인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Helbat (hl'bət), a fasting semi-liquid condiment, is a popular indigenous traditional fermented product in Tigrai (a.k.a. Tigray), Ethiopia. It is formulated using <i>Vicia faba</i> flour prepared from mildly roasted dry beans. Despite its dietary, nutritional, religious, and cultural significance, the condiment is yet not exposed to scientific study. Hence, this research was carried out to: (a) ascertain the best faba bean variety for preparing high quality <i>Helbat</i>, (b) develop the formulation and preparation protocol of high quality <i>Helbat</i>, (c) determine the effects of fermentation and storage temperature and time on the physicochemical characteristics, proximate and mineral compositions, microbiological properties, and sensory qualities of <i>Helbat</i>, and (d) determine the shelf life of <i>Helbat</i> as the function of storage time and temperature. To this end, three faba bean varieties used in preparing <i>Helbat</i> as well as fermenting and stored <i>Helbat</i> products were studied using standard physicochemical, microbiological, and sensory evaluation procedures. Quantitative data were processed using inferential statistical methods and mean (±SD) values were compared at <i>a priori</i> set <i>p</i>-value of ≤0.05. The study showed that: (a) the best faba bean variety for making high quality <i>Helbat</i> was <i>Megulat</i>; (b) the best <i>Helbat</i> formulation constituted 400 wt units of bean flour, 7 wt units of garlic, 6 wt units of ginger, 5 wt units fenugreek, 5 wt units of corrorima, 8 wt units of red pepper, and 3 wt units of black mustard; (c) the best <i>Helbat</i> formulation was nutritionally rich to supplement fasting consumers with proteins, fats, and minerals; (d) the <i>Helbat</i> formulation remained safe for up to eight weeks while maintaining its attractive sensory qualities when stored at 11-15 °C, and (e) increasing the fermentation and storage times led to changes in its physicochemical properties (i.e., temperature, pH, total titratable acidity, and total soluble solute) and depletion of many nutritionally vital components such as fats, proteins, and minerals. Thus, unless production and storage conditions are somehow modified, <i>Helbat</i> needs to be consumed fresh after three to seven days of fermentation. But further research may be required to make this recommendation conclusively. Exploring into its antioxidant properties and lactic acid bacteria (LAB) may highlight its qualities further.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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