Dr. Sirawdink Fikreyesus Forsido

Academic Rank: Associate Professor

Publications
1. Etefa, O. F., Forsido, S. F., & Kebede, M. T. (2022). Postharvest Loss, Causes, and Handling Practices of Fruits and Vegetables in Ethiopia: Scoping Review. Journal of Horticultural Research. https://sciendo.com/es/article/10.2478/johr-2022-0002
2. Abelti, A. L., Teka, T. A., Forsido, S. F., Tamiru, M., Bultosa, G., Alkhtib, A., & Burton, E. (2022). Bio-based smart materials for fish product packaging: a review. International Journal of Food Properties, 25(1), 857–871. https://doi.org/10.1080/10942912.2022.2066121
3. Alemayehu, G. F., Forsido, S. F., Tola, Y. B., Teshager, M. A., Assegie, A. A., & Amare, E. (2022). Effect of Toasting and Natural Fermentation on the Phytochemical and Functional Properties of Oats Grown in Ethiopia. Lecture Notes of the Institute for Computer Sciences, Social-Informatics and Telecommunications Engineering, LNICST, 411 LNICST, 17–32. https://doi.org/10.1007/978-3-030-93709-6_2
4. Bikila, A. M., Tola, Y. B., Esho, T. B., Forsido, S. F., & Mijena, D. F. (2022). Starch composition and functional properties of raw and pretreated anchote (Coccinia abyssinica (Lam.) Cogn.) tuber flours dried at different temperatures. Food Science & Nutrition, 10(3), 645–660. https://doi.org/10.1002/FSN3.2687
5. Duguma, H. T., Forsido, S. F., Belachew, T., & Hensel, O. (2021). Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour. Frontiers in Sustainable Food Systems, 0, 352. https://doi.org/10.3389/FSUFS.2021.713701
6. Kebede, B. H., Forsido, S. F., Tola, Y. B., & Astatkie, T. (2021). Effects of Variety and Curing and Drying Methods on Quality Attributes of Turmeric (Curcuma domestica) Powder. Brazilian Archives of Biology and Technology, 64, 2021. https://doi.org/10.1590/1678-4324-2021200697
7. Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021c). Optimization of nutritional and sensory qualities of complementary foods prepared from sorghum, soybean, karkade and premix in Benishangul – Gumuz region, Ethiopia. Heliyon, 7(9), e07955. https://doi.org/10.1016/J.HELIYON.2021.E07955
8. Alemayehu, G. F., Forsido, S. F., Tola, Y. B., Teshager, M. A., Assegie, A. A., & Amare, E. (2021). Proximate, mineral and anti-nutrient compositions of oat grains (Avena sativa) cultivated in Ethiopia: Implications for nutrition and mineral bioavailability. Heliyon, e07722. https://doi.org/10.1016/J.HELIYON.2021.E07722
9. Forsido, S. F., Tadesse, F., Belachew, T., & Hensel, O. (2021). Maternal dietary practices, dietary diversity, and nutrient composition of diets of lactating mothers in Jimma Zone, Southwest Ethiopia. PLOS ONE, 16(7), e0254259. https://doi.org/10.1371/JOURNAL.PONE.0254259
10. Alemayehu, G. F., Forsido, S. F., Tola, Y. B., Alemayehu, A., Addis, M., & Amare, E. (2021). Traditional food processing practices of oats (avena sativa) and its contribution to food security in gozamin district of northwest ethiopia. Afr. J. Food Agric. Nutr. Dev, 21(5), 18083–18100. https://doi.org/10.18697/ajfand.100.19810
11. Keyata, E. O., Tola, Y. B., Bultosa, G., Forsido, S. F., & Gidesa, A. (2021). Production Practices, Post-harvest Handling, and Application of some neglected Plants of Nutritional Importance in Traditional Farming Systems of Benishangul-Gumuz Region of Ethiopia. East African Journal of Sciences, 15(1), 79–94. Retrieved from https://haramayajournals.org/index.php/ejas/article/view/1397
12. Forsido, S. F., Welelaw, E., Belachew, T., & Hensel, O. (2021). Effects of storage temperature and packaging material on physico-chemical, microbial and sensory properties and shelf life of extruded composite baby food flour. Heliyon, 7(4), e06821. https://doi.org/https://doi.org/10.1016/j.heliyon.2021.e06821
13. Forsido, S. F., Tsegaye, N. K., Tamiru, D., Belachew, T., & Hensel, O. (2021). Undernutrition and associated factors among children under 2 years of age in Jimma Zone, Southwest Ethiopia. Journal of Public Health, 1–9. https://doi.org/10.1007/s10389-021-01515-z
14. Kebede, B. H., Forsido, S. F., Tola, Y. B., & Astatkie, T. (2021). Free radical scavenging capacity, antibacterial activity and essential oil composition of turmeric (Curcuma domestica) varieties grown in Ethiopia. Heliyon, 7(2). https://doi.org/10.1016/j.heliyon.2021.e06239
15. Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021b). Pre-milling treatments effects on nutritional composition, anti-nutritional factors, and in vitro mineral bioavailability of the improved Assosa I Sorghum Variety (Sorghum bicolor L.). Food Science & Nutrition. https://doi.org/10.1002/fsn3.2155
16. Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2021a). Phytochemical contents, antioxidant activity and functional properties of Raphanus sativus L, Eruca sativa L. and Hibiscus sabdariffa L. growing in Ethiopia. Heliyon, 7(1). https://doi.org/10.1016/j.heliyon.2021.e05939
17. Keyata, E. O., Tola, Y. B., Bultosa, G., & Forsido, S. F. (2020). Proximate, mineral, and anti-nutrient compositions of underutilized plants of Ethiopia: Figl (Raphanus sativus L.), Girgir (Eruca sativa L) and Karkade (Hibiscus sabdariffa): Implications for in-vitro mineral bioavailability. Food Research International, 137. https://doi.org/10.1016/j.foodres.2020.109724
18. Bikila, A. M., Tola, Y., Esho, T. B., & Forsido, S. F. (2020). Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour. Food Science & Nutrition, 8(10), 5532–5544. https://doi.org/10.1002/fsn3.1860
19. Forsido, S. F., Hordofa, A. A., Ayelign, A., Belachew, T., & Hensel, O. (2020). Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia. Heliyon, 6(7). https://doi.org/10.1016/j.heliyon.2020.e04606
20. Abera, G., Ibrahim, A. M., Forsido, S. F., & Kuyu, C. G. (2020). Assessment on post-harvest losses of tomato (Lycopersicon esculentem Mill.) in selected districts of East Shewa Zone of Ethiopia using a commodity system analysis methodology. Heliyon, 6(4), e03749. https://doi.org/10.1016/J.HELIYON.2020.E03749
21. Kuyu, C. G., & Forsido, S. F. (2019). Evaluation of Locally Available Botanicals Powder for the Management of Maize Weevil (Sitophilus zeamais). Ethiopian Journal of Applied Science and Technology, 10(1), 42–48. Retrieved from http://journals.ju.edu.et/index.php/ejast/article/view/1405
22. Eshetu, A., Ibrahim, A. M., Forsido, S. F., & Kuyu, C. G. (2019). Effect of beeswax and chitosan treatments on quality and shelf life of selected mango (Mangifera indica L.) cultivars. Heliyon, 5(1), e01116. https://doi.org/10.1016/J.HELIYON.2018.E01116
23. Tadesse, A. Y., Ibrahim, A. M., Forsido, S. F., & Duguma, H. T. (2019). Nutritional and sensory quality of complementary foods developed from bulla, pumpkin and germinated amaranth flours. Nutrition and Food Science, 49(3). https://doi.org/10.1108/NFS-01-2018-0001
24. Forsido, S.F., Kiyak, N., Belachew, T., & Hensel, O. (2019). Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6-24 months old in Jimma Zone, Southwest Ethiopia. Journal of Health, Population, and Nutrition, 38(1). https://doi.org/10.1186/s41043-019-0172-6
25. Forsido, S. F., Duguma, H. T., Lema, T. B., Sturm, B., & Hensel, O. (2019). Nutritional and sensory quality of composite extruded complementary food. Food Science & Nutrition, 7(2), 882–889. https://doi.org/10.1002/fsn3.940
26. Fikiru, O., Bultosa, G., Forsido, S. F., & Temesgen, M. (2017). Mineral, Total Carotenoids and Anti-Nutritional Contents of Complementary Food Blended from Maize, Roasted Pea and Malted Barley. World Journal of Dairy & Food Sciences, 12(2), 124–131. https://doi.org/10.5829/idosi.wjdfs.2017.124.131
27. Fikiru, O., Bultosa, G., Forsido, S. F., & Temesgen, M. (2016). Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare). Food Science & Nutrition, 5(2), 173–181. https://doi.org/10.1002/fsn3.376
28. Gebretsadikan, T. M., Bultosa, G., Forsido, S. F., & Astatkie, T. (2015). Nutritional quality and acceptability of sweet potato-soybean-moringa composite porridge. Nutrition & Food Science, 46(5). http://www.emeraldinsight.com/doi/abs/10.1108/NFS-05-2015-0048
29. Idris, F. M., Ibrahim, A. M., & Forsido, S. F. (2015). Essential Oils to Control Colletotrichum musae in vitro and in vivo on Banana Fruits. American-Eurasian J. Agric. & Environ. Sci., 15(3), 291–302. https://doi.org/10.5829/idosi.aejaes.2015.15.3.12551
30. Forsido, S. F., Rupasinghe, H. P. V., & Astatkie, T. (2013). Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. International Journal of Food Sciences and Nutrition, 64, 915–920. Retrieved from https://doi.org/10.3109/09637486.2013.806448
31. MacEntee, K., Thompson, J., Forsido, S. F., & Jihad, K. (2013). “Enset is a Good Thing”: Gender and Enset in Jimma Zone, Ethiopia. Ethiopian Journal of Applied Sciences and Technology, (Special), 103–109. https://ejhs.ju.edu.et/index.php/ejast/article/view/551
32. Forsido, S. F., Kebebew, Z., Nebiyu, A., Zeleke, N., & Bogale, S. (2011). Allelopathic Effects of Eucalyptus camaldulensis Dehnh . on Germination and Growth of Tomato. American-Eurasian J. Agric. & Environ. Sci., 11(5), 600–608. https://www.idosi.org/aejaes/aejaes11(5).htm
33. Forsido, S. F., & Ramaswamy, H. S. (2011). Protein rich extruded products from tef, corn and soy protein isolate blends. Ethiopian Journal of Applied Sciences and Technology, 2(2), 75–90. https://ejhs.ju.edu.et/index.php/ejast/article/view/812

