en

TRADITIONAL FOOD PROCESSING PRACTICES OF OATS ( Avena sativa ) AND ITS CONTRIBUTION TO FOOD SECURITY IN GOZAMIN DISTRICT OF NORTHWEST ETHIOPIA Getaneh, FA; Forsido, SF; Yetenayet, BT; Addisu, AA; Minbale, AT & Endale, A Abstract Oat is one of the cereal crops in Ethiopia, which is less recognized in terms of its food value and productivity. It is grown and utilized as a staple food only in a specific part of the country. The objective of this study was to assess the food significance of oat and document associated traditional food knowledge of the crop in Gozamin district, Northwest part of Ethiopia. Data were collected using a semi-structured questionnaire, focus group discussion and key informant interviews. Secondary data collected from Gozamin agriculture development offices and research centers were used to support our results. A total of 388 households participated in this cross-sectional study. Data were edited, coded, entered and analyzed using SPSS for windows version 20.0. The results of this study affirmed that 97.2% of the producers cultivated oat every year and high rainfall is the suitable weather condition for its production. As per the results of this study, oat is tolerant to acidic and marginally fertile soils where other plants do not grow and yield well. As compared to other conventional cereal crops, 85% of the participants of the study reported that the cultivation of oat does not require extensive farming and can be produced with minimum inputs. The entire population of respondents (100%) reported that oat grain was used as food. Almost all the respondents (99.2%) utilized oat as their staple crop for their families. Oat ranked first in terms of consumption at household level as compared to other cereal crops (tef, maize, wheat, and barley). In the district, oat is processed into different food types and beverages including injera, kitta/anababiro, gruel, porridge, enket, and local alcoholic drinks, tella. Oat is rarely used to prepare porridge and local alcoholic beverages as compared to other cereal-based staple food types. Porridge and local alcoholic beverages are commonly prepared for special occasions and on holidays. Oat is a less known crop in specific locations but could contribute to enhancing food diversity options to improve food and nutrition security efforts in the country. Keywords Food Security; Oat; Oat Processing; Underutilized Crop; Traditional Foods

© Copyright 2021 - African Journal of Food, Agriculture, Nutrition and Development
Alternative site location: http://www.ajfand.net/