ETHIOPIAN INSTITUTE OF AGRICULTURAL RESEARCH

A training report on wheat processing and wheat based

Food Product Development

Organized by: Agricultural Quality Research Laboratory in collaboration with SARD-SC Wheat Project

D E C E M B E R 3 1 , 2 0 1 5 T O J A N U A R Y 0 2 , 2 0 1 6 , A D D I S A B A B A

1. Introduction

Wheat (Triticum sp.) is one of the major cereals grown in the mid to high altitude zones,

covering most parts of the world, from near-arctic to near-equatorial latitudes. It is one of the

world’s most important staple food crops and the most important crop among the cereals by area

planted and is followed in importance by corn, barley and sorghum. Of the grains available for

the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content

to make a typical loaf of bread without being mixed with other grains.

There are different wheat species in Ethiopia, including, T. aestivum, T. turgidum, T. durum, T.

polonicum, T. carthlicum, T. atheopicum, and T. dicoccum. The different wheat types are grown

for special purposes or end use products. End use qualities of different varieties of crops and

socio-cultural life styles of farming communities influence the survival and/or conservation of

landraces. Diverse food types are the results of different landraces of different food crops which

contain different end use qualities.

In this training, evolving few female agricultural development agents, home-made wheat based

food products were processed and produced from flour of whole wheat. In addition to being a

common trend in the country, use of whole wheat in the training was due to the known benefits

associated with disease prevention and prebiotic potential. It was also a wise idea to engage

women for better popularization and distribution of the technologies.

Wheat based food products have been consumed locally for many generations in Ethiopia. Each

region/tribe in Ethiopia has its own practices, beliefs and attitudes relating to these foods. Some

of them are common in some areas while not known in other part of the country. Creating an

opportunity for experts from different socio-cultural setting to come together and share their

practice is a prior attention in order to influence mal-nutrition. Therefore, the training had the

following major objectives:

Objectives of the training

To popularize development of wheat based food products

To evaluate product making quality of major wheat varieties in Ethiopia

To enhance utilization of wheat and promote appropriate dietary pattern and healthy life

styles

2. Trainers and Facilitators

No Name Profession/position Research Center

1 Dr. Tolesa Debele SARD-SC Coordinator EIAR, Head Office

2 Tamirat Kore Food Science Researcher EIAR, Debre Zeit Center

3 Roman Getachew Food Processing Expert EIAR, Jima Center

4 Dr. Rehima Mussema Gender Coordinator EIAR, Head Office

5 Bilatu Agza Food Science Researcher

and Coordinator

EIAR, Head Office

3. Trainees

Representative female trainees were selected from innovation platform site of SARD-SC

(Support to Agricultural Research for Development of Strategic Crops) wheat project; Sinana,

Gololcha, Shebelbernta, Enemay, Ofla and Gedebano Gutazer Wellene districts of Oromia,

Amhara, Tigray and SNNP regions (Appendices 2).

4. Wheat based food product development

The training had

theoretical and practical

sessions. In a half day

presentation, wheat

processing and different

product preparation

procedure and nutritional

impact of each processing

step was addressed.

Moreover, each region of

Ethiopia has its own

practices, beliefs and attitudes relating to these foods. Some of them are common in some areas

while not known in other part of the country and experience sharing was also part of this session.

Whereas, for all practical aspects including physical parameter measurements (Test weight and

gluten content) and different food products development allocated two and half days.

