Food Science and Quality Management最新文献

{"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}

{"title":"Partial Replacement of Durum Wheat Flour with the Blend of Non-traditional Cereals and Legume Flour on Pasta Quality: Review","authors":"Tamirat Kore, DebreZeit","doi":"10.7176/fsqm/107-04","DOIUrl":"https://doi.org/10.7176/fsqm/107-04","url":null,"abstract":"Durum wheat semolina is the only raw material of choice for high quality pasta products. Still the products have lower nutrient quality (protein, vitamins and minerals), high glycaemic response and high gluten allergenicity effect. In addition to durum wheat low yield capacity, it leads the shortage of supply due to low durum wheat local production in developing countries. The aim of this review to assess the replacement of durum wheat with better nutritional quality and locally available cereals and legumes for producing pasta with good nutritional, sensorial, cooking and textural quality. Development of legume fortified pasta products enhance the nutritional characteristics of processed products in terms of protein, dietary fiber and micro-nutrients. In addition, the inclusion of legume flour, as ingredients in pasta products which have lowering glycaemic indices (GI) and allergenicity compared with semolina pasta. Gluten-free spaghetti (unripe plantain, chickpea and maize flours) were similar diameters, water absorption values and overall sensorial acceptability but higher hardness, cohesiveness and chewiness than the control. It can be concluded that nutritional value of pasta can be improved by optimum level of legume and cereals incorporation without any significant effect on cooking, textural and sensorial quality.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73553607","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":"Evaluation and Selection of Different Physical Soil and Water Conservation Techniques for Early Mature Sorghum Root Zone Moisture Retention at Harari Regional State, Erer Research Station","authors":"R. Elema","doi":"10.7176/fsqm/108-06","DOIUrl":"https://doi.org/10.7176/fsqm/108-06","url":null,"abstract":"The experiment was conducted at Babille district, during 2018 and 2019 main cropping season at Erer Research Station. Erer research sub site is located latitude of 09 o 10' 41.5\" north and longitude of 042 o 15' 27.3\".The objectives of the experiments were to evaluate and select best methods of root zone moisture retention and soil conservation techniques suited for early mature sorghum .The treatments of experiments were, Control (no soil and water conservation measures), open ended tied ridge, level soil bund, contour furrow, closed ended tied ridge, Broad bed, Semi-circular and mulch respectively . The design of the experiment was RCBD with three replication. Genstats 18 th editions was used for data Analysis. Statistically there is highly significant variation among the treatments in terms of all parameters at 5% significance level across three planting years. First year, the highest plant height was obtained from the treatment with Broad bed followed by closed ended tied ridge. On other hand, the lowest plant height was recorded from the treatments with soil bund followed by control (no conservation structure). This is because of no more top fertile soil disturbance during first year. During the second and third planting year, the highest, plant height (132.86cm) and the longest panicle diameter (6.5) was recorded, from the treatments with open ended tied ridge, followed by soil bund and contour furrow respectively. That was because of soil and water conservation (swc) structures design and the extra moisture harvested in those structure than rest treatments. The highest grain yield was obtained from the mulch followed by open ended tied ridge treatment during first year. This is because of no and slight top soil disturbance during the construction stage. During the third year, the maximum grain yield was obtained from contour furrow followed by open ended tied ridge (2130.9 and 2000) kg ha -1 ) respectively. The lowest grain yield was obtained from no conservation measures followed by mulching (1125 and 1232.1 kg ha -1 ). The most probable reason for this variation could be due to the amount of the moisture harvested in the root zone of sorghum because of conservation structure. So contour furrow and open ended tied ridges are suitable swc measures for the area. for soil physio-chemical properties. at planting time as well as at different growth stage of sorghum.