An experiment was carried out to characterize the proximate compositions and antinutritional and mineral contents of sorghum varieties released for production by the Ethiopian sorghum improvement programme. Sorghum is an extensively researched crop in Ethiopia. However, comprehensive information on nutritional, antinutritional, and mineral content has not been generated. In the present study, thirty-five sorghum varieties released by the national sorghum improvement programme were used and evaluated for their proximate compositions, tannin, and mineral nutrient. AOAC methods of analysis were used for proximate compositions and mineral content together, i.e., whereas for tannin, vanillin-HCL assay methods of analysis were used. Differences between sorghum varieties were significant (P≤0.05) for all measured parameters. Proximate composition values such as moisture, ash, crude fat, crude fiber, crude protein, and CHO varied from 9.66 to 12.94, 1.12 to 2.29, 2.48 to 4.60, 2.17 to 8.59, 8.20 to 16.48, and 67.56 to 76.42, respectively. The highest mineral content of P (367.965), Na (6.151), Mg (207.526), K (314.011), Ca (67.159), Fe (14.018), and Zn (6.484) as measured by mg/100 g was found from the varieties Macia, Abshir, Chiro, Birmash, Dagem, and Assossa-1 (Fe and Zn), respectively. Maximum tannin values of 3337.200 and 2474.7 mg/100 g were obtained from Lalo and Dano, respectively. The varieties such as Miskir, Abshir, ESH-1, Meko-1, Red Swazi, and Karimtams have higher nutritional and mineral and lower antinutritional values among the tested varieties. The abovementioned varieties should be considered for food product development due to their nutritional qualities.
Frequent consumption of fruits can prevent nutrient deficiencies and promote health. However, the perishability and unaffordability of fruits had led to very low levels of fruit consumption in low‐ and middle‐income countries (LMICs). The objective of this study was to evaluate the retention of nutrients and bioactive compounds of papaya fruit (Carica papaya L) with/without ascorbic acid pretreatment and drying under different techniques, to then estimate the vitamin A intakes for vulnerable population. Yellow pulp ripped papaya fruits (i.e., >75% level of skin color/stage level 4) (n = 14), with and without ascorbic acid pretreatment were dried using (a) solar drying: open‐air, tray driers, and glasshouse; (b) refractance window drying; (c) oven drying; and (d) freeze‐drying (control). The fresh fruit had high moisture content (87%) and an acidic pH. The dried papaya had a water activity of 0.5–0.6. The highest TPC, TFC, total carotenoids, and ß‐carotene were found in freeze‐dried papaya samples, followed by refractance window, and solar glass house (p < .05). The highest retention in total carotenoids (81.5%) and ß‐carotene (61.9%) relative to freeze‐drying was for the refractance‐window; 25 g of dried papaya could contribute to 38% of the retinol equivalents’ requirement for young children. Ascorbic acid pretreatment increased the retention of total carotenoids, ß‐carotene, TPC, and TFC (p < .05) by (6–11)%, (8–34)%, (7–58)%, and (6–30)%, respectively, for all the drying methods. Refractance window and solar glass house drying can improve diets and constitute a promising food systems’ intervention that can increase year‐round availability, accessibility, and affordability of vitamin A‐rich fruits like papaya.
A study was carried out to investigate the physic-chemical, proximate, antioxidant, and sensorial qualities of the released papaya varieties namely, KK-103, MK-121, and CMF-078 which are widely grown in Ethiopia. Results showed that maximum in fruit physical parameters was observed for variety MK-121 and the lowest value was for CMF-078. Results of TSS, citric acid, total carotenoid, beta-carotene, and vitamin C content of the three papaya fruits were covered in the range of 10.287-12.620 (Brix), 1.455-1.978(g/l), 12.564-17.860 (μg/g), 2.131-3.036 (μg/g) and 30.854-43.407 (mg /100g) respectively. The proximate compositions of papaya varieties were also analyzed and little differences were observed at p<0.05. Besides, the sensory evaluation was carried out and the result showed that in variety MK-121 exhibited signifi cantly higher values for color, fl avor, sourness, and sweetness than did the other two varieties. However, the results of the sensory evaluation showed that variety CMF-078 had higher acceptability than did the other two varieties. Therefore, the author recommended that fruits of variety MK-121 could be better for fresh consumption as well as for processing purposes to enrich the food products with anti-oxidants.
