June 1, 2010 Thesis Open Access

GASHAW GOBEZIE

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{
  "DOI": "10.20372/nadre:1245", 
  "author": [
    {
      "family": "GASHAW GOBEZIE"
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2010, 
        6, 
        1
      ]
    ]
  }, 
  "abstract": "<p>The study was conducted to determine the effects of various traditional processing methods<br>\nsuch as roasting, boiling, preparing unleavened bread (kitta) and sauce (shiro wott) on<br>\nnutrient composition, and the level of anti-nutritional factors of grass pea (Lathyrus<br>\nsativus). Mean moisture, crude fiber, crude protein, crude fat, total ash and crude<br>\ncarbohydrate contents of raw grass pea were 8.26, 8.57, 22.81, 0.61, 2.75 and 65.26%,<br>\nrespectively. The changes in moisture, crude protein, crude fat, total ash and crude<br>\ncarbohydrate contents were found to be significant for the processing methods. There were<br>\n9.47 % and 10.39% increased in protein content of roasted and boiled while there were<br>\n6.22 % and 8.46 % of lowered value of crude protein in unleavened bread and sauce. The<br>\nincrease in fat content of roasted, boiled and unleavened samples was found to be<br>\nsignificant but not sauce samples. Roasted, boiled and sauce samples were decreased in<br>\nash content by 8.36 %, 16.36% and 16 %, respectively.</p>", 
  "title": "EFFECTS OF TRADITIONAL FOOD PROCESSING METHODS ON NUTRIENT COMPOSITIONS AND ANTI-NUTRITIONAL FACTORS OF GRASS PEA (Lathyrus sativus L.) FOODS CONSUMED, IN ETHIOPIA", 
  "type": "thesis", 
  "id": "1245"
}