The aim of this study was to produce spicy red pepper paste (Awaze) by addition of various sources of antioxidant, mineral, and fiber and optimize better processing methods of the paste. For this purpose, D-optimal mixture design was used, Awaze considering color value (a*), antioxidant content, mineral content, fiber content, chewiness, and viscosity of the paste as the main parameters. Various properties of the optimized formulation were evaluated. The optimal formulation contained 65.66% red pepper, 10% garlic, 19.08% red onion, and 5.25% ginger. In the optimized formulation, the redness value (a*) increased by more than 3.12 times compared to the control with the average antioxidant activity (44.6%). The optimal formulation had a higher fiber content, chewiness, and viscosity value compared to control which is probably related to the ingredient proportion difference. Due to the higher nutritional and processing quality obtained, this formulation can be suggested for commercial and household producers as a guide to manufacture Awaze. The results obtained indicate that it is possible to production of Awaze with high nutritional value and improved processing quality by utilizing a blend of red pepper, garlic, red onion, and ginger. Therefore, this formulation stands as a viable recommendation for both commercial enterprises and household producers due to its demonstrated ability to yield Awaze with enhanced nutritional content and superior processing quality.

Background: It is well known that deterioration is a big concern in the food supply chain. The problem is more serious in handling of traditional foods in developing country such as Ethiopia, due to the limited knowledge about the optimum processing, packaging and storage conditions.Objective: This study aimed to investigate the effect of packaging material and storage condition on the shelf life of Ethiopian traditional Awaze paste.Methods: Six types of packaging materials were employed: Shekella pot, Gourd (Qelle), high-density polyethylene (plastic bag), plastic bottle, glass bottle and metal can. These packaging materials are traditionally used by household producers and cottage industries in Ethiopia. The paste was stored at two temperatures: room temperature (21 ± 2°C) and refrigeration temperature (4°C).Results: Physical changes, color (a) value, pH, acidity, yeast and mold levels, total bacterial count (TBC), and lactic acid bacteria count (LAB) were assessed every 60 days over a period of 300 days. pH value, acidity, yeast and mold, TBC, and LAB count were significantly (p < 0.05) affected by packaging material, storage temperature and storage period. After 300 days of storage, the highest yeast and mold count, 4.06 log CFU/g, was observed in samples stored in plastic bags. The highest total bacterial count (TBC), 4.12 log CFU/g, was found in samples stored in metal cans. The samples stored in glass bottles at refrigeration temperature (4°C) were found to have a color (a*) value difference of 11.5 to 13.85, a yeast and mold count value of 3.2 log cfu/g, and a TBC value of 2.97 log cfu/g, which were acceptable after 300 days of storage as per the international food standards.Conclusion: Taking into account all parameters including physical changes (color, mold growth, texture), acidity, yeast and mold, TBC, and LAB count, Awaze paste could be stored in glass bottles at 4°C for up to 300 days.

This study investigates the genetic variability, heritability, and correlation among 24 potato genotypes in Ethiopia, focusing on tuber yield and nutritional traits. The experiment was conducted at Holetta Agricultural Research Centre in a randomized complete block design with three replications. Yield traits such as average tuber number, weight, and marketable yield were measured, alongside nutritional traits including protein, fat, and ash content. The results revealed significant variability among genotypes for all traits studied. Tuber yield ranged from 24.04 t/ha to 42.68 t/ha, with moisture content ranging from 7.60 to 11.80%, and protein content from 4.33 to 11.80%. Genotypic and phenotypic coefficient of variation (GCV and PCV) indicated that traits like fat content, tuber weight, and marketable yield had high variability and potential for genetic selection. Heritability estimates were highest for protein content (98.73%) and lowest for marketable tuber yield (30.05%). Correlation analysis showed strong positive relationships between total and marketable tuber yield and fat content also positively correlated with yield traits. Principal component analysis revealed that the first two axes explained 57.3% of the variance, with protein and ash content contributing significantly to the first axis, while yield traits were dominant in the second axis. The study highlights the importance of integrating both yield and nutritional traits in potato breeding programs to enhance productivity and address nutritional needs in Ethiopia.

Bulla porridge is a traditional food item often made from bulla paste, which is primarily obtained from fully matured Enset (Ensete ventricosum) plants. It is high in carbohydrates but low in protein. This study aimed to improve the nutritional value and sensory attributes of bulla porridge. 5 kg of bulla paste was collected from Gurage zone, Ezha woreda, Ethiopia. The experiment included seven treatments: T1 (100% water), T2 (85% Acidic Whey & 15% Water), T3 (70% Acidic Whey & 30% Water), T4 (55% Acidic Whey & 45% Water), T5 (40% Acidic Whey & 60% Water), T6 (25% Acidic Whey & 75% Water), and T7 (10% Acidic Whey & 90% Water). The moisture, ash, crude protein, calcium, iron, and zinc content of acidic whey blended bulla porridge ranged from 0.54% to 1.65%, 0.33% to 4.65%, 0.43% to 1.43%, 177.60 to 530.50, 9.37 to 24.51, and 0.69 to 2.34, respectively. The highest sensory attribute scores were 8.33 for appearance, 8.47 for color, 7.87 for taste, 8.07 for odor, 8.07 for texture, and 8.15 for overall acceptability. Bulla porridge with 70% acidic whey and 30% water showed a 16% increase in protein, 35% increase in calcium, and 7% increase in zinc. Bulla porridge made with acidic whey can be significantly improved in terms of protein content and sensory acceptability compared to the control.

Heavy metal contamination in food is a growing public health concern due to its potential for chronic toxicity. In Ethiopia, several studies have reported

Fermentation, driven by microorganisms such as yeast and lactic acid bacteria, enhances food quality by improving shelf life, flavor, texture, and safety. Ethiopia is home to a diverse range of traditional fermented foods with significant cultural and nutritional value. This study aimed to identify yeast and LAB species involved in the fermentation of Awaze paste using molecular techniques. Awaze samples were prepared based on a traditional recipe using red pepper, garlic, red onion, and a blend of ten spices, then fermented under controlled conditions for 300 days. At the end of fermentation, selective media were used to isolate yeasts and LAB, followed by genomic DNA extraction. Molecular identification involved PCR amplification of the internal transcribed spacer (ITS) region for yeasts and the 16 S rRNA gene for LAB, followed by sequencing and phylogenetic analysis. Two yeast and four LAB isolates were identified. The yeast isolates belonged to the genus Candida, showing 97% sequence similarity to Candida sp. strain WSYC780. The LAB isolates were identified as Weissella confusa and Weissella cibaria, with 92–95% similarity to known strains. These findings indicate that Awaze paste harbors a unique microbial community distinct from other Ethiopian fermented products, likely due to differences in ingredients and fermentation conditions. The presence of Candida spp., W. confusa, and W. cibaria highlights their functional role in Awaze fermentation and potential use in starter culture development. This study provides the first molecular characterization of Awaze paste microbiota and lays the groundwork for improving its quality, safety, and commercial production.