{"title":"Work Motivation of Development Agents in Agricultural Extension Services Provision in Minjar Shenkora and Ada’a woredas, Central Ethiopia","authors":"","doi":"10.7176/fsqm/112-03","DOIUrl":"https://doi.org/10.7176/fsqm/112-03","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76311189","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":"Determinants of Rural Household Food Insecurity : The Case of Menz-Gera District of Amhara Regional State, Ethiopia","authors":"","doi":"10.7176/fsqm/112-02","DOIUrl":"https://doi.org/10.7176/fsqm/112-02","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88882652","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":"Value Chain Analysis of Coffee: Key for Upgrading the Smallholder Farmers in Sidama Zone of SNNPRS","authors":"","doi":"10.7176/fsqm/112-01","DOIUrl":"https://doi.org/10.7176/fsqm/112-01","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78103956","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":"Pre-extension Demonstration and Evaluation of Bread Wheat Varieties in Metta and Jarso Districts of East Hararghe Zone","authors":"","doi":"10.7176/fsqm/112-04","DOIUrl":"https://doi.org/10.7176/fsqm/112-04","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"2014 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73542719","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":"Comparative Analysis on the Nutrient Quality of Undried, Freeze-Dried and Oven-Dried Fruits of Lycopersicon Esculentum Mill (Tomato)","authors":"","doi":"10.7176/fsqm/111-04","DOIUrl":"https://doi.org/10.7176/fsqm/111-04","url":null,"abstract":"","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77727767","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}
There is limited information available describing the clinical and epidemiological features of COVID-19 patients at (HMGH) in Qatar, also there is lack of reporting about temporal association of Malnutrition and severity of COVID-19. This study was aimed to describe the relationship between serum albumin levels and certain nutritional parameter with mortality rate for ICU-COVID-19 patients. The study was conducted retrospectively on a group of adult patients, who were admitted to ICU at HMGH, from 01/04/ 2020 to 30/09/ 2020, who’s discharged from the hospital, whether recovered or expired, if they met the following inclusion criteria: ICU patients, ≥ 18 years of age, laboratory confirmed positive of COVID-19. Data of ICU-COVID-19 patients at HMGH will be extracted from electronic medical record (EMR). Total of 1059 patients, among them 78 (7.4%) patients were females and 981(92.6%) of them were males. Comparing with nationality 93(8.78%) patients were Qatari and 966(91.21%) were non-Qatari, 951 (89.8%) was survived & 108 (10.2%) were non survived, furthermore 12 (11.1 %) patients from the non-survived patients were Qatari & 96 (88.9 %) were non-Qatari. In the results it found that 136 (12.8%) of patients had Hyperlipidemia, 75 (7.1%) had obesity, 577 (54.5%) with diabetes, 513 (48.41%) with hypertension, & 129 (12.2%) had chronic lung disease. 581 patients had albumin value below 35 gm/L on admission and 768 had below 35 gm/L before discharge. 478 patients had albumin level above 35 gm/L on admission and 291 patients had above 35 gm/L albumin level before discharge. Among non-survived patients who 108 (100%) of them had low serum albumin levels before death and 80 (74.1%) of them had below 35 gm/L albumin and 28 (25.9%) patients had 35 gm/L and above albumin levels on admission. In Qatar there were adequate implementation of interventions, protections & management to face COVID-19 prevention. Our study concluded that male patients & hypoalbuminemia were significantly risk of mortality associated with COVID-19.
{"title":"The Relationship Between Serum Albumin Level and Nutritional Parameters with Mortality Rate, For Icu-Covid-19 Patients at Hazem Mebaireek General Hospital (HMGH), State of Qatar (March to September / 2020)","authors":"Reem Al-Saadi, Noora Aljaffali, Anwar Qudaisat, Jadulluh Al-ghazo","doi":"10.7176/fsqm/111-01","DOIUrl":"https://doi.org/10.7176/fsqm/111-01","url":null,"abstract":"There is limited information available describing the clinical and epidemiological features of COVID-19 patients at (HMGH) in Qatar, also there is lack of reporting about temporal association of Malnutrition and severity of COVID-19. This study was aimed to describe the relationship between serum albumin levels and certain nutritional parameter with mortality rate for ICU-COVID-19 patients. The study was conducted retrospectively on a group of adult patients, who were admitted to ICU at HMGH, from 01/04/ 2020 to 30/09/ 2020, who’s discharged from the hospital, whether recovered or expired, if they met the following inclusion criteria: ICU patients, ≥ 18 years of age, laboratory confirmed positive of COVID-19. Data of ICU-COVID-19 patients at HMGH will be extracted from electronic medical record (EMR). Total of 1059 patients, among them 78 (7.4%) patients were females and 981(92.6%) of them were males. Comparing with nationality 93(8.78%) patients were Qatari and 966(91.21%) were non-Qatari, 951 (89.8%) was survived & 108 (10.2%) were non survived, furthermore 12 (11.1 %) patients from the non-survived patients were Qatari & 96 (88.9 %) were non-Qatari. In the results it found that 136 (12.8%) of patients had Hyperlipidemia, 75 (7.1%) had obesity, 577 (54.5%) with diabetes, 513 (48.41%) with hypertension, & 129 (12.2%) had chronic lung disease. 581 patients had albumin value below 35 gm/L on admission and 768 had below 35 gm/L before discharge. 478 patients had albumin level above 35 gm/L on admission and 291 patients had above 35 gm/L albumin level before discharge. Among non-survived patients who 108 (100%) of them had low serum albumin levels before death and 80 (74.1%) of them had below 35 gm/L albumin and 28 (25.9%) patients had 35 gm/L and above albumin levels on admission. In Qatar there were adequate implementation of interventions, protections & management to face COVID-19 prevention. Our study concluded that male patients & hypoalbuminemia were significantly risk of mortality associated with COVID-19.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"240 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80457498","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}
