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Factors Affecting Honey Marketed Surplus of Beekeepers in Gera District of Oromia State, Ethiopia 影响埃塞俄比亚奥罗米亚州Gera地区养蜂人蜂蜜市场盈余的因素
Pub Date : 2021-09-01 DOI: 10.7176/fsqm/110-03
Ayantu Arage Desalegn, Mengistu Ketema Aredo
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.
作者没有得到这项研究的直接资助。埃塞俄比亚具有巨大的养蜂潜力,因为它的禀赋与多样性的气候和植被资源,可能有利于养蜂。尽管Gera地区以其高蜂蜜产量而闻名,但蜂蜜销售的差距是主要问题。因此,本研究试图分析奥罗米亚州Gera地区蜂蜜市场盈余的决定因素。采用多阶段抽样法对139家蜂蜜生产企业进行抽样。采用描述性统计对农户进行特征描述,采用计量经济学分析确定影响蜂蜜市场盈余的因素。两阶段最小二乘回归模型结果表明,蜂蜜产量、家庭规模、使用的蜂箱类型、养蜂经验、到最近市场的距离、推广接触频率和户头性别显著影响蜂蜜的市场剩余。研究结果表明,改善投入供应体系,提高养蜂人的知识水平,鼓励成人教育,提高蜂蜜产量,扩大市场基础设施的可及性,加强支持制度。
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引用次数: 0
Food Safety and Hygienic Practices Among Food Vendors in Egbeda Local Government Area, Ibadan Oyo State 伊巴丹奥约州埃格贝达地方政府区食品供应商的食品安全和卫生做法
Pub Date : 2021-06-01 DOI: 10.7176/fsqm/109-02
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引用次数: 0
Effect of Processing Methods on the Chemical Properties of Protium javanicum Burm F. Herbal Tea Powder 不同加工方法对爪哇茶粉化学性质的影响
Pub Date : 2021-06-01 DOI: 10.7176/fsqm/109-03
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引用次数: 0
Review on Poultry Production Status and Economic Contribution of the Sector in Ethiopia 埃塞俄比亚家禽生产状况和经济贡献综述
Pub Date : 2021-06-01 DOI: 10.7176/fsqm/109-01
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引用次数: 1
Assessment and Evaluation of Food Waste at AL-Khor Hospital -Hamad Medical Corporation in the State of Qatar 评估和评价卡塔尔国AL-Khor医院-哈马德医疗公司的食物浪费
Pub Date : 2021-06-01 DOI: 10.7176/fsqm/109-04
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引用次数: 0
Effects of Blending Ratio and Lupine Variety on the Functional Properties of Composite Flours and Sensory Evaluations of Tef-Lupine Injera 混合比例和羽扇豆品种对复合面粉功能特性及羽扇豆精-羽扇豆精感官评价的影响
Pub Date : 2021-02-01 DOI: 10.7176/fsqm/105-02
Lamesgen Yegrem, S. Abera, M. Temesgen
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.
本试验研究了羽扇豆粉对羽扇豆粉混合英杰拉的功能特性和感官接受度的影响。Injera是埃塞俄比亚人的主食,它是一种发酵的、酸发酵的煎饼状面包,由不同的谷物如tef、大麦、高粱、玉米和小麦混合而成。此外,从豆科植物(羽扇豆)复合面粉中制备羽扇豆粉的研究较少。2个羽扇豆品种(澳洲甜羽扇豆和二劣羽扇豆种子)和混合比例(0、2.5、5、7.5、10、15、17.5和20)的影响。通过进行初步分析,首先调查了最大和最小自变量水平,并发现tef高达80-100%,羽扇豆素高达0-20%。采用响应面法建立了预测模型和公式。羽扇豆的感官接受度受品种互作和混合比例的影响。两品种复合面粉的吸油能力和膨胀性随羽扇豆掺量的增加而降低,吸水能力和发泡能力随羽扇豆掺量的增加而增加。感官可接受性得分数据表明,两种羽扇豆品种在添加15%羽扇豆素时,几乎所有的感官属性得分都较高,但它们之间没有显著差异,但添加15%羽扇豆素后,感官可接受性得分有所下降。在7分享乐量表中,添加10%羽扇豆种子品种的复合样品在眼大小、香气、可卷曲性和总体可接受性方面得分最高,分别为6.09、6.22、6.09和6.18。injera eye软件的L*值为72.77 ~ 79.84,眼数为14220.43 ~ 18929.33。混合鼠眼的L值随羽扇豆素比例的增加而增加,但鼠眼数减少。黄度(b)产品的颜色。这种效果是预料之中的,因为羽扇豆粉的黄色更强烈。这些结果与Dodok等人的结果一致。(1993),他观察到羽扇豆种子含有高水平的类胡萝卜素和玉米黄质,使子叶(仁)呈明亮的黄色,并引起由小麦和羽扇豆复合面粉制成的面包的黄色变化。
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引用次数: 0
Field Screening of Sorghum [Sorghum bicolor (L.) Moench] Inbred Lines for Resistance to Striga [Striga hermonthica (Del.)] in East Hararghe, Ethiopia 高粱[双色高粱]的田间筛选埃塞俄比亚东哈拉尔河抗斯特里加菌的自交系
Pub Date : 2021-02-01 DOI: 10.7176/fsqm/105-01
Zeleke Legesse, Bulti Tesso, Taye Tadesse
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.