In practical session the following major products prepared:

Bread / Difo-dabo Wheat's Injera

Wheat and soybean

bread (85:15) Sanbusa

Pasta (processed by local device) Cookies of wheat and soybean (85:15)

Dabo-kolo Shekek (wheat flour with butter)

Cookies of wheat

Dabo-kolo (wheat and soybean)

5. Sensory evaluation of bread and injera from 8 wheat varieties

Bread (difo-dabo) and Injera of

the 8 wheat varieties were

prepared and their sensory

acceptability is evaluated by the

participants. A sensory panel

consisting of 20 trainees and

training facilitators evaluated each

product using a 5-point hedonic

scale to rate for appearance/color,

taste/flavor, texture and overall

acceptability, representing a score of 1 for “dislike extremely” and 5 for “like extremely”. The

mean scores given by the sensory panel of bread and Injera are presented in table 1 and 2. The

average sensory score of breads from different varities indicated the acceptability of the products

without showing clear difference

between bread wheat and durum

wheat type. Whereas, UTUBA,

MADDA-WALABU and DIGALU

varieties were considerably better

in injera making quality. Use of

wheat for injera purpose is

becoming a common trend in some

parts of the country usually by

mixing with teff in different

proportion. By considering

nutritional and sensory quality determining best proportion of these two grain needs research.

Table 1. Sensory evaluation of breads from different wheat varieties

No Wheat variety

name

Variety

type

Appearance/

color

Flavor/

taste

Texture Overall

acceptability

1 MADDA-WALABU Bread 3.8 3.6 3.5 3.8

2 DIGALU Bread 4.4 4.2 4.4 4.5

3 SOFUMAR Bread 4.3 4.1 4.3 4.5

4 DANDA'A Bread 3.0 3.2 3.2 3.2

5 UTUBA Durum 3.2 3.2 3.3 3.2

6 MANGUDO Durum 3.3 3.6 3.4 3.4

7 BAKALCHA Durum 3.6 3.2 3.4 3.2

8 UDE Durum 4.4 4.2 4.4 4.5

Table 2. Sensory evaluation of Injera from different wheat varieties

No Wheat variety

name

Variety

type

Appearance/

color

Flavor/

taste

Texture Overall

acceptability

1 MADDA-WALABU Bread 4.2 3.1 3.8 3.6

2 DIGALU Bread 4 3.7 3.5 3.4

3 SOFUMAR Bread 2.3 2.7 2.4 2.8

4 DANDA'A Bread 1.8 2 1.7 2.1

5 BAKALCHA Durum 1.7 2.2 2 2.1

6 UTUBA Durum 4.1 3.9 3.9 3.9

7 UDE Durum 2.4 2.4 2.7 2.5

8 MANGUDO Durum 2.3 2.6 2 2.4

6. Training Evaluation

Finally, trainees were invited to evaluate their stay with an open discussion and by distributing

training evaluation form to 17 trainees. According to the analysis result all trainees agreed that

the training had a clear objective, timely and the trainers had enough knowledge. However, few

claimed that time given to the training was not enough and some food processing materials were

lacking.

