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Awaze is a table condiment or sauce traditionally made from different spices for household use. It is used as a side dish and ceremonial dish with different food types such as, with boiled potato, porridge, meat, and bread. The aim of the study was to assess and determine the utilization and its quality profile in five selected districts of Amhara region, Ethiopia. A cross-sectional study design was employed involving 200 respondents in 2022. Respondent’s residence, educational level, age group, and occupation of respondents were associated with the utilization of Awaze. Respondents from urban areas were 96.2% less likely to have consumed Awaze the day before the survey than the respondents from rural households. Farmer respondents were 10.81 times as likely to have consumed Awaze compared to those involved in other occupations. The collected Awaze samples quality profile was found in the range of antioxidant activity (11.16–61.08%) at different concentration (20-100 μL), IC50 value (4.9–46.7 μg/mL), color, a* (redness) (2.5–19.35), ash (7–10.49%), Fe (47.6–59.11 mg/100 g), Zn (2.3–6.04 mg/100 g), total bacteria plate count (2.0–2.7 log cfu/g), yeast, and mold (1.44–2.41 log cfu/g) content of the collected samples. Samples had essential nutrients such as antioxidant activity, Fe, Zn, and a safe range of total bacterial plate count, yeast, and mold for consumption.

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Utilization, Nutritional, and Microbiological Quality of Awaze: Fermented Domestic Spicy Red Pepper Paste of North Western Part of Amhara, Ethiopia

  • 章节

  • 发表日期：

    2025年

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  • Biadge Kefale Anteneh,
  • Mulugeta Admasu,
  • Solomon Workneh Fanta,
  • Solomon Abate

摘要

Awaze is a table condiment or sauce traditionally made from different spices for household use. It is used as a side dish and ceremonial dish with different food types such as, with boiled potato, porridge, meat, and bread. The aim of the study was to assess and determine the utilization and its quality profile in five selected districts of Amhara region, Ethiopia. A cross-sectional study design was employed involving 200 respondents in 2022. Respondent’s residence, educational level, age group, and occupation of respondents were associated with the utilization of Awaze. Respondents from urban areas were 96.2% less likely to have consumed Awaze the day before the survey than the respondents from rural households. Farmer respondents were 10.81 times as likely to have consumed Awaze compared to those involved in other occupations. The collected Awaze samples quality profile was found in the range of antioxidant activity (11.16–61.08%) at different concentration (20-100 μL), IC50 value (4.9–46.7 μg/mL), color, a* (redness) (2.5–19.35), ash (7–10.49%), Fe (47.6–59.11 mg/100 g), Zn (2.3–6.04 mg/100 g), total bacteria plate count (2.0–2.7 log cfu/g), yeast, and mold (1.44–2.41 log cfu/g) content of the collected samples. Samples had essential nutrients such as antioxidant activity, Fe, Zn, and a safe range of total bacterial plate count, yeast, and mold for consumption.