Modeling of Ethiopian Beef Meat Marbling Score Using Image Processing for Rapid Meat Grading.

Meat characterized by a high marbling value is typically anticipated to display enhanced sensory attributes. This study aimed to predict the marbling scores of rib-eye, steaks sourced from the Longissimus dorsi muscle of different cattle types, namely Boran, Senga, and Sheko, by employing digital image processing and machine-learning algorithms. Marbling was analyzed using digital image processing coupled with an extreme gradient boosting (GBoost) machine learning algorithm. Meat texture was assessed using a universal texture analyzer. Sensory characteristics of beef were evaluated through quantitative descriptive analysis with a trained panel of twenty. Using selected image features from digital image processing, the marbling score was predicted with R2 (prediction) = 0.83. Boran cattle had the highest fat content in sirloin and chuck cuts (12.68% and 12.40%, respectively), followed by Senga (11.59% and 11.56%) and Sheko (11.40% and 11.17%). Tenderness scores for sirloin and chuck cuts differed among the three breeds: Boran (7.06 ± 2.75 and 3.81 ± 2.24, respectively), Senga (5.54 ± 1.90 and 5.25 ± 2.47), and Sheko (5.43 ± 2.76 and 6.33 ± 2.28 Nmm). Sheko and Senga had similar sensory attributes. Marbling scores were higher in Boran (4.28 ± 1.43 and 3.68 ± 1.21) and Senga (2.88 ± 0.69 and 2.83 ± 0.98) compared to Sheko (2.73 ± 1.28 and 2.90 ± 1.52). The study achieved a remarkable milestone in developing a digital tool for predicting marbling scores of Ethiopian beef breeds. Furthermore, the relationship between quality attributes and beef marbling score has been verified. After further validation, the output of this research can be utilized in the meat industry and quality control authorities.

Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review.

Introduction: The review titled Passion fruit by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms provide valuable insights into the health benefits and industrial applications of passion fruit waste. Passion fruits are a tropical and subtropical vine species, which produces edible fruits. Many food product types can be made from passion fruits. However, during passion fruit processing, large amounts of waste are released in to the environment. This review focuses on extraction methods of bioactive compounds from passion fruit by-products such as leaves, peels, seeds, and bagasse. Methods: This comprehensive review focuses on the bioactive compounds present in passion fruit by-products, emphasis on their mechanisms of action on non-communicable diseases. It also provides a detailed analysis of the extraction methods used to obtain these bioactive compounds, their potential industrial applications, and the factors that affect extraction efficiency. Results: This review encourages further research and innovation in utilization of passion fruit waste as a source of bioactive compounds for non- communicable disease prevention and their mechanisms of action. This can advance the circular economy. It also highlights the importance of sustainable and green extraction methods, which have gained attention due to environmental concerns. Discussion: Unlike previous reviews, this comprehensive article explores the potential health benefits of multiple passion fruit waste products. It also examines the possible applications of these extracts for industrial goods such as food additives, colorants, nutraceuticals, natural antioxidants, and antimicrobial agents. Overall, it contributes new information emphasizing the potential of passion fruit by-products as a source of bioactive, and the findings have implications for the scientific community and industry, promoting a deeper understanding of the health benefits and sustainable practices associated with passion fruit waste utilization.

Evaluation of the quality and safety of commercial complementary foods: Implications for nutrient adequacy and conformance with national and international standards.

