Mrs. Helen Walle Endalew

Lecturer and Researcher 

Department of Food Engineering,

• Email:helenbdu@gmail.com 
• Office:Food and Nutrition Center Laboratory, Poly campus

WalleBiography/Profile Summary

Helen is a lecturer and researcher in the Department of Food Engineering at Bahir Dar University, where she has served since 2012. She is currently pursuing her PhD in Biochemical Engineering at the Bahir Dar Institute of Technology. Her research, conducted in collaboration with the MillNETi project, focuses on improving the nutritional quality of finger millet through traditional processing into injera, with emphasis on nutrient enhancement, antinutrient reduction, and mineral bioaccessibility. She is committed to advancing food and technology by bridging indigenous processing knowledge with modern nutritional and biochemical research.

Educational Background

• MSc in Food technology – Bahir Dar University 
• BSc in Food Technology and Process Engineering – Bahir Dar University 

Core Expertise & Research Interests

• Food processing technology
• Food fermentation and germination 
• Food product development
• Food quality and safety

Key Publications & Projects

• Helen Walle Endalew,Minaleshewa Atlabachew, Lara Allen, Howard Griffiths,Jane L.Ward,Peter R. Shewry, Mohamad Farshard Aslam, Tadesse Fenta Yehuala, Mesfin Wogahyehu Tenagashaw, Metadel Kassahun Abera, Hirut Assaye Cherie  (2025). Fermentation kinetics of finger millet-based Injera dough recipes: Implications for raffinose hydrolysis, amino acid content and other metabolites. Journal of Food Composition and Analysis, 108526. https://doi.org/10.1016/j.jfca.2025.108526
• Helen Walle Endalew, Minaleshewa Atlabachew, Sotirios Karavoltsos, Aikaterini Sakellari, Mohamad Farshard Aslam, Lara Allen, Howard Griffiths, Panagiotis Zoumpoulakis, Anastasia Kanellou, Tadesse Fenta Yehuala, Metadel Kassahun Abera, Mesfin Wogahyehu Tenagashaw, Hirut Assaye Cherie (2024). Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food. Food Research International, 190, 114635. 10.1016/j.foodres.2024.114635
• Tadesse Fenta Yehuala, Minaleshewa Atlabachew, Sotirios Karavoltsos, Aikaterini Sakellari, Mohamad Farshard Aslam, Lara Allen, Howard Griffiths, Anastasia Kanellou, Panagiotis Zoumpoulakis, Wanjiku Gichohi-Wainainah, Helen Walle Endalew, Metadel Kassahun Abera, Mesfin Wogayehu Tenagashaw, Gizaw Desta Gessesse, Hirut Assaye Cherie (2025). Effect of fermentation on the proximate composition, antinutrients, bioaccessibility of minerals, and sensory quality of pearl millet-based Injera. International Journal of Food Science and Technology, 60(2), vvaf132. https://doi.org/10.1093/ijfood/vvaf132
• Tadesse Fenta Yehuala, Minaleshewa Atlabachew, Mohamad Farshard Aslam, Lara Allen, Howard Griffith, Jane L. Ward, Peter R. Shewry, Anastasia Kanellou, Wanjiku Gichohi-Wainaina, Helen Walle Endalew, Metadel Kassahun Abera, Mesfin Wogayehu Tenagashaw, Gizaw Desta Gessesse, Hirut Assaye Cherie (2025). Fermentation Kinetics and Changes in Levels of Antinutrients in Pearl Millet and Pearl Millet‐Maize Composite Dough Recipes Used to Prepare Injera. Food Science & Nutrition, 13(7), e70598. https://doi.org/10.1002/fsn3.70598

Teaching & Academic Duties

• Undergraduate Courses: Grain Processing Technology, Mechanical Unit Operation, Material and Energy Balance, Food Machinery and Equipment design
• Institutional Roles: Assistant registrar for the faculty of chemical and food engineering, Course chair in the department  of food engineering, committees in conferences, and holistic exam preparation