College of Engineering and Technology
URI for this communityhttps://rps.wku.edu.et/handle/987654321/2331
College of Engineering and Technology
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Item EFFECT OF SPRAY-DRYING CONDITIONS ON EGG POWDERS QUALITY TO ENHANCE THE NUTRITIONAL VALUE OF PLANT BASED COMPLEMENTARY FOODS (MITIN-AJA AND BULLA(WOLKITE UNIVERSITY, 2024-05) KEYRE AMDALAThe general purpose of the study was to evaluate the effects of land use types; slope gradient and their interaction on soil acidity and selected physico-chemical properties in West Azernet Berber Woreda. The experiment was taken as the randomized complete block design (RCBD) with two factors and total of 27 composite samples were taken. For data analysis, general linear model procedure of SAS version 9.4 was used.Three land uses (natural forest, grazing and cultivated land), and three slope gradients (10-15%, 5-10% and 2-5%) in three replications were considered for this study. Totally 27 composite soil samples were collected from cultivated, forest and grazing lands and slope gradients with three replications for laboratory analysis. Results indicated that the highest mean value of sand was recorded in grazing land and highest mean value of silt and clay were recorded under forest land, cultivated lands and upper slope classes respectively. Soils were strongly acidic (pH =5.2-5.4), whereas natural forest land uses and lower slope classes were moderately acidic2 (pH =5.9-6.0). The total porosity, bulk density and PH, Av.P, OM, CEC,Ca+2, Mg+2 K+, Na+, were significantly (p ≤ 0.001) affected by land use types and slope gradients .Percent base saturation Total nitrogen and except silt, particle size distribution were significantly (P ≤ 0.05) affected by land use typesand slope classes . The mean values of sand ,total porosity, pH, OM, TN, CEC, Ca+2, Mg+2, K+, Na+ and PBS were higher in forest and lower slope classes as compared with grazing , cultivated lands and in 10-15% and 5-10% slope classes respectively. The exchangeable acidity and exchangeable Al were significantly (P≤0.05) affected by under cultivated land and grazing lands and upper slope classes. Generally, land use types and slope gradient have significant effect on their interaction soil acidity and selected physic-chemical properties of soil. Therefore, in order to reduce soil acidity problem, minimize intensive cultivation, over grazing, liming and integrated soil acidity management practice is recommended for study area and further study should be investigated on the rest soil nutrients.Item EFFECTS OF FAVA BEAN ROASTING TEMPERATURE, TIME, AND MILLING FRACTIONS ON WHEAT-FABABEAN COMPOSITE FLOUR PROPERTIES, AND BREAD QUALITY.(WOLKITE UNIVERSITY, 2024-04) SEFINESH MUSEMALegumes, like fava beans, are being used in food due to their protein and fiber content, potentially preventing malnutrition in underdeveloped nations and reducing food insecurity. This study sought to enhance the nutritional and acceptability of bread prepared from wheat and roasted fava bean (70:30) with various milling fractions of fava bean. Central Composite Design was used to optimize the roasting temperature and time with response to protein, fiber, tannin, and Phytic acid contents. The numerical model showed that roasting time of 20.69 minutes at temperature of 150.0 °C resulted in predicted values of 26.3%, 10.04%, 10.04 mg/g, and 652.702 mg/g respectively with a desirability of 0.626. The selection of faba bean milling fractions, large (0.6-0.4), medium (0.4-0.3), and small (0.3-0.15) were based on preliminary investigation focusing on its final brad quality. The larger particle size produced higherprotein (17.87%), lower carbohydrate (63.97%), whereas higher fiber (7.6%) content was found in medium particle sizes. The pasting temperature were icreases from (88.75°C) to(90.52°C) with increase in particle size. The setbak, peak time, and final viscosity were recorded from lage to small particlesizes (433 to 576Cp), (6.08-5.93min), and (957-1267Cp)respectively. The highest degree of softness (252) and farinograph quality number (49) were founded in smallest and medium particle sizses respectively. The color parameters L*, b*, a* showed darkness effect with the addition of bean at different particle size. The textural properties of bread made from medium and small particles were almost comparable, and the large particle sizes were recorded high firmness (10.99 N), gumminess (6.92 N), and low resilience (1.15) values. The highest loaf volume and sensorial score were conducted in small and medium particle sizes. From this fava bean roasting time 20.69 minutes at temperature of 150.0 °C with medium particle sizes, improve the nutritional, textural, and sensory acceptability of wheat bread.Collection Collection Collection Collection Collection Collection Collection