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82151283","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":"Contributions of Fisheries for Food and Nutrition Security: A Review with Ethiopian Contexts","authors":"D. Desta, Teshale Darebo","doi":"10.7176/fsqm/108-04","DOIUrl":"https://doi.org/10.7176/fsqm/108-04","url":null,"abstract":"In Ethiopia, mainly fish productions are from Great Rift Valley lakes and in some other northern parts of the country. Despite the potential of fish production its fish consumption is insignificant and found to play little role in the households’ livelihood. The demand for fish in the country is increasing; however, the supply side is not increasing with large opportunities to produce. For The consumption pattern and demand is increasing. The total fish production of the country accounts less than 1 percent of total production in Sub-Saharan African countries. Therefore with a little contribution for food and nutrition security the fishery sector has challenges related to existing climate changes, mismanagement fishery resources, lack of timely policies and institution and other technical backups related to loose rules and regulations. There are numerous explanations ascribing to the low and poor production due to inappropriate and not advancing fishing methods, economic disabilities related to infrastructures like preservation technologies. The absence of appropriate managements has been affecting the utilization of fishery resources. Thus future works has to give due attentions to exploit the fish production potentials and enhance the contributions to food and nutrition security.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87900199","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":"A Retrospective Prevalence of Food Borne Diseases Among Patients Attending Adissu Gebya Health Center Adiss Ababa Ethiopia From (2008 E.C---- 2011)","authors":"H. Tedila, Daniel Alemu","doi":"10.7176/fsqm/108-05","DOIUrl":"https://doi.org/10.7176/fsqm/108-05","url":null,"abstract":"Food-borne diseases incorporate a varied spectrum of illnesses and that are common in developing countries including Ethiopia. The World Health Organization estimated that in developed countries, up to 30% of the population suffers from foodborne diseases each year, whereas in developing countries up to 70% of cases of diarrheal disease are associated with the consumption of contaminated food per year. Animal products such as meats, fish and their products are generally regarded as high-risk commodity in respect of pathogen contents, natural toxins and other possible contaminants. In Ethiopia, the widespread habit of raw beef consumption is a potential cause for foodborne illnesses besides, the common factors such as overcrowding, poverty, inadequate sanitary conditions, and poor general hygiene. In Ethiopia, as in other developing countries, it is difficult to evaluate the burden of food borne pathogens because of the limited scope of studies and lack of coordinated epidemiological surveillance systems. In addition, under-reporting of cases and the presence of other diseases considered to be of high priority may have overshadowed the problem of foodborne pathogens. Therefore, this study was focus on reported retrospective common food borne pathogens specifically Salmonella spp. Listeria spp., Staphylococcus spp. and Campylobacter spp. in the selected study area which is Adisu gebya health center Addiss Ababa Ethiopia.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77158106","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 Fermentation Time and Blending Ratio on Functional Properties and Organoleptic Acceptability of Complementary Food","authors":"Milkesa Feyera, Melkassa","doi":"10.7176/fsqm/104-03","DOIUrl":"https://doi.org/10.7176/fsqm/104-03","url":null,"abstract":"High bulk and poor in organoleptic acceptability are a major characteristics of most complementary food used in developing countries. Fermentation and blending are afeasible approach to reduce bulkiness and organoleptic acceptability of such complementary foods. Therefore,this study aimed to develop nutritionally adequate and organoleptically acceptable complementary food from composite flour. Three fermentation times (0, 24 and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P ˂ 0.05) reduction in bulk density from 0.90 to 0.59g/ml, dispersibility from 63.59 to 60.72%,and swelling power from 4.55 to 4.38 g/g. On the other hand increment of water solubility index from12.45 to 14.16% and water absorption capacity from 134.38 to 158.40% were recorded as fermentation time increased. Blending ratio significantly (P ˂ 0.05) influenced some functional properties of composite flour. Bulk density ranged from 0.71 to 0.75 g/mL, water absorption capacity from 136.11 to 165.72%, dispersibility from 47.06 to71.83%, swelling power from 4.28 to 4.57g/g and water solubility index from 9.81 to 17.18%.The sensory acceptability of complementary food prepared in the form of porridge was evaluated by panelists. Among all the proportions, 60, 30 and 10% of maize ,haricot bean and cooking banana blends, respectively, fermented for24h rwas organoleptically highly preferred by panelists. Therefore, fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious and organoleptically acceptable complementary food for older infants and young children. Sensory acceptability of produced complementary porridge samples were carried out by a panelist consisting of 30 people selected from mothers and staff members of Melkassa Agricultural Research Center. Panelists evaluated the acceptability of sensory attributes such as color, flavor, texture, aroma, taste and overall acceptability of complementary porridge based on a seven-point hedonic scale. Those hedonic scales were 7= like extremely, 6=like moderately, 5=like slightly, 4= neither like nor dislike,3= dislike slightly, 2=dislike moderately and 1= dislike extremely. The complementary porridge was placed on a cleaned plate, served in a bright and well ventilated room. All evaluation sessions were held at Melkassa Agricultural Research Center in the food Product development room. Sensory evaluation was carried out after product cooled to room temperature. Instruction was provided to panelists on how to use sensory evaluation forms and terminologies of sensory attributes.