No

Evaluation question

Score

No Yes

1 2 3 4 5 Total

1 የስልጠናው አላማ ግልጽና አስፈላጊ ነው (The training objective is clear and

important) 17* 100%

2 ስልጠናው ወቅቱን የጠበቀ ነው (The training is timely) 1 1 15 94%

3 ለስልጠናው የተሰጠ ሰዓት በቂ ነው (Time given to the training is enough) 4 2 11 79%

4 አሰልጣኞት ጥሩ እውቀት አላቸው እውቀታቸውም ለማካፈል ፈቃደኛ ናቸው (Trainers

have good knowledge and are open to share) 1 16 99%

5 እኔ ከስልጠናው ጥሩ እውቀት አግኝቻለሁኝ ለወደፊትም ይጠቅመኛል (I learn a lot

from the training and help me in my future carer) 17 100%

6 ለስልጠናው የቀረቡ ግብዓቶች በቂ ነበሩ (Training supplies were enough) 1 2 14 93%

7 በአጠቃላይ ስልጠናው ውጤታማ ነበረ (The training was sucessful) 1 16 99%

Total score 94.8%

*total number of respondents who replied 5

Appendices 1. Schedule of wheat-based food product development training

31 December 2015 – 2 January 2016, EIAR, Addis Ababa

Time Topic Resource person

Day 1 Thursday 31 December

08:30-09:00 Registration SARD-SC

09:00-09:10 Welcome statements Dr. Tolessa D., Coordinator,

SARD-SC

09:10-09:20 Opening remarks Ato Sololmon Abate, Director,

Agricultural and Nutrition

Research Laboratories

09:20-09:30 Introduction of participants SARD-SC

09:30-10:00 Overview of progress/achievements of SARD-SC wheat

project

Dr. Tolessa D., Coordinator,

SARD-SC

10:00-10:30 Role of Gender and Food Processing in Wheat Production Dr. Rehima Mussema,

Coordinator, Gender

10:30-11:00 Group photo and tea/coffee SARD-SC Wheat Project

11:00-12:30 Presentation on wheat processing and food product

development

Mr. Tamirat Kore

12:30-13:00 Discussion Participants

13:00-14:00 Lunch break SARD-SC

14:00-14:30 Agricultural quality research laboratory visit Legesse Shiferaw

14:30-15:00 Gluten determination: manually (Practical) Trainees

15:00-15:30 Hectoliter weight/test weight measurment (practical) Trainees

15:30-16:00 Coffee/tea break SARD-SC

16:00-16:40 Macaroni processing by home-scale device

(Demonstration)

Trainers

16:40-17:00 Injera' dough preparation from 8 wheat varieties Trainees

19:00-21:00 Training dinner SARD-SC

End of day 1

Day 2 Friday 1 January

08:30-09:00 Recap of day 1 Participants

09:00-09:30 Bread dough preparation from 8 wheat varieties Trainees

09:30-10:30 Injera making from 8 wheat varieties (practical) Trainees

10:30-11:00 Coffee/Tea break SARD-SC

11:00-12:30 Sensory evaluation of wheat injera (Practical) Participants

12:30-13:30 Lunch break SARD-SC

13:30-15:30 Anebabero preparation and evaluation Trainees

15:30-16:00 Coffee/Tea break SARD-SC

16:00-11:00 Sensory evaluation of bread from 8 wheat varieties

(practical)

Participants

End of day 2

Day 3 Saturday 2 January

08:30-09:00 Recap of day 2 Participants

09:00-10:00 Processing of Cookies, Dabo-kolo and Sanbusa

(practical)

Trainees

10:00-10:30 Coffee/Tea break SARD-SC

10:30-12:30 Processing of Cake, Melewa, Hibist and others Trainees

12:30-13:30 Lunch break SARD-SC

13:30-15:00 Evaluation of all wheat based recipes developed Trainees

15:00-15:30 Coffee/Tea break SARD-SC

15:30-17:00 Feed backs and closing remarks Dr. Tolessa

End of the training and adjourn

Appendices 2. List of participants

No. Name Region District

1 Asnakech Kebede Oromia Gololcha

2 Eskadar Bekele Oromia Gololcha

3 Etsegenet Birhanu Oromia Gololcha

4 Yitayish Fekadu Amhara Shebel-berenta

5 Banchiayehu Tibebu Amhara Shebel-berenta

6 Yitayish Abeje Amhara Shebel-berenta

7 Neima Abdo Oromia Sinana

8 Munteha Muhamud Oromia Sinana

9 Fatuma Muhamud Oromia Sinana

10 Lemlem Gessese Tigray Ofla

11 Tiamiti Gebru Tigray Ofla

12 Eleni Sharew Tigray Ofla

13 Adanech Meles Amhara Enemay

14 Tenagne Dagne Amhara Enemay

15 Sheshye Munye Amhara Enemay

16 Rehima Regassa SNNP Gedabano

17 Sadiya Hussein SNNP Gedabano

18 Anchinesh Mamo Addis Ababa Addis Ababa

19 Hana Tamirat Addis Ababa Addis Ababa

20 Zemed Zewdu Addis Ababa Addis Ababa