Dr. Tilahun Abera Teka

Publications

1. Damena, O., Tilahun, L., Kuyu, C. G., Bekele, Y., Abera, T., & Hailu, D. (2022). Design, construction, and testing of the passive-type solar tunnel for maize grain disinfestations. Heliyon, e08739.
2. Urugo, M. M., Teka, T. A., Teshome, P. G., & Tringo, T. T. (2021). Palm Oil Processing and Controversies over Its Health Effect: Overview of Positive and Negative Consequences. Journal of Oleo Science, 70(12), 1693-1706.
3. Jagatee, S., Priyadarshini, S., Pradhan, C., Sahoo, S. L., Mohanty, R. C., Ram, S. S., Teka, T. A., & Rout, J. R. (2020). Optimization of saccharification prospective from starch of sweet potato roots through acid-enzyme hydrolysis: structural, chemical, and elemental profiling. Acta Biologica Szegediensis, 64(2), 139-150.
4. Teka, T. A., Retta, N., Bultosa, G., Udenigwe, C., Shumoy, H., & Raes, K. (2020). Phytochemical profiles and antioxidant capacity of improved cowpea varieties and landraces grown in Ethiopia. Food Bioscience, 37, 100732.
5. Teka, T. A., Retta, N., Bultosa, G., Admassu, H., & Astatkie, T. (2020). Protein fractions, in vitro protein digestibility, and amino acid composition of select cowpea varieties grown in Ethiopia. Food Bioscience, 100634.
6. Dasa, F., & Abera, T. (2019). Why Fried Food is Unhealthy: Heat Induced Food Toxicants and Associated Health Risks. Journal of Agricultural Science and Food Technology, 5 (3), 32-41. 2012
7. Dasa, F., & Abera, T. (2018). Factors affecting iron absorption and mitigation mechanisms: a review. International Journal of Agricultural Science and Food Technology, 4(1), 024–030. 2011
8. Admassu, H., Abera, T., Abraha, B., Yang, R., & Zhao, W. (2018). Proximate, mineral and amino acid composition of dried laver (Porphyra spp.) seaweed. Journal of Academia and Industrial Research, 6(9), 149-154.
9. Mitiku, D. H., Abera, S., Bussa, N., & Abera, T. (2018). Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas) flour. British Food Journal, 120(8), 1764-1775.
10. Ayele, H. H., Bultosa, G., Abera, T., & Astatkie, T. (2017). Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours. Cogent Food & Agriculture, 3(1), 1331892.
11. Mitiku, D. H., & Teka, T. A. (2017). Nutrient and antinutrient composition of improved sweet potato [Ipomea batatas (L) Lam] varieties grown in eastern Ethiopia. Nutrition & Food Science, 47(3), 369-380.
12. Abagoshu, N. A., Ibrahim, A. M., Teka, T. A., & Mekonnen, T. B. (2017). Effect of Soybean Varieties and Processing Methods on Nutritional and Sensory Properties of Soymilk. Journal of Food Processing and Preservation, 41(4), e13014.
13. Demelash, H., Abera, S., & Abera, T. (2015). Effects of processing on nutritional composition and anti‐nutritional factors of grass pea (Lathyrus sativus): a review. Food Science and Quality Management, 36, 61-70.

15. Teka, T. A. (2013). Analysis of the effect of maturity stage on the postharvest biochemical quality characteristics of tomato (Lycopersicon esculentum) fruit. International Research Journal of Pharmaceutical and Applied Sciences, 3(5), 180-186.
16. Tilahun, A. T., Shimelis, A. E., Gulelat, D. H., & Tilahun, B. G. (2013). Effect of processing on physicochemical composition and anti-nutritional factors of cassava (Manihot esculenta Crantz) grown in Ethiopia. International Journal of Science Innovations and Discoveries, 3(2), 212-222.
17. Birhan, T., H. Zeleke, A. Ayana, Tilahun and A. Chemeda, 2013. Genetic variability, heritability and genetic advance in early maturing pigeon pea (Cajanus cajan L.) genotypes. World Journal of Agricultural Sciences, 1(7): 241-247.

Research Interests

• Legumes and Cereals Chemistry.
• Phytochemicals and their antioxidative properties from legumes and cereals.
• An important starch fraction from legume and cereals.
• Processing, product development, and value addition of legumes and cereal.
• Incorporation and stabilization of phytochemicals in food systems.
• Investigation of food processing effects on phytochemical profiles, bioavailability, and ultimate bioactivity in legumes and cereal products.
• Development of nutritious food products for human nutrition and health promotion.