The scarcity, high cost, and unreliable supply of healthy food in developing countries have resulted in the search for cheap and alternative sources of healthy and nutritious food. Wild edible plants (WEPs) are one of the alternative sources of healthy and nutritious food, and they are crucially important in supporting the global food basket in all parts of the world in general and in sub-Saharan Africa in particular. These wild edible plants have played a significant role in supplying food and nutritional requirements and increasing the health status of poor communities in many rural parts of the world. In Ethiopia, rural communities use wild edible plants as a means of survival especially during times of drought and famine and during other forms calamities and crises. Wild edible plants have high nutritional content, including proteins, vitamin B2, and vitamin C, which can be used as alternatives to conventional plant-based human diets. The available literature has revealed that some wild edible plants also have medicinal properties. Even though wild edible plants are important for food security, they are usually overlooked and perceived as food for poor families. This review indicates that fruits are the most commonly used WEPs, both for consumption and medicinal value, and most plant parts are eaten directly in raw forms. This review focuses on the commercial exploitation of wild edible plants as a source of dietary supplements and alternative medicines and as a means to generate income; it also focuses on consumer perception toward wild edible plants in Ethiopia. Despite easy accessibility and availability, the consumption of wild edible plants is challenged by numerous factors. This review suggests that nutrition policies have to promote the utilization of wild edible plants as one pillar of food and nutrition security. Bioactive compound contents and antinutritional factor contents of wild and medicinal plants need further investigation.

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal‐dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D‐optimal mixture experiment with 13 runs was designed. Accordingly, 55–65 g/100 g oats, 11–23 g/100 g soybean and 6–11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co‐rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β‐carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence‐based selection of locally grown plant‐based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low‐income settings.

This research was initiated to evaluate the physicochemical property of crude oil from Moringa stenopetala (M. Stenopetala) seed collected from three locations (Damba Gofa, Shelle and Konso) which wasextracted with two solvents (hexane and petroleum ether). Physical properties of crude oil varied from 34.8- 44.3%, 0.8–0.9, 0.8–0.9gcm3and 1.4–1.5 at 40 °C for yield, specific gravity, relative density and refractive index, respectively. The chemical properties of the crude oil varied from 0.1 – 0.3mg KOHg−1, 76.5–91.6g I2 100g−1, 17.6–20.6 mEqKg−1, 154.0–199.3mg KOHg−1 oil and 0.2–0.4mgg−1for Free fatty acid(FFA), iodine value, peroxide value, saponification value and acid value respectively. Two-way interaction effect of all physical and chemical properties showed a significant difference (p < 0.05) except the refractive index. The finding indicates that oil extracted with Hexane from Konso had a better quality. The extraction of oil using hexane from M. stenopetala seed could be of great importance in edible crude oil production. Further investigation should be done on oxidative stability of crude oilof M. Stenopetala.

Tomato is among the most commercialised fruits due to its high nutritional value and health-promoting compounds. However, tomatoes have a short shelf life and plastic packaging materials are used to mitigate perishability. Nevertheless, the exhaustion of nonrenewable natural resources used to produce plastics and demand for eco-friendly packaging entailed search for other alternatives. Edible coatings have emerged as an effective and environmentally friendly alternative to protect fruits from physical and chemical deterioration, and microbial spoilage. Edible coating can be produced from natural raw materials such as lipids, proteins and polysaccharides. The aim of this review was to assess the recent scientific literature regarding the application of edible coatings in maintaining quality and enhancing shelf life of tomatoes. This review has collected and analysed the most recent studies about the application of edible coatings of tomato. The available literature has indicated that different edible coatings have the potential to maintain physico-chemical and sensory qualities and improve shelf life of tomatoes. Despite several benefits, edible coatings have poor barrier properties, and some of edible coatings impart undesirable flavour on produce. The review suggests that blending edible coatings with essential oil and active compounds using nanotechnologies could be used to overcome the limitations of edible coatings.

