Advances in Food Science and Technology

Advances in Food Science and Technology Vol. 1 (6), pp. 073-081, June, 2013. © International Scholars Journals

Review

Food safety system: Ethiopian perspective

Notobosombo , Denco Mac and Kebi Delrosario

Food Research Institute, Bahir Dar University, Bahir Dar, Ethiopia.

E-mail: sombo5@gmail.com.

Accepted 17 April, 2013

Abstract

Ensuring food safety to protect public health remains a significant challenge in both developing and developed countries. In the last decade, large efforts have been made on the global level towards development and implementation of food safety management systems to assure food safety in the agri‐food chain. Current and new challenges to food safety include changes in animal husbandry, food or agricultural technology, lifestyle and consumer demands and others. In Ethiopia, key stakeholders involved in food safety management include Ministry of Health , Ministry of Agriculture, Quality and Standards Authority of Ethiopia, Environmental Protection Authority, Ministry of Industry, Ministry of Trade, different Federal and Regional Governmental Bodies, Research Institutions, Ministry of Education, Food Manufacturers, Food distributors and Hotels. Even though effective food safety systems are vital to maintain consumer confidence in the food system and to provide a sound regulatory foundation for domestic and international trade in food, there are gaps in Ethiopian food safety system on legal and policy frame work, food-borne diseases surveillance, coordination of organizations involved in food safety management, and laboratory services for relevant food hazards. Lack of appropriate food safety assurance systems are problems that have become obstacles to Ethiopia’s economic development and public health safety. There is no appropriate policy framework that guides food safety management. Initiating the establishment of National food safety Authority/policy, upgrading the capacity of existing public health laboratory, personnel, food-borne diseases surveillance, and legal and policy frame work are as such suggested to overcome these problems.

Key words: Ethiopia, food safety, regulatory body, policy.

Advances in Food Science and Technology Vol. 1 (5), pp. 068-072, May, 2013. © International Scholars Journals

Full Length Research Paper

Sensory evaluation of complement food from available cereals and legumes in Iringa, Tanzania

Hussna Mkenya, Lilpheez Sharafadeen and Donatus Aderomu

Department of Agriculture, Faculty of Food Science and Technology, Open University of Tanzania, Msasani, Tanzania.

E-mail: husna_k@yahoo.co.uk

Accepted 30 March, 2013

Abstract 

Complementary foods in most developing countries are based on staple cereal or root crops. Although, commercial foods of high quality are occasionally available, they are often expensive and therefore unaffordable by low-income rural households. Different approaches are needed to offer families the opportunity to feed their infants on improved formulations using low cost and locally available staples. To improve the protein and energy intake of infants in Iringa region, Tanzania, nine complementary foods were formulated (F1-F9) based on maize, sorghum and finger millet as staples and common beans, cowpeas and green peas as protein supplements. The samples were germinated and spatially roasted to improve the nutritive value and sensory attribute of formulated recipes. The amounts of various staples (cereals) and supplements needed to provide 292 kcal of energy and raise the protein level to 8% Net Protein Energy (NPE) as one third of 6 month old infant’s daily energy and protein requirement were calculated. The protein level was calculated on the basis of the most limiting amino acid in each mixture, using amino acid score. All the formulations were evaluated for their acceptability by both semi- and un-trained panelists using a five point hedonic scale. Although, many formulations were found to be organoleptically acceptable recording moderately to extremely like scores, generally formulations F3 (47 g maize + 11 g beans + 5 g oil + 12 g sugar) and F9 (47 g sorghum+11 g cowpeas+5 g oil+12 g sugar) were highly acceptable by both groups of panelists and scored significantly (P < 0.05) higher than the other formulated complementary foods. Their mean score ranged between 4.2 to 4.35 in terms of taste and general acceptability. Addition of sugar and oil was found to improve the sensory attribute of the formulated foods contributed to their higher acceptability.

Key words: Complementary foods, formulation, six month infant, energy, protein, cereals, legumes.

Advances in Food Science and Technology Vol. 1 (5), pp. 057-067, May, 2013. © International Scholars Journals

Review

Food Security and Biotechnology in developing countries

Tunde  S. Orodu and Omonode  E. Kingsley

Department of Biological Sciences, College of Natural And Applied Sciences, Igbinedion University, Okada, P.M.B. 0006, Edo State, Nigeria.

E-mail: kttyf3@yahoo.com.