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"53 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85047008","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":"Performance Evaluation of Improved Forage Trees (Sesbania sesban) Cultivars for Animal feed and Nutritional Quality in Highlands of East Hararghe Zone, Oromia, Ethiopia","authors":"W. Tesfaye, Tolera Fikadu, Worku Bekuma, M. Furgasa","doi":"10.7176/fsqm/106-02","DOIUrl":"https://doi.org/10.7176/fsqm/106-02","url":null,"abstract":"The experiment was conducted to evaluate the biomass yield and adaptability of five accession with one local check of Sesbania (Sesbania sesban) at Highland of Eastern Hararghe Zone in 2017/18 and 2018/19 G.C cropping season consecutive years on-FTC in Burka Jalala PA. The treatments evaluated were S.sesban 15019, S.sesban 10865, S.sesban 15036, S.sesban 10885, S.sesban 1238 and local check in a Randomized Complete Block Design (RCBD) with three replications. The biomass yield, plant height, stem weight, leaf to stem ratio (LSR) were taken at Annual. The analysis result indicated in Table (1) showed that there was significant (P < 0.05) variation among the accession in fresh leaf weight, fresh stem weight and percent of leaf to stem ratio. The results indicated that the maximum fresh leaf biomass yield of the accession S.sesban 1238 (7.91 ton ha -1 ), flowed by accessions S.sesban 10885 (7.23 ton ha -1 ). The results showed that the maximum leaf to stem ratio were recorded under accession S.sesban 10865(28.67%), S.sesban 15019(27.66%) and S.sesban 1238(31.33%). A significant variation (p < 0.05) among the content of total ash and Acid detergent lignin. The maximum Acid detergent lignin obtained from S.sesban 15036(22.746%), and the minimum Acid detergent lignin obtained from S.sesban 1238(14.875%) and S.sesban 10885(14.874%). It was concluded that the accessions S.sesban 1238 and S.sesban 10885 were found promising to be demonstrated under in the study areas and same agro-climatic conditions similar to study area. was tested in the Highland of east Hararghe zone of Oromia regional state. The result showed that significant (P < 0.05) variation among the accession of Sesbania, among the parameters of; Dry leaf weight, fresh stem weight and percent of leaf to stem ratio. Among the tested fodder tree (Sesbania sesban) S.sesban 1238 and S.sesban 10885 Accession have greater performances in terms of their high dry Biomass yield, leaf to stem ratio and better agronomic parameters and quality forage. Therefore it was concluded that the accessions S.sesban 1238 and S.sesban promising to be demonstrated in the study area and under the same agro-climatic conditions and better to popularize for their livestock with poor quality (crop residues) as feed to enhance","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85549993","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":"Quality of Assessment Raw Cows’ Milk at Different Sampling Points Using Bacteriological Parameters and Other Techniques in Jimma Town, South Western Ethiopia","authors":"Asmarech Dolango, Konta","doi":"10.7176/fsqm/104-04","DOIUrl":"https://doi.org/10.7176/fsqm/104-04","url":null,"abstract":"A cross-sectional study was carried out from May 2014 to February 2015 to identify potential sources of raw cows’ milk contamination and assess its bacteriological quality, and investigate the bacteriological quality of fresh cows’ milk at different sampling points, in Jimma town. A total of 348 milk samples from udder, milking bucket, storage containers and vendors were randomly collected. To determine the bacterial load in raw milk samples, standard plate count test (SPC), coliform counts (CC), somatic cell counts (SCC), and california mastitis test (CMT) were conducted. The overall mean value of total bacterial counts (TBC) and coliform counts (CC) were 6.76log10 CFU/ml and 4.57 log10 CFU/ml respectively. The mean TBC were 5.87 ± 0.09 log10 CFU/ml, 6.14 ± 0.07 log10 CFU/ml, 7.39 ± 0.13 log10 CFU/ml, and 7.63 ± 0.06 log10 CFU/ml at udder, milking bucket, storage container and milk vendor levels respectively. The mean CC from udder, milking bucket, storage container and vendor were 3.14 ±0.09 log10 CFU/ml, 4.08 ± 0.07 log10 CFU/ml, 5.07 ± 0.23 log10 CFU/ml and 6.00 ± 0.21 log10 CFU/ml respectively. The difference in the mean TBC and CC at each sampling points were statistically significant (P=0.001). Among the investigated sampling points, the highest level of contamination in terms of TBC and CC was at vendor level. Factors that contributed to poor quality of milk were unhygienic milking procedures, lack of potable water, dirty milking environment and use of unclean milking and storage containers. According to international standards, TBC, CC and SCC have values above the upper limits set. The results of the current study indicated that the cow milk produced and distributed in the study area can generally be considered as substandard in quality. Therefore, it is important to put in place an improved hygienic practice at all levels in the dairy to improve the quality of cows’ milk.