干旱和专性Striga根寄生虫是埃塞俄比亚北部和东北部高粱生产的两个最重要的制约因素。本研究评价了选择的先进品系在刺蛾侵染条件下的田间反应。采用5 × 5三重格子设计,于2016年在埃塞俄比亚博科研究站Fadis农业研究中心的Striga热点区对22种高粱基因型进行了2种抗性检查(Gobiye和SRN-39)和1种敏感检查(Teshale)。田间试验共测定了11个指标,其中各基因型上出现的斯特里加菌数为耐药基因型指标。基因型对斯特里加菌反应的所有测量参数均有显著差异。基因型2006 MW 6044、ETSC 300003、ETSC 300081、05 MW 6019和ETSC 300080在田间表现出抗斯特里加病毒的能力。因此,这些基因型是最有希望的耐S. hermonthica的来源。田间试验表明,在一系列基因型中存在抗性和耐受性的遗传变异,可用于今后Striga侵染地区的育种和生产。
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引用次数: 0
The SARS-CoV-2 Pandemic a Global Emergency: The Journey from Bats to Humans SARS-CoV-2大流行是全球紧急情况:从蝙蝠到人类的旅程
Pub Date : 2021-02-01 DOI: 10.7176/fsqm/105-07
A. H. Soomro, Saira Aijaz, S. G. Khaskheli, T. Miano, A. Marri, Dileep Kumar, Nida Noor Shaikh
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.
蝙蝠被认为是导致人类严重疾病暴发的冠状病毒(cov)的宿主。导致严重急性呼吸综合征(SARS)和中东呼吸综合征(MERS)的人畜共患冠状病毒起源于蝙蝠,在过去二十年中对人类仍然具有高致病性。最近,由新型冠状病毒(SARS-CoV-2)引起的中国武汉急性呼吸道疾病疫情引起了全球关注,也称为2019-nCoV。世界卫生组织(WHO)正式宣布由SARS-CoV-2引起的COVID-19疫情为突发公共卫生事件。SARS-CoV-2的出现被认为是21世纪第三次高致病性流行病。SARS-CoV-2属于β冠状病毒类群,与蝙蝠冠状病毒RaTG13基因组高度相同,以蝙蝠为天然宿主。据世卫组织统计,截至2020年12月21日,222个国家约有75,479,471人感染,16,86267人死亡。根据世界卫生组织的数据,截至2020年12月21日,巴基斯坦约有457288人感染,其中9330人死亡。
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引用次数: 0
Promoting Home Prepared Soy-dishes for Fighting Protein-Energy Malnutrition: Evidence from Demonstration Training 推广自制大豆菜对抗蛋白质能量营养不良:来自示范培训的证据
Pub Date : 2021-02-01 DOI: 10.7176/fsqm/105-03
Umer Asrat
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.
