Food Science and Quality Management最新文献

{"title":"Factors Affecting Honey Marketed Surplus of Beekeepers in Gera District of Oromia State, Ethiopia","authors":"Ayantu Arage Desalegn, Mengistu Ketema Aredo","doi":"10.7176/fsqm/110-03","DOIUrl":"https://doi.org/10.7176/fsqm/110-03","url":null,"abstract":"The authors received no direct funding for this research. Abstract Ethiopia has huge potential for beekeeping because of its endowment with diversity in climate and vegetation resources that potentially favor beekeeping. The gap in honey marketing is the main problem though Gera district is known for its high production of honey. Thus, this research attempted to analyze determinants of honey marketed surplus in Gera district of Oromia regional state. Multi stage sampling procedure was employed to draw sample of 139 honey producers. Descriptive statistics was used for characterizing farmers and econometrics analysis was used for identifying factors affecting honey marketed surplus. The two-stage least square regression model results showed that quantity of honey produced, family size, type of beehive used, beekeeping experience, distance to nearest market, frequency of extension contact and sex of the house hold head significantly affected honey marketed surplus. The study findings suggest that improving the input supply system, improving beekeeper’s knowledge, encouraging adult education, improving production of honey, expanding accessibility of market infrastructure and strengthening supportive institutions.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72988994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food Safety and Hygienic Practices Among Food Vendors in Egbeda Local Government Area, Ibadan Oyo State","authors":"","doi":"10.7176/fsqm/109-02","DOIUrl":"https://doi.org/10.7176/fsqm/109-02","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81840323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Processing Methods on the Chemical Properties of Protium javanicum Burm F. Herbal Tea Powder","authors":"","doi":"10.7176/fsqm/109-03","DOIUrl":"https://doi.org/10.7176/fsqm/109-03","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82614307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review on Poultry Production Status and Economic Contribution of the Sector in Ethiopia","authors":"","doi":"10.7176/fsqm/109-01","DOIUrl":"https://doi.org/10.7176/fsqm/109-01","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86761226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment and Evaluation of Food Waste at AL-Khor Hospital -Hamad Medical Corporation in the State of Qatar","authors":"","doi":"10.7176/fsqm/109-04","DOIUrl":"https://doi.org/10.7176/fsqm/109-04","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"111 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91144792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Blending Ratio and Lupine Variety on the Functional Properties of Composite Flours and Sensory Evaluations of Tef-Lupine Injera","authors":"Lamesgen Yegrem, S. Abera, M. Temesgen","doi":"10.7176/fsqm/105-02","DOIUrl":"https://doi.org/10.7176/fsqm/105-02","url":null,"abstract":"This study was conducted to investigate the effect of lupine flour on functional properties and sensory acceptability of tef-lupine blended injera. Injera is a staple food for Ethiopian and it is fermented, sour leavened pancake-like bread made from blending of different cereals like tef, barley, sorghum, maize and wheat. Besides, there are limited studies on formulating of injera from composite flour with legumes (lupine). The effect of two factors two lupine varieties (Australian sweet lupine and Dibettered lupine seed) and blending ratios (0, 2.5, 5, 7.5, 10, 15, 17.5 and 20). Maximum and minimum levels of independent variables were first investigated by doing a preliminary analysis and founded that tef from up to80-100% and lupines from up to 0-20%. Response surface methodology was applied to find the formulations and predictive model. Sensory acceptance of tef-lupine injera was affected by interaction of varieties and blending ratios. Oil absorption capacity and swelling power properties of composite flour decrease as blending ratio of lupines increased and water absorption and foaming capacity increased as blending ratio of lupines increases for both varieties. As the sensory acceptability scores data indicated for both lupine varieties blended with tef for the production of injeras of up to 15% lupines almost all sensory attributes showed higher scores without significantly different among them but after 15% lupine addition there were observed drop of the sensory acceptability scores. In a 7 point hedonic scale, the composite sample tef injeras with 10% dibettered lupine seed variety addition had the highest scores of 6.09, 6.22, 6.09 and 6.18 in eye size, aroma, rollability and overall acceptability respectively. The L* value and number of eye by injera eye software were 72.77 to 79.84 and 14220.43 to 18929.33, respectively. The L values of blended injera increased as lupine proportion were increased, but the number of injeras eyes decreased. yellowness (b) colour of the product. This effect was expected because of the more intense yellow colour of lupine flour. These results agree with those obtained by Dodok et al . (1993), who observed that Lupine seeds contain high levels of carotenoids and zeaxanthin which give the cotyledon (kernel) bright yellow colour and triggered the change in the yellowish colour of bread produced from a composite flour of wheat and lupine.