2 publications

• Published Subscription 4 Jun 2020

  Fabrication of Citric Acid Using Molasses by Aspergillus niger

  By Girma Daba Deme, Belete Tessema Asfaw, Meroda Tesfaye Gari

  Abstract: Citric acid is an organic acid with abundant industrial bid. It is lengthily used in the food and beverage industry as it combines an enjoyable taste with low toxicity and sugariness. It was prepared from disparate materials like from molasses and other similar material. Whereas, some of the molasses is used for making of ethanol. But the leftover has been exported to overseas. This paper is studied, the utilization of …

  Published in Journal of Modern Chemistry & Chemical Technology · Vol. 11, Issue 1, 2020 · pp. 37–38 Read article →

• Published Subscription 13 Jan 2020

  Evaluation of Malting Potential of Different Barley Varieties

  By Girma Daba Deme, Belete Tessema Asfaw, Meroda Tesfaye Gari

  Abstract: The grain and malt quality parameters of six malt barley variety were studied. This study was conducted to estimate the malting potential of different barley varieties (Beka, Holker, HB120, Bahate, Bokoji, and Sabini) collected from Kulumsa Agricultural Research Center. All the grain and malt quality parameters were conducted in the laboratory of Food Technology and Process Engineering at the IOT, Bahir Dar University. The three stages of malting (steeping, germination, …

  Published in Journal of Water Pollution & Purification Research · Vol. 6, Issue 3, 2019 · pp. 24–35 Read article →