Ongoing Research Works

PhD dissertations
1. Getaneh Firew: Nutritional Quality, Bioactive Compounds and Functional Properties of Underutilized Cereal Crop Engido (Avena abyssinica) as affected by processing
2. Abebe Yimer: Ethno-botanical study, nutritional and phytochemical quality analysis from optimized process product of wild edibles plants grown in South Western Ethiopia

MSc theses

1. Hanna Zinabu: Effect of Different Packaging Material, Storage Temperature and Storage Duration on Quality of Hot Pepper Pod and Powder (Capsicum annuum L.)
2. Ibrahim Mohammed: Development and Process Parameter Optimization of Ready to Eat Finger Millet Based Gluten Free Extruded Snack.
3. Jemal Beshir: Optimization of Blanching Time and Dehydration Temperature and Study on Packaging Material and Storage Temperature of Dehydrated Ethiopian Kale (Brassica carinata A. Braun)

Conference Participations

1. PHMIL 2012, Jimma, Ethiopia
2. PHMIL 2016, Jimma, Ethiopia
3. 7th ARC JU, 2016, Jimma, Ethiopia
4. Tropentag 2016 Vienna, Austria
5. ANH Academy 2017, Kathmandu, Nepal
6. Tropentag 2017 Bonn, Germany
7. Tropentag 2018 Gent, Belgium
8. EHSS 2019, Sodo, Ethiopia
9. Tropentag 2019, Kassel, Germany
10. Tropentag 2020, Hohenheim, Germany (Virtual)
11. Tropentag 2021, Hohenheim, Germany (Virtual)

Research Interest:
Food loss and waste; Complementary foods; Food product development.