A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented pigeon pea and unripe plantain at different ratios and labeled samples A, B and C. Sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20% fermented pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to microbial and mineral analysis. Lactobacillus plantarum and Saccharomyces cerevisae were isolated from all the samples. The microbial count ranged from 1.2x106 CfU /g to 1.8 x 106 CfU/g which was not significant. There was no significant difference (p≤ 0.05) in the microbial count of the three samples. Mineral analysis revealed that the samples were rich in sodium, potassium, calcium, iron and phosphorus. However, sample C had the highest sodium, potassium, calcium and phosphorus while sample A had the highest iron value. Sample A had the least value of sodium, potassium, calcium and phosphorus.
{"title":"Microbial and Mineral Composition of Fortified Fermented Local Meal from Pigeon Pea (CAJANUS CAJAN) and Unripe Plantain","authors":"Odion-Owase","doi":"10.7176/fsqm/111-02","DOIUrl":"https://doi.org/10.7176/fsqm/111-02","url":null,"abstract":"A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented pigeon pea and unripe plantain at different ratios and labeled samples A, B and C. Sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20% fermented pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to microbial and mineral analysis. Lactobacillus plantarum and Saccharomyces cerevisae were isolated from all the samples. The microbial count ranged from 1.2x106 CfU /g to 1.8 x 106 CfU/g which was not significant. There was no significant difference (p≤ 0.05) in the microbial count of the three samples. Mineral analysis revealed that the samples were rich in sodium, potassium, calcium, iron and phosphorus. However, sample C had the highest sodium, potassium, calcium and phosphorus while sample A had the highest iron value. Sample A had the least value of sodium, potassium, calcium and phosphorus.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"13 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83149286","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}
A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented pigeon pea and unripe plantain at different ratios and labeled samples A, B and C. sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20% fermented pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to proximate and sensory evaluations. There was significant difference (p≤ 0.05) in the protein contents of the samples. Sample C had the highest protein content while sample A had the least. There was no significant difference (p≤ 0.05) in the moisture, crude fibre, ash contents of the samples. Sample C had the highest fat and least carbohydrate while sample A had the least fat and highest carbohydrate contents. The sensory evaluation result showed that sample C was most preferred while sample A was least preferred. However, there was no significant difference (p≤ 0.05) in the sensory parameters of the samples.
{"title":"Proximate and Sensory Evaluation of Fortified Fermented Local Meal from Pigeon Pea (CAJANUS CAJAN) and Unripe Plantain","authors":"Odion-Owase","doi":"10.7176/fsqm/111-03","DOIUrl":"https://doi.org/10.7176/fsqm/111-03","url":null,"abstract":"A fortified fermented local meal was produced from pigeon pea and unripe plantain. 50kg of pigeon pea was subjected to solid state method of fermentation for 72 hrs. Samples of meal were produced from fermented pigeon pea and unripe plantain at different ratios and labeled samples A, B and C. sample A had 10% fermented pigeon pea and 90% unripe plantain flour, sample B had 20% fermented pigeon pea and 80 % unripe plantain flour while sample C had 30% fermented pigeon pea and 70 % unripe plantain flour. The three samples were subjected to proximate and sensory evaluations. There was significant difference (p≤ 0.05) in the protein contents of the samples. Sample C had the highest protein content while sample A had the least. There was no significant difference (p≤ 0.05) in the moisture, crude fibre, ash contents of the samples. Sample C had the highest fat and least carbohydrate while sample A had the least fat and highest carbohydrate contents. The sensory evaluation result showed that sample C was most preferred while sample A was least preferred. However, there was no significant difference (p≤ 0.05) in the sensory parameters of the samples.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78355074","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}
Selection of appropriate varieties and quality seed to be planted is the most important steps in boosting agricultural production; failures to do so would result in loss of yield or market acceptability of crops. To ensure this demonstration of improved potato varieties were conducted in West and Kellam Wollega Zones of Oromia national regional state. Different participatory technology evaluations were employed to enable farmers to select the variety/varieties which fit their local conditions based on their own preference. The result obtained indicated that, the production of Belete variety can increase potato production by 56.26% and Gudane can increase potato production by 49.95% in Zones compared to the local practice. More importantly, farmers were enabled to select varieties based on their own criterion, Accordingly, the direct matrix ranking indicated Belete variety as their first choice with the total percentage of 42.32%, Gudane and Local second and third with total percentage of 38.62% and 19.05% respectively. Besides, the profitability analysis indicated higher profit was obtained from Belete variety followed by Gudane. Therefore, based on the agronomic yield under farmers’ management conditions and farmers’ preference to the varieties, extension service providers and other concerned bodies should give attention to increasing the adoption of improved Belete and Gudane varieties in the target areas to boost potato production.