Accepted 19 March, 2013

Abstract 

Food security is a necessity for every individual, home, community and nation. In developing countries, food security could be substantially improved by increased investment and policy reforms. Biotechnology’s ability to eliminate malnutrition and hunger through production of crops resistant to pests and diseases, having longer shelf-lives, refined textures and flavours, higher yields per units of land and time, tolerant to adverse weather and soil conditions, and generate employment, cannot be over-emphasized. This technology can be applied to improve agriculture in order to improve food production for the human population in an environmentally sustainable manner. However, there is need for government and public-private collaborations to invest in agricultural biotechnology-based companies, researches, or initiatives, in order to make the gene revolution beneficial to developing countries.

Key words: Biotechnology, food security, developing countries, agriculture, public investment, policy reform.

Advances in Food Science and Technology Vol. 1 (4), pp. 052-056, April, 2013. © International Scholars Journals

Review

Biotechnology roles in ensuring sufficient food security in developing Agricultural societies

Dalhatu Garba and Ahmedu Abubakar

Department of Microbiology, Ahmadu Bello University, Zaria. Kaduna State, Nigeria. 

E-mail: Dalti56789@yahoo.com.

Accepted 27 March, 2013

Abstract 

Agriculture is asked to satisfy two apparently contradictory needs; to become more productive and at the same time more sustainable, that is, to supply the food needed without depleting renewable resources. While agricultural biotechnology holds enormous promise for significantly increasing food production and relieving already strained land and water resources in most developing societies, it has become an emotional issue creating the strongest sense of unease and resistance among some consumers, developing countries farmers, environmental groups and some societies. This review appraises the food and fibre situations in developing societies so as to understand the roles which agricultural biotechnology could play therein. It revealed that the outlook for developing societies in food and fibre production is particularly grim; however, increases in crop and animal yields and therefore the availability of food to feed the ever growing population of developing societies can be achieved through the adoption of biotechnology practices. The paper concludes with the recommen-dation that individual countries need to identify their specific national priorities and preferences in food production, and harness the growing body of science and innovations in genetic engineering to address specific issues.

Key words: agricultural biotechnology, developing societies, food situations and roles.

Advances in Food Science and Technology Vol. 1 (4), pp. 043-051, April, 2013.© International Scholars Journals

Review

The role of wrapping in securing food system: Adding worth to food products and reducing fatalities and waste

Kenny Ray, Onami Elam and Mushove Thabo

Department of Biological Sciences, College of Natural And Applied Sciences, University of Johannesburg, Johannesburg, South Africa. 

E-mail: Kenny_ray@gmail.com

Accepted 04 March, 2013

Abstract 

Packaging is an essential component of the food system, assuring the safe handling and delivery of fresh and processed food products from the point of production to the end user. Technological developments in packaging offer new prospects to reduce losses, maintain quality, add value and extend shelf-life of agricultural produce and consequently secure the food system. The objective of this review is to highlight the contributions of packaging in securing the food system by maintain quality and reducing food losses and waste. The review also discusses some of the novel and emerging packaging technologies that have revolutionized the way we handle and package food to meet the increasing consumer demand for consistent supply of high quality, safe and nutritious products.

Key words: Food system, food products, packaging, waste, plastic.

Advances in Food Science and Technology Vol. 1 (3), pp. 035-042, March, 2013. © International Scholars Journals

Full Length Research Paper

State of Affairs in Northern Ghana with respect to Food security, coping strategies and related constraints

Kashez Asiamah

Food Research Institute, Ashesi University, Berekuso, Accra, Ghana. Email:Kashy5432@yahoo.com

Accepted 28 February, 2013

Abstract 

This paper looks at the food security situation in three most deprived and poverty-stricken regions in the Northern parts of Ghana and examines how farmer households cope during food insecure periods. The study concludes that although farmers in these regions cultivate purposely for household consumption and sell the surplus, food was not available throughout the year in the farmer households interviewed. On the average staple foods produced lasted for seven months. Coping mechanisms during months of inadequate household food provision included migration to southern Ghana for wage labor, support from relatives and friends outside the regions, sales from livestock and household valuables as well as reduction of food intake and consumption of less preferred food. Erratic rainfall patterns, high cost of agrochemicals, lack of knowledge on improved farming and post harvest practices as well as lack of production credit and markets for farm produce were some of the constraints militating against increased production and improvement in food security. Measures to remove these constraints will therefore go a long way to improve the household food security situation in Northern Ghana.

Key words: Farming households, food security, constraints, coping strategies, Ghana.