• EFFECTS OF CALCIUM LACTATE DIPPING AND CORN ZEIN AND ALOE VERA GEL BLEND EDIBLE SURFACE COATING ON QUALITY AND STORABILITY OF STRAWBERRY (Fragaria x ananassa) FRUIT 

  FEKIRESELASSIA MEKURIA MESFIN; Solomon Abera (Dr.Eng); Getachew Neme (Ph.D.) (Haramaya University, 2024-02)

  Strawberry (Fragaria x ananassa) is a delightful, energetic, and nutrient-dense soft small fruit grown worldwide. They have a limited storage time after harvest since they are highly perishable. Inadequate harvesting ...
• EFFECT OF PRE-TREATMENTS AND DRYING METHODS ON THE DRYING CHARACTERISTICS AND QUALITY OF PAPAYA (Carica Papaya L.) SLICES 

  Seble Guta Butu; Dr. Getachew Neme; Dr. Solomon Abera (Haramaya University, 2023-06)

  The present study was conducted to evaluate the effect of various pretreatments and drying methods on the drying characteristics and quality of dried papaya (Carica papaya l.) slices. The experiment was planned with ...
• EFFECT OF PROCESSING METHODS ON NUTRITIONAL VALUE 0F DAB 410 AND SER 119 COMMON BEAN (PHASEOLUS VULGARIS L.) VARIETIES GROWN IN ETHIOPIA 

  Jemal Ibrahim Muhammed; Getachew Neme (PhD (Haramaya University, 2023-06)

  The common bean (Phaseolus vulgaris L.) is a staple legume meal utilized in various local dishes and as a cheap source of protein and a major source of financial income. However, the presence of certain anti-nutritional ...
• Development and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(boshe), and Maize(Qpm) 

  YOHANA TESFAYE; Solomon Abera (D.Eng.) (Haramaya University, 2022-12)

  In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...
• EFFECTS OF COFFEE HUSK ROASTING CONDITIONS AND ITS CONCENTRATIONS ON PHYSICOCHEMICAL PROPERTIES AND SENSORY ACCEPTABILITY OF HOJJA (A LOCAL HOT DRINK) 

  Mohammed Adem Harun; Getachew Neme (Ph.D) (Haramaya University, 2023-04)

  This study intended to explore the effect of coffee husk roasting conditions and its concentrations on the physicochemical properties and sensory acceptability of hojja. This study set in three factors in a full factorial ...
• OPTIMIZATION OF ROASTING TEMPERATURE AND DURATION FOR FENUGREEK FLOUR FUNCTIONALITY AND LOCALLY MADE STEWS (HULBAT) ACCEPTABILITY 

  WERDI AHMED USMAEL; Getachew Neme (Ph.D); Mr. Anbesse Girma (Assis. Prof..) (HARAMAYA UNIVERSITY,, 2022-11)

  This study aimed to optimize the roasting temperature and roasting time of fenugreek seed (Bishoftu) to produce good quality flour that is used to produce traditional hulbat food. The rotatable Central Composite Design ...
• Development, and Optimization of the Blending Ratio and Baking Time for Protein-rich Snack Bars from Peanut (babile 1), Soybean(Boshe), and Maize(Qpm) 

  YOHANA TESFAYE; Solomon Abera (D.Eng (Haramaya University, 2022-12)

  In Ethiopia about 65% of the children are protein malnourished. To decrease the rate of malnutrition, formulation and development of protein rich food from nearby and readily available cereals such as soybean, quality ...
• PERFORMANCE EVALUATION OF DIFFERENT POROUS MATERIALS USED IN THE ZERO ENERGY EVAPORATIVE COOLING CHAMBER FOR STORAGE OF WHITE SAPOTE (casimiroa edulis l.) FRUITS UNDER DIRE DAWA CLIMATE CONDITIO 

  Hawi Tole; Solomon Abera (D.Eng; Getachew Neme (Ph.D) (Haramaya University, 2022-06)

  High percentage (>40%) of fresh produce is lost in Ethiopia after harvest due to lack of properstorage and transportation facilities. This problem needs solution through use of af ordable appropriate technologies that ...
• EFFECTS OF VARIETIES ON PHYSICAL AND FUNCTIONAL PROPERTIES OF TEFF FLOUR (Eragrostis Teff (Zucc.)) AND COOKIES ACCEPTABILITY 

  Lemu Boka, Adugna (Haramaya University, 2022)

  Grain and flour's physical, rheological, functional, and other properties are vital in the food industry. These properties and consumer acceptability of cookies may be affected by variety and flour particle size. The ...
• EFFECT OF GERMINATION TIME AND TEMPERATURE ON IFTU MALT BARLEY (Hordeum Vulgare L.) QUALITY AND STUDY OF SOME ENGINEERING PROPERTIES OF GRAINS AND MALT FLOUR 

  Demeke Geremew, Lencho (Haramaya University, 2022)

  This study was conducted on the effect of germination time and temperature on iftu barley malt quality and some engineering properties of grains and malt flour. The experiment was planned with two factors: germination ...
• EFFECT OF PRETREATMENTS AND DRYING METHODS ON QUALITY ATTRIBUTES OF ORANGE FLESHED SWEET POTATO (Ipomoea Batatas) SLICES AND FLOUR 