Optimal nutrition in early childhood increases growth and development while preventing morbidity and mortality in later life. This study focused on the quality and safety of 32 commercially produced complementary foods collected from supermarkets in Addis Ababa, Ethiopia. The proximate composition (moisture, protein, fat, crude fibre, and ash); and the mineral profile (calcium, iron, zinc, manganese, and magnesium) were determined using the AOAC method. The determination of antinutritional factors (Condensed tannin and oxalate) was done using a UV spectrophotometer. A rapid visco analyzer was used to measure the rheological property. The microbial load of commercially produced complimentary foods was identified using aerobic colony counts for mold and yeast. Labeling practice was evaluated using the WHO and Ethiopian standard tools. The results of proximate compositions were: protein (0.92-18.16 g/100g), fat (0.63-6.44 g/100g), crude fiber (1.04-13.2 g/100g), energy (410-337 kcal/100g), moisture (0.03-17 g/100g), and ash (0.60-4.67 g/100g). The protein and fat content of all the products is below international standards. Only three products met the standards for energy. Moisture and ash contents partially met the requirement, while all of the carbohydrate contents of the products fell under the specified standard. The lowest and highest mineral contents of the products were: Fe (1.38 to 15.10 mg/100g), Zn (0.64 to 6.78 mg/100g), Ca (30.55 to 364.45 mg/100g), Mg (1.2 to 34.2 mg/100g), and Mn (0.80 to 32 mg/100g). Based on these, 21.5% of the foods met the Fe standard, and 31.5% didn't meet the Zn standard. The Ca and Mg of all the products met the requirement. Except for one product, all met standards. The highest and lowest results for the tannin and oxalate content of the products were 49.20 to 90.09 mg/100g and 0.47 to 30.10 mg/100g, respectively and this shows that the products are below the permissible range for tannin and oxalate. The counts of yeast and mold were 0.00-2.95 log10 cfu/g and 0.00-2.91 log10 cfu/g, respectively. Only one product fell below the standard for yeast count, and none of the products showed a mold count that exceeded the standard. The final viscosity was 63.5-3476 RVU, and only 31.25% of the samples fell under the permissible peak viscosity range, of 83-250 RVU. Thus, regular monitoring of the raw material and processing trends and the inclusion of animal sources in the raw material are suggested for having well-enriched complementary foods. Regulatory bodies should also conduct frequent market surveillance to safeguard the health of the consumer.

Comb honey and processed honey of Croton macrostachyus and Schefflera abyssinica honey differentiated by enzymes and antioxidant properties, and botanical origin.

In this study, comb and industrially processed honey samples collected from Bonga forest were investigated in relation to Melissopalynology and enzyme content, antioxidant and physicochemical properties. Melissopalynology categorized honey samples as Croton macrostachyus and Schefflera abyssinica honey. The physicochemical properties of the honey were determined using the Association of Official Analytical Chemists (AOAC) and International Honey Commission (IHC) methods. The enzymatic and antioxidant properties of honey were evaluated using the spectrophotometric method. The highest enzyme activity was observed in Croton macrostachyus comb honey (diastase = 7.44 ± 0.13°Schade and invertase = 13.97 ± 0.2 Invertase number (IN). Croton macrostachyus processed honey exhibited the highest values in flavonoids (83.36 ± 1.65 mg Catechin equivalents (CEQ)/100g)), Ferric reducing antioxidant power (FRAP) (69.94 ± 1.0 mg Ascorbic acid equivalents (AAE)/100g), and Inhibitory Concentration (IC50) (136.3 ± 0.00 mg/ml), while Schefflera abyssinica comb honey had stronger 1,1-diphenyl-2-picrylhydrazyl radical scavenging (DPPH) (49.47 ± 0.00%) activity. The principal component analysis revealed that enzymes can be associated with comb honey, and antioxidants with processed honey. Thus, comb and processed honey can be differentiated based on the enzyme level, and Croton macrostachyus and Schefflera abyssinica honey can be identified using pollen analysis.

Effect-Directed Profiling of Monofloral Honeys from Ethiopia by High-Performance Thin-Layer Chromatography and High-Resolution Mass Spectrometry.

Ethiopian honey is used not only as food but also for treatment in traditional medicine. For its valorization, bioactive compounds were analyzed in nine types of monofloral Ethiopian honey. Therefore, a non-target effect-directed profiling was developed via high-performance thin-layer chromatography combined with multi-imaging and planar effect-directed assays. Characteristic bioactivity profiles of the different honeys were determined in terms of antibacterial, free-radical scavenging, and various enzyme inhibitory activities. Honeys from Hypoestes spp. and Leucas abyssinica showed low activity in all assays. In contrast, others from Acacia spp., Becium grandiflorum, Croton macrostachyus, Eucalyptus globulus, Schefflera abyssinica, Vernonia amygdalina, and Coffea arabica showed more intense activity profiles, but these differed depending on the assay. In particular, the radical scavenging activity of Croton macrostachyus and Coffea arabica honeys, the acetylcholinesterase-inhibiting activity of Eucalyptus globulus and Coffea arabica honeys, and the antibacterial activity of Schefflera abyssinica honey are highlighted. Bioactive compounds of interest were further characterized by high-resolution mass spectrometry. Identifying differences in bioactivity between mono-floral honey types affects quality designation and branding. Effect-directed profiling provides new insights that are valuable for food science and nutrition as well as for the market, and contributes to honey differentiation, categorization, and authentication.

Effect of germination, roasting, and variety on physicochemical, techno-functional, and antioxidant properties of chickpea (Cicer arietinum L.) protein isolate powder.

