The Status of Maternal and Child Nutrition in Ethiopia
Issue:
Volume 6, Issue 2, December 2022
Pages:
28-33
Received:
25 May 2022
Accepted:
25 June 2022
Published:
20 July 2022
DOI:
10.11648/j.ijfet.20220602.11
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Abstract: Malnutrition is devastating problems, particularly for the poor people who have no access to enough and nutritious foods. The objective of this paper was to compile different research and intervention work results to identify the status and to use it for further effective and targeted intervention. The prevalence of anemia among children 6-59 months is increased from 44% (2011) to 57% (2016) which is very risky that needs further fast intervention. Some studies show that prevalence of stunting and acute malnutrition have decreased over the past decade in Ethiopia but remain high, with 38% of children under 5 years stunted and 10% wasted. Some Survey report has shown that nutritional status in the studied area was categorized in low levels in under five year children and recommended that it needs to plan strategies and preventive public policies. The report has indicated also that anemia prevalence among Ethiopian women decreased from 27% to 17%, but these numbers obscure important regional differences. However, some reports show that 38% of the women were undernourished and 22% were anemic. Global nutrition report has also indicated that anemia is severe in women aged 15-49 years in Ethiopia (19.2%). About 22% of women of reproductive age are undernourished, leaving their children predisposed to low birth weight. This review paper has revealed that prevalence of maternal and children malnutrition is still high in Ethiopia. Some studies had indicated that determinant factors like social conflicts, flooding, drought, and disease have a high contribution in existing malnutrition. Therefore, it would be advisable to plan further intervention strategy from government and other responsible body to tackle this malnutrition problem by finding ways to prevent/ reduce this determinant factors.
Abstract: Malnutrition is devastating problems, particularly for the poor people who have no access to enough and nutritious foods. The objective of this paper was to compile different research and intervention work results to identify the status and to use it for further effective and targeted intervention. The prevalence of anemia among children 6-59 month...
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Bread Wheat Quality: Physical, Nutritional and Techno-Functional Properties
Issue:
Volume 6, Issue 2, December 2022
Pages:
34-44
Received:
12 July 2022
Accepted:
4 August 2022
Published:
5 September 2022
DOI:
10.11648/j.ijfet.20220602.12
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Abstract: The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional characteristics to match end use quality is very important. In line with this, the objective of this review is to characterize the physico-chemical and functional properties in relation to bread making quality and to review more classification of bread wheat cultivars considered as soft and hard wheat based on quality traits characterized. Currently there is an increasing demand among consumers for bread that contains not only traditional nutrients but also provides other compounds that are beneficial to health and well-being. Food systems that feed the world must be changed in ways that will insure that balanced nutrient supplies are available continuously to all people in adequate, accessible and affordable amounts. This paper reviews about the most important wheat grain quality, milling process and their nutritional value including product qualities indices. The opportunities of plant breeding and other technologies to improve the nutritional quality of wheat are also discussed. Different research papers, journals and other national and international resource were used during the review process including agricultural books, thesis, reports and other important scientific resources. According to the present review the bread wheat grain physical qualities, nutritional and technological properties is important quality indices for end-use quality of bread wheat grains. Therefore, working on wheat quality in addition to agronomic and disease resistance is critical issue. Further research work is recommended on wheat quality of landraces, old, newly released and promising bread genotypes for better grain physical qualities, nutritional and product making quality that helps famers, processors, millers and import substitution for the country.
Abstract: The grain physical quality, nutritional composition, milling process and technological characteristics of bread wheat is very important for end-use quality of bread. Many food processing industries utilizing bread wheat as a raw material are being established in Ethiopia. As a result, information on wheat grain physical, chemical and functional cha...
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Importance of Some Chemical Preservatives Used in Mango Pulp: A Review
Milkesa Feyera,
Tseganesh Abdo
Issue:
Volume 6, Issue 2, December 2022
Pages:
45-51
Received:
12 July 2022
Accepted:
9 August 2022
Published:
29 December 2022
DOI:
10.11648/j.ijfet.20220602.13
Downloads:
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Abstract: Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to mango and mango products to make it available a year round. Natural or synthetic preservatives can be added to mango and mango products to prong storage life, keep sensory acceptability and safety by inhibiting microbial contamination. mango pulp which is a pectin rich product made from fully matured mango also exhibited shortest shelf life. The addition of chemical preservatives at optimum level could be preserved mango pulp to ensure availability of mango products throughout the year. Potassium sorbate, sodium benzoate and potassium metabisulphite were effective chemical preservatives used alone or in combination to preserve sensory characteristics and prolong storage life of mango pulp. potassium metabisulphite bleached the natural color of mango pulp and altered its flavor but extended its shelf life. Addition of potassium metabisulphite preserved mango pulp to one year at ambient temperature. Chemically preserved mango pulp samples with addition of different concentration of potassium sorbate and sodium benzoate were organoleptically satisfactory for 9 months at 30-45°C storage condition.
Abstract: Mango is grown naturally or mainly cultivated in tropical and subtropical regions and well-known for its delicious taste, appealing aroma, color and nutritious benefits. It is easily deteriorated fruit due to its high water content hence, it exhibited shortest post- harvest life. Different types of food preservation methods have been applied to man...
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