Advances in Research and Reviews


BRAN PARTICLE SIZE ON THE QUALITY PROPERTIES OF BRAN ENRICHED DURUM WHEAT PASTA

Research Article of Advances in Research and Reviews ASSESSMENTS OF HOMEGARDEN AGROFORESTRY PRACTICES: CASE STUDY OF HORTICULTURAL CROP PRODUCTION TRENDS, AND CONTRIBUTION TOWARDS BIODIVERSITY CONSERVATION AND LOCAL LIVELIHOODS Gemeda Terfassa Fida Adami Tulu Agricultural Research Center Homegardens (HGs) in South West Ethiopia are well known practices playing an important role in both biodiversity preservation and socioeconomic aspects. However, increased human population in line with scarcity of land for food production and expansion of cash crops in the area have been exerting pressures on its component diversities of which horticultural crops are the major. The aim of this study was to examine trends of horticultural crops production based on local’s point of view and measure currently existing plant diversity in HG (HG) by means of multistage sampling from a total of 133 households and 15 key informants using a semi-structured questionnaire with 9 FGD discussions. Descriptive statistics and multiple linear regressions and measures of diversity indices were used to analyze and interpret the data. The results revealed that the socioeconomic variables had significant effects on farmer’s perception of horticultural crops production trends (58% variance explained). Majority of the respondents agreed that recently progression in horticultural crops production linked with more to the increments in horticultural crops market efficiency. The study also revealed that total of 79 identified plant species that were grouped as herbs (42%) followed by trees (28%), shrubs (24%), and climber (6%). Ecological diversity indices indicated that the existing plant species in the (HGs) of the study area have moderately high biodiversity and species richness. Keywords: Home garden, Agroforestry, Horticultural crop, production trends, Biosphere Reserve, Biodiversity ...

BRAN PARTICLE SIZE ON THE QUALITY PROPERTIES OF BRAN ENRICHED DURUM WHEAT PASTA

Review Article of Advances in Research and Reviews BRAN PARTICLE SIZE ON THE QUALITY PROPERTIES OF BRAN ENRICHED DURUM WHEAT PASTA Melaku Tafese Awulachew Kulumsa Agricultural Research Center Traditional pasta is made from durum wheat flour and water and is a popular food product in worldwide. This review tries to examine the influence of bran particle size on the quality of pasta. As part of this review desire to become healthier and eat more healthy food, regular durum wheat pasta has received competition from pasta made of whole grain flour or pasta that has been enriched with dietary fiber. Bran is the outer layer of the wheat kernel and is removed along with the germ during the milling of wheat. The bran is seen as a by-product of the milling process and is often used in animal feed. In whole grain flour, the bran is not removed but is milled and then passed back to the ground wheat flour. Wheat bran is rich in dietary fiber and antioxidants and a diet rich in wheat bran is associated with reduced risk of common health diseases such as type 2 diabetes and heart diseases. Ethiopian should increase their intake of whole grain food products since their average intake today is lower than the recommendations made by Livsmedelsverket. Despite the positive effects of wheat bran, many consumers prefer to eat foods such as pasta that is made from refined wheat flour because they tend to prefer the quality in taste and texture of these products. Knowledge on why the quality of whole grain food products like pasta become less attractive is therefore of value in order to identify new ideas on how to create and develop improved whole-grain products that are more attractive to the consumers. The particle size of wheat bran influenced ...

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Advances in Research and Reviews

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