The total antioxidant capacity, total phenolics content (TPC) and nutritional content of five types of enset (Enset ventricosum) flour in comparison with four staples (teff [Eragrostis tef], wheat, corn and tapioca) were evaluated. Teff, corn and "amicho" (corm of enset) had the highest ferric reducing antioxidant power (FRAP). The FRAP and TPC of teff (1.8 mmol Trolox equivalence/100 g dry matter (DM) and 123.6 mg gallic acid equivalent/100 g DM, respectively) were over 4-fold larger than the lowest obtained from "bulla" (dehydrated juice of pseudostem of enset). Corn had the lowest IC(50) value of 1,1-diphenyl-2-picrylhydrazyl radical scavenging (10.27 mg DM mL(-1)). Teff had the highest crude fat content (3.71%) and some mineral profile (P, Mg, Mn and Cu). Enset products had higher fiber, Ca, K, Mg and Mn content as compared to wheat and corn. Ethiopian staple teff has a potential for developing value-added food products with nutritional and health benefits.

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Mango is one of the most economically important fruit facing greater problems in storage and transportation to long distance market because of its perishable nature. Evidence suggested that application of edible coatings is a key step to reduce loss of perishable commodities. In line with this, Beeswax and chitosan at different concentrations (0.5%, 1.5% and 2%), and two mango varieties (Apple and Tommy Atkins) were evaluated using completely randomized design (CRD) in three replications. Application of beeswax and chitosan at (2%) significantly reduced physiological weight loss (%), total soluble solid (°Brix), titratable acidity (%), pH, disease incidence (%), disease index (%), maintained Firmness (N) and prolonged shelf-life of fruits compared with untreated control. It was concluded that edible coatings used in the present study have a good potential in maintaining the fruit quality and beeswax at 2% being the most effective treatment on all parameters tested.

Background Mothers and caregivers typically feed infants according to their culture, purchase power and level of awareness with no due diligence to nutritional quality of the diet. Scientific evidence on nutritional adequacy of predominant complementary foods is critical for planning and prioritising interventions. The purpose of the current study was to evaluate the quality of complementary foods and the optimality of complementary feeding practices in Southwest Ethiopia. Methods In this cross-sectional study, a stratified multistage sampling procedure was used to sample 433 children, 6–24 months old. A semi-structured questionnaire was used to collect demographic, socio-economic and dietary data. Dietary diversity score was measured using a 24-h dietary recall. Six customary complementary food types were assayed for proximate composition, energy and mineral density using standard methods. Adequacy of the complementary foods in nutrients for complementary feeding purposes was assessed as a ratio between actual composition and recommended composition of complementary foods. Results Only 16.1% of the children get the minimum dietary diversity. The children were reported to be fed with cereals & grains (68.8%), discretionary calories (53.6%), protein-rich foods (44.6%), oils and fat (40.5%), vegetables (38.5%), dairy products (17.9%) and fruits (28.1%). The sampled foods contained 4.3–24.4%, 0.9–8.5%, 8.2–11.9%, 27.9–162.6 Kcal/100 g, 168.4–250.4 mg/100 g, 1.8–4.1 mg/100 g and 22.5–42.4 mg/100 g of total carbohydrate, crude fat, protein, energy content, calcium, zinc and iron, respectively. All the complementary food samples predominantly fed to children were not composed of adequate protein, fat, carbohydrate, energy and calcium as recommended for complementary feeding purposes. However, most of the complementary foods are composed of adequate iron and zinc. Conclusions The nutrient density and diversity of complementary foods of 6–24-month-old children in the study area were found to be sub-optimal. Upgrading the nutritional composition of the starchy complementary foods should be of highest priority to improve nutrition of the infants and young children.