Dr. Lord Abbey has a background in Plant Science and Pharmaceutical R&D with a research focus on sustainable food systems and compost quality enhancement for health and wellbeing. Having completed his BSc (Hons) Agriculture from the University of Ghana, Dr. Abbey continued on his studies in the UK, The Netherlands and Canada. He is currently a professor at Dalhousie Faculty of Agriculture where he teaches and supervises undergraduate and graduate students. His research program is Plant Nutrition and Physiology. Some of his current research activities include exploration of ethnic crops in NS; aromatic and medicinal plants; onion fertilization and postharvest losses; and value-addition and alternative uses of compost and vermicompost. He is a board member of Living Earth Council; member of the Nova Scotia Institute of Agrologists (NSIA); the International Society for Horticultural sciences (ISHS); and the Canadian Society of Horticultural Science (CSHS). His passion is travelling and nature-walk.
Plant growth, yield and quality responses to natural amendments have been widely studied. However, little is known about alterations in essential phytochemicals in response to different types of natural amendments. A greenhouse pot-experiment was performed to determine the influence of three different natural amendments: dry vermicast, potassium (K)-humate and volcanic mineral and a control (no amendment) on the chemical composition of kale (Brassica oleracea L. var. acephala ‘Ripbor’). Plants grown in the dry vermicast had the highest amounts of essential macronutrients followed by volcanic mineral, while the least was found in the control plants. The essential micronutrients, manganese and copper, were also high in the dry vermicast. Additionally, the levels of polyunsaturated fatty acids and monounsaturated fatty acids were in the kale plants were increased following the application of dry vermicast and volcanic mineral, but not K-humate. Plant tissue content of omega-3 fatty acids was high in the dry vermicast and low in the K-humate and the volcanic mineral treatments. Omega-6 fatty acids was unaffected by treatment differences. Total phenolic content and antioxidant capacity were highest in plants treated with K-humate, and the least was recorded by the dry vermicast treated plants. In conclusion, dry vermicast proved to be the most efficacious in enhancing the overall phytochemical composition of kale ‘Ripbor’ as compared to the other natural amendments.
Habtu Shumoy (32) is 4th year PhD student in Food Science and Nutrition at Gent University, Belgium. Since his PhD start in July 2014, he has Published 7 research papers in reputable international journals. During his PhD study, he tutored 4 successfully completed MSc thesis students in Gent University. He has presented part of his PhD in two international conferences named as ‘the European nutrition conference’ and ‘The First Food Chemistry Conference’, held in Berlin (2015) and Amsterdam (2016). He had worked for 3 years as a lecturer in the food science and postharvest technology department at Mekelle University, Ethiopia.
This study investigated the effect of sourdough and storage time on the digestibility of starch and the estimated glycemic index (eGI) of gluten free tef breads. The volume and texture of fresh breads containing 0-30% sourdough ranged from 1.8 to 1.9 mL/g and 7.7-10.5 N, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of fresh breads containing 0-30% sourdough were in the range of 49-58, 16-29 and 20-26 g/100 g DM starch, respectively. Following storage of the breads, the RDS content decreased while SDS and RS increased. The eGI of all the breads stored for 0-5 days ranged from 57 to 89 and 39 to 86 based on model of Goni, Garcia-Alonso, & Saura-Calixto (1997) and Granfeldt, Bjorck, Drews, & Tovar (1992), respectively. Addition of sourdough did not affect the eGI of tef breads. Duration of tef bread storage have significant effect on GI indicating that consumption of aged tef bread could be beneficial in terms of attaining lower GI if the safety and organoleptic properties of tef bread is not compromised.