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Research Article
Role of Avocado in Agir-Food System and Agro-Processing: Assessments of Food Diversification and Utilization of Avocado Fruits in Ethiopia
Edossa Etissa*,
Tamirat Fikadu
Issue:
Volume 13, Issue 3, June 2025
Pages:
10-25
Received:
21 February 2025
Accepted:
27 April 2025
Published:
6 June 2025
DOI:
10.11648/j.ijfsb.20251001.12
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Abstract: The cultivation of fruits and vegetables, including avocados, has increased in recent years in Ethiopia. Among fruits, avocado has known as one of the healthiest fruits, is widely cultivated and available for consumption. The aim of the study was to assess the role and trends of avocado consumption and its role in the country’s agri-food systems and agro-processing. Survey conducted in selected avocado-producing districts in Ethiopia, specifically in Sidama, South Ethiopia, Amhara and Oromia Regions. The study employed a mixed research methodology using both qualitative and quantitative approaches. Data were collected through household surveys, interviews and from secondary sources were collected and reviewed. The findings revealed that the average experience in avocado farming among the sampled smallholder farmers was 13.7 years, indicating significant expertise in avocado production and marketing. Regarding avocado consumption and marketing, a high proportion of farmers (87.6%) reported that their main motive for avocado production was for sale showing it is a cash crop. There was also an increase in avocado consumption patterns. Based on the FGD discussions and key informant interviews avocado fruit is processed into variety of recipes such as a sole or mixed juice, parts of salads, sandwiches, paste (served with variety of Ethiopian dishes such as Shiro, Alicha, Key Wot with Injera, Firfir with avocado, etc.). The fresh fruits have high agro-processing demands for oil production in Ethiopia for export. In addition, avocado oil is used as cooking oil, and as parts of cosmetics and beauty products. The study revealed that avocado is a nutritious dense food source that can contribute to improved health outcomes of the nation. On the other hand, varieties of recipes containing avocado fruits are being developed and used. Avocado is becoming key parts of food component in the daily consumption among growers. Likewise, the use of avocado in oil production and cosmetics agro-processing industry is increasing. Thus, promoting the consumption of diverse nutritious food avocado as a component would enhance national food and nutrition security and address micronutrient deficiencies. Improving the production and productivity of avocadoes would meet the high fresh consumptions, industry raw materials demand and fresh export foreign earning. Thus, any innovations at all stages (steps) in avocado value chain could help significantly the national avocado agri-food system and agro-processing industry development.
Abstract: The cultivation of fruits and vegetables, including avocados, has increased in recent years in Ethiopia. Among fruits, avocado has known as one of the healthiest fruits, is widely cultivated and available for consumption. The aim of the study was to assess the role and trends of avocado consumption and its role in the country’s agri-food systems an...
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Review Article
Plant Based Legume Extracts as Milk Alternatives - A Review
Issue:
Volume 13, Issue 3, June 2025
Pages:
109-118
Received:
1 April 2025
Accepted:
16 April 2025
Published:
14 May 2025
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nuts, seeds, and grains. This review is focused on the potential of plant-based milk alternatives, including soymilk, chickpea milk, kidney bean milk and cowpea milk as sustainable, nutritious, and functional substitutes for traditional dairy milk. Recent findings highlight advancements in processing methods such as heat treatment, fermentation, and germination, which mitigate anti-nutritional factors, enhance flavor profiles, and improving sensory and nutritional qualities. Emerging legume-based options, beyond the widely consumed soymilk, appear promising to for diversify the-se alternative plant-based milk resources owing to their superior protein quality, bioactive compounds, and environmental benefits. This review also underscores the sustainability of legumes, highlighting their contributions to soil health, nitrogen fixation living little carbon footprints compared to dairy milk and its products. This review affirms that legume-based milk alternatives offer a viable, sustainable solution to global challenges in food and nutrition security and environmental health apart from providing healthier options for lactose-intolerant and saturated fat consumption conscious consumers.
Abstract: Animal based milk and its products have been the most important part of dairy consumption, but then demand has steadily outpaced the consumption since the mid-20th century especially in the last decade. This shift has coincided with a growing consumer preference for vegetative origin milk alternatives, which increasingly come from soy, legumes, nut...
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Research Article
Effect of Processing on Nutritional and Sensory Quality of Orange-Fleshed Sweet Potato’s Porridge and Ugali (stiff-porridge) Consumed in the Lake Zone, Tanzania
Caresma Chuwa,
Abdulsudi Issa-Zacharia*
Issue:
Volume 13, Issue 3, June 2025
Pages:
119-129
Received:
25 March 2025
Accepted:
2 April 2025
Published:
3 June 2025
DOI:
10.11648/j.jfns.20251303.12
Downloads:
Views:
Abstract: The orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, vitamin C, mineral content, and sensory attributes of OFSP porridge and Ugali (stiff porridge) consumed in the Lake zone of Tanzania. Three variety of OFSP; Ejumla, Jewel, and Carrot Dar, were subjected to solar or sun-drying and subsequently processed into flour. The resulting flours were used to produce porridge and Ugali (stiff porridge). Conventional techniques were employed to evaluate the proximate composition, β-carotene, vitamin C, and micronutrient content of porridge and Ugali (stiff porridge). Additionally, sensory analysis was performed to assess the level of acceptability of the items' sensory qualities. There was a significant difference in moisture content, crude protein, and crude fat between porridge and Ugali (stiff porridge) for all three varieties of OFSP (p<0.05). Moreover, solar-dried products had higher retention of β-carotene (28.79 mg/100 g) and vitamin C (3.29-10.45 mg/100 g). Sun-dried products had lower mineral content than solar-dried products. There was also a significant difference (p<0.05) between solar and sun-dried products in all tested essential minerals. The nutrients analyzed were more concentrated in stiff porridge than in regular porridge, such as calcium (21.65mg/100g), potassium (90.70mg/100g), Sodium (169.98mg/100g), magnesium (13.26mg/100g) and zinc (0.51mg/100g). Solar-dried items had the highest acceptability scores (3.0–3.9) compared to sun-dried products, with Ejumla being the most preferred. The findings depict that solar drying preserves OFSP-based food's nutritional and sensory quality better. Solar-dried OFSP may reduce vitamin A deficiency (VAD) and improve nutritional security in Tanzania.
Abstract: The orange-fleshed sweet potato (OFSP) is a nutrient-rich crop with high β-carotene content, which helps prevent vitamin A deficiency (VAD). However, its semi-perishability requires proper processing to preserve its nutritional and sensory properties. This study assessed the effects of sun and solar drying on the proximate composition, β-carotene, ...
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