  Tadesse Adugna, Abdeta (Haramaya University, 2022)

  Sweet potato roots are classified as perishable since they cannot be kept for an extended period once they have been removed from the plant. Therefore, this study was initiated to assess the effect of pretreatments and ...
• EFFECTS OF BOILING, SOAKING AND FERMENTATION ON NUTRITIONAL, ANTINUTRITIONAL AND FUNCTIONAL PROPERTIES OF TANNIA COCOYAM (Xanthosoma Sagittifolium) CORM FLOUR 

  Woldemariyam, Muluken(MSc); Gebre, Abadi (Ph.D.); Neme, Getachew (PhD) (2022-01)

  Effective utilization of the tannia cocoyam tubers for ensuring food and nutrition security, alleviating malnutrition islimited by the presence of anti-nutritional factorsthat needs improved processing. Effects of ...
• EFFECTS OF BLENDING RATIO AND FERMENTATION TIME ON PHYSICOCHEMICAL AND SENSORY ACCEPTABILITY OF TEFF TARO COMPOSITE FLOUR INJERA 

  Wegari, Mulugeta(MSc); Abera, Solomon(D. Eng.) (2022-02)

  This study was conducted on some engineering properties of taro (Colocasia esculenta) flour and its blending effect on quality of teff-taro composite injera. The experiment was planned full factorial design with two ...
• BODY CONDITION SCORE AND INSTRUMENTAL TENDERNESS OF BEEF IN RELATION TO ETHIOPIAN BEEF CLASSIFICATION SYSTEM AT SELECTED MUNICIPAL AND EXPORT ABATTOIRS IN ETHIOPIA 

  Negash, Zenebe; Yusuf Mummed, (PhD) Yesihak; Yusuf, Dr Mohammed (Haramaya university, 2021-06)

  The study was conducted to determine the relation between Body Condition Score, Ethiopian Beef Classification System and Instrumental Tenderness of cattle slaughtered at local and export abattoirs in Ethiopia. A total ...
• DESIGN, DEVELOPMENT AND PERFORMANCE EVALUATION OF A TWO-ROW ANIMAL DRAWN SORGHUM PLANTER 

  Woldesenbet Agilo, Wondwosen; Wako, (PhD) Amana (Haramaya university, 2021-06)

  Most Ethiopian farmers are still using traditional methods of farming due to their low income to use the available costly modern machines. Design of animal drawn row planters is very essential to increase production in ...
• NUTRITIONAL STATUS OF WOMAN REPRODUCTIVE AGE (15-49) AND PROXIMATE ANALYSIS OF SELECTED TRADITIONAL FOODS OF ASAYITA TOWN, AFAR REGION, ETHIOPIA 

  Seifu, Wondesen; Neme, (PhD) Getachew (Haramaya university, 2021-05)

  Understanding the root causes of the crisis is vital to tackle food and nutrition insecurity in Afar Pastoralist and Agro-pastoralist. The status of food insecurity and the associated factors, which are precipitating food ...
• EFFECTS OF ROASTING TEMPERATURE AND TIME ON CUP QUALITY OF LAAGEE COFFEE (Coffea Arabica L.) CULTIVER GROWN IN WESTERN ETHIOPIA 

  Urgessa, Marema; Abera, (D. Eng.) Solomon; Sualeh, (PhD) Abrar (Haramaya university, 2021-04)

  Ethiopia is known for the origin and wide diversity of Arabica coffee and has enormous, unexplored potential to produce top specialty coffees. Coffee plays a prominent role in Ethiopia’s economy. A study was conducted ...
• EFFECT OF SELECTED PRETREATMENTS AND DRYING METHODS ON THE QUALITY OF DRIED MANGO (Mangifera Indica L.) SLICES 

  Dereje, Belay; Abera, (D. Eng.) Solomon (Haramaya university, 2020-06)

  The present study was conducted to assess the effect of various pretreatments and drying methods on the qualities of dried mango slices. Four drying methods (solar, tray, freeze and fluidized bed drying) and four pretreatments ...
• STUDY ON EFFECT OF TRADITIONAL PROCESSING METHODS ON NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF VALUE-ADDED PRODUCTS FROM COWPEA (Vigna unguiculata (L.) Walp.) GROWN IN ETHIOPIA 

  Gutema, Tamerat; Abera, (D. Eng.) Solomon; Neme, (Ph.D.) Getachew (Haramaya university, 2020-06)

  Cowpea (Vigna unguiculata (L.) Walp.) is an important legume and an alternative source of protein which can be used as a substitute for animal protein that is limited in supply in Ethiopia. This study was initiated with ...
• EFFECT OF BLENDING RATIO AND NATURAL FERMENTATION TIME ON THE QUALITIES OF INJERA PREPARED FROM QUALITY PROTEIN MAIZE AND TEFF FLOURS 

  Asrat Yasin, Umer (Haramaya university, 2019-12)

  Injera is a fermented, leavened and pancake-like bread consumed as a staple food in Ethiopia and made from cereals like teff, sorghum, wheat, maize or a combination of some of these cereals. This study was conducted to ...

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