Research
Handling and Management of Skin and Hide after Slaughtering in the Case of Rural and Urban Parts of SNNPR
This study was conducted on handling and management of skin and hide after slaughtering Wolaita zone and Kambata Tambaro zone of southern nation and nationalities people region. During survey time forty butchers/hotels, forty middlemen, twenty collectors and ten traders were identified and conducted the interview. The result showed that absence of flay cut, freshness, size and absence of dirty of the skin are major criteria for quality of hide and skin. Respondents from their experience ascertained that flay cuts, bone break on hide, blood and fresh remnant were among the major defects encountered during slaughtering process where as delay in selling and unstable market are also problems encountered after slaughtering of hide and skin. It can be concluded that during and after slaughter defects have main effect on the potential to downgrade the quality of hide and skins in the study areas. However, they can be minimized through continuous awareness creation and training and provision of more access to market.
Evaluation of the Safety of Whole Milk in Wolaita Zone, Southern Ethiopia
A study was conducted to evaluate the quality and compositions of whole raw cow milk from farm(producers handling levels) to table(collectors handling levels) in Wolaita Zone of Soddo Town and Kokate Kebele. A total of thirty milk samples were collected from 30 dairy farmers (producers) at Kokate kebele who sold their milk at Soddo town and twenty five whole milk samples were collected from 25 café,s and hotels (collectors) at Soddo town using clean test tube. The major components(fat, lactose, SNF, protein, salt and water ) and physical properties(density, temperature and freezing point) of milk samples were immediately analyzed using milk analyzer machine. The result showed that the mean content of lactose, SNF, protein, salt, density and Freezing point of milk samples at producers handling conditions (4.71± 0.08, 8.40±0.13, 3.04± 0.05, 0.73± 0.01, 27.29± 0.56 and 0.60± 0.01) were significantly higher than that of collectors levels (3.74±0.15, 6.73±0.26, 2.41±0.10, 0.58±0.02, 21.34±0.93 and 0.43±0.02) . On the other hand, water content and temperature level of milk samples at producers levels(1.56± 1.31 and 22.33± 0.29) were significantly lower than collectors levels(18.25±3.20 and 22.69±0.40). However, the fat content of milk samples was not significantly different at producers and collectors handling conditions, even though the mean fat level of milk samples at collectors handling was higher than producers handling conditions. Generally, the present result indicated that the quality of milk was higher at producers handling conditions than collectors handling levels.
Comparison of Three Sweet Potato (Ipomoea batatas (L.) Lam) Varieties on Nutritional and Anti-nutritional Factors
In this study the nutritional and anti-nutritional status of yellow, white and orange fleshed sweet potato varieties (Ipomoea batatas L. Lam) in their raw roots unpeeled and peeled were determined. The nutritional and anti-nutritional values of three sweet potato varieties were significantly (p<0.05) varied due to cultivar variation, processing conditions and their interaction. Orange sweet potato variety contains the highest level of moisture, fat, ash, carbohydrate, energy, calcium and iron in unpeeled condition and fiber, moisture, fat, ash, calcium, iron and zinc in peeled condition. On the other hand, yellow sweet potato variety contains the highest level of protein, phytate, phytate: calcium, phytate: iron and phytate: zinc molar ratios in both unpeeled and peeled conditions while the highest value of fiber, oxalate and tannin in unpeeled condition.
Effect of Blending on Selected Sweet Potato Flour with Wheat Flour on Nutritional, Anti-Nutritional and Sensory Qualities Of Bread
This study was conducted to determine the possibility of blending selected sweet potato flour to wheat flour to produce breads and to evaluate nutritional, anti-nutritional factors, quality and sensory attributes of breads. Because of its potential source of nutrients compared to yellow and white sweet potato varieties, orange sweet potato cultivar was selected for bread making and six blending ratios of its flour with wheat flour (0:100, 5:95, 10:90, 15:85, 20:80 and 25:75) were designed. Functional properties of composite flour such as wet gluten and water absorption capacity was decreased and, increased respectively as blending ratio of sweet potato flour increases. Quality parameters of breads such as loaf size (volume, specific volume and height) were significantly decreased but loaf weight was increased as blending ratio of sweet potato flour increases.
