials (EC50) obtained were 8.7 ± 1.4–91.2 ± 2.6 mg/100 g, 253.0 ± 6.3–764.1 ± 25.8 mg GAE/100 g and 2.4 ± 0.1–26.1 ± 2.9 mg/mL, respectively. This indicates that the fruits and peels of the studied plants are advantageous as sources of ascorbic acid and polyphenols.

Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence of carbohydrate is highly associated with the formation of acrylamide. Acrylamide is a process contaminant that is highly toxic to humans and remains as a global issue. The occurrence of acrylamide in traditional foods is a major public health problem. Studies that are conducted in different countries indicated that traditionally processed foods are highly linked to the formation of acrylamide. Therefore, understanding the factors influencing acrylamide formation during traditional food processing techniques is crucial for ensuring food safety and minimizing exposure to this harmful chemical compound. Several research reports indicate that proper food processing is the most effective solution to address food safety concerns by identifying foods susceptible to acrylamide formation. This review aims to provide an overview of traditional food processing techniques and their potential contribution to the formation acrylamide and highlight the importance of mitigating its formation in food products. The information obtained in this review may be of great value to future researchers, policymakers, society, and manufacturers.

Updating the biochemical composition of coffee beans across the years is necessary. This is important to understand the vulnerability of coffee toward climate adaptation longitudinally. Accordingly, in this study the influence of growing area and traditional roasting on the biochemical composition of five common Ethiopian Arabica coffee beans collected in the harvest year of 2021/22 were investigated. With an average of 11.34 g/100 g, the Hararge and Jimma coffee beans had the highest crude fat content (p Nekemte (44.55) > Sidama (44.31) > Hararge (39.02) > Yirgachefe (34.25) mg GAE/100 g. The 50% inhibitory concentration (IC50) of ascorbic acid, coffee bean extract from Jimma and Hararge against 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was 19.86, 20.22 and 20.02 μg/mL, respectively. The respective highest and lowest caffeine concentration was obtained in the Yirgachefe (10.38) and Hararge (7.55 g/100 g) coffee beans (p 0.05); whereas the lowest content was in Hararge coffee (36.78 g/100 g). While the caffeine concentration did not show significant (p > 0.05) difference, with all the coffee beans the roasting has reduced significantly the TPC, trigonelline and mainly the chlorogenic acid (p

Yam (Dioscorea spp.) is a versatile tuber crop that holds nutritional, cultural, and economic values. Yam is a major source of carbohydrates for tropical Countries and provides various nutrients and health benefits. This study aims to characterize the chemical, structural, and thermal properties of yam flour using various analytical techniques such as scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermal analysis. Additionally, the pasting and rheological properties of yam flour were evaluated, as they are crucial for product development and enhancing the value of this unconventional vegetable. D. cayenensis complex had the highest total starch (64.63 ± 1.61 %) and soluble sugar (4.95 ± 0.46 %) content, which was significantly higher than other yam species. The amylose content of yam flours showed significant (p

Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45–75 min), temperature (80–100 °C), solid to liquid ratio (SLR) (1:20, 1:27.5, and 1:35), and pH (1.5, 2, and 2.5) on pectin yield were studied. Under optimal extraction conditions (84 °C, 75 min, SLR of 1:20 and pH: 1.5), physical, chemical, structural and antioxidant properties of pectin were examined. The results of the physicochemical analysis are: acetyl value: 1.10 ± 0.05 %, equivalent weight: 1429 ± 54 g/mol, anhydrouronic acid: 57.1 ± 0.9 %, degree of esterification: 78.5 ± 1.8 %, moisture content: 8.5 ± 1.5 % and ash content: 4.3 ± 0.9 %. FTIR analysis indicated the (-OH) peak of pectin was lower and shifted left compared to treated and untreated coffee pulp powder. SEM analysis shows a smoother surface, whereas XRD shows a less amorphous structure of pectin. The total phenolic and flavonoid content of coffee pulp pectin was found to be 26.7 μg Gallic Acid Equivalent/mg and 0.8957 μg Quercetin Equivalent/mg, respectively. Antioxidant analysis showed significant antioxidant properties (IC50 = 642.31 ± 30.43 μg/mL). The predicted and actual pectin yields at the optimal extraction condition were 14.39 and 13.7 %, respectively, with R2 = 0.95 that indicate the model can represent the experiment. Therefore, achieving a maximum pectin yield with improved antioxidant and other physicochemical qualities ensures that coffee pulp can potentially serve as a viable commercial source of pectin.

To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6–15 %, 180–200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49–14.28 %), fiber (0.93–2.41 %), ash (2.19–1.77 %), total antioxidant activity (38.7158–43.1860 %), oxidative stability (28.61–51.24 h), Zn (1.42–2.63 mg/100g), and Fe (2.12–3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.

In chicken diet with dietary fat, adding plant polyphenols as a natural antioxidant is recommended to enhance the n-3 polyunsaturated fatty acid (n-3 PUFA) content and improve oxidative stability in meat and eggs. However, high plant polyphenol doses could act as a pro-oxidant and interfere with the absorption of n-3 PUFAs. The study aimed to determine the effects of Dodoneae angustifolia (D. angustifolia) polyphenol levels in flaxseed-enriched diets on fatty acid content and oxidative stability in the meat and eggs of Sasso chickens. Chickens received 0, 200, 500, or 800 mg of D. angustifolia extract/kg diet designated as DA0, DA2, DA5, and DA8 treatments, respectively. Results showed that the breast muscle content of docosahexaenoic acid (DHA, C22:6n-3) in 200 and 500 mg extract/kg diet and eicosapentaenoic acid (EPA, C20:5n-3) in 800 mg extract/kg diet increased (p < 0.05) compared to those who did not receive. Feeding D. angustifolia polyphenol levels had no significant effect on egg yolk n-3 PUFA content. However, a decrease (p < 0.05) in egg yolk n-6 PUFAs was observed in hens with an increase in the dose of D. angustifolia polyphenol extract. In breast muscle, feeding on a 500 mg extract/kg diet decreased lipid peroxidation (p < 0.05) compared to the control diet. However, feeding different doses of D. angustifolia extracts had no effect on egg yolk lipid peroxidation.

Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development. This study aimed to investigate the effect of different levels of sweet lupine and soymilk substitution on the physicochemical and sensory properties of vanilla-flavored ice cream. Characterization of raw materials revealed that higher protein content was obtained in sweet lupine (5.86%) than in soymilk (4.83%) and cow milk (3.40%). However, the crude fat content of sweet lupine was much lower than cow milk and soymilk with values of 1.21%, 4.40% and 5.70%, respectively. Ice cream formulated from sweet lupine exhibited protein content ranging from 4.27 to 4.79% while maximum protein content of 4.39% was obtained for soymilk ice cream. The crude fat content of soymilk ice cream was higher than the sweet lupine ice cream with values of 7.47% and 6.6%, respectively. Formulation of soymilk and sweet lupine ice cream was effective as improved overrun of 84.05% was obtained when compared to 83% of the ice cream made from cow milk. The melting resistance for soymilk:cow milk and for sweet lupine milk:cow milk ice creams at different blend ratios ranged from 83.01 to 84.50% and 83.23 to 84.40%, respectively. The melting resistance increased as the amount of soy and sweet lupine milk increased. Sensory attributes of the formulated ice cream samples were evaluated and the taste and texture were reported to be similar to the ice cream made from cow milk up to 25% replacement. However, the ice cream preference of the panelists decreased with increased addition of soy and sweet lupine. As a result, ice creams made from soymilk and sweet lupine could be utilized as a better alternative to cow milk ice creams.

The study aimed to investigate inactivation of naturally occurring microorganisms and quality of red pepper paste treated by high pressure processing (HPP). Central composite rotatable design was employed to determine the impacts of pressure (100–600 MPa) and holding time (30–600 s). HPP at 527 MPa for 517 s reduced aerobic mesophilic bacteria count by 4.5 log CFU/g. Yeasts and molds counts were reduced to 1 log CFU/g at 600 MPa for 315 s. Total phenols, carotenoids and antioxidants activity ranged from 0.28 to 0.33 g GAE/100 g, 96.0–98.4 mg βc/100 g and 8.70–8.95 μmol TE/g, respectively. Increase (2.5–6.7%) in these variables was observed with increasing pressure and holding time. Total color difference (ΔE∗) values (0.2–2.8) were within the ranges of ‘imperceptible’ to ‘noticeable’. Experimental results were fitted satisfactorily into quadratic model with higher R2 values (0.8619–0.9863). Optimization process suggested treatment of red pepper paste at 536 MPa for 125 s for maximum desirability (0.622). Validation experiments confirmed comparable percentage of relative errors. Overall, this technique could be considered as an efficient treatment for the inactivation of microorganisms that naturally occur in red pepper paste with minimal changes in its characteristics.

Red pepper (Capsicum annuum L.) is one of the major spices consumed globally, recognized for its aroma and nutrient properties, and it has a major economic value for high producing countries. However, characterization of its techno-functional properties and in-depth understanding of oxidative stability is needed to produce food of high quality and stability. Thus, this work focused on the chemical, functional, thermal, oxidative stability and rheological properties of red pepper powder and paste. Experiment was designed in a Completely Randomized Design (CRD) fashion. The red pepper powder contained 14.50 g/100 g, 44.00 g/100 g and 7.57 g/100 g of crude fat, crude fiber and ash, respectively. The concentration of total phenols, carotenoids and antioxidants activity of the powder were 1.04 g GAE/100 g, 374 mg βc/100 g and 38.61 μmol TE/g, respectively. Functional properties showed lower bulk density (395.1 kg/m3) and higher tapped density (583.4 kg/m3) indicating the higher compressibility of the powder. In contrast, Hausner ratio (1.48), Carr’s index (32%) and angle of repose (45°) indicated poor flowability of the powder. Particle size distribution also indicated that the volume weighted mean values D[4,3] of the powder and paste were 262.20 and 201.46, respectively. Emulsifying capacity of the powder was 47.5%. Oil and water absorption capacities varied from 1.41 to 1.73 and 0.86 to 2.29 g/g of initial weight, respectively. Higher glass transition temperature was observed for the powder (62.54°C) than the paste (45.64°C). The induction period indicated that red pepper was more stable against oxidation in powder (5.2 h) than in the paste form (3.2 h). Rheological analysis revealed that the paste exhibited shear-thinning behavior. Overall, understanding of the properties of red pepper could contribute to enhance quality.

Consumers demand “fresh-like” and convenient products with preserved nutritional and organoleptic characteristics that can be kept for extended periods of time without compromising safety. This has posed greater challenges to food industries. High-pressure processing (HPP) can improve food safety by destroying the microorganisms that cause food-borne illness and spoilage that cause diseases. It also leads to the reduction of fungal toxic metabolites in food products when combined with moderate temperature. HPP holds promise as an emerging food treatment to process premium value food products while retaining food quality, maintaining natural freshness, and extends microbiological shelf life. This review presents current research findings associated with applying HPP as an emerging technology for microbial and mycotoxin control in the food industry and suggests future work.