Melaku Tafese AwulachewEthiopian Institute of Agricultural Research | EIAR · Food science and Nutrition Research Diroctrate
Melaku Tafese Awulachew
Master of Engineering
Looking for PhD
About
63
Publications
138,754
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Introduction
Melaku Tafese Awulachew, an Agricultural Institute Researcher at the Directorate of Food Science and Nutrition, Ethiopian Institute of Agricultural Research, oversees research in Plant Food Quality Control, Rheology, Quality Management Systems, and Food Safety. He holds an extensive publication record with 50+ research articles, contributions to scientific books, participation in conferences, and research projects.
Additional affiliations
July 2015 - December 2015
Awash melkasa aluminium sulfate and sulfuric acid share company
Position
- Junior Chemical Engineer
Education
November 2020 - July 2022
October 2010 - July 2015
Adama Science and Technology University
Field of study
- Chemical engineering (Process engineering)
Publications
Publications (63)
Improvement of end-use quality in wheat (Triticum aestivum L.) depends on thorough understanding of the Influences
of environment, genotype, and their interaction. This publication provides to determine the general principles underlying
how the environment affects wheat quality, facilitate further investigations of the environmental mechanisms that...
The aim of this material was to assist farmers, traders, processors and certified graders to understand and apply the wheat grains quality standard correctly in the determination of wheat quality and to ensuring that wheat farmers, traders, grain handlers, and processors meet relevant standards, reduce post-harvest wastage and provide safe, appropr...
This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and...
Awulachew. Amino acids are the building blocks that make up proteins. There are around 20 distinct amino acids that link in various ways. They're made by your body to build new proteins like bones and muscle, as well as other substances like enzymes and hormones. Protein is a nutrient that your body requires to create, repair, and function effectiv...
A food system encompasses all of the processes and infrastructure involved in ensuring a population's food security, including gathering/catching, growing, harvesting, storing, processing, packaging, transporting, marketing and consuming food and non-production aspects. It also incorporates socioeconomic and environmental factors. Food security can...
Foods which lack required amount of nutrients cause serious public health problems. Blending could improve the nutrient composition and hence alleviating associated problems. Injera is an Ethiopian fermented and leavened flatbread commonly made from teff flour. It could be also made from the blends of different cereal flours but lacks scientific in...
When we consider improved nourishment for our bodies, do we remember to priorities our brain? It is the one area of our bodies that has been overused recently. However, we rarely give it special nutritional care. What nutrients does the brain require, and which foods contain them? Eat largely plant-based foods like fruits, vegetables, legumes, and...
The increase in human population worldwide has become a major threat to food security and nutrition. Food production and processing sector particularly the agriculture and food processing are asked to satisfy two apparently contradictory needs, to become more productive, and at the same time, more sustainable. Biotechnology is one of the sectors wi...
Integrating sustainable development goals with the application of engineering principles in food systems and food engineering principles allows for food security and poverty alleviation
The increase in human population worldwide has become a major threat to food security and nutrition. Food production and processing sector particularly the agriculture and food processing are asked to satisfy two apparently contradictory needs, to become more productive, and at the same time, more sustainable. Biotechnology is one of the sectors wi...
❓ What's the best injera blending ratio?
How about increasing the proportion of fenugreek flours in injera made from teff-sorghum-fenugreek mixing ratios?
▶ Learn the findings from Mr. Melaku Tafese Awulachew and Dr. Kumsa Delessa Kuffi's #preprint:
📖 Optimization and Modeling of Teff, Sorghum and Fenugreek Flour Mixing Ratios for Better Quality...
Herbal plant extracts are used in a variety of commercial sectors, including the pharmaceutical, food, and chemical industries, have received renewed attention in recent decades. Herbal essential oils have gained popularity in aromatherapy. It is a field of alternative medicine that asserts essential oils and other aromatic compounds have therapeut...
![Pasta making quality parameters required by industries [71].](profile/Melaku-Awulachew/publication/369433837/figure/tbl1/AS:11431281130822003@1679940341298/Pasta-making-quality-parameters-required-by-industries-71_Q320.jpg)
Depending on the intended use, quality can relate to a variety of physical and chemical characteristics of the product. Additionally, the standards for judging wheat grain quality attributes are as varied as their various applications. The impacts of some important genes for grain hardness, genes that code for storage proteins, etc., have been well...
