Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

Melkegna, Tamene Hailu; Chaubey, A. K.; Beyene, Getaneh A.; Bitewlign, Teshager A.; Jonah, S.A.; Ahmed, Y.A.; Abubakar, Nuruddeen

doi:10.1007/s10967-017-5443-3

Cited by 5 publications

(2 citation statements)

References 4 publications

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“…A mixture of spices has the potential to be more nutritious and effective as preservatives than either spice alone (Nazhand et al, 2020). The well-known spice mixture 'berbere', or shiro, is a key ingredient in almost all of the everyday foods prepared by Ethiopians (Melkegna et al, 2017) et al (2018). Hot red peppers are therefore employed as functional food additives, either on their own or in combination (Baenas et al, 2019).…”

Section: Phytochemical Content Of Hrp and Spicy Hot Red Pepper Productsmentioning

confidence: 99%

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Medalcho,

Ali,

Augchew

et al. 2023

Food Science & Nutrition

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Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β‐carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (r = .71), 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β‐carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.

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Section: Phytochemical Content Of Hrp and Spicy Hot Red Pepper Productsmentioning

confidence: 99%

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Medalcho,

Ali,

Augchew

et al. 2023

Food Science & Nutrition

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“…4.3.1 Human and animal nutritional values. Ethiopia has got more than 100 exotic traditional foods (Melkegna et al, 2017), enset foods are at the forefront. Almost everybody in enset-producing regions consumes enset at least twice a day (Negash and Niehof, 2004), which is free from heavy toxic metals relative to other foodstuffs (Atlabachew and Chandravanshi, 2008); high Ca, K, Zn and a reasonable amount of Cu, Fe and Mn (Mohammed et al, 2016;Forsido et al, 2013); the average production of edible dry matter and energy of enset is higher than cereals, root crops, banana and tubers (Tsegaye and Struck, 2001;Pijls et al, 1995); the nutritional value and antioxidant properties of enset are almost equivalent to wheat and corn (Forsido et al, 2013); the corm part contains about 17-20 of the amino acids which is higher than potato (Mohammed et al, 2013); the pseudostem contains soluble carbohydrate abundantly (80%) and starch (65%) (Garedew et al, 2017).…”

Section: Values and Taste Of Ensetmentioning

confidence: 99%

“Tree against hunger”: potential of enset-based culinary tourism for sustainable development in rural Ethiopia

Woyesa¹,

Kumar²

2021

JCHMSD

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PurposeThis is a conceptual study to analyze the potential of enset-based culinary tourism for sustainable rural development and to obtain a place as a niche tourism market in South-Western Ethiopia. It assumed enset agro-biodiversity as the effect of ages of environment, genetic resources and cultural interaction as a distinctive regional image.Design/methodology/approachThis an exploratory paper based on an in-depth interview, field observation and content analysis of documents. By means of in-depth interviews, the researchers managed to gather extended information from community elders and experts in culture and tourism offices selected based on a snowball technique. Besides, it has gone through systematic reviews of about 180 empirical and conceptual articles, books and conference papers with a critical reading of the content, identification of categories, examination and interpretation of ideas, to supplement the in-depth-interview. The thematic analysis applied to identify various ideas, concepts, categories and relationships to produce themes presented under discussion and results.FindingsThe study found enset-based culinary tourism not only improve the local economy and regional image, but also it would enhance conservation of traditional farming system, biodiversity, food heritages, genetic varieties and livestock. It also identified 18 enset food varieties compatible with the principle of balanced diets. Finally, the study advised rural development planners to consider enset-based culinary tourism so that it would revive lost food traditions and consumption patterns, enhance the regional heritage and destination branding.Research limitations/implicationsThe research is a conceptual study that lacked empirical investigation concerning the livelihood impact, gender implication and actual tourist data. Therefore, future research needs to focus on the aforementioned limitations.Practical implicationsThis study addressed SW Ethiopia, which is the primary center of Ensete ventricosum, and argued that enset-based culinary tourism would help to build regional image and obtain a place as a niche rural tourism destination. It would also contribute to the conservation of food heritages, environmentally sustainable farming system, soil conservation, crop diversities and livestock population in addition to producing tourist experience. Moreover, it would encourage the revival of traditional consumption, reinvent lost food traditions and identities.Social implicationsIt was hoped that rural tourism would eventually improve the livelihood and enhance the capability of resilience. It is also expected to maintain the traditional social-economic structure based on the enset farm while fostering cultural development.Originality/valueTo the knowledge of the researchers there is no previous work on enset based-culinary tourism in Ethiopia and probably there is no published culinary tourism paper elsewhere.

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Chemical elements of Algerian Mentha spicata L. used in the treatment of digestive system disorders by employing instrumental neutron activation analysis technique

Begaa

Messaoudi

Ouanezar

et al. 2018

J Radioanal Nucl Chem

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Multi elemental analysis of indigenous food spices in Southern Ethiopia using INAA technique

Cited by 5 publications

References 4 publications

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

“Tree against hunger”: potential of enset-based culinary tourism for sustainable development in rural Ethiopia

Chemical elements of Algerian Mentha spicata L. used in the treatment of digestive system disorders by employing instrumental neutron activation analysis technique

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