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Addis Ababa University College of Natural Sciences Center for Food Science and Nutrition ADDIS ABABA UNIVERSITY COLLEGE OF NATURAL SCIENCES CENTER FOR FOOD SCIENCE AND NUTRITION Nutritional Qualities, Health Benefits and the Potential for Complementary Food Formulation of Three Types of Amaranthus Caudatus Grain Cultivated in Ethiopia as Affected by Processing Endale Amare Kifle Submitted to Center for Food Science and Nutrition for the Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Food Science and Nutrition June, 2015 Supervisors i. Gulelat Desse (PhD) Professor of Food Engineering and Postharvest Technolgy, Botswana College of Agriculture, Botswana, Gaborone ii. Claire Mouquet-Rivier (PhD) Research Officer, Institut de recherche pour le développement (IRD), Montpellier, France iii. Abdulaziz Adish (MD, PhD) Adjunct Professor at Addis Ababa University and Deputy Regional Director of Micronutrient Initiative, Addis Ababa Acknowledgement I would like to express my deepest gratitude to my advisor professor Gulelat Desse. He is not only a good mentor but also a best friend and a father throughout my stay in the Center. I did not forget his welcoming approach starting from the day I joined the Center. He really strives for my success and encourages me a lot to run over the success truck. I owe you Dr. Gulelat! I am indebted to Dr. Claire Mouquet-Rivier, for her unreserved support and follow up of my research. Dr. Claire, I am happy to have you as an advisor. I am lucky to be hosted in your lab and conduct the major part of the research. I really appreciate your patience, dedication to follow my experiments in the lab, motivation to design my research and reviewing my manuscripts despite your busy schedule. The smile in your face and happiness when I succeed in the lab is really unforgettable. Dr. Claire, you had a significant contribution in my academic excellence, so thank you very much. I am also grateful to Dr. Abdualziz Adish for his supervision and designing of my project. His positive feedback and encouragement help me a lot to complete my project. I really appreciate your viewpoint when you comment my work. Dr. Kaleab Baye, I couldn’t forget your support throughout my project especially when we were in France. You inspire me when I am down with frustration and made my stay in France enjoyable. This work is completed with your motivation and advice in how to treat challenges. I would like to acknowledge Mr. Tilahun Bekelle, Chair of the Center for Food Science and Nutrition for his support to complete my dissertation. Nothing was impossible whenever I share it with you. Thank you again! i My gratification should also goes to staffs of IRD; Dr. Jean-Pierre Guyot, Dr. Jacques Berger, Dr. Christele Vernierre, Ms. Issabelle Rochette, and Mr. Christian Picq for their support during my stay at IRD, Montpellier, France. I would like to thank Mr. Kalkidan, Mr. Abdu and Mr. Hailegebriel, former staffs of Tepi agricultural research center, who helped me during sample collection in Bench Majji. They travelled to the sample collection site with me and simplify my life. It would have been tough to collect the samples if they were not there. I would also like to thank Mr. Debebe, Mr. Muluneh, Ms. Woinishet for their support when I conduct experiments at the Center for Food Science and Nutrition. Mrs. Yismualem and Ms. Tinsae should also deserve appreciation for facilitation of office requirements. My wife, Mrs. Mina Endris took the lion share of all the effort to complete this dissertation. Your patience and love energizes me every time and step up my effort to break the impediment. I pass all the challenges with your motivation and encouragement. Thus this work is not only mine but also yours. My sweet doughter, Eliana and lovely son, Keab give me the pleasure and strength in times of stress and hardship. I love you so much! Mina, I can’t tell you how much I felt happiness to have those kids with you. My friends; Dr. Yihunie Ayele, Dr. Hirut Assaye, Mrs. Yenenesh Ayalew, Mr. Alemu Gonfa, Mr. Ephrem Mengistu, Mr. Abera Belay, Mr. Abebe Ayelign, Mr. Engida Dessalegn, Ms. Zewetir Abebe, Mr. Tadesse Alemu, Mr. Tesfaye Deme, Dr. Ashagire Zewdu, Dr. Aweke Kebede, Dr. Abebe Haile, all deserves special appreciation for sharing me your life and research experience. We had enjoyable and real memorable times. Don’t forget that such a friendship should never die!!! I would also like to thank my friend Mr. Desta Woldetsadik for your motivational thoughts, discussions and encouragement you had with me on my project. I wish you success in your PhD. ii I am also grateful to my best friends Mr. Tizazu Wolde and Mr. Sintayehu Yitina for their support and encouragement throughout my life. Tize and Sinte, a PhD work is a long journey and requires patience, your enthusiasm to see me completing my PhD was appreciated. I am also indepted to my firend Mr. Yidnekachew Zewdie whom also was keen to see my work completed. Yidne congrates I am done now! I am also thankful to the Office of Graduate Programs of Addis Ababa University for the financial support for the study and providing grant for my stay in France. I am also grateful to Wolaita Sodo University for funding my research. Last but not least, I want to express my gratitude to my family W/ro Abaynesh Maru (mother), Ato Amare Kifle (father), Tigist Amare, Banchayew Amare, Bezawit Amare, Eyerusalem Amare, Natinael Amare and Hilina Amare for their unconditional love, support, encouragement and understanding. iii Table of Content Acknowledgement ...................................................................................................................... i LIST OF FIGURES .................................................................................................................. x LIST OF TABLES .................................................................................................................. xii Abbreviations/Acronyms .......................................................................................................... xv Summary .................................................................................................................................. xx 1. Chapter One: Introduction ................................................................................................ 1 1.1. Background ................................................................................................................ 1 1.2. Rationale of the study ................................................................................................ 4 1.3. Objective ..................................................................................................................... 7 1.3.1. General Objective................................................................................................. 7 1.3.2. Specific Objectives............................................................................................... 7 2. Chapter Two: Literature Review ....................................................................................... 9 2.1. Food and Nutrition Security ........................................................................................ 9 2.2. Global Malnutrition Situation ................................................................................... 11 2.3. Malnutrition Situation in Ethiopia ............................................................................. 13 2.4. Strategies to Tackle Malnutrition .............................................................................. 14 2.4.1. Supplementation ................................................................................................. 14 2.4.2. Food Fortification .............................................................................................. 15 2.4.3. Biofortification ................................................................................................... 16 2.4.4. Dietary diversity ................................................................................................. 16 2.5. Amaranth: the solution to world hunger .............................................................. 17 2.5.1. Overview ............................................................................................................ 17 2.5.2. Botanical Description ......................................................................................... 18 2.5.3. Botanical Distribution in Ethiopia ..................................................................... 20 2.5.4. Worldwide Distribution ..................................................................................... 21 2.5.5. Edible part(s) of amaranth and mode of consumption ....................................... 21 2.5.6. Vegetable amaranth ............................................................................................ 22 2.5.7. Grain Amaranth .................................................................................................. 22 2.5.8. Seed/Grain .......................................................................................................... 23 2.5.9. Significance of amaranth in the past and in the present ..................................... 24 2.5.10. Nutritional benefits of Amaranth ....................................................................... 25 2.5.10.1. Protein ......................................................................................................... 25 2.5.10.2. Amino acids ................................................................................................ 25 2.5.10.3. Lipids
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