Chickpeas are a very important part of the human diet due to their nutritional and bioactive composition. Ethiopia is one of the top chickpea producers and consumers of chickpea-based products daily. However, limited studies were conducted on the effect of common processing methods, roasting and germination, on techno-functional and nutritional properties of chickpea protein isolates. Two varieties of chickpea, Arerti (Kabuli type) and Natoli (Desi type), were selected and treated with different roasting temperature (150 and 180 °C) and germination time (24, 48, and 72 h). The protein was isolated with alkaline-solubilization followed by isoelectric precipitation. Freeze-dried isolates were investigated for proximate composition, techno-functional properties, antioxidant properties, and antinutritional content. Chickpea protein isolates (CPIs) mean protein content was between 79.72 and 87.43%, comparatively lower for those from roasted and higher for those from germinated chickpea. Mean values of CPIs' water holding capacity (WHC), oil holding capacity (OHC), protein solubility (PS), foaming capacity (FC), and Emulsifying capacity (EC) for both varieties were in a range of 1.07-2.47 g/g, 1.40-2.21 g/g, 43.88-69.99%, 14.00-94.00%, and 56.44-84.16%, respectively. Roasting at 150 °C improved most of the techno-functional properties (WHC, OHC, PS, and FC) while roasting at 180 °C negatively affected almost all the techno-functional properties. Both heat treatments significantly increased the antioxidant properties of the isolates. Germination for 72 h was the best treatment in improving all antioxidant properties. CPIs from treated chickpea had lower antinutritional content than those from native chickpea except for phytate on Natoli variety where no statistical difference (p > 0.05) was observed. The finding showed that based on the intended use the different techno-functional properties of the isolates can be altered by applying those treatments. Proximate, techno-functional, antioxidant, and antinutritional characters indicated that CPIs can be a good ingredient for the food industry to formulate functional foods.

Melissopalynology and antioxidant properties used to differentiate Schefflera abyssinica and polyfloral honey.

Honey can be categorized as monofloral and polyfloral honey. There is a strong interest in science and commerce, to further differentiate honey. In the present study, Schefflera abyssinica and polyfloral honey from Sheka Forest, Ethiopia was investigated. Botanical origin was determined based on Melissopalynology. Refractive index, moisture, sugars, ash, pH, free acidity, hydroxymethylfurfural, optical density, diastase activity, protein, and color were determined based on the standard method of the international honey commission (IHC) and AOAC. Antioxidant activity and Antioxidant content were determined using UV- visible spectroscopy. The level of pollen dominancy for monofloral honey (Schefflera abyssinica) ranged from 76.2 to 85.8%. The polyfloral honey stuffed with a variety of pollen grain ranged from 2.2% (Coffea arabica) to 23.2% (Schefflera abyssinica). Schefflera abyssinica honey contained more total phenolic compounds (75.08 ± 2.40 mg GAE/100g), and total flavonoids (42.03 ± 1.49 mg QE/100 g), as well as had stronger DPPH (44.43 ± 0.97%) and hydrogen peroxide (78.00 ± 4.82%) scavenging activity. The principal component analysis revealed that Schefflera abyssinica honey associated with the antioxidant properties of total phenolic, total flavonoids, DPPH, and H2O2., which revealed that floral honey sources can essentially differentiated by antioxidant patterns. The higher electrical conductivity (0.42 ± 0.02 mS/cm), ash (0.41 ± 0.05 g/100g), pH (4.01 ± 0.08), optical density (0.26 ± 0.03) and diastase activity (5.21 ± 0.17 Schade units) were recorded in polyfloral honey. Schefflera abyssinica and polyfloral honey satisfy the requirement of national and international standards. The pollen analysis in combination with antioxidant properties distinguishes Schefflera abyssinica from polyfloral honeys.

Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica.

Roasting is the most common method of processing coffee. During roasting, aromatic compounds are generated due to various reactions, which are important for developing color, flavor and aroma. Acrylamide is an undesirable carcinogenic substance that is metabolically activated and formed during the coffee roasting process. Coffea arabica was first found in Ethiopia, and Ethiopia can produce a large volume of coffee. The major coffee-producing areas in Ethiopia are Hararghe, Sidama, Gimbi/Nekemte, Yergachefe and Limu. The primary purpose of this study was to quantify the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimize the roasting conditions for Sidama coffee. The acrylamide contents were determined by HPLC using a DAD at 210 nm, the antioxidant property were examined using a UV-spectrophotometer, and moisture and nutrient composition of coffee was determined using the method described by the AOAC (Association of Official Analytical Chemists). The roasting temperature and time were optimized based on the acrylamide content, nutritional composition and antioxidant property of the coffee using central composite design. The roasting temperature and time significantly affected (p<0.05) the acrylamide level, nutritional composition and antioxidant property of the coffee. The acrylamide contents of street and industrial processed powdered coffee were 346 ±19 to 701±38µg/kg and 442±14 to 906±7µg/kg, respectively. Brewed coffee from street vendors and industrial processing had acrylamide contents of 25±2 to 49±1µg/L and 63±2 to 89±4µg/L, respectively. The EC50 values for scavenging radicals for the optimized coffee ranged from 171±0 to 111±4 µg/L. The optimal roasting temperature and time were 190°C and 6 minutes, at this temperature and time the acrylamide content decreased, and the antioxidant and nutritional compositions of the coffee improved.

