Impact of Climate Change on Enset Production (Published)
Climate change and variability may be due to natural internal processes or external forcings, or to persistent anthropogenic changes in the composition of the atmosphere or in land use. Future climate change is expected to have a greater and global impact on people’s lives. Although Enset is among the climate resilient crops in the short term, it will be suffering from the long-term impacts. Climate variable interact with plant growth and yield. Climate change affects agriculture in a different way, including through changes in average temperatures, rainfall, and climate extremes. Climate change will affect developing countries like Ethiopia because of more dependence on rain-fed agriculture Enset is selected as “the tree against hunger” because it produces the highest energy output per time and area unit of crops grown in Ethiopia and because it remains green, saving many lives when cereals wilt before harvest or collapse due to untimely rain This aimed at investigating the possible and anticipated impacts of climate change and variability on productivity and distribution. Simulations within the horizons 2040s and 2070s showed a situation of an overall increase in temperatures that reaches 1.1, 1.2 and 1.2°C under RCP (2.6, 4.5 and 8.5) during 2040s and 1.2, 1.2 and 1.4°C under RCP (2.6, 4.5 and 8.5) scenarios during 2070s, respectively and a respective increase in rainfall of 29%, 28% and 27% under RCP (2.6, 4.5 and 8.5) during 2040s and 27%, 26% and 25% under RCP (2.6, 4.5 and 8.5) scenarios during 2070s, respectively. Therefore, the projected climate shows that the climate change and variability will have significant impacts on Enset production. Evaluation of potential climate change impacts of the future and selecting relatively more tolerant crop for adapting of climate change has no options
Effects of Kocho Flour Blending with Flaxseed Flour on Nutritional Quality and Sensory Acceptability of Composite Flat Bread (Published)
In Ethiopia, there are various traditional foods with potential to be developed in to nutritional foods. It is important to reduce the incidence of malnutrition, through supplementation and development of nutritious food from locally available resources such as enset plant and flaxseed crops. This study was, therefore initiated with the objective to improve the nutritional quality of kocho products by combining with flaxseed. The study was conducted with two factors, flaxseed varieties and blending ratio (95:05, 90:10, and 85:15) of kocho to flaxseed flour with control 100% kocho flour using completely randomized design and treatment means were tested at significance level of p < 0.05 with three replications. Assessment was made on the proximate composition, mineral content and sensory acceptability of food in the form of bread. Flaxseed flour had influence on moisture, ash, crude protein, crude fiber, crude fat and energy content of breads. With 15% flaxseed substitution, percentage moisture, ash, crude protein, crude fat, and crude fiber and energy (kcal) were to 5.12, 2.14, 4.30, 6.78, 4.01 and 388.82, respectively. Carbohydrates were high for control. Kocho bread blending with flaxseed flour at 5%, 10%, and 15% showed a significant (P < 0.05) effect on minerals. With 15% flaxseed substitution Ca, P, Zn, and Fe contents (mg/100g) to 123.30, 136.85, 1.89 and 2.99, respectively. Sensory acceptability of the product increased with increasing level of flaxseed flour supplementation. In conclusion, Kocho bread has lacking nutritional content hence, blending of flaxseed in production of Kocho flat bread to improve nutritional, mineral and sensory acceptability of Kocho-flaxseed bread.