{"title":"Enhancing Production of Potato (Solanum tuberosum L.): Evidence from Demonstration and Participatory Evaluation of Improved Potatoes in Kellam and West Wollega Zones","authors":"Bilisuma Kabeto, Hika Tesfa, Demaksa Umer","doi":"10.7176/fsqm/110-01","DOIUrl":"https://doi.org/10.7176/fsqm/110-01","url":null,"abstract":"Selection of appropriate varieties and quality seed to be planted is the most important steps in boosting agricultural production; failures to do so would result in loss of yield or market acceptability of crops. To ensure this demonstration of improved potato varieties were conducted in West and Kellam Wollega Zones of Oromia national regional state. Different participatory technology evaluations were employed to enable farmers to select the variety/varieties which fit their local conditions based on their own preference. The result obtained indicated that, the production of Belete variety can increase potato production by 56.26% and Gudane can increase potato production by 49.95% in Zones compared to the local practice. More importantly, farmers were enabled to select varieties based on their own criterion, Accordingly, the direct matrix ranking indicated Belete variety as their first choice with the total percentage of 42.32%, Gudane and Local second and third with total percentage of 38.62% and 19.05% respectively. Besides, the profitability analysis indicated higher profit was obtained from Belete variety followed by Gudane. Therefore, based on the agronomic yield under farmers’ management conditions and farmers’ preference to the varieties, extension service providers and other concerned bodies should give attention to increasing the adoption of improved Belete and Gudane varieties in the target areas to boost potato production.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78771202","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}
Miftahi Abajiha Abasimal, Andulsemed Abanega Abdurahman, Ahmed Mohammed Abacebsa
Ethiopia holds large potential for dairy development, the sector is not developed to the expected level. The objectives of this paper were to provide organized information on different types of dairy product processing, preservation and the role of dairy product processing and preservation in food security in the country. Milk production systems can be classified into three based on their location: urban, pre-urban and rural milk production systems. Urban dairy production system is placed in cities and towns, with small or no access to grazing land and small feeding conditions which focus on the production and sale of fluid milk, using the available human and capital resources. Pre-urban milk production is developed around city areas. Another types of dairy production system is the rural dairy system, which includes pastoralist, agropastoral and mixed crop– livestock producers, mainly in the highland areas. There are four main methods used to process milk that are suitable for small-scale operation: Cooling fresh milk to extend the shelf life by a day or two, or freezing it. Heating milk to destroy both contaminating micro-organisms and naturally occurring enzymes that change the flavor of milk. Making the milk acidic to slow down or food poisoning bacteria, Reducing the amount of water in milk products to slow down or prevent the growth of bacteria are some Examples. Also, dairy production used for human consumption and it has great role in food security of the country.
{"title":"Review on the Role of Dairy Product Processing and Preservation in Food Security of Ethiopia","authors":"Miftahi Abajiha Abasimal, Andulsemed Abanega Abdurahman, Ahmed Mohammed Abacebsa","doi":"10.7176/fsqm/110-02","DOIUrl":"https://doi.org/10.7176/fsqm/110-02","url":null,"abstract":"Ethiopia holds large potential for dairy development, the sector is not developed to the expected level. The objectives of this paper were to provide organized information on different types of dairy product processing, preservation and the role of dairy product processing and preservation in food security in the country. Milk production systems can be classified into three based on their location: urban, pre-urban and rural milk production systems. Urban dairy production system is placed in cities and towns, with small or no access to grazing land and small feeding conditions which focus on the production and sale of fluid milk, using the available human and capital resources. Pre-urban milk production is developed around city areas. Another types of dairy production system is the rural dairy system, which includes pastoralist, agropastoral and mixed crop– livestock producers, mainly in the highland areas. There are four main methods used to process milk that are suitable for small-scale operation: Cooling fresh milk to extend the shelf life by a day or two, or freezing it. Heating milk to destroy both contaminating micro-organisms and naturally occurring enzymes that change the flavor of milk. Making the milk acidic to slow down or food poisoning bacteria, Reducing the amount of water in milk products to slow down or prevent the growth of bacteria are some Examples. Also, dairy production used for human consumption and it has great role in food security of the country.","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":"32 2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89538704","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}
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