Article
Food Science & Technology
Aynadis Tamene, Tesfaye Mekuriyaw, Kaleab Baye
Summary: Fermentation can increase the supply of essential vitamins, but there are few studies exploring this potential. Injera is an Ethiopian flatbread made from different cereals. This study investigated the impact of using different cereals in the injera-making process on folate content and evaluated the effectiveness of Lactiplantibacillus plantarum in enhancing folate in injera.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Huan Du, Yingyun Hu, Kaixiang Lu, Tao Li, Yang Tian, Yongjin Hu
Summary: This study aimed to enhance the folate content in fermented Moringa oleifera leaves powder (MOLP) by selecting potential folate-producing strains. Among the tested strains, 10 strains with potential for folate production were chosen, and the two most promising strains, Lactiplantibacillus sp. LP1 and Saccharomyces cerevisiae Y-J-1, showed the highest folate levels. The fermentation not only improved the nutritional quality of MOLP but also preserved its significant bioactivity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Huseyin Boz
Summary: Whole grain cereals and cereal products are good sources of folate, and the folate content can be affected by storage and processing. Folate content of bakery products can be increased significantly during dough fermentation, and germination can also be used to increase the folate content. Foods containing whole grains are more suitable for nutrition due to their higher folate content.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Multidisciplinary Sciences
Chaltu Reta, Minaleshewa Atlabachew, Tihitinna Asmellash, Woldegiorgis Hilluf, Marie Yayinie, Tessera Alemneh Wubieneh
Summary: This study analyzed the chemical composition of teff samples from different administrative zones in Ethiopia's Amhara region. The results showed significant variations in phenolic and flavonoid contents among teff samples from different zones, which may be related to the agroecological zones and genetic makeup.
Article
Food Science & Technology
Tigist Fekadu, Angela Cassano, Ignacio Angos, Juan Ignacio Mate
Summary: Ethiopia faces a severe calcium nutrient deficiency problem. This study found that enriching injera with eggshell powder significantly increased bioavailable calcium content without adversely affecting its quality parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
Kassa W. Liyew, Nigus G. Habtu, Yoann Louvet, Dawit D. Guta, Ulrike Jordan
Summary: This study compares the technical design, market penetration, costs, and greenhouse gas emissions of three types of stoves for baking Injera, finding that solar stoves have lower economic costs in baking and can significantly reduce carbon emissions.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2021)
Article
Multidisciplinary Sciences
Aynadis Tamene, Kaleab Baye, Christele Humblot
Summary: This study demonstrates the feasibility of increasing folate intake using folate-producing microorganisms in traditional household conditions.
Article
Agronomy
Moshe Halpern, Kelem Gashu, Isaac Zipori, Yehoshua Saranga, Uri Yermiyahu
Summary: This study characterized the responses of two tef genotypes to escalating phosphorus and potassium levels. The highest grain yield was observed at 6 mg L-1 P and 40 mg L-1 K, with significant declines at higher levels of P but not K.
Article
Agriculture, Dairy & Animal Science
Philip Wagali, Chris Sabastian, Yehoshua Saranga, Shiran Ben-Zeev, Sameer J. Mabjeesh
Summary: The aim of this study was to establish Tef as a multi-harvest summer fodder crop and investigate the effects of irrigation, genotype, and additives on tef silage making and quality. Results showed that Tef can be successfully ensiled and most of the silage parameters were better at 75% irrigation. Additives improved the quality of silage, increasing protein content. This is important for increasing the diversity of local ruminant fodder crops and ensuring high-quality feed supply during the summer.
Review
Nutrition & Dietetics
Vincent Th Ramaekers, Edward Quadros
Summary: Cerebral folate deficiency syndrome is a neuropsychiatric or developmental disorder characterized by decreased CSF folate levels while having normal folate status outside the nervous system. Early recognition and intervention are crucial for improving prognosis.
Article
Agriculture, Multidisciplinary
Tamirat Wato
Summary: The study found that higher rates of nitrogen fertilizer significantly improved the yield and yield components of tef production, with the optimal rate being 90 kg/ha. This suggests that further supply of nitrogen fertilizer can enhance crop yields in the East Badewacho areas.
