https://hdl.handle.net/13049/485 Book Chapters 2026-11-03T20:47:25Z https://hdl.handle.net/13049/855 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 2026-01-01T00:00:00Z https://hdl.handle.net/13049/853 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 2026-01-01T00:00:00Z https://hdl.handle.net/13049/849 Distribution of African wild cucumbers and their potential use in the food and pharmaceutical industries Tshwenyane, S.O.; Sewelo, L.T.; Mashungwa, G.N.; Makoi, T.I.; Bafitlhele, T.M.; Malambane, G. Wild species have played a critical role in the lives of rural people in the olden days as they were utilized for both pharmaceutical and food. One of the versatile wild species that has been used in the past era for the dual purpose is the wild cucumber species, with some of the rural communities still utilizing the crops for various reasons. These wild species have been found to be in abundance in Africa and other continents such as Asia and vary greatly in morphology and physiology. Several of these species have been used as food such as African horned cucumber, which was consumed fresh or added to meal or pickled for preservation. The wild cucumber has been widely used for pharmaceutical purposes as they have been found to contain high amounts of antioxidants, secondary metabolites, and rich essential oils with beneficial medicinal properties. These medicinal properties are found both in the leaves and in the fruits of the plant as both have been widely used for treatments of various ailments. The medicinal uses of wild cucumber species vary from wound healing to anticancer to antimicrobial activities among others. Importantly, most of this metabolite accumulation has been found to positively correlate with drought stress as most of this species are found in the southern African countries along the Kalahari Desert. The use of this species has seen a decline to almost no use as communities relied on domesticated relatives, which are readily available in the markets, but these commercial domesticated relatives are low on the important biochemical properties found in their wild relatives. This could stem from the breeding and domestication where the important traits have been lost along the process. The challenge is that this important species has been neglected and underutilized, and thus, their value and true potential are not realized. It is thus important that to continue documenting, evaluating and have potential commercialize so that they can reach their economic potential. Book Chapter 2026-01-01T00:00:00Z https://hdl.handle.net/13049/700 Enzymes indigenous to milk: Lactoperoxidase. Buys, E.M.; Seifu, E. Lactoperoxidase (LPO), the peroxidase isolated from milk, is widely distributed in nature. LPO is the second most abundant enzyme in milk and its primary role is to protect the mammary gland and the gut of infants against bacterial infections. LPO is isolated from milk by cation-exchange chromatography. It consists of a single polypeptide chain of 612 amino acid residues and is a 78 kDa glycoprotein with a heme group at its active site. LPO has high thermal stability in milk and has been used as an index of the pasteurization efficiency of milk; the enzyme shows its maximum activity in milk at pH 6.0. Variations in enzyme level are influenced by the sexual cycle of the cow, season of the year, feeding practices, and breed type. LPO catalyzes the oxidation of thiocyanate by hydrogen peroxide to yield thiocyanogen, which is then hydrolyzed to hypothiocyanate. The LPO system can inhibit the growth and metabolism of different species of microorganisms, can be applied at ambient temperatures, and is recommended as an alternative to chilling for the preservation of raw milk. The antimicrobial effect of the LPO system stems from the reaction of unstable hypothiocyanite with sulfhydryl groups in bacterial cell membrane proteins. The LPO system has been applied in combination with various other processes for the preservation of a selection of dairy products. 2021-09-27T00:00:00Z