Food Chemistry Research Program: Melkassa Agricultural Research Center

MELKASSA AGRICULTURAL RESEARCH CENTER
Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa
Food Chemistry Research Program

Chairperson --------------Dr. Mulugeta Teamir
Rapporteurs -------------- Kebede Dida/ Asres Yenesew
Status Extent of activities Presenter

To be Completed 2 Mulate Zerihun
Ongoing 6 Mulate Zerihun
New Team members
o Guide lines of minute report
New Activities
Project title:
Activity title 1: NIR on finger millet
Relevance of the project/activity : Relevance
Questions raised on the forum
Comments forwarded from the forum
Reaction given and decisions made by the forum
 The forum well accepted this activity without any suggestion and questions
Project title:
Activity title 2: NIR on common bean
 The forum accepted this activity without any suggestion and questions.
New Activities
Project title:
Activity title 3: Effects of different storage condition, physiological change….of tomato
Relevance of the project/activity : relevance
 What is the difference between dehydrated and powdering techniques?
 What does it mean Tomato quality?

 There are different type of powder processing techniques

 Adding sodium chloride
 Storing in deep freeze
 The activity is relevance but You can emerge and work with kedir kebero research activity
New Activities
Project title: Effects of processing, fertilizer technology and evaluation of different food products
making quality of sorghum.
Activity title 4: effect of sieve size ,kneading and absit preparation on injera quality
 Remove component I
 Use particle size instead of sieve size
 The forum accepted this activity.
New Activities
Project title:
Activity title 5: validation and comparative study of ……
 What type of software you want to use?
 You can use the word correlation instead of validation

 R-soft ware
New Activities
Project title:
Activity title 6 : screening and evaluation of pipeline and released sorghum varieties for injera
quality
Relevance of the project/activity : relevance
 It is better to work on released sorghum varieties rather than pipeline.
 It is already done so please ask Yohanis and you can work on the rest released sorghum
varieties.
 You can scan using NIR and select the best varieties for injera making quality.
 The activity is accepted.
New Activities
Project title:
Activity title 7: Biscuit/cookies, porridge …..
 Sorghum is not recommended for biscuit or bread because sorghum is gluten free so it is better
to blend with wheat.
 Remove the porridge part.
New Activities
Project title:
Activity title 8 : waxy nature sorghum varieties for pump/Findisha quality

Relevance of the project/activity :
 Sorghum is not recommended for biscuit or bread because sorghum is gluten free so it is better
to blend with wheat.
 The forum not accepted this activity.
Food Science Research Program
Chairperson -------------- Mulate Zerihun
Rapporteurs -------------- Asres Yenesew/Kebede Dida
Status Extent of activities Presenter

To be Completed 0
Ongoing 0
New 3 Dr. Mulugeta Teamir
o Guide lines of minute report
New Activities
Project title:
Activity title 1: Effects of processing condition on anti-nutritional factors in pulses.
 Already we know different processing methods reduce anti nutritional factors so what is
new?
 You listed too much pulse crops, can we have a potential to do this activity?
 To select the best processing methods to reduce anti-nutritional factors

 We want to work only very popular pulse crop varieties. Based on the above reaction, the
forum accepted this activity.
New Activities
Project title:
Activity title 2: Sonicator-assisted extraction and identification of antioxidant effect and bioactive
compounds from cowpea varieties.
 We have not any kit, can we have a potential to do this activity?
 On the methodology part, you did not put the minimum and maximum temperature so what
are they?
 We can incorporate the temperature by referring different literatures.

 We can do because the chemicals available (sigma company) in Ethiopia and also we can
work cooperatively with Macnait. Based on the above reaction, the forum accepted this
activity.
New Activities
Project title:
Activity title 3: Effects of canning on the proximate composition, bioactive compounds arcelin
retention of Raz/Maz-containing varieties.
 The forum accepted this activity without any suggestion and questions.
The end!!!!!!!!!!!!!!!!!!!!
Great thanks!!!!!!!!!!!!!!!!!!!!!!!!!!
Your future is bright!!!!!!!!!!!!!!!!!

Food Chemistry Research Program: Melkassa Agricultural Research Center

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Food Chemistry Research Program: Melkassa Agricultural Research Center

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MELKASSA AGRICULTURAL RESEARCH CENTER

Food Chemistry Research Program

Rapporteurs -------------- Kebede Dida/ Asres Yenesew

Status Extent of activities Presenter

o Guide lines of minute report

 What does it mean Tomato quality?

 There are different type of powder processing techniques

Reaction given and decisions made by the forum

Activity title 8 : waxy nature sorghum varieties for pump/Findisha quality

Food Science Research Program

Chairperson -------------- Mulate Zerihun

Rapporteurs -------------- Asres Yenesew/Kebede Dida

Status Extent of activities Presenter

o Guide lines of minute report

 To select the best processing methods to reduce anti-nutritional factors

 We can incorporate the temperature by referring different literatures.

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