2 publications
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Published Subscription
Gender Participation Role in Food Production, Processing and Utilization at Konso Zone, Southern EthiopiaBy Halabo Hazo, Admasu Yirgalem, Mengistu Tumayro, Abebe Fikadu
Abstract: Staple food of Konso is Sorghum and it is said as ancient crop in the area. It has drought-resistant characteristics that makes basic food source for people. It is consumed in different form of dishes like cheqa, kurkufa, genfo and qita. Food security is an important issue in communities, as the area experiences high food shortages from April to August every production year. Labor division in area is considered egalitarian. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 33–43 Read article →
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Published Subscription
Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different ProcessingBy Halabo Hazo, Ghulam Hassan Shah, Mary Murimi
Abstract: Oxalate content of amoche [Arisaema Shcimperianum S.] as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Spectrophotometre. The different processing treatments were combinations of three levels of fresh, boiliing, drying and three levels of soaking in ginger, lemon and ethanol and neither heating nor boiling [control]. Different processing significantly [p<0.05] influenced the oxalate and mineral contents. The oxalate contents observed …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article →