Injera is Ethiopian fermented and leavened flat bread mainly made from teff flour. For improving
the protein content and sensory quality of injera, the flours are enriched with fenugreek. Injera
made from sorghum flour alone or its blend, however, has noted shortcomings in qualities when
compared to teff injera qualities. Therefore this study was c...
Remarkable therapeutic and nutritional profile of medical plant fenugreek and its particular chemical composition count valuable as food and medicine. Significant quantity of fiber, phospholipids, glycolipids, oleic, linolenic, and linoleic acids, choline, vitamins A, B1, B2, and C, nicotinic acid, and niacin are all present in fenugreek seeds. In...
This review articles is on Agri-Cattle and is related to socioeconomic and environmental, like breeding practice; feed; production and environmental implications on cattle production. Crop-cattle interaction farming systems have been viewed as the poverty saving net for resource-poor rural farmers in the country where the farmers are generally poor...
Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymic and some microbiological. This study aims to review the prospective of current preservation technologies with effectiveness of preservation and ensurance of safety. The various forms of spoilage and food poisoning cau...
Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic and psychoactive properties in the treatment of many diseases. Datura species have been found to exhibit a variety of biological activity. Insecticide, fungicide , antioxidant, antibacterial, hypoglycemic, and immune response boosting properties have been...
The abstract is the essence of the full text. Before the main body, the purpose of the abstract is to let readers
understand the full text briefly. When an abstract is used, it is always placed at the start of a manuscript or typescript, serving
as the starting point for any academic paper or patent application. Abstracting and indexing services fo...
The purpose of this article was to examine the use of jimson seed (Datura stramonium) as a bio pesticide. The global picture of post-harvest losses of grain and pulse crops is estimated to be 10%, largely owing to insect pests, which is a major problem in underdeveloped nations. Pesticides are compounds or mixtures of substances used to prevent, er...
The food business has a lot of opportunities because to biotechnology. In the dairy, meat, fish, and beverage processing industries, biotechnological approaches are used to improve the nutritional, functional, and sensory qualities of food. Biotechnological solutions, when used strategically, can assist reduce the quantity and number of unhealthy e...
The aim of this work is to investigate the feasibility of oil production from Avocado in Ethiopia. Being the soil nature, and the weather condition and of course the seasonality is ideal for Avocado cultivation, there is a wide production of Avocado in different area in Ethiopia. The gaps value addition program is important to removing or minimizin...
Microorganisms act on the nutrients of the food for their own survival; consequently it involves changes in the food compound like synthesis a new compound which cause spoiling of the food or produced enzymatic changes and contributing off-flavours by mean of breakdown of product. In this regard it is vital to increase the desirable effect by micro...
Kocho is food product produced by decorticating and fermenting of enset parts. Quarter of Ethiopian population those were
inhabited in south and south western part were used as staples or co-staples food source. Kocho preparation composed of
many steps, these all steps are still performing with indigenous knowledge with traditional practices. Des...
Sprouts are considered as wonder food and contain antioxidants, vitamins, sulphoraphane, isothiocyanates, enzymes and glucosinolates that are proved to be effective in the prevention of cancer, or in the therapy against cancer. Because of the nutritional and health benefits of sprouts have become better known, bakers, chefs, athletes, food manufact...
The purpose of this study is to give a brief review of food packaging materials and active packaging systems used in food processing. The purpose of food packaging is to make our lives easier. Food packaging that is effective serves a number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to pro...
Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a br...
Datura stramonium is one of the most intriguing, in part because of its well-known therapeutic and psychoactive properties in the treatment of many diseases. Datura species have been found to exhibit a variety of biological activity. Insecticide, fungicide, antioxidant, antibacterial, hypoglycemic, and immune response boosting properties have been...
This review aimed to strength the effect of black cumin to remedies of different diseases. The seed of Nigella sativa has been
used around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the
seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effectiv...
Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia's population lived in the south and southwestern parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and tradi...
Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a br...
