A wide variety of the roots and tubers plays a major role in human diet, animal feed, and industrial raw materials. Sweet potatoes (SPs) play an immense role in human diet and considered as second staple food in developed and underdeveloped countries. Moreover, SP production and management need low inputs compared to the other staple crops. The color of SP flesh varied from white, yellow, purple, and orange. Scientific studies reported the diversity in SP flesh color and connection with nutritional and sensory acceptability. Among all, orange‐fleshed sweet potato (OFSP) has been attracting food technologists and nutritionists due to its high content of carotenoids and pleasant sensory characteristics with color. Researchers reported the encouraging health effects of OFSP intervention into the staple food currently practicing in countries such as Uganda, Mozambique, Kenya, and Nigeria. Scientific reviews on the OFSP nutritional composition and role in vitamin A management (VAM) are hardly available in the published literature. So, this review is conducted to address the detailed nutritional composition (proximate, mineral, carotenoids, vitamins, phenolic acids, and antioxidant properties), role in vitamin A deficiency (VAD) management, and different food products that can be made from OFSP.

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The Nile tilapia (Oreochromis niloticus) gut harbors a diverse microbial community; however, their variation across gut regions, lumen and mucosa is not fully elucidated. In this study, gut microbiota of all samples across gut regions and sample types (luminal content and mucosa) were analyzed and compared from two Ethiopian lakes. Microbiota were characterized using 16S rRNA Illumina MiSeq platform sequencing. A total of 2061 operational taxonomic units (OTUs) were obtained and the results indicated that Nile tilapia from Lake Chamo harbored a much more diversified gut microbiota than Lake Awassa. In addition, the gut microbiota diversity varied significantly across the gut region based on the Chao1, Shannon and Simpson index. The microbiome analyses of all samples in the midgut region showed significantly higher values for alpha diversity (Chao 1, Shannon and Simpson). Beta diversity analysis revealed a clear separation of samples according to sampling areas and gut regions. The most abundant genera were Clostridium_sensu_stricto and Clostridium_XI genera across all samples. Between the two sampling lakes, two phyla, Phylum Fusobacteria and Cyanobacteria, were found to be significantly different. On the other hand, six phyla (Actinobacteria, Bacteroidetes, Chloroflexi, Firmicutes, Proteobacteria and Cyanobacteria) were significantly different across gut regions. In this study, we found that all samples shared a large core microbiota, comprising a relatively large number of OTUs, which was dominated by Proteobacteria, Firmicutes, Cyanobacteria, Fusobacteria and Actinobacteria. This study has established the bases for future large-scale investigations of gut microbiota of fishes in Ethiopian lakes.

Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day. Injera preparation composed of many steps, starting from grain preparation to baking; these all steps are still performing with indigenous knowledge with traditional practices. This Ethiopian national super food appreciating in many western countries due to the superior nutritional properties, especially lack of gluten and good mineral compositions (Rich of Iron). Research on injera preparation from composite flours for nutritional enhancement and sensory quality improvements were took lion share in reported scientific research. However, limited research was reported on preservation of injera by chemical ingredients and natural species, microbes involved in fermentation and spoilage. In addition, very fewer studies were reported on effect of milling quality of injera seed and role of fermentation on anti-nutritional factors degradation. However, scientific review to show the injera traditional practice and scientific research undertaken in this area is hardly found. In considering above all, this review is under taken with objective to review the traditional ethnic practice and scientific research reported on injera preparation.