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AbstractEthiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape & make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape & make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.

Background: Due to fast urban expansion and increased industrial activities, large quantities of solid and liquid wastes contaminated by trace metals are released into the environment of the Addis Ababa city, most often untreated. This study was conducted to investigate spatial distribution, seasonal variations and ecological risk assessment of selected trace metals (Cd, Cr, Cu, Fe, Mn, Pb, Ni and Zn) in the surface sediments from Akaki River catchment and Aba Samuel reservoir, Central Ethiopia. Methods: Twenty-two surface sediment samples were collected, digested using the Mehlich-3 procedure and analyzed quantitatively using inductively coupled plasma optical emission spectrometer. Results: The trace metals occurred in varying concentrations along the course of the sampling stations. The decreasing order of trace metal concentrations in the dry season was: Mn > Fe > Pb > Cr > Zn > Ni > Cu > Cd and in the rainy season was Mn > Fe > Pb > Cr > Ni > Zn > Cu > Cd. Little Akaki River contained a higher load of trace metals than the other regions, which is due to the existence of most of the industrial establishments and commercial activities. Relatively lower levels of trace metals were recorded at Aba Samuel reservoir due to the lower residence time of the sediment (reservoir rehabilitated recently). Ecological risk assessment using USEPA sediment guidelines, geo-accumulation index, contamination factor and pollution load index revealed the widespread pollution by Cd and Pb. These were followed by Mn, Ni and Zn. Conclusion: The concentrations of Pb, Cd, Mn, Ni and Zn in sediments were relatively greater and at levels that may have adverse biological effects to the surrounding biota. Therefore, regular monitoring of these pollutants in water, sediment and biota would be required.

This study was carried out to evaluate the effect of pretreatment and temperature on the drying behavior of anchote (Coccinia abyssinica [Lam.] Cogn.) tuber slices. It was examined by scheming moisture loss during drying process as a function of time. Ten selected thin layer drying models were evaluated based on R 2 , x 2 , and root mean square error (RMSE). Effective moisture diffusivity (D eff ) and energy of activation (E a ) were estimated from the drying data. The result showed that the drying process exhibited a single falling rate. Both pretreatment and temperature affected drying kinetics. Page model was the most suitable model fitting the drying kinetics (R 2 = 0.9934-0.9999). D eff values were ranged in 3.7 × 10 −8 -1.3 × 10 −7 m 2 /s. E a for raw, blanched, and boiled slices were 56.3, 63.6, and 86.1 kJ/mol, respectively.Energy needed to initiate drying process in boiled anchote slices was higher. Novelty impact statement:The drying kinetics of anchote slices exhibited a single falling rate and is affected by pretreatment and drying temperature with optimum temperature of 65°C to attain the intended drying rate for pretreated samples.Activation energy required to initiate the drying process in the pretreated slices was higher compared with the raw. How to cite this article: Bikila AM, Tola YB, Esho TB, Forsido SF. Drying behavior of anchote (Coccinia abyssinica [Lam.]Cogn.) tuber slices as affected by predrying treatments and drying temperature.

Anchote (Coccinia abyssinica (Lam.) Cogn.) is a potentially productive and nutritious starchy tuberous crop indigenous to Ethiopia, but its utilization is restricted to the southwest part of the country.The most common edible part of anchote is its tuber, but its leaf and young fruit are also consumed in some areas (Fekadu, 2011).The total yield of the tuber was reported to be about 15-18 tons/ ha, which is comparable with that of sweet potato and potato (Fekadu, 2014), and usually harvested after 3-5 months of planting