Research Article
Analysis of Phytochemical Composition of Indigenous Ethiopian Kenkese Pods for Health and Food Security
Issue:
Volume 8, Issue 1, June 2024
Pages:
1-13
Received:
12 December 2023
Accepted:
10 January 2024
Published:
23 January 2024
Abstract: Developing countries are both food and health insecure because of shortage, cost and nutrition related problems. Even though Benishangul-Gumuz regional state in Ethiopia is blessed with various edible fruit potentials; it is the most food and health insecure region. Among varieties of indigenous vegetable fruit pods originated in this region; an Indigenous Kenkese (Berta naming) and Andha (Gumuz naming) are widely known which paves this research. This research has been aimed to sketch a baseline research for phytochemical evaluation and medicinal activities estimation of Kenkese fruit pods of both species (Abelmoschus esculentus and Abelmoschus ficulenus) to solve food and health insecurity diet of this region by qualitative standard tests and instrumental techniques, followed by prediction of its medicinal activities. In qualitative analysis, phytochemical bioactive compounds i.e steroids, reducing sugars, triterpenoids, alkaloids, phenolic compounds, flavonoids, Saponins,, tannins, anthraquinones, carbohydrates, protiens, volatile oils, carbonyls and amino acids were screened with polar and nonpolar solvents separately using standard procedures. Results showed that only glycosides and carotenoids are absent in Berta Kenkese whereas almost all bioactive compounds were found in Gumuz Kenkese in different abundancy. The crude fruit pond extracts of both Berta and Gumuz Kenkese samples were undergo UV-Vis (300-800nm) and FTIR (4000-400 cm-1) characterizations. Results of UV-Vis peaks at 324nm and 290nm confirmed presence of Flavonoids in both species with different intensities. The FTIR test predicted presence of functional groups vibration bands of O-H, N-H, C-H, C=O, C-O, C-N, C=C, S=O, C=N and N=C stretching. This FTIR peaks confirmed presence of alkanes, alkenes, aromatic compounds, carboxylic acids, anhydrides, alcohols, phenols, amines, amides, esters, ethers, sulphur derivatives, glycosides, nitrates, nitriles, isonitriles, organic halogens and carbohydrates in both fruit pond extracts of Berta and Gumuz Kenkeses with different intensities of peaks. From results of such bioactive chemical constitutes, it was concluded that fruit pods of both Kenkese species have high nutritional content and higher bio-active quantities in Berta than Gumuz Kenkeses. Moreover presence of almost all bioactive phyto-constituents confirmed fruit ponds have traditional organic therapeutic properties which can treat different ailments and can produce commercial drugs. Further spectroscopic characterization studies are required to elucidate structure of bioactive compounds and to quantify individual extracted phytochemical components.
Abstract: Developing countries are both food and health insecure because of shortage, cost and nutrition related problems. Even though Benishangul-Gumuz regional state in Ethiopia is blessed with various edible fruit potentials; it is the most food and health insecure region. Among varieties of indigenous vegetable fruit pods originated in this region; an In...
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Research Article
Effect of Refluxing Time and Kinetics of Synthetic Organic Chemicals Removal in Aqueous Solutions by Carbons Produced from Nipa Palm Fronds
Issue:
Volume 8, Issue 1, June 2024
Pages:
14-22
Received:
6 February 2024
Accepted:
22 February 2024
Published:
7 March 2024
Abstract: The refluxing time is a significant consideration in synthetic study, because it could reflect the kinetics of the reaction process. Synthetic Organic Chemicals (SOCs) are man-made carbon-based compounds that are not likely to evaporate into the atmosphere and hence they could get into aquatic water bodies through terrestrial runoff or discharge from factories. Therefore, this paper investigated the effect of refluxing time and kinetics of Synthetic Organic Chemicals (SOCs) removal in aqueous solutions by carbonized and surface-modified carbons made from Nipa Palm (Nypa Fruticans Wurmb) fronds using chemical oxygen demand (COD) as the measurement parameter. The data showed a rapid reduction of the COD of the SOCs contaminated solutions from 30.19 to 93.46% for PCC, 27.44 to 65.58% for AAC, 41.84 to 98.22% for BAC and 56.71 to 95.16% for CAC between 10 to 60 mins. Optimum reduction was achieved within 20 min of heating the solutions at 150°C. The rapid COD reduction observed for n-propanol indicates that COD is a rapid, inexpensive means of determining organics in water. Kinetic assessment of the results showed that, pseudo-first order kinetic equation did not provide a very good description of COD reduction of the SOCs in aqueous solution by the Nipa palm derived carbons. However, Nipa palm had been adjudged as a beneficial, eco-friendly and locally available source for the development of activated carbon for elimination of organic pollutants in domestic and industrial wastewaters.
Abstract: The refluxing time is a significant consideration in synthetic study, because it could reflect the kinetics of the reaction process. Synthetic Organic Chemicals (SOCs) are man-made carbon-based compounds that are not likely to evaporate into the atmosphere and hence they could get into aquatic water bodies through terrestrial runoff or discharge fr...
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Review Article
Safety, Nutrition and Functionality of Traditional Fermented Beverages: Korefe, Borde and Booka in Southern Ethiopia
Hirbo Geremew Hirbo*
,
Roba Nebi Hola
Issue:
Volume 8, Issue 1, June 2024
Pages:
23-34
Received:
30 April 2025
Accepted:
21 May 2025
Published:
23 June 2025
DOI:
10.11648/j.ajaic.20250801.13
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Abstract: Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are indigenous & popular to a particular area and have been developed by the people using age-old techniques from locally available raw materials in southern parts of country. In this study, maize, barely, sorghum were used as ingredients respectively. Some of Ethiopian indigenous traditional fermented beverages products are borde, booka and korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as a catalyst, for improvement of nutritional quality, good organoleptic properties, and safety were used. The moisture, ash, protein, fat, CHO and energy ranged from 78.9 – 83.4, 0.97 -4.8, 7.3 – 9.75, 6.71 – 2.33, 2.31 – 5.47 and 78.05 – 125.95% for all samples respectively. The result of microbial activities such as E. coli, Enterobacteriaceae, Lactobacillus and coliforms in borde, korefe and booka drink were 0.51, 1.67 ×101, 1.2 ×104, and 3.67 ×105 respectively. The nature of beverage preparation in Ethiopia, traditional household processing, associated lower microorganisms with a fermented beverage, and their contribution toward improvement. Therefore, this study shows that the alcoholic contents booka (1.53±0.2) < korefe (4.21±0.2) < borede (4.67±0.2), this is due to the fermenting time during preparation. In the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes and advanced technologies.
Abstract: Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are indigenous & popular to a particular area and have been developed by the people using age-old techniques from locally available raw materials in southern parts of country. In this st...
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