June 1, 2015 Thesis Open Access

Genenu Alemu

JSON Export

{
  "files": [
    {
      "links": {
        "self": "https://nadre.ethernet.edu.et/api/files/b8e1a9f4-60eb-466d-a726-109b553c6f33/f1048167056.pdf"
      }, 
      "checksum": "md5:b9ceabed776ec4ee66aba49e2278fde6", 
      "bucket": "b8e1a9f4-60eb-466d-a726-109b553c6f33", 
      "key": "f1048167056.pdf", 
      "type": "pdf", 
      "size": 852949
    }
  ], 
  "owners": [
    11
  ], 
  "doi": "10.20372/nadre:2435", 
  "stats": {}, 
  "links": {
    "doi": "https://doi.org/10.20372/nadre:2435", 
    "conceptdoi": "https://doi.org/10.20372/nadre:2434", 
    "bucket": "https://nadre.ethernet.edu.et/api/files/b8e1a9f4-60eb-466d-a726-109b553c6f33", 
    "conceptbadge": "https://nadre.ethernet.edu.et/badge/doi/10.20372/nadre%3A2434.svg", 
    "html": "https://nadre.ethernet.edu.et/record/2435", 
    "latest_html": "https://nadre.ethernet.edu.et/record/2435", 
    "badge": "https://nadre.ethernet.edu.et/badge/doi/10.20372/nadre%3A2435.svg", 
    "latest": "https://nadre.ethernet.edu.et/api/records/2435"
  }, 
  "conceptdoi": "10.20372/nadre:2434", 
  "created": "2024-09-24T09:03:45.710560+00:00", 
  "updated": "2024-09-24T09:03:47.756105+00:00", 
  "conceptrecid": "2434", 
  "revision": 3, 
  "id": 2435, 
  "metadata": {
    "access_right_category": "success", 
    "doi": "10.20372/nadre:2435", 
    "description": "<p>This study was focused on substituting a part of whole wheat flour (WWF) with mushroom flour<br>\n(MF) to develop mushroom bread for children, as an attempt to solve the problem in protein<br>\nenergy malnutrition of children from 1-5 years. The effect of mushroom supplementation on<br>\nsome physico-chemical and sensory properties of wheat bread was determined, as well as the<br>\ndough rheological properties(farinograph) of the whole wheat flour with various proportions of<br>\nthe protein- rich mushroom flour were investigated. Examination of the functional properties<br>\nof two different flours and breads were carried out. Analyses were made for different<br>\nformulated bread and compared with the recommended daily allowance (RDA). The crude<br>\nprotein, crude fat, crude fibre ,ash and energy of the composite bread loaves increased<br>\nsignificantly (p &lt; 0.05) from 10.21% to 23.92%, 1.72% to 1.92%, 1.59% to 2.57% ,0.88% to<br>\n2.69% and 275.4kcal to 276.45kcal, respectively ; while the moisture content and carbohydrate<br>\ndecreased with increased level of supplementation from 30.84% to 28.02%, and 54.76% to<br>\n40.89% respectively</p>", 
    "license": {
      "id": "cc-by"
    }, 
    "title": "Development and Characterization of Bread from Mushroom and Wheat Composite Flour", 
    "relations": {
      "version": [
        {
          "count": 1, 
          "index": 0, 
          "parent": {
            "pid_type": "recid", 
            "pid_value": "2434"
          }, 
          "is_last": true, 
          "last_child": {
            "pid_type": "recid", 
            "pid_value": "2435"
          }
        }
      ]
    }, 
    "communities": [
      {
        "id": "aau"
      }, 
      {
        "id": "zenodo"
      }
    ], 
    "publication_date": "2015-06-01", 
    "creators": [
      {
        "name": "Genenu Alemu"
      }
    ], 
    "access_right": "open", 
    "resource_type": {
      "subtype": "thesis", 
      "type": "publication", 
      "title": "Thesis"
    }, 
    "related_identifiers": [
      {
        "scheme": "doi", 
        "identifier": "10.20372/nadre:2434", 
        "relation": "isVersionOf"
      }
    ]
  }
}