Volume 10 Issue 4

Characterization of Nutritional, Anti-nutritional, and Mineral Contents of Twenty-seven Sorghum Varieties Grown in Different Parts of Somali Region, Eastern Ethiopia

Abdulkarim Mohammed Ali, Mohammed Sharif Ali, Mahamed Dol Ateye, Hodo Mohamed, Najma Tahir Mohamud and Shamsedin Mahdi Hassan

The study aimed to evaluate the proximate, mineral, and anti-nutritional content of various sorghum landraces in the Somali region of Ethiopia. Twenty-seven samples were collected, ground, and stored at 4 ^°C in airtight bags. The proximate composition, including crude protein, fat, fiber, moisture, carbohydrate, total energy, and minerals (calcium (Ca), iron (Fe), magnesium (Mg), and zinc (Zn)), were analyzed using Association of Official Analytical Chemists (AOAC) methods.

Emerging Innovations in Food Technology: Advances in Processing and Packaging for a Sustainable Future

Shamsedin Mahdi Hassan, Maslah Mahamed Duale, Ziad Ahmed and Hassen Mahamed Jerar

The field of food technology has undergone significant transformation recently, driven by advancements in scientific research and technological innovation. This review provides a comprehensive overview of the latest developments in food technology, focusing on key innovations, their applications, and potential future trends.

Effect on the Physicochemical and Nutritional Properties of Cookies with the Incorporation of Beetroot Grown with the Application of Poultry Manure

Kunal Soga, Dipika Mal, Aparajita Bhasin, Vishal Thakur, Shekhar Suman and Vidushi Dhaliwal

Cookies is a baked item that is beloved by people of all ages. They are mostly made from refined wheat flour, sugar, and butter, resulting in a high amount of carbohydrates and fats. Considering the ever-rising demand of the functional foods, the aim of study was to develop cookies enriched with beetroot in order to improve their nutritional, physico-chemical, polyphenolic, and textural characteristics The beetroot cookies were formulated in five variations which is BC0, BC1, BC2, BC3, and BC4 having a corresponding beetroot content of 0%, 5%, 10%, 15%, and 20%, respectively.

Modeling and Optimization of the Osmotic Dehydration of Cantaloupe

Hamid Bakhshabadi, Mohammad Ganje, Masoumeh Moghimi, Alireza Ghodsvali, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi

In current research, the optimization of osmotic dehydration of cantaloupe pieces aimed to maximize water loss (WL) and minimize moisture reabsorption using artificial neural network (ANN). The effects of three parameters were studied: osmotic solution temperature (40 – 60 ^°C), immersion time (40 – 240 min), and solution concentration (40 – 60 ^°Brix), employing central composite design (CCD).

Food Safety Handling Knowledge, Attitude, Practice and Associated Factors Among the Food Handlers in Restaurants: The Case of Gode Town, Somali Region, Ethiopia

Mahamed Dol Ateye, Abdulkarim Mohammed Ali, Shamsedin Mahdi Hassan and Abdirahman Ahmed Hassan

Foodborne illnesses pose significant risks to public health, leading to substantial morbidity and mortality worldwide. This study aimed to evaluate safe food handling practices among food handlers in Gode town, aiming to identify associated factors.

A Simple Overview in Magnetic Resonance Imaging Application in Evaluation of Food Quantity and Quality Aspects

Toktam Mohammadi-Moghaddam, Mohammad Morshedi, Afsaneh Morshedi and Marcos Eduardo Valdes

Magnetic resonance imaging (MRI) has been a professional method in medical diagnostics for many years. Recently, considering the increase in population, preparing healthy food is a worldwide challenge. Hypothesis and implementation of MRI in research of food is approximately new.

Investigation of the Nutritional and Biological Value of Dry Meat Snacks Enriched with Dietary Fibers

Dinara Tlebaldy, Nursulu Akhmetova and Aigul Tayeva

Research aimed at developing the technology of dry meat snacks from various types of meat is becoming increasingly relevant in light of the growing interest in a healthy lifestyle as a source of protein. The purpose of the study is to investigate the effect of a dose of flaxseed flour on the nutritional and biological value of experimental samples of dry meat snacks from mutton, horse meat, and camel meat.

Application of Artificial Neural Networks for Predicting Cooking Dynamics in Industrial Sesame Seed Oil Extraction

Hamid Bakhshabadi, Alireza Ghodsvali, Abolfazl Bojmehrani, Mohammad Ganje, Toktam Mohammadi-Moghaddam, Elham Taghavi and Afsaneh Morshedi

Sesame seeds are a significant source of vegetable oil and were among the earliest grains used for oil extraction. In this study, aimed at designing an industrial- scale process for extracting oil from sesame seeds, we investigated three cooking temperatures (75 ^°C, 90 ^°C, and 105 ^°C) and three different moisture contents of the seeds leaving the cooking pot (4.5%, 5.5%, and 6.5%).

Term	Average number of days
Submission to First Decision	24.1
Submission to Final Decision	35.6
Final Decision to Publication	4