Banana (Musa spp.) is an important ingredient of several dishes and its nutritional and other biochemical composition of released and improved desert and cooking types are yet to be scientifically studied fully. In the present study, the most popularly cultivated species of cooking and desert type banana in Ethiopia selected. The objective of this study was to determine their physicochemical profiling and nutritional quality of desert and cooking banana varieties. The chemical composition and some physicochemical characteristics of the fresh fruit and flour obtained from seventeen different banana varieties are presented. A randomized complete design with three replications was used. Length, Width, Peel and pulp thickness, Pulp to peel ratio, total soluble solids, pH, titratable acidity, ash and moisture of desert banana (Fresh) and mineral contents are the most important parameters to evaluate the quality of banana including potassium. The different varieties affected the fruit physical characteristics significantly (P≤0.05). The Cardaba varieties fruit was found to be the heaviest and the longest. The Kitawira and Nijiru varieties had the smallest, shortest and thinnest fruit. The Cardaba, Nijiru, Matoke, and Kitawira contained more pulp weight than peel weight. Most fruit chemical quality parameters were significantly (P≤0.05) affected by the varieties. The chemical composition of the flour also varied according to the variety and types of banana. Among others, the Cardaba variety was found to have high fruit weight, juice volume, total soluble solids, dry matter, and low total titratable acidity. Banana flour is rich in potassium varied from 246.288 to 375.949 mg/100g according to the variety. The range obtained were 41.200-89.132 mg/100g phosphorus, 0.705-19.352 mg/100g sodium, 2.497-3.359% ash, and 71.529-76. 564% moisture. The sensory analysis of desert banana type was evaluated. Thus, there was no significant difference between varieties at P≤0.05 and sensorial acceptability in most varieties. The current study revealed the variations of biochemical compositions of desert and cooking banana varieties. This will be useful for the exploitation of these crops to obtain and formulate the value-added products. These varieties are recommended for different food product development by food processors in Ethiopia.
A study was carried out on three papaya varieties namely, KK-103, MK-121 and CMF-078 for their physicochemical, nutritional composition and sensory evaluation grown at Ethiopia. The results showed that maximum fruit weight was observed in MK-121 and lowest in CMF-078. It was also found that the TSS, citric acid, total carotenoid and vitamin C were 10.287-12.620 (brix), 1.455-1.978 (g/l), 13.670-18.912 (µg/g) and 30.854-36.507 (mg/100g) respectively. Proximate analysis of the pulp showed that it contained crude protein (0.200-0.907%), energy (32.744-44.280 kcal/g), crude fat (0.215-0.293%) and fibre (0.732-0.995%). All these results indicate that significantly difference between the papaya varieties. This difference may be come from genetically difference between the varieties. The results showed that papaya fruits had high moisture content (>85.5%), low acidity (>5.3 P H ), low crude fat and crude fibre moderate ascorbic acid contents. The sensory evaluation statistical results were showed in case of color, flavor, sourness and sweetness MK-121 Varity was showed significance difference and a higher value than the other two of varieties of papaya whereas except sweetness. The color, flavor and sourness of the two varieties (CMF-078 and kk-103) were showed the same in statistics value. Accordingly, the panelist result in overall acceptability of the sensory CMF-078 variety was showed high acceptability than the others two varieties. Additionally, the statistical result showed significantly different at P<0.05.
Background Sorghum is staple cereal crop in Ethiopia which is used as a food source and traditional beverage. Seven sorghum varieties were used, planted malted, and extracted under similar conditions to assess their quality for brewing. The experiment was performed and analyzed their physicochemical, malting, biochemical and wort quality parameters investigated employing standard procedures. The grain quality parameters for seven sorghum varieties such as ash, moisture, protein, tannin, starch, amylose, iron and zinc, malting, and wort quality parameters were analyzed. Data were analyzed utilizing ANOVA [at 95% significant level] and correlations using SPSS 14 software. Result Results showed the two cultivars ESH-1 an ESH-4 had a protein percentage greater than 12%. While the highest starch value was recorded in Melkam (65.39 %) variety. Debra grain recording the highest zinc (38.86 ppm) content and ESH-4 was recorded the highest iron (38.66 ppm) content. All the cultivars had good germinative capacities more than 80% and more than 90% were recorded at 24 and 48 hours respectively. The varieties Debere and Melkam have recorded the highest germinative energy values of 88 and 67 % at 12 hours respectively and while 100% of germination energy values were recorded at 24 hours. Varieties with high friability were Debere and Melkam which indicates high lautering performance. Varieties with low friability were Argity and ESH-4 indicated that under modification can lead to poor mash conversion and more high viscosity. The cross correlations between amylose, starch and protein were showed the significant difference at p<0.05. The correlations between the amylose pairs of amylose-starch (0.686) and amylose-protein (0.685) were found to be high and positive. Yield was negatively significantly correlated to amylose, starch, protein, ash and moisture content (r = -0.705, -0.590, -0.441, -0.201 and -0.0.178) respectively. However, most of the cultivars fulfilled the quality requirements and within the acceptable range of the European Brewery Convention (EBC) and Asela Malt factory standard (Ethiopia). Conclusion This study showed that the cultivars have good potentials for use as malting materials in beverage making. Some of the sorghum varieties have been identified to be useful as nutritious source of food and for use in the malting industry.
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