Nutritional composition and sensory quality of injera prepared from tef (Eragrostis tef (Zucc.) Trotter) complemented with lupine (Lupinus spp.

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The experiment was carried out using factorial combination of two tomato varieties, two processing methods and three honey and one sugar concentrations with three replications. Tomato ketchups prepared from Melkashola subjected to pre-heat treatment before cooking exhibited higher total soluble solids, reducing and total sugars, as well as lower microbiological load. However, heat treatment significantly influenced the color of ketchups. Variety and processing methods significantly (P ≤ 0.01) affected the physico-chemical, microbiological and sensory qualities of the ketchup. Also, honey concentration treatment improved the quality of ketchup. Addition of honey at 500 ml level resulted in higher reducing sugar, total sugar, titratable acidity and total soluble solids content. However, this treatment led to lower moisture content, pH and microbial activity of tomato ketchup. The interaction between variety and processing methods combined with honey concentration treatments were significant at P < 0.01 level. Similarly, the combined effect of variety, processing method and honey concentration resulted in higher moisture content, pH and reduction in microbial population, while it maintained higher total soluble solid, total sugar, reducing sugar, titratable acidity and ascorbic acid of the ketchups. Ketchups manufactured from fresh juice of Marglobe and Melkashola had good color. The taste and flavor of ketchups that received high concentration of honey had higher score when compared to the control without honey.

The purpose of this study was designed to investigate the amino acid and fatty acid composition of taro leaf and corm samples. An UHPLC and GC-FID method was used for the determination of amino acids and fatty acid composition, respectively. Taro leaf was processed as a powder and pre-curd concentrates while the corm was pre-gelatinized with and without peel prior to the analysis. The amino acid and fatty acid composition (%) of the analyzed samples were quantified with their relative area comparing with respective standards. In the present study, the leaf and corm of taro contained the three essential amino acids leucine, lysine and methionine. For the study, the calculated amino acid values were low in corm samples, but amino acid composition was higher in the leaf samples. Concerning fatty acids, the dominant fatty acid in the leaf and corm was oleic acid (C18:1, n-9) which ranged from 140.697 ± 0.054 to 216.775 ± 0.043 and 101.932 ± 0.023 to 101.950 ± 0. 04 mg/100 g, respectively. In the study, the fatty acid compositions in leaf were higher than the corm. This means that taro leaf would be considered as a good source of essential amino acid and fatty acid than the corm. Finally, from the proportion (mg/100 g) of saturated, monounsaturated and polyunsaturated fatty acids, the unsaturated fatty acids were the predominant fatty acids observed. The presence of high levels of unsaturated fatty acids in the entire investigation of our study taro is nutritionally rich.

Background: The study was conducted to evaluate the fattening performance of Arsi, Borana, Harar and Holstein Friesian crossbred bulls finished under similar feeding condition at the beef farm in Haramaya University. A total of 24 bulls with age categories of 2–3 and 4–5 years were used in the complete block design for the experiment. Total mixed ration was provided at 3% of their body weight during experimental periods.Results: The average daily weight gain of the four breeds range from 0.49 to 0.71 kg. Feed conversion efficiency also ranges from 0.11–0.15. Simple linear regression models were used to explore the relationship between live body weight change and change in body condition score as well as seven linear body measurements for all age groups. An average change for a unite of body condition score was equivalent to 20.3, 20.61, 22.42 and 27.78kg for Borana, Arsi, Harar and Holstein Friesian crossbred bulls respectively. Body condition score was significantly influenced by breeds. There was a significant breed by age interaction effect on the initial body condition score of the four breeds. There was a significant and positive strong association between change in body weight and body condition score. There was a significant and strong correlation between change in body weight and change in Total topline, neck length, heart girth, flank circumference and rump length having correlation coefficient ranges from 0.57 to 0.97. Higher net profit of 7,380.47 ETB per head was recorded by Borana bulls followed by Harar bulls, Arsi and Holstein Friesian crossbred with net profit of 5,406.86, 5193.29 and 3,384.98 ETB per head respectively.Conclusion: Borana bulls are more superior in weight gain and net profite. Body weight change could be predicted based on body condition score change during fattening period.