Research Article
Effect of Variety and Growing Environments on Some Physicochemical Properties of Finger Millet Varieties Grown Under Bako Condition, Oromia, Ethiopia
Geleta Dereje*,
Abiyot Lelisa,
Megersa Daba,
Girma Chemeda
Issue:
Volume 10, Issue 2, June 2026
Pages:
38-46
Received:
16 March 2026
Accepted:
20 April 2026
Published:
28 April 2026
Abstract: Finger millet (Eleusine coracana L.) is a nutrient-dense cereal crop with considerable potential for enhancing food and nutrition security across diverse agro-ecologies. Despite its importance, limited information exists on how varietal differences and growing environments influence its physicochemical properties. This study was conducted to evaluate the effect of variety and growing conditions on selected physicochemical attributes of finger millet grown under Bako condition, Oromia, Ethiopia. Field experiments were carried out at Bako and Gute sites using multiple finger millet varieties. Data were analyzed using R statistical software, with analysis of variance (ANOVA) applied to determine significant differences, and mean separation performed at the 5% LSD level. Results revealed that both growing environment and cropping season significantly influenced the physicochemical composition of finger millet. The study identified G×E effects but lacked advanced statistical modeling. Incorporating multivariate approaches such as PCA or clustering would provide deeper insights into varietal differentiation and environmental grouping. Crude protein content ranged from 8.75% (Wama) to 10.85% (Gudatu), crude fat from 1.27% (Gudatu & Wama) to 1.70% (Bareda), and moisture content from 9.06% (Meba) to 10.01% (Diga I). Mineral composition also varied considerably among varieties, with calcium ranging from 277.1 mg/100 g (Bako 09) to 416.2 mg/100 g (Diga-2), magnesium from 158.0 mg/100 g (Diga-1) to 200 mg/100 g (Paddet), phosphorus from 222.5 mg/100 g (Addis 01) to 281.0 mg/100 g (Paddet), and potassium from 335.3 mg/100 g (Addis 01) to 496.5 mg/100 g (Paddet). Finger millet grown at Bako contained higher crude fat, crude fiber, phosphorus, ash, and magnesium, whereas millet grown at Gute exhibited higher crude protein, iron, zinc, calcium, and manganese. Black-seeded varieties consistently outperformed white and brown types in moisture, calcium, and fiber.
Abstract: Finger millet (Eleusine coracana L.) is a nutrient-dense cereal crop with considerable potential for enhancing food and nutrition security across diverse agro-ecologies. Despite its importance, limited information exists on how varietal differences and growing environments influence its physicochemical properties. This study was conducted to evalua...
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Research Article
Quality Evaluation of Paprika-type Spice from Capsicum annuum Enriched with Local Ingredients in Guinea
Issue:
Volume 10, Issue 2, June 2026
Pages:
47-54
Received:
9 May 2026
Accepted:
22 May 2026
Published:
2 June 2026
DOI:
10.11648/j.wjfst.20261002.12
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Abstract: Industrial bouillon cubes dominate seasoning practices in West Africa yet raise public health concerns owing to their high sodium, saturated fat, and monosodium glutamate content. This study aimed to produce and assess the quality of a paprika-type spice from locally grown Capsicum annuum L. enriched with garlic, black pepper, and salt. Three formulations were developed (F1: 85% chili/8% garlic/6% black pepper/1% salt; F2: 90%/4.5%/4.5%/1%; F3: 85%/6%/8%/1%) and evaluated for physicochemical, microbiological, and sensory quality against a commercial bouillon cube (Bara Musso, F4). Raw ingredients were dried at 65°C for 24 h, ground, and blended. Physicochemical parameters were determined by AOAC methods; microbiological safety was assessed against JORA (2017) thresholds; sensory evaluation used a nine-point hedonic scale with 31 untrained consumers. All formulations showed high dry matter (90.52-90.84%), protein (17.25-18.18%), and fat (9.67-11.55%) contents, with statistically significant inter-formulation differences (p < 0.0001). Microbial loads remained well below regulatory limits; Salmonella spp., Staphylococcus aureus, thermotolerant coliforms, and sulphite-reducing anaerobes were entirely absent. All paprika soups performed on a par with F4 for taste, aftertaste, and overall acceptability; F3 significantly outperformed the control for aroma and texture, and all paprika preparations received superior colour scores. These findings establish locally produced C. annuum-based paprika as a safe, nutritious, and sensorially competitive seasoning for Guinea and the wider West African sub-region.
Abstract: Industrial bouillon cubes dominate seasoning practices in West Africa yet raise public health concerns owing to their high sodium, saturated fat, and monosodium glutamate content. This study aimed to produce and assess the quality of a paprika-type spice from locally grown Capsicum annuum L. enriched with garlic, black pepper, and salt. Three formu...
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,
William Tchabo
