The Ethiopian snack food (‘Kolo’): Existing knowledge and research directions on processing practices, quality and consumption

‘Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food that is being introduced around the globe. Traditionally, Kolo has been prepared by Ethiopian mothers. However, there is a scarcity of documented information about the nutritional profile, consumption status and effect of processing conditions on quality of Kolo. Therefore, the aim of this review is to access the indigenous processing practices, consumption status and the effect of processing conditions in quality of Kolo. The review discussed in detail the raw materials, processing steps, nutritional status, anti-nutritional factors, digestability and functional properties of Kolo from publications from the last thirty years. Due to the high temperature processing condition, the presence of acrylamide is highly likely and this may affect the safety of Kolo. The anti-nutritional factors in Kolo may affect the nutritional quality of Kolo due to the inaccessibility of nutrients. This information could have a significant contribution for future researchers, policy makers, society and producers. In conclusion, there is a need to get more tangible information about the quality and safety of Kolo through well designed scientific research to safeguard the wellbeing of the society

Plant-based bioactive compounds for grain storage: a comprehensive review

AbstractThe post-harvest loss of grain is a global concern, especially for developing countries where food security is a big challenge. Botanical plants are called green pesticides, which can affect various insect pests in different ways. Essential oils have a broad range of bioactivity when it comes to combating agricultural pests. Moreover, spices are potential alternatives to preserve grains from insect infestations due to their different characteristics (repellent, deterrent, and insecticidal). The aim of this review is to provide an overview of plant-based products, including their mode of action, bioactive components, and targeted pests and insects for grain storage