Beer is typically brewed from four basic ingredients (water, a starch source, brewer’s yeast and flavoring agent such as hops). In Ethiopian case hops are coasty ingredient of beer which is imported with hard currency of the country. But this flavoring agent (hops) in beer production can also be substituted by locally available flavouring agent called gesho “Rhamuns Prinoide” leaf. In this study the effect of drying temperature and time on brewing components of gesho “Rhamuns Prinoide” leaf was examined using oven dryer. Brewing components of gesho “Rhamuns Prinoide” leaf were compared by taking the commercial hop brewing component as a standard. Drying temperature and time have a significant effect (P< 0.05) on major beer brewing components (Resin, Hop oil, Polyphenol, Mineral and Protein) of gesho leaf. Not only drying temperature and time but also the interaction effect has significant effect on these major brewing components of the leaf. The optimal drying temperature and time of gesho leaf was also determined to commercialize the gesho leaf powder or pellet as hop substitute in commercial beer brewers as flavouring Show less

This article advocates for routine use of quantitative microbiological risk assessment to strengthen process control. It illustrates how modeling hazard levels and uncertainty informs critical limits, verification, and continuous improvement. Show less

The ever-present need for human communities to extract herbal active ingredients has necessitated many studies to be carried out in order to introduce more efficient and cost-effective extraction processes. The traditional extraction methods are very time consuming and use large volumes of solvents. The large volumes of solvents consumed in such methods not only increase costs but also pose many environmental problems. New extraction methods have been recently introduced to replace the traditional ones. These new methods reduce the volumes of required solvents, shorten the process and increase its efficiency and improve the quality of the products. In this study, the three methods of immersion, boiling, and ultrasound using water/ethanol solvents were employed for garlic extraction and compared with each other in terms of the extraction speed and time, the antioxidant property of the extract, and the quantity of the heat-sensitive active ingredient. The results showed that the highest allicin content (0.086%) was observed in the ultrasonic aqueous extract. The largest amounts of phenolic compounds (0.311 mg gallic acid equivalent) were observed in the ultrasonic aqueous extract followed by the aqueous extract prepared after 72 h in a shaking incubator. The highest inhibition rate (50% at 5000 ppm) was that of the ultrasonic aqueous extract and the shaken aqueous extract. Other extracts achieved an inhibition rate of 50% at 8000 ppm. Therefore, ultrasonic extraction can be a good alternative to traditional extraction methods. Show less

Introduction Foodborne diseases are a major public health problem which predominantly affects infants and young children. Appropriate complementary food hygiene practice is very important to reduce the prevalence of foodborne illnesses. However, the information regarding this practice is not available and assessed before. Thus, the study was aimed to assess complementary food hygiene practices among mothers of children aged 6-23 months. Methods A community based cross-sectional study was conducted in Robe town on a samples of 517 mother-child pairs, which were selected by using systematic sampling technique. Data was collected using pre-tested and structured questionnaire, and each variable was described in the frequency and percentage. Bivariable and multivariable logistic regression analyses were used to identify factors associated with complementary food hygiene practice. Odds ratios with 95% confidence interval were used to assess levels of significance. Result The result indicated that 55% of participated mothers scored above the mean score of food hygiene practices. Mothers of children aged 12-23 months had higher odds to practice good food hygiene measures than those of aged 6-11 months (AOR, 1.82 95% CI (1.21, 2.73)). Mothers whose children attended growth monitoring session practice good food hygiene than their counterpart (AOR, 2.74 95% CI (1.49, 5.06)). Mothers having media exposure, and having knowledge on critical times of hand washing had relatively good food hygiene measures (AOR, 0.73 95 CI (1.14, 2.62)). Among food hygiene measures; handwashing with water and soap were low before eating food (17%), before feeding children (21%) and before preparing food (32%) when compared with after visiting the toilet (81%) and touching dirt (68%). Conclusion and Recommendation The study identified that food hygiene practices in the current study were mainly associated with child age, growth monitoring follow-up, maternal awareness about critical times of hand washing, and media exposure. So, improving knowledge of mothers on critical times of handwashing, strengthening growth monitoring follow-up and media promotion are important measures to improve food hygiene practices among mothers of infants and young children. Show less