营养不良是发展中国家的一个长期问题,而蛋白质-能量营养不良是与缺乏能量和蛋白质相关的最严重的营养不良形式。生命早期阶段的营养不良会降低儿童对感染的抵抗力,增加儿童发病率和死亡率,并降低智力和认知成就。在世界范围内,治疗蛋白质能量营养不良最重要的一步是纠正营养不平衡。增加谷类主食中的蛋白质含量是解决营养不良问题的理想方法。几项研究报告说,增加大豆强化谷物和块茎中的蛋白质含量,这对减轻蛋白质能量营养不良作出了重大贡献。大豆主要可用作发酵食品(如酱、味噌、纳豆)和非发酵食品(如油、牛奶、豆腐、面粉)。因此,本文旨在修订家庭自制大豆菜肴对对抗蛋白质能量营养不良的贡献。
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引用次数: 0
Development and Evaluation of Value-Added Biscuits of an Under-Utilised Bitter Melon Plant 利用不足的苦瓜植物增值饼干的开发与评价
Pub Date : 2021-02-01 DOI: 10.7176/fsqm/105-06
Á., Odion-Owase, E., Suleiman
Bitter melon plant is often used for some medicinal purposes in traditional medicine but its value added food products was investigated. Wheat biscuits were made for diabetic and health conscious individuals by incorporation of bitter melon extract at different levels such as 0%, 3% and 5% as sample A (control), B and C respectively. Sensory properties of the bitter melon biscuits were ranked above acceptable range by panel of judges; however, the biscuit with 100% wheat was far ranked highest in colour, texture, taste, flavour, and general acceptability. There was significance difference (p ≤ 0.05) among the three samples. The acceptability of sample A was 8.70 while sample B and C were 7.10 and 6.40. The proximate composition showed that there was significnt difference (p ≤ 0.05) among the three samples in all the parameters analysed. The incorporation of bitter melon powder into the biscuits increased the ash content from 1.21 to 1.42%, fat content from 1.61 to 1.72%, protein from 2.37 to 2.49%. On the other hand, the crude fibre and carbohydrate were decreased significantly. This could be that the bitter melon biscuit reduced the high carbohydrate content to a low content from 87.16% to 84.17%. The phytochemical content increased as more bitter melon powder was incorporated into the biscuits and there was significant difference (P ≤ 0.05) among the samples. There was increased in phytate from 1.28% to 1.64%, tannin was 1.30 to 1.44%, oxalate was 1.10 to1.33%, saponin was 0.41 to 0.48% and alkaloid was 0.21 to 0.28% respectively. Thus, the products developed had higher ash, fat, protein and all the phytochemicals and sample B also had good colour, flavour and palatability and could still benefit diabetic, obese and health conscious people. ulcerated alkaloids show marked physiological to animals. The presence of these secondary metabolites in the bitter melon biscuits showed that they can benefit diabetic, obese and health conscious people
苦瓜是传统医学中常用的药用植物,但对其高附加值食品进行了研究。以0%、3%和5%的苦瓜提取物分别作为对照、B和C样品,为糖尿病患者和有健康意识的人群制作小麦饼干。苦瓜饼干的感官性能在评审小组的可接受范围以上;然而,100%小麦的饼干在颜色、质地、味道、味道和普遍接受度方面都名列前茅。三个样本间差异有显著性(p≤0.05)。样品A的可接受度为8.70,样品B和C的可接受度为7.10和6.40。近似组成表明,3个样本间各参数分析均有显著性差异(p≤0.05)。加入苦瓜粉后,饼干灰分含量由1.21%提高到1.42%,脂肪含量由1.61提高到1.72%,蛋白质含量由2.37提高到2.49%。粗纤维和碳水化合物含量显著降低。这可能是苦瓜饼干将高碳水化合物含量从87.16%降低到84.17%。随着苦瓜粉添加量的增加,饼干中植物化学成分含量也随之增加,且各样品间差异显著(P≤0.05)。植酸含量从1.28%增加到1.64%,单宁含量从1.30增加到1.44%,草酸含量从1.10增加到1.33%,皂苷含量从0.41增加到0.48%,生物碱含量从0.21增加到0.28%。因此,开发的产品具有较高的灰分,脂肪,蛋白质和所有植物化学物质,样品B也具有良好的颜色,风味和口感,仍然可以使糖尿病,肥胖和有健康意识的人受益。溃烂的生物碱对动物有明显的生理作用。苦瓜饼干中这些次生代谢物的存在表明,它们对糖尿病、肥胖和有健康意识的人有益
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引用次数: 0
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Food Science and Quality Management
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