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80045387","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":"Microbiological Quality of Traditionally Smoked Fish from Lake Victoria Crescent, Uganda","authors":"Rubaijaniza Abigaba, J. Nakavuma, C. Kankya, J. Kabasa","doi":"10.7176/fsqm/104-05","DOIUrl":"https://doi.org/10.7176/fsqm/104-05","url":null,"abstract":"Microbiological quality of traditionally smoked fish was assessed to ascertain the effectiveness of traditional smoking process and handling conditions for smoked fish shelf-life and safety. Fish smoking is a popular preservation method in Uganda. Although fish smoking is a widely used method of preservation, the presence of spoilage and pathogenic bacteria in smoked fish and food borne illnesses remain a threat in developing countries. However, little is known about microbial quality of fish smoked from Uganda. In light of this, the status of spoilage, hygiene and pathogenic indicator organisms in fish (Nile perch) was investigated. A total of 75 randomly selected fresh, freshly smoked, and on shelf smoked fish from landing sites and markets respectively, were obtained for microbial and moisture content analysis. Descriptive statistics was used to present the data, while ANOVA and Tukey tests were used to analyze the data. The study revealed that, the smoking process significantly (P<0.05) reduced microbial load in freshly fish to levels acceptable for consumption, despite the high levels of moisture content in the range of 59.2% to 66.5%. The mean microbial load (log of cfu/g) of indicator organisms for samples from different sites varied from; 9.97 to 10.18; 7.39 to 8.19 (aerobic mesophilic bacteria or TPC), 5.18 to 5.27; 0 to 4.28 (total coliforms), 2.73 to 5.55; 0 to 0.85 ( E. coli ), 4.97 to 7.32; 0 to 3.11 ( S. aureus ), and 2.21 to 4.56; 0 to 0.82 (Yeasts and molds), for fresh and smoked fish samples respectively. Additionally, mean microbial load for on shelf smoked fish from markets varied from; 8.2 to 10.57 (TPC), 2.8-6.63 (total coliforms), 0 to 6.11 ( E. coli ), 6.74 to 8.89 ( S. aureus ), and 0 to 5.51 (Yeasts and molds). Although findings showed that, traditional fish smoking was somewhat effective in reducing microbial load to acceptable levels, the microbial status of on shelf smoked fish indicated poor fish handling and storage. Therefore, proper fish handling during and post-smoking as well as cooking before consumption, are highly recommended for assured shelf-life and safety of smoked fish for consumption in Uganda.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80625859","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":"Evaluation of Early Maturing Sorghum and Cowpea Varieties Intercropping for Animal Nutritive Value and in vitro Dry Matter Digestibility in Fedis District, Eastern Ethiopia","authors":"W. Tesfaye, T. Zewdu, T. Tana","doi":"10.7176/fsqm/107-01","DOIUrl":"https://doi.org/10.7176/fsqm/107-01","url":null,"abstract":"The shortage of arable land and shortage of livestock feed are major constraints in East Hararghe Zone. Thus, a field study was conducted to evaluate an early maturing sorghum varieties and cowpea genotypes intercropping for both food and feed production at Fedis Agricultural Research Center, eastern Ethiopia in 2018 cropping season. Two cowpea genotypes(lines) (9333 and 9334) were intercropped with three varieties of early maturing sorghum (Teshale, Birhan and Melkam) and compared with sole cropping of all the varieties, which were laid out in a randomized complete block design with three replications. The analyzed result showed the NDF content was significantly different (p < 0.05) among intercropped and sole sorghum the maximum NDF was recorded from sole sorghum Teshale (69.56%) and the minimum sorghum Birhan + cowpea (9333)(57.75%) and the Intercropping sorghum improved the CP of sorghum stover mean from sole (5.31%) to intercropped (6.03%). the . Cropping systems and cowpea genotypes were significantly affected (p < 0.05) the content of CP and NDF. The maximum CP obtained from cowpea (9334) + sorghum Teshale 29.19%), and the minimum CP obtained from sole cowpea (9333) (24.38%).Generally, the results of this study showed that intercropping of sorghum-cowpea were increased the productivity of grain yields and biomass yields of sorghum varieties and it increased nutritional quality of cowpea and sorghum stover. Based on the results of this study, it could be concluded that intercropping sorghum with forage cowpea; preferably sorghum Melkam + cowpea (9333) to be appropriate to increase quality of sorghum stover in the study area.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79656420","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}