COGENT FOOD & AGRICULTURE
(2021)
Article
Chemistry, Applied
Zemenu Yaregal, Kaleab Baye, Anthony Fardet
Summary: This study investigated the effects of structural changes in injera on glycemic and satiety responses. The results showed that stale injera had a higher satiety index and slightly lower glycemic index than fresh injera. This may provide a simple means for improving the health potential of injera.
Article
Biochemistry & Molecular Biology
Grazielle Nathia-Neves, Caleb S. Calix-Rivera, Marina Villanueva, Felicidad Ronda
Summary: The impact of microwave treatments on the structure, solubility, and techno-functional properties of proteins in tef flour was investigated. Shorter treatments at low moisture content improved emulsifying stability, while longer treatments at higher moisture content increased hydration properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Nutrition & Dietetics
Igor Pravst, Ziva Lavrisa, Masa Hribar, Hristo Hristov, Naska Kvarantan, Barbara Korousic Seljak, Matej Gregoric, Urska Blaznik, Nadan Gregoric, Katja Zaletel, Adrijana Oblak, Josko Osredkar, Katja Zmitek, Anita Kusar
Summary: Folate deficiency is common in Slovenia, with low folate intake observed in various age groups. Public health strategies are needed to promote the consumption of folate-rich foods and supplementation with folic acid may be necessary in specific vulnerable populations.
Article
Multidisciplinary Sciences
Tayachew Nega, Nigus Gabbiye Habtu, Assefa Tesfaye, Getahun Tassew Melesse, Ermias Aswossie
Summary: This study explores the impact of gasification on Injera baking and the effects of various parameters. The findings show that pre-heated air improves gasification efficiency and saves costs on baking and fuel consumption. Additionally, it is found that an effective baking temperature for Injera can be achieved within the range of 650-800 degrees C.
Editorial Material
Pediatrics
Kaleab Baye
ARCHIVES OF DISEASE IN CHILDHOOD
(2022)
Article
Nutrition & Dietetics
Kaleab Baye, Dawit Mekonnen, Jowel Choufani, Seid Yimam, Elizabeth Bryan, Jeffrey K. Grifith, Claudia Ringler
Summary: The study evaluated the impact of seasonality and irrigation on women's diet in rural Ethiopia. Results showed that irrigators were more likely to meet the minimum dietary diversity for women, but overall diets were predominantly cereal-based with significant seasonal variability in nutrient intakes.
MATERNAL AND CHILD NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, Susanna Kariluoto
Summary: The stability and form changes of folates during digestion, as well as the influence of food matrices on folate bioaccessibility, have been studied. Rye breads have the highest bioaccessibility of folate, while oat breads have the lowest, mainly due to the degradation of 5-methyltetrahydrofolate. Overall, the results show that folates undergo significant changes during digestion and that manipulating food matrices can affect these changes towards better folate bioaccessibility.
Article
Nutrition & Dietetics
Yohannes Seyoum, Christele Humblot, Bridget A. Baxter, Nora Jean Nealon, Annika M. Weber, Elizabeth P. Ryan
Summary: Consumption of fermented rice bran has positive effects on nutritional status and prevention of chronic diseases, but the impact of different fermentation strains on rice bran metabolite profiles remains incomplete.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen, Kati Katina
Summary: The taste of plant-based meat alternatives is a significant factor in their popularity and market competitiveness. This study comprehensively reviewed previous research to explore the compounds responsible for off-flavors, their generation mechanisms, the impact of cooking methods on flavor, techniques for measuring flavor properties, and strategies for improving flavor.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Multidisciplinary Sciences
Aynadis Tamene, Kaleab Baye, Christele Humblot
Summary: This study demonstrates the feasibility of increasing folate intake using folate-producing microorganisms in traditional household conditions.
Article
Agriculture, Multidisciplinary
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, Susanna Kariluoto
Summary: This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. The results showed that the inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content in bread but decreased folate bioaccessibility due to the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in wholegrain wheat matrices than other matrices. This study highlighted the importance of 5-methyltetrahydrofolate stability for folate bioaccessibility in bread and suggested further research on methods for stabilizing this vitamer.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Nutrition & Dietetics
Zemenu Yaregal, Kaleab Baye, W. K. Solomon
Summary: This study investigated the effects of dough kneading time and flour particle size on white bread structure, glycemic response, and aspects of appetite. Changes in processing conditions can improve blood glucose response related to white bread consumption.
