Faculty of Agriculture

Teff (Eragrostis tef) and composite flour injera-potential toward mainstream global baked product

2026-10-20T12:43:41Z

Teff (Eragrostis tef) and composite flour injera-potential toward mainstream global baked product Bultosa, Geremew; Abebe, Workineh Whole teff grain flour fermented batter baked as injera/caabitaa/budeena/tayeta is the national staple of Ethiopians. Because of whole grains' nature and fermentation, teff injera can provide significant nutrients and bioactive compounds. Teff became beyond affordability driven by high global demand and limited production, and hence, there is progress on composite flour developments. Injera processing automation was neglected for support by global mainstream funding. However, recently there has been progress to semiautomate injera processing driven by the value of teff injera (whole grains, fermented, digestible proteins, essential amino acids, free from celiac disease-causing proteins, high dietary fibers, high antioxidants, low glycemic index, and high in minerals). Unlike wheat bread, teff injera, if dried, packed, can stay safe for 6 months to year and when rewetted it provides all fresh injera attributes. Because of steam baking at high moisture content and reducing sugar consumption on fermentation, toxin acrylamide formation is not anticipated in injera. Automation for dough processing, baking, drying, and packaging technology is required to be advanced. With such progress, teff injera could reach global consumers through various supply chains. In this book chapter, teff grain quality, potential of teff injera as diet, composite flour use, injera processing stages, and limitations are reported. Book Chapter

Organoleptic, Physicochemical and Microbiological Quality of Yoghurt Enriched with Indigenous Fruits of Botswana

2026-10-21T01:00:22Z

Organoleptic, Physicochemical and Microbiological Quality of Yoghurt Enriched with Indigenous Fruits of Botswana Matenanga, Ompelege Keolopile; Boitumelo, Wame; Mareko, Molebeledi H.D.; Mojeremane, Witness; Seifu, Eyassu; Bayram, Mustafa; Haki, Gulelat Desse Background: Demand for healthy food products has increased research into yoghurt enriched with fruits and vegetables as sources of bioactive compounds. Indigenous fruits in Botswana are nutrient-rich and contain valuable bioactive compounds; however, they remain underutilized and receive limited attention for value addition. This study aimed to develop yoghurt enriched with indigenous fruits; Moretologa (Ximenia americana L.), Morula [Sclerocarya birrea (A. Rich) Hochst], Mowana (Adansonia digitata L.) and Mogose (Bauhinia petersiana Bolle) and evaluate their sensory, physico-chemical and microbial properties. Methods: Yoghurt was developed using standard procedures and sensory analysis identified the best treatments. T1 (90% yoghurt: 10% indigenous fruit) was selected for Mogose and Moretologa, while T3 (80% yoghurt: 20% indigenous fruit) was chosen for Mowana and Morula, based on highest overall acceptability scores. Result: Mogose yoghurt had higher protein (4.28%) than the control (3.27%). Addition of morula and mogose reduced syneresis (from 16.33% to 15.32% and 10.72%) and increased total soluble solids. Microbial analysis showed no coliforms and low yeast and mould counts, indicating safety. Overall, enriching yoghurt with indigenous fruits improved its nutritional and physico-chemical properties and promotes the use of underutilized plants. © 2026 Agricultural Research Communication Centre. Journal Article

Amaranth leaves and seeds nutrients and bioactive compounds potential for nutrition and health

2026-10-20T12:18:13Z

Amaranth leaves and seeds nutrients and bioactive compounds potential for nutrition and health Temesgen, Ayalew; Bultosa, Geremew There is a growing interest in the cultivation of pseudo-cereals like amaranth and quinoa because of their nutritional merits for healthy food markets and for their resilience toward climate vulnerability. In Ethiopia, domesticated cultivation of amaranth is limited (virtually nonexistent); the crop is neglected and regarded as ornamental plant. Amaranth leaves are used as vegetables, and its grains are used in various baked, fermented and as snack foods in human nutrition, as leafy vegetables amaranthus provide significant micronutrients (minerals and vitamins), betalains, and phenolic antioxidant compounds. The amaranthus grains as compared to cereals are relatively rich sources of proteins with high contents of essential amino acids, as well sources of starches, dietary fibers, lipids with squalene antioxidant. In this book chapter, the nutrient and bioactive compounds profile of three amaranth species (Amaranthus caudatus, Amaranthus hypochondriacus, and Amaranthus cruentus) are described along with the latest progress made on the processing and value addition. Book Chapter

Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability

2026-10-20T01:00:23Z

Feta-type cheese developed from camel (Camelus dromedarius) milk: physicochemical properties and sensory acceptability Seifu, Eyassu; Ntshambiwa, Katso T.; Boitumelo, Wame S.; Madibela, Othusitse R.; Angassa, Ayana; Molapisi, Moenyane; Kobue-Lekalake, Rosemary I.; Haki, Gulelat D.; Mokobi, Boitumelo; Teketay, Demel; Kgosikoma, Keneilwe R.; Tselaesele, Nelson; Sekwati-Monang, Bonno; Mojeremane, Witness; Sianga, Keoikantse Aim: The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability. Methods: Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel-and cow-milk cheeses. Results: The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p < 0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p < 0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses. Conclusions: The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese. Journal Article