Enzyme activity, amino acid profiles and hydroxymethylfurfural content in Ethiopian monofloral honey.

The enzymes activity, hydroxymethylfurfural (HMF) and amino acids in honeys are relatively low. However, they play very significant role for honey quality. In this study, enzymes, amino acids and HMF contents of Ethiopian monofloral honeys were investigated. Diastase, invertase and HMF were analyzed based on the Harmonized International Honey Commission method and amino acids using amino acids analyzer (HPLC). Diastase activity ranged from 3.91 ± 0.730 (Schefflera abyssinica) to 13.6 ± 2.30 [Becium grandiflorum (L: Lalibella)]; invertase 36.5 ± 1.93 (Leucas abyssinica) to 4.85 ± 2.36 (Schefflera abyssinica); and HMF 0 ± 0 (Hypoestes and Leucas abyssinica) to 3.37 ± 1.73 (Croton macrostachyus). Significant variations were observed among Schefflera abyssinica honeys in diastase content, despite being from the same botanical origin. Significant variations were also observed among Becium grandiflorum honeys in invertase and diastase contents. Bees' geographical race and location affected enzymes activities. Lower level of enzymes could be an intrinsic characteristic of Ethiopian honey. Thus, enzymes activity alone cannot be a worthwhile indicator of quality for Ethiopian honey; besides diastase and invertase activity, the quality control of Ethiopian honeys should be supported by HMF parameters.

Botanical origin, colour, granulation, and sensory properties of the Harenna forest honey, Bale, Ethiopia.

In this study, the Harenna forest honey samples were investigated with respect to their botanical origin, granulation, colour and sensory properties. Sixteen honey samples were collected from two representative sites (Chiri, C, and Wabero, W) using random sampling techniques. Botanical origin was investigated using qualitative pollen analysis by counting 500 pollen grains using harmonised methods of melissopalynology. Granulation, colour, and sensory properties of honey were determined by visual observation, using Pfund grader, acceptability and preference tests, respectively. Honey samples were also tested for tetracycline. Honey obtained from Wabero is originated dominantly from Syzygium guineense while Chiri was multifloral. The colour of honey ranged from 34 to 85 with light amber and extra light amber colours. The honey samples were free from tetracycline residue and form coarse granules slowly. Significant variation (p>0.05) in sensory preference and acceptability tests not observed due to hive types and locations.

Physicochemical properties of the Harenna forest honey, Bale, Ethiopia.

In this study, the physicochemical properties of the Harenna forest honey were characterised. The Harenna forest honey moisture, reducing sugar, sucrose, water insoluble solids, ash, free acid, pH, HMF contents, electrical conductivity and specific rotation were found to be 17.89±1.02 g/100 g, 69.48±1.72 g/100 g, 2.43±1.02 g/100 g, 0.12±0.08 g/100 g, 0.19±0.09 g/100 g, 34.57±4.80 meq/kg, 3.87±0.16, 0.84±0.46 mg/1000 g, 0.70±0.04 mS/cm and -132±15.27 [α]D(20), respectively. All quality indicators of honey from traditional and frame hives were within the criteria set by Codex Alimentarus (CA), European Union (EU) and Ethiopian standard, except for water insoluble solids. The type of hives significantly affected the moisture (p<0.01), reducing sugar (p<0.05), ash (p<0.05) and HMF (p<0.05) contents of the Harenna forest honey. The sampling location also significantly affected the moisture (p<0.001), water insoluble solids (p<0.01), ash (p<0.01), electrical conductivity (p<0.001) and specific rotation (p<0.001) values of the Harenna forest honey. Significant correlations were observed between moisture content and electrical conductivity (r=0.76, p<0.01), and electrical conductivity and specific rotation (r=0.74, p<0.01). Traditional hive has no negative effect on quality factors of honey if honey harvesting, handling and processing is properly carried out.