A field experiment were conducted during the 2018 cropping
season at central highlands of Ethiopia to determine grain quality
and yield response of malt barley (Hordeum vulgare L.) varieties
to different rate of nitrogen fertilizer. The experiment was laid in
a split plot design; Nitrogen rate as main plot and varieties as
subplot with three r...
E n vi ronme n t P o ll ut ion an d C li m at e Chan g e Abstract This is part of the partial fulfillment for the master of science in chemical engineering (food engineering stream) for the course Industrial Ecosystems Engineering-CBEg 6114-. Tannery effluent is among one of the dangerous pollutants of the industry. Beside its benefit industrializa...
Tef (Eragrostis tef (Zucc.) Trotter) is a fine grain that comes in a variety of colors, from white
and red to dark brown. Tef grown in Ethiopia predominantly is used to make injera, flatbread or
flat pancake like fermented bread. Globally it is being found in health food stores for its long
least of health benefits. Tef is leading all cereal grains...
This paper aims to Provide an overview of food preservation related to the shelf-life and stability of food products including sourdough-risen flatbread
(injera). Understanding the properties and composition of injera products enables one for a better option for maintaining food quality at desirable level
of properties or nature for their maximum...
Micronutrient malnutrition, "hidden hunger" affects about two billion people worldwide. It is responsible for escalated morbidity and mortality rates, reduced children's cognitive ability, diminished labor power productivity and higher chronic diseases prevalence. zinc deficiency causes impairment of physical growth, immune system and learning abil...
Wheat is excellent health-building food and is considered a good source of protein, minerals, B-group vitamins and dietary fibre. The quality and quantity characteristic of a protein called gluten has to make wheat as the principal cereal, being more widely used for the making of bread than any other cereal. Gluten makes bread dough stick together...
The aim of this study was to extend the shelf life of tomato fruits using pot in pot technology. Exposure of tomato fruits to high temperatures during postharvest reduces their storage shelf life. Pot in pot technology differs from common air conditioning and refrigeration technologies in that it can provide effective cooling without the need for e...
How to cite this article: Melaku Tafese Awulachew.Analysis of traditional house hold alcoholic beverage to processing plant level production. American Journal of Biotechnology and Bioscience, 2019; 3:15 eSciPub LLC, Houston, TX USA. Alcohol use is part of many cultural, religious and social practices , and provides perceived pleasure to many users....
This paper aims to provide an overview of food preservation related to the shelf-life and stability
of food products including sourdough-risen flatbread (injera). Understanding the properties and
composition of injera products enables one for a better option for maintaining food quality at
desirable level of properties or nature for their maximu...
Medicinal plants are very vital in their uses for medication, besides providing ecological, economic, and cultural services. Every human community responds to the challenge of maintaining health and treating diseases by developing a medical system based on indigenous theories, beliefs and experience that are handed down from generation to generatio...
s: This paper reviewed Cattle breeding practice and production system associated with their environmental implication in Ethiopia, like breeding practice; feed; production and environmental implications on cattle production. The issue of cattle and the production systems that support them is of the utmost significance if Ethiopia is to improve its...
Processing of fruits and vegetables offers immense scope for wastage minimization and value addition; thus, can generate
significant income and employment in countries of agrarian economy. Jam is the product prepared from sound, ripe, fresh,
dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate o...
The widespread and growing intake of fruit juice/jam products and their rich phytochemical profile suggest their important potential to affect the health of the populations. The aim of this paper is to review the technology and some of key technical factors that affecting jam production. The fresh fruits and vegetables have limited shelf life and i...
Gluten-free cereal products represent a growing market opportunity, within the global health and
wellness market, for food manufacturers that develop consumer-led new products with high added value levels, which ultimately gain consumer acceptance. To date Intensive research is being
carried out around the globe ultimately, it does not cover the...
Fermented foods play an important role in human nutrition and protecting against infectious diseases. Ethiopia is one of the countries where a wide variety of traditional fermented beverages are prepared and consumed, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having...
Biotechnology is a branch of science concerned with the utilization of various living organisms in the creation of useful
products. Food biotechnology provides better resource utilization rate and reduces environmental pollution by treating food
processing wastes through fermentation and enzymatic engineering. Food processing as an aspect of biot...