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80588049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Field Screening of Sorghum [Sorghum bicolor (L.) Moench] Inbred Lines for Resistance to Striga [Striga hermonthica (Del.)] in East Hararghe, Ethiopia","authors":"Zeleke Legesse, Bulti Tesso, Taye Tadesse","doi":"10.7176/fsqm/105-01","DOIUrl":"https://doi.org/10.7176/fsqm/105-01","url":null,"abstract":"Drought and the obligate Striga root parasite are two of the most important constraints to sorghum production in the northern and north eastern parts of Ethiopia. This study assessed the field reaction of selected advanced lines under Striga hermonthica infestation condition. Twenty-two sorghum genotypes with two resistant checks (Gobiye and SRN-39) and one susceptible check (Teshale) were evaluated under Striga hot spot area at Fadis Agricultural Research Center, Boko research station (Ethiopia) in the 2016 season using a 5x5 triple lattice design. During the field experiment, 11 parameters were measured among which Striga count emerged on each genotype was the indicator of resistance genotypes. Genotypes differed significantly in all measured parameters in their reactions to Striga. Genotypes 2006 MW 6044, ETSC 300003, ETSC 300081, 05 MW 6019, and ETSC 300080 showed Striga resistance in the field. Thus, these genotypes were the most promising sources of resistance to S. hermonthica. From field experiments, it could be suggested that genetic variability for resistance and tolerance is available in a range of genotypes, which could be used for future breeding and production in Striga infested areas.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89131219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The SARS-CoV-2 Pandemic a Global Emergency: The Journey from Bats to Humans","authors":"A. H. Soomro, Saira Aijaz, S. G. Khaskheli, T. Miano, A. Marri, Dileep Kumar, Nida Noor Shaikh","doi":"10.7176/fsqm/105-07","DOIUrl":"https://doi.org/10.7176/fsqm/105-07","url":null,"abstract":"Bats are considered as the reservoirs of coronaviruses (CoVs) which resulted in severe disease outbreaks in humans. Zoonotic coronaviruses responsible for Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS), were originated from bats and remain highly pathogenic to humans during the last two decades. Recently, an acute respiratory disease outbreak which spread in Wuhan, China was caused by a novel coronavirus (SARS-CoV-2) also known as 2019-nCoV, received worldwide attention. The World Health Organization (WHO) officially declared the COVID-19 epidemic caused by SARS-CoV-2 as a public health emergency. The emergence of SARS-CoV-2 has been considered as the third highly pathogenic epidemic of the 21 st century. The SARS-CoV-2 belongs to β -coronavirus group with highly identical genome to bat coronavirus RaTG13, assuming bat as the natural host. According to WHO as of December 21, 2020, approximately 75,479,471 persons were infected with 16,86,267 deaths in 222 countries. Whereas the in Pakistan according to WHO as of December 21, 2020, around 4 57,288 persons were infected with 9, 330 death reported in the country.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"118 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77400982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Promoting Home Prepared Soy-dishes for Fighting Protein-Energy Malnutrition: Evidence from Demonstration Training","authors":"Umer Asrat","doi":"10.7176/fsqm/105-03","DOIUrl":"https://doi.org/10.7176/fsqm/105-03","url":null,"abstract":"Malnutrition is a persistent problem in developing countries, and protein-energy malnutrition is the worst form of malnutrition associated with lack of energy and proteins. Malnutrition at the early stages of life can lower child resistance to infections, increase child morbidity and mortality, and decrease mental and cognitive achievement. Worldwide the most important step in the treatment of protein energy malnutrition is to correct nutritional imbalances. Increasing the amount of protein in cereal staple foods is the ideal solutions to problem related to malnutrition. Several studies reported that, increased protein content in soybean fortified cereals and tubers, which makes significant contribution towards the alleviation of protein-energy malnutrition. Soybean can be utilized mainly as fermented (e.g., sauce, miso, natto) and non-fermented (e.g., oil, milk, tofu, flour) foods. Therefore, this paper aimed to revise the contribution of home-prepared soy-dishes to combat protein-energy malnutrition.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87945780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gender Consumption, Microbial Profile and Potential Risk of Hot Beverages of Coffee, Tea, Milk or Cocoa Sold by Street Vendors in Abidjan, Côte d’Ivoire","authors":"A. Koua, Blé Yatanan Casimir, K. Désiré, Benié Comoé Koffi Donatien, A. Dadie, N. Sébastien","doi":"10.7176/fsqm/105-05","DOIUrl":"https://doi.org/10.7176/fsqm/105-05","url":null,"abstract":"Street hot beverages are increasingly consumed in Côte d’Ivoire. However, there is little data on consumption and contaminants involved in the preparation of these beverages. Thus, this study aimed to contribute to the sanitary quality of hot beverages sold in street. The study assesses the motivation of hot beverages gender consumption and the profile of some contaminants of ready-to-drink hot beverages made of tea, coffee, milk or cocoa from street vendors. Hot beverage consumers were interviewed via a questionnaire and ready-to-drink hot beverages were collected and analyzed biochemically and microbiologically with conventional methods. Thus, 431 samples of these beverages were aseptically collected from five locations of Abidjan city. The survey was conducted among 1448 hot beverage consumers including 1149 males (80%) and 289 females (20%). The results showed that males (38.7%) consumed more coffee and females (45.7%) consumed more tea. Females (27.3%) consumed hot beverages for pleasure while males (27.4%) consumed them as stimulants. Hot beverages consumers reported symptoms of diarrhea, nausea, dizziness and hand tremors which could link to beverage consumption. The results of the investigation and the enumeration of microbial showed risks associated with the methods of preparing beverages with ingredients. Staphylococcus aureus, Bacillus cereus, Enterobacteria, yeasts and molds strains were enumerated from beverage samples. The tea with its ingredients (sugar, lemon or mint) were the most contaminated sample and coffee was least contaminated. The results of the survey showed a potential health risk linked to preparation methods, the type of beverages mainly tea with ingredients.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83674102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}