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Birhanu Ayitegeb Ambaw

Bahir Dar University Institute of Technology

Amhara

Bahir Dar

Bahir Dar, ID 6000

Ethiopia

  • Bahir Dar University Institute of Technology

SCHOLARLY PAPERS

2

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169

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Scholarly Papers (2)

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1.

Effect of Blending Ratio and Fermentation Time on the Quality and Acceptabiliy of Injera Produced from a Composite of Teff, Maize and Potato Flours

Number of pages: 28 Posted: 07 Jan 2026
Yengus Lake, Behailu Mossie, Mesfin Wogayehu Tenagashaw, Birhanu Ayitegeb Ambaw, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel and Zenamarkos Bantie Sendekie
Bahir Dar University Institute of Technology, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar University Institute of Technology, Bahir Dar University Institute of Technology, Bahir Dar University Institute of Technology and Bahir Dar University Institute of Technology
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Injera, blending ratio, fermentation time, proximate composition, sensory acceptability

2.

Assessment of Potato Production Potential in Amhara Region, Ethiopia

Number of pages: 19 Posted: 07 Oct 2025
Birhanu Ayitegeb Ambaw, Behailu Mossie, Aynadis Molla Asemu, Wendu Hilemichael Hilemeskel, Zenamarkos Bantie Sendekie and Mesfin Wogayehu Tenagashaw
Bahir Dar University Institute of Technology, Bahir Dar Institute of Technology, Bahir Dar University Institute of Technology, Bahir Dar University Institute of Technology, Bahir Dar University Institute of Technology and Bahir Dar University
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Potato, potential, food security, productivity, constraints