![Surface area of the lake in different periods [6].](profile/Melaku-Awulachew/publication/346796220/figure/tbl1/AS:966918970306560@1607542855009/Surface-area-of-the-lake-in-different-periods-6_Q320.jpg)
![Macro, amino acid composition of teff [56, 60].](profile/Melaku-Awulachew/publication/342892848/figure/tbl2/AS:912822355652610@1594645217675/Macro-amino-acid-composition-of-teff-56-60_Q320.jpg)
![Phytochemical composition of teff grain [28, 64].](profile/Melaku-Awulachew/publication/342892848/figure/tbl3/AS:912822355628034@1594645217702/Phytochemical-composition-of-teff-grain-28-64_Q320.jpg)
Nutritional quality of food is the most important parameter for maintaining human health and complete physical well-being. Since nutritional well-being is the driving force for development and maximization of human genetic potential. Dietary quality of food should be taken into consideration for maintaining human health and fitness to solve the pro...
The energy crisis necessitates studying and discovering new processes involved in the production of utilizable compounds as alternative energy sources among which fermentation to ethanol represents a significant strategy. The aim of this material was to assist processors to understand and apply the energy generation from sugar processing plant by p...
Glucose in its different form is used as a constituent of foods, medicine, and other applications in the tanning and dyeing. Hence, the demand for glucose depends mainly on the growth of the manufacturing sector particularly the food and pharmaceuticals. Considering the growth of population and the increasing number of food and pharmaceutical manuf...
Wheat is an excellent health-building food and is considered as good source of protein, minerals, B-group vitamins and dietary fiber. The quality and quantity characteristic of protein called gluten has make wheat as the principal cereal, being more widely used for the making of bread than any other cereal. Gluten makes bread dough stick together a...
Wholegrain foods are sources of dietary fiber and antioxidants. Consumers today have become more aware of the health benefits associated with wholegrain bread consumption as opposed to white bread consumption. This review aimed to access different bread-making methods on quality Properties of wholegrain bread and subsequent shelf life on the qualit...
This study was initiated to assess the effect of blended fertilizer of Nitrogen(N), phosphorus(P), sulfur(S) and boron(B) rate on yield and quality of Ethiopian newly release varieties of wane (2016) and king bird (2015) of bread wheat varieties by Kulumsa Agricultural Research Center Wheat Breeding Program. A field experiment was carried out in 20...
![Composition of municipal waste arising in the European country [6].](profile/Melaku-Awulachew/publication/336527315/figure/tbl1/AS:813899997786112@1571060289546/Composition-of-municipal-waste-arising-in-the-European-country-6_Q320.jpg)
![Some comparisons in waste characteristics [7].](profile/Melaku-Awulachew/publication/336527315/figure/tbl2/AS:813899997773825@1571060289576/Some-comparisons-in-waste-characteristics-7_Q320.jpg)
![Heating value of each component of solid waste [8].](profile/Melaku-Awulachew/publication/336527315/figure/tbl3/AS:813899997777921@1571060289604/Heating-value-of-each-component-of-solid-waste-8_Q320.jpg)
![Summarized equipment capacity and price [10].](profile/Melaku-Awulachew/publication/336527315/figure/tbl4/AS:813899997786114@1571060289643/Summarized-equipment-capacity-and-price-10_Q320.jpg)
Questions
Questions (4)
In the lab, wheat and sulfuric acid are combined to make Ascorbic Acid Power.
Certain people use it as a vitamin C substitute.
he main metabolite of Lactobacillus was lactic acid.
In some food (poultry meat or fish) decrease of pH (lower than 5) was not accepted.
Could encapsulation be effective?
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We are planning an in vivo study on the relationship between hypercholesterolemia and probiotics. Unfortunately, we don't have the chance to work with hamsters, we have very few options for experimental animals. We can use standart C57BL6 mice or wistar rat or Sprague Dawley rat. However, we couldn't decide which animal model would be more suitable. Which one do you think should we choose? I would be very happy if you share your expert opinion with me. Thank you.
Some argue that mechanically separated meat is important for public health because a piece of spinal cord frequently mixes with the meat and can spread disease, while others accept it as a standard ingredient in the meat industry.
