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MELKASSA AGRICULTURAL RESEARCH CENTER

MELKASSA AGRICULTURAL RESEARCH CENTER

Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

Food Chemistry Research Program Chairperson --------------Dr. Mulugeta Teamir Rapporteurs -------------- Kebede Dida/ Asres Yenesew

Status

Extent of activities

Presenter

To be Completed

2

Mulate Zerihun

Ongoing

6

Mulate Zerihun

New

 

Team members

o

Guide lines of minute report

  • Project title:

New Activities

  • Activity title 1: NIR on finger millet

  • Relevance of the project/activity : Relevance

  • Questions raised on the forum

  • Comments forwarded from the forum

  • Reaction given and decisions made by the forum

    • The forum well accepted this activity without any suggestion and questions

  • Project title:

  • Activity title 2: NIR on common bean

  • Relevance of the project/activity : Relevance

  • Questions raised on the forum

  • Comments forwarded from the forum

  • Reaction given and decisions made by the forum

    • The forum accepted this activity without any suggestion and questions.

  • Project title:

New Activities

  • Activity title 3: Effects of different storage condition, physiological change….of tomato

  • Relevance of the project/activity : relevance

  • Questions raised on the forum

    • What is the difference between dehydrated and powdering techniques?

MELKASSA AGRICULTURAL RESEARCH CENTER

MELKASSA AGRICULTURAL RESEARCH CENTER

Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

  • What does it mean Tomato quality?

  • Comments forwarded from the forum

  • Reaction given and decisions made by the forum

    • There are different type of powder processing techniques

      • Adding sodium chloride

      • Storing in deep freeze

  • The activity is relevance but You can emerge and work with kedir kebero research activity

New Activities

  • Project title: Effects of processing, fertilizer technology and evaluation of different food products making quality of sorghum.

  • Activity title 4: effect of sieve size ,kneading and absit preparation on injera quality

  • Relevance of the project/activity : Relevance

  • Questions raised on the forum

  • Comments forwarded from the forum

    • Remove component I

    • Use particle size instead of sieve size

  • Reaction given and decisions made by the forum

    • The forum accepted this activity.

  • Project title:

  • New Activities

    • Activity title 5: validation and comparative study of ……

    • Relevance of the project/activity : Relevance

    • Questions raised on the forum

      • What type of software you want to use?

    • Comments forwarded from the forum

      • You can use the word correlation instead of validation

    MELKASSA AGRICULTURAL RESEARCH CENTER

    MELKASSA AGRICULTURAL RESEARCH CENTER

    Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

    • Reaction given and decisions made by the forum

      • R-soft ware

      • The forum accepted this activity.

  • Project title:

  • New Activities

    • Activity title 6 : screening and evaluation of pipeline and released sorghum varieties for injera quality

    • Relevance of the project/activity : relevance

    • Questions raised on the forum

    • Comments forwarded from the forum

      • It is better to work on released sorghum varieties rather than pipeline.

      • It is already done so please ask Yohanis and you can work on the rest released sorghum varieties.

      • You can scan using NIR and select the best varieties for injera making quality.

  • Reaction given and decisions made by the forum

    • The activity is accepted.

  • Project title:

  • New Activities

    • Activity title 7: Biscuit/cookies, porridge … ..

    • Relevance of the project/activity : Relevance

    • Questions raised on the forum

    • Comments forwarded from the forum

      • Sorghum is not recommended for biscuit or bread because sorghum is gluten free so it is better to blend with wheat.

      • Remove the porridge part.

  • Reaction given and decisions made by the forum

    • The forum accepted this activity.

  • Project title:

  • New Activities

    MELKASSA AGRICULTURAL RESEARCH CENTER

    MELKASSA AGRICULTURAL RESEARCH CENTER

    Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

    • Activity title 8 : waxy nature sorghum varieties for pump/Findisha quality

    • Relevance of the project/activity :

    • Questions raised on the forum

    • Comments forwarded from the forum

      • Sorghum is not recommended for biscuit or bread because sorghum is gluten free so it is better to blend with wheat.

    • Reaction given and decisions made by the forum

      • The forum not accepted this activity.

    Food Science Research Program

    Chairperson -------------- Mulate Zerihun Rapporteurs -------------- Asres Yenesew/Kebede Dida

    Status

    Extent of activities

    Presenter

    To be Completed

    0

     

    Ongoing

    0

     

    New

    3

    Dr. Mulugeta Teamir

    o

    Guide lines of minute report

    • Project title:

    New Activities

    • Activity title 1: Effects of processing condition on anti-nutritional factors in pulses.

    • Relevance of the project/activity : Relevance

    • Questions raised on the forum

      • Already we know different processing methods reduce anti nutritional factors so what is new?

      • You listed too much pulse crops, can we have a potential to do this activity?

  • Comments forwarded from the forum

  • Reaction given and decisions made by the forum

  • MELKASSA AGRICULTURAL RESEARCH CENTER

    MELKASSA AGRICULTURAL RESEARCH CENTER

    Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

    • To select the best processing methods to reduce anti-nutritional factors

    • We want to work only very popular pulse crop varieties. Based on the above reaction, the forum accepted this activity.

    • Project title:

    New Activities

    • Activity title 2: Sonicator-assisted extraction and identification of antioxidant effect and bioactive compounds from cowpea varieties.

    • Relevance of the project/activity : Relevance

    • Questions raised on the forum

      • We have not any kit, can we have a potential to do this activity?

      • On the methodology part, you did not put the minimum and maximum temperature so what are they?

  • Comments forwarded from the forum

  • Reaction given and decisions made by the forum

    • We can incorporate the temperature by referring different literatures.

    • We can do because the chemicals available (sigma company) in Ethiopia and also we can work cooperatively with Macnait. Based on the above reaction, the forum accepted this activity.

  • Project title:

  • New Activities

    • Activity title 3: Effects of canning on the proximate composition, bioactive compounds arcelin retention of Raz/Maz-containing varieties.

    • Relevance of the project/activity : Relevance

    • Questions raised on the forum

    • Comments forwarded from the forum

    • Reaction given and decisions made by the forum

      • The forum accepted this activity without any suggestion and questions.

    MELKASSA AGRICULTURAL RESEARCH CENTER

    MELKASSA AGRICULTURAL RESEARCH CENTER

    Food Science and Nutrition Center Process Level Minute Report, December 03 - 12, 2018 - EIAR, Melkassa

    The end!!!!!!!!!!!!!!!!!!!! Great thanks!!!!!!!!!!!!!!!!!!!!!!!!!! Your future is bright!!!!!!!!!!!!!!!!!