Effect of feed components on quality parameters of wheat-tef-sesame-tomato based extruded products

Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset (Ensete ventricosum)

Enset (Ensete ventricosm) is a multipurpose crop serving millions of Ethiopians as an alternative food source. However, the traditional kocho preparation is labor-intensive and results in poor quality. This study evaluated Purdue improved crop storage (PICS) bag as an alternative to an underground pit for kocho fermentation. The experiment was arranged in a factorial design with two fermentation systems (underground pit and PICS bag) and three fermentation times (30, 45 & 60 days) with 5 replications. Physico-chemical, proximate composition, microbial, and sensory evaluations of kocho were conducted following standard procedures. The results have revealed that protein and moisture contents were increased with fermentation time while crude fiber, carbohydrate, and total energy were decreased regardless of fermentation systems. The microbial results have demonstrated a reduction with extended fermentation but no significant difference between PICS and the underground pit. The sensory results have shown that PICS bag-fermented kocho has better overall sensory acceptability regardless of fermentation time. Generally, PICS bag-fermented kocho for 60 days has shown overall better kocho quality. The finding revealed that PICS bags could be used as an alternative to the traditional underground pit for better kocho quality. Further validation of the PICS bag as a fermentation container with various enset varieties and seasons with extended fermentation time is needed.

Nutritional and Therapeutic Potential of Sesame Seeds

The major issue of the current era is an unbalanced and poor diet like unhealthy fast foods, the main cause of various diseases. Most nutraceutical and pharma industries formulating the medicines from artificial sources are expensive and have several side effects. However, scientists are making efforts to find out the natural sources of medicines for the betterment of human health and treatment of diseases. Simultaneously, the worldwide preferences have shifted from artificial to natural resources and unconventional crops (i.e., oilseeds as protein source) and foods are becoming part of regular diet in most of the community, nutraceutical, and pharma industries. Sesame (SesamumindicumL.) is one of the unconventional crops providing multiple benefits due to its special bioactive components, such as sesamin, sesaminol, and gamma-tocopherol, and fatty acids composition like unsaturated fatty acids (i.e., oleic acid, linoleic acid, stearidonic acid, palmitoleic acid, and traces of linolenic acid). Sesame seed oil supplementation not only improves the quality of snack frying oils but also plays a key role in the formation of good quality healthy snack foods. Moreover, its seeds and oil play imperative role in the formulation of medicines utilized for different ailments. The current review highlights the importance and utilization of sesame seed and oil in pharmaceuticals, nutraceuticals, and food (especially snacks) industries.

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.