The effects of drum, fluidized bed, and traditional type of coffee roasting technologies on the cup quality and bioactive compounds of Yirgacheffe, Harar, and Sidama variety specialty coffee beans grown in Ethiopia were investigated at light, medium, and dark degree of roast from 150°C to 200°C for 7 to 15 min. No significant differences in cup quality were detected among the roasted coffee varieties disregard of the type of roasters. Varietal difference was found to have significant (p < .05) effect on caffeine content of the coffee beans. A significant reduction in trigonelline and total chlorogenic acids content of the coffee beans was observed during roasting process, with darker roasts attaining the least values. Drum roaster was found to be the best type of coffee roaster for specialty coffee beans at medium degree of roast with the highest cup quality, optimum bioactive compounds content, and minimum acrylamide formation. However, traditional roaster resulted at the least average cup score of 80% among the three coffee samples and the highest acrylamide content of 2.306 mg/L for Yirgacheffe coffee sample at light degree of roast. There are still some bottlenecks that need to be addressed via advancements using novel food processing technologies in order to devise the next generation of coffee processing.

Moringa stenopetala is a multipurpose plant having high nutritional and medicinal values. The aim of this study is to evaluate the effect of time and temperature of ultrasound-assisted extraction on bioactive compounds and antioxidant activities of M. stenopetala leaf extract. The ultrasound-assisted extraction took place at each of 30, 40 and 50 °C for 10, 20 and 30 min. The study also included the analysis of the interaction effects of time and temperature on the total phenolic content, total flavonoid content, antioxidant activity (ABTS and DPPH assay), FRAP and chelating activity. The highest total phenolic content, expressed in mg gallic acid equivalents per g dry mass, was 46.6 and total flavonoid content, expressed in mg catechin equivalents per g dry mass, was 20.4 at 40 °C for 20 min. Under the same conditions, the highest antioxidant activities evaluated by DPPH, ABTS and FRAP, expressed in mg Trolox equivalents per g dry mass, were 336.5, 581.8 and 133.3 respectively, and chelating activity, expressed in mg EDTA equivalents per g dry mass, was 28.4. The lowest amounts of bioactive compounds and antioxidant activities were observable when the extraction occurred at 50 °C for 30 min, followed by the extraction at lower temperature (30 °C) for shorter time (10 min). The morphological analysis of the residues obtained after extraction using scanning electron microscope indicated that there was a higher ultrasonic destruction of the structural components of the sample at longer extraction time. Therefore, ultrasound-assisted extraction at a temperature of 40 °C for 20 min is the best time-temperature combination to extract bioactive compounds from M. stenopetala leaves.

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

White lupin (Lupinus albus) seeds collected from the local markets of Debretabor (DT) and Dembecha (DB) in Ethiopia were studied for their chemical composition, physicochemical and functional properties. Moisture, total ash, crude protein, crude fat, crude fiber and minerals were determined. Mean values for protein, crude fat, total carbohydrates, crude fiber, and crude ash content of the two samples were 40.22, 8.92, 47.73, 10.08 and 3.15 g/100g, respectively on dry weight basis. The mean values of minerals such as phosphorus, iron, zinc and calcium contents for the samples were 248.90, 12.51, 4.68 and 82.56 mg/100g, respectively on dry weight basis. There was significant difference (p < 0.05) on physicochemical properties such as seed mass, seed volume, hull content, hydration coefficient, swelling capacity, cooking time, and seed hardness. However, the mean diameter, bulk density, sphericity, water absorption, swelling coefficient and swelling index were not significantly different between the two lupin seed samples. There was strong positive correlation between calcium content and the cooking time of lupin. The lower calcium concentration leads to a better cook ability and shorter cooking time. Hardness was negatively correlated with water absorption, and positively correlated with cooking time of the lupin seed. The flour obtained from Dembecha lupins was found to be superior to that of Debretabor in terms of the foaming capacity and bulk density. Lupin flour from Debretabor exhibited significantly higher dispersibility and water absorption than Dembecha, while the oil absorption was practically the same for the two lupins. Furthermore, a relationship exists between a water absorption capacity and the least gelation concentration. The results of chemical composition, physicochemical and functional properties for both lupin samples indicated that lupins can be used as a raw material for various food products manufacturing and provide consistency in food processing, analogous to other food legumes. Therefore, the research findings can be used by food companies in recipe development of lupin-based processed foods, including fortified food products to combat the protein-energy malnutrition (PEM) problem in Ethiopia and other East African countries.Key words: Lupin, Chemical composition, Functional properties

The present study compared whole grain teff flours grown in Ethiopia (ETF) and South Africa (STF) for their chemical composition (proximate, mineral, and amino acid) and pasting, thermal, and functional properties. The proximate composition of flours was determined using methods of the European Commission Regulation (152/2009). Atomic Spectrometer, ion-exchange chromatography, Rapid Visco-Analyzer (RVA), and Differential Scanning Calorimetry (DSC) were used to measure minerals, amino acids, pasting, and thermal properties, respectively. The inter-relationships of the measured attributes were determined using Pearson correlation and principal component analysis (PCA). Significant (p < .05) differences in most of the evaluated properties were found between ETF and STF. However, several significant (p < .01) correlations were observed among the measured attributes of flours as revealed by Pearson correlation and PCA. Significantly (p < .05) higher contents of moisture (11.2 g/100 g flour), protein (13.3 g/100 g flour), and zinc (34.6 mg/kg) were found in STF, whereas significantly (p < .05) higher contents of calcium (1306 mg/kg) and iron (363 mg/kg) were perceived in ETF. The ETF was observed to have higher foam stability (71 mL/100 mL initial foam), water absorption capacity (1.1 g/g), oil absorption capacity (0.9 g/g), and swelling power (6.4 g/g) as compared to STF. Observations from thermal and pasting properties revealed that onset, peak and end temperatures, trough, final and set back viscosities, including peak time (6.3 min), and pasting temperature (90 °C) were found to be higher in the case of STF. In conclusion, findings of this study would contribute to the selection of teff for the development of healthier food products to meet the current consumer preferences .