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Pulse proteins (PLP) can be ideal alternative-sources that produce a meat-like textured product, known as a high moisture meat analog (HMMA). In this research, each commercial PLP: pea (16%), lentil (16%), and faba-bean (20%) was mixed with pea isolate (63%, 63%, and 59%, respectively) and constant ingredients which are canola oil (6%) and wheat gluten (15%) and texturized to produce HMMA using a twin-screw extruder (TX-52) with a cooling die. Soy concentrate and soy isolate were mixed with the constant ingredients and texturized into an HMMA and used as a control. Before freezing for storage, each sample was cooled by air, water, or a brine solution (2% or 4%) for 10 min. Frozen samples were thawed at room temperature (25 • C) for 3 hr and rehydrated by soaking at 25 • C for 2 hr, warm-soaking at 50 • C for 12 hr, or boiling for 2 min. Color, moisture content (MC), specific density (SD), water absorption index (WAI), water solubility index (WSI), and texture were measured. Compared to the control, samples with PLP had less lightness and texture and greater redness, yellowness, MC and WSI. The 2% brine solution used for cooling reduced WSI without textural change compared to other cooling methods. Boiling for rehydration increased lightness while warm-soaking decreased lightness and increased yellowness. In addition, boiling resulted in the least MC, SD, WSI, and WAI following soaking and warm-soaking. Therefore, these PLP can be used as alternative meat sources to soy proteins and a 2% brine solution for cooling and rehydration by boiling are recommended to reduce the WSI. Practical Application: Pulses are an excellent food ingredient because they are rich in protein and have an exceptional nutritional profile. In this study, high moisture meat analogs containing pea proteins, lentil proteins, faba bean proteins, and pea isolate instead of soy concentrate and soy isolate were produced. According to the results, pulse proteins can be an alternative source to soy proteins. Since they formed relatively well-defined orientation. Further research can be conducted using modified processing conditions for texturization to improve its quality. In addition, this research can help researchers and product developers understand proper handling methods for HMMA products after production such as cooling before freezing for storage and thawing and rehydrating after freezing.

This review summarizes the nature, types, and properties of inulin polysaccharides and their applications as prebiotic dietary fibers. Natural food and commercial plant sources of inulin and extraction methods are presented. The physicochemical and functional properties of inulin are summarized. The prebiotic roles of inulin and their mechanisms of action are detailed. Inulin acts as prebiotic dietary fiber with multiple putative health benefits. It reduces caloric intake and contributes to reduced blood glucose and plasma lipid/cholesterol levels when used as sugar and fat replacers. It also stimulates immune systems and protects the colon mucosa against carcinogenesis and inflammation. Inulin also alters the composition and population of the gut microbiota. It stimulates the growth and activities of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produces acids including short-chain fatty acids that lower the pH in the colon and inhibit pathogens. The health beneficial bacteria also produce other metabolites that positively influence human health. The consumption of inulin is however, associated to symptoms of gastrointestinal discomfort, when consumed at higher levels to meet the daily recommendation of dietary fiber. Potential solutions to the limitations are forwarded as future research ideas and policy inputs.

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This study investigated effects of pretreatments on rehydration characteristics of solar-dried carrot slices. Blanching at 55, 65 and 75°C for 45 minutes and osmotic dewatering in 5%, 10% and 15% salt solutions for 5 h were used as pretreatments. Rehydration capacity of the dried carrots was determined by soaking 20 g sample in hot water at 95°C for 10 min and rehydration kinetics was carried out by soaking 5 g samples at 75, 85 and 95°C. All the treatment conditions separately and in combination influenced the rehydration characteristics of the carrot slices. High values of rehydration capacity and low lixiviated soluble solids, which indicates better quality, were obtained for samples treated at the lower blanching temperature. Similarly the lower salt concentration resulted in higher rehydration capacity and lower lixiviated soluble solids. The interaction of the lower level of both pretreatments produced higher rehydration capacity and lower soluble solid losses. A first-order kinetic model was used to describe the rehydration kinetics. A better rehydration performance was observed for the samples subjected to the lower levels of pretreatments and rehydration conditions.

This study was conducted to optimize the compositions of amaranths, teff and barley flour blending ratios for better nutritional and sensory acceptability of injera. Ten formulations of composite flour were determined using D-optimal constrained mixture design with the aid of MINITAB17 software package. The ingredients were in the range of 40-100%, 0-60% and 0-20% for teff, amaranths and barley, respectively. Proximate and mineral analysis of injera was done using standard methods, and sensory evaluation was made using 5-point hedonic scales. Results of the study showed a significant difference (p < 0.05) in protein, calorie, fiber, calcium, iron, zinc and sensory quality of injera as the compositions of ingredients were changed. Levels of protein and gross energy increased with the increased proportion of amaranths, and addition of barley increased the carbohydrate value of injera. Calcium, iron and zinc contents of injera increased with the increment of amaranths and teff. Overall optimum point protein (11.84-14.60%), carbohydrate (74.39-79.71%), gross energy (363.68-381.22 kcal/100 g, iron ABOUT THE AUTHORS Fitsum Woldemariam graduated from department of food science and postharvest technology of the Hawassa University. He worked as lecturer in Debub College, Ethiopia. He is working on food product development and safety. Ali Mohammed is a professor of food and postharvest technology. He has been lecturing in the department of food science and postharvest management and head of the department in Jimma University, Ethiopia.

Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five‐point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%–30% for kocho, 10%–25% for pumpkin fruit, 10%–40% for red kidney bean, and 15%–30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, swelling index, and viscosity, respectively. All formulations were within acceptable limits with scores ranging from 3.00 to 4.32 on a scale of 5. The inclusion of 25% pumpkin fruit flour and other ingredients between 20% and 30% increased the pro‐vitamin A carotenoid and vitamin E contents of the composite flours. Aside from optimization, a higher concentration of limiting amino acids was achieved with 40% kidney beans and 15%–25% of the other ingredients. The mineral contents improved with increasing pumpkin, kidney bean, and kocho. To sum up, the nutrient quality, energy density, and functional quality of complementary foods can be optimized at a low cost using local ingredients.

Callosobruchus chinensis is one of the major insect pest of chickpea and other stored legume which is known to cause significant yield loss both quantitatively and qualitatively. This investigation was done to study the efficacy of leaf powders of basil (Ocimu basilica L.) and neem (Azadirachta indica), cow dung ash and Malathion dust against bruchid on two chickpea varieties namely Desi (local) and Habru (improved Kabuli). Levels of infestation, weight loss, germination capacity (delete) and germination of the seeds were evaluated monthly up to six months. In the bruchid infested treatment (control), hundred seeds weight, seed germination decreased through time while levels of infestation and weight loss increased. All the tested locally available treatments (cow dung ash, leaf powder of neem and leaf powder of basil) were found to be effective in reducing the damage inflicted by bruchid compared to the control. Malathion dust was observed to be the most effective of all treatment in this study. However, looking in to the side effects of synthetic pesticides, we suggest that the locally available plant powders and cow dung ash which is cheap, ecologically friendly and non-hazardous to human health can play an important role in protection of chickpea during storage against invasion by bruchid.