Journal of Food Processing & Technology

Department of Chemistry, Hawassa University, Ethiopia

Biography

Dr. Simegn Serka working in a  Hawassa University,  in the department of Department of Chemistry. He has  interest in the field of Food Science and Technology and has published articles entitled EEvaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese . He is from Ethiopia.

Publications

• Research Article   
  Formulation and Sensory Acceptability of Flat Bread from Kocho with Broad Bean (Vicia faba L.) and Quality Protein Maize (Zea mays) Flours
  Author(s): Simegn Serka*, Dereje Getahun and Kebede Abegaz
  
  Kocho, a nutritionally poor food product of enset, is prepared from the bulk of starch obtained from a mixture of decorticated leaf sheaths and grated corm of enset. This study was intended to formulate flat bread from kocho blended with broad bean and Quality Protein Maize (QPM) and evaluate its nutritional and sensory quality. Flat bread samples were prepared from blends of kocho, broad bean and quality protein maize flours at different ratios: 50:35:15, 50:30:20, 50:25:25 and 50:20:30 respectively. Control flat bread was prepared from 100% kocho. Consumer-oriented sensory evaluation of the formulated flat breads was conducted using 5 point hedonic scale. Proximate composition, selected minerals’ and anti-nutrients’ contents were analyzed. It was found that crude protein content was increased from 1.72% (control flat bread) to 11.35% (flat bread prepared from blends of 50:3.. View more»
  

  DOI: 10.35248/2157-7110.19.10.812

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