CLINICAL NUTRITION ESPEN
(2022)
Article
Nutrition & Dietetics
Kaleab Baye, Arnaud Laillou, Stanley Chitekwe
Summary: This study aims to assess trends and socioeconomic inequalities in coverage of reproductive, maternal, newborn and child health (RMNCH) and its association with child nutritional outcomes in Ethiopia. The study found that although the coverage has increased, there is a bias towards the affluent and urban residents in the distribution of RMNCH interventions. Additionally, low coverage and inequality are associated with child nutritional problems.
MATERNAL AND CHILD NUTRITION
(2022)
Article
Nutrition & Dietetics
Kaleab Baye, Zemenu Yaregal
Summary: This study aimed to assess the diet quality among reproductive age women in Addis Ababa, Ethiopia. The findings showed that the diet diversity was low among these women, which may put them at risk of nutrient inadequacy and non-communicable diseases.
BRITISH JOURNAL OF NUTRITION
(2023)
Article
Nutrition & Dietetics
Abreham Iyassu, Arnaud Laillou, Kassahun Tilahun, Fitsum Workneh, Sinksar Mogues, Stanley Chitekwe, Kaleab Baye
Summary: Adolescence is a critical period that requires support for physical, cognitive, and social development through healthy diets. Factors influencing dietary behaviours of adolescents in urban Ethiopia were assessed through focused group discussions, Photovoice, and key informant interviews. While adolescents had good nutrition knowledge, misperceptions existed and food safety concerns deterred the consumption of fruits and vegetables. Unhealthy foods high in salt, fat, and sugar were frequently consumed due to taste, affordability, availability, and accessibility. Both undernutrition and overweight/obesity were linked to social exclusion and bullying. Effective behavioural change communication, integration of water, sanitation, and hygiene programs, and regulations promoting healthy eating are vital. Urgent interventions to improve the nutrition and health outcome of adolescents are needed.
MATERNAL AND CHILD NUTRITION
(2023)
Review
Food Science & Technology
Dorgeles Kouakou Dje Kouadio, Frank Wieringa, Valerie Greffeuille, Christele Humblot
Summary: Micronutrient deficiencies or hidden hunger is a major public health problem, particularly in low- and middle-income countries, with significant impact on child development. Traditional methods of treatment and prevention have not always been effective and may have undesired side-effects. Gut microbiota, along with the gastrointestinal mucosa, plays a crucial role in enhancing the absorption of micronutrients and protecting against pathogens. However, the exact relationship between micronutrient malnutrition and gut microbiota is still poorly understood. This review provides current knowledge on the interaction between micronutrients and gut microbiota, specifically focusing on iron, zinc, vitamin A, and folate.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Habtamu Guja, Mariana Belgiu, Lidya Embibel, Kaleab Baye, Alfred Stein
Summary: Poor-quality diets due to inadequate nutrient supply from locally sourced foods are a major concern. This study examined the variation in nutrient production by agroecology in Ethiopia. The findings showed that energy and nutrient supply varied across different agroecological zones. While the highland and upper highland had sufficient energy supply, the midland had a deficit. The deficiency risk of vitamin A decreased from midland to upper highland, while the shortfall in folate supply was highest in the upper highlands. The study highlights the importance of considering agroecological variations in designing interventions to improve diets.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Henok Ashagrie, Kaleab Baye, Benjamin Guibert, Yohannes Seyoum, Isabelle Rochette, Christele Humblot
Summary: Folate and cobalamin deficiencies can affect millions of people worldwide. In Ethiopia, the fermented food injera is consumed widely, which is a good source of folate but lacks cobalamin. This study assessed the folate and cobalamin content of injera collected from various households in Ethiopia and found that fermentation and cooking processes can affect the levels of these vitamins. The findings highlight the complex interrelationship between microorganisms and the production of folate and cobalamin during injera fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)