Purpose Traditionally prepared enset-based products like bulla are characterised by low protein and vitamin contents and are highly viscous; this causes protein-energy malnutrition especially in infants and young children. This paper aims to improve the nutritional and sensory qualities of enset-based food with pumpkin and amaranth. Design/methodology/approach Sixteen formulations of composite flour were generated using a D-optimal constrained mixture design with a range of 50-80 per cent bulla, 10-25 per cent pumpkin and 10-40 per cent amaranth flour. Nutritional and sensory qualities of the formulations were investigated using standard methods. Findings Ash, fat and protein contents increased from 1.1-2.8 g/100 g (p < 0.001), 1.7-3.9 g/100 g (p < 0.001) and 6.1-9.0 g/100 g (p < 0.001) respectively with the increased amaranth flour. Crude fibre content increased with increasing percentage of the amaranth and pumpkin flours. On the other hand, carbohydrate content increased from 78.2 to 84.3 per cent (p < 0.001) with an increase of bulla flour. A significant increase in Fe, Zn and Ca from 6.8-10.5 (p < 0.01), 1.5-3.0 (p = 0.022) and 1.8-148.5 mg/g (p < 0.001) respectively was achieved with an increase in amaranth ratio in flour. The total carotenoid content increased with increase in the percentage of pumpkin flour. The best sensory attributes of the developed product were around the centre point of the three ingredients. Originality/value The study showed that a product with good nutritional value and sensory acceptability could be prepared from enset-based ingredients and the optimal product was obtained by blending 57.8 per cent bulla, 18.9 per cent pumpkin and 23.3 per cent amaranth flour. The enriched flour can have application for snack food preparation.

Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix is limited. In this regard, this study aims to investigate the influence of extrusion cooking on anti-nutritional and functional properties of newly developed extruded oats, soybean, linseed, and premix composite complementary flours.Methods: Thirteen different blending ratios of oats, soybean, linseed, and premix were generated using a constrained D-optimal design of the experiment. Each of the 13 blends was divided into two groups: extrusion cooked and unextruded composite flour sample. Anti-nutritional and functional properties were determined using standard methods for both composite flours. ANOVA was used to determine if there was a significant difference for extruded and unextruded composite flours and paired t-tests were used to check variation between extruded and unextruded.Results: The phytate content of the extruded and unextruded composite flours was 158.93–191.33 mg/100 g and 175.06–203.10 mg/100 g, respectively, whereas the tannin content of the extruded and unextruded composite flours was 8.4–22.89 mg/100 g and 23.67–36.97 mg/100 g, respectively. There was a statistically significant (p &lt; 0.05) difference among the extruded composite flours in terms of phytate and condensed tannin content. Paired t-test has indicated a significant (p &lt; 0.05) difference between extruded and unextruded composite flours for phytate and tannin. Water absorption capacity and bulk density have shown a significant (p &lt; 0.05) difference among extruded and unextruded composite flours. An increase in the proportion of soybean and linseed flour was associated with an increase in phytate, tannin, and water absorption capacity of composite flours. However, bulk density was increased with an increasing proportion of oat in the blend.Conclusion: The findings revealed that extrusion cooking significantly reduced phytate and condensed tannin content and improved the functional properties of the composite complementary food flour. Further investigation is needed on other anti-nutritional factors that are not included in this report.

Three‐dimensional (3D) printing has promising application potentials in improving food product manufacturing, increasingly helping in simplifying the supply chain, as well as expanding the utilization of food materials. To further understand the current situation of 3D food printing in providing food engineering solutions with customized design, the authors checked recently conducted reviews and considered the extrusion‐based type to deserve additional literature synthesis. In this perspective review, therefore, we scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. The evolving trends of 3D food printing technologies, fundamentals of extrusion processes, food printer, and printing enhancement, (extrusion) food systems, algorithm development, and associated food rheological properties were discussed. The (extrusion) mechanism in 3D food printing involving some essentials for material flow and configuration, its uniqueness, suitability, and printability to food materials, (food material) types in the extrusion‐based (3D food printing), together with essential food properties and their dynamics were also discussed. Additionally, some bottlenecks/concerns still applicable to extrusion‐based 3D food printing were brainstormed. Developing enhanced calibrating techniques for 3D printing materials, and designing better methods of integrating data will help improve the algorithmic representations of printed foods. Rheological complexities associated with the extrusion‐based 3D food printing require both industry and researchers to work together so as to tackle the (rheological) shifts that make (food) materials unsuitable. Practical Applications As a processing technology with digital additive manufacturing methodology, 3D food printing over the decades has evolved greatly with the extrusion‐based type increasingly studied. This perspective review scoped the potentials of 3D extrusion‐based printing in resolving food processing challenges. In this work, we demonstrated how this extrusion‐based technique increasingly contributes to situate the 3D food printing as among innovative technologies with an upscale dimension. To fully embrace the extrusion‐based 3D printing, the food industry needs to primarily understand the potentials this technology would provide in enhancing food material properties/types.