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Seboka DW, Bejiga AT, Turunesh DJ, Turito AA, Girma A. Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset. Int J Microbiol 2023; 2023:6645989. [PMID: 37901594 PMCID: PMC10602703 DOI: 10.1155/2023/6645989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/16/2023] [Accepted: 10/11/2023] [Indexed: 10/31/2023] Open
Abstract
Over 20 million Ethiopians depend on enset (Ensete ventricosum) as a staple or costaple food. "Kocho," "Bulla," and "Amicho" are the three main food types obtained from enset. This review aimed to summarize the physicochemical and microbial dynamics of kocho. It is the most common food obtained from the scraped pseudostem and decorticated corm of enset after a long period of fermentation. The quality of kocho depends on the maturity of the enset plant, the enset processing method, the fermentation period, and the dynamics of microorganisms during the fermentation process. Microorganisms play a significant role in kocho fermentation to enhance its nutritional quality, improve sensory properties, and reduce spoilage and disease-causing agents. The populations of microbes available in kocho fermentation include lactic acid bacteria (LAB), Enterobacteriaceae, acetic acid bacteria (AAB), yeasts and molds, and Clostridium spp., which have both positive and negative impacts on kocho quality. There is a visible variation in microbial dynamics during kocho fermentation caused by the fermentation period. As the fermentation day increases, species of LAB also increase, whereas counts of Enterobacteriaceae decrease. This is due to a decrease in pH, which leads to an increase in titratable acidity. Moisture content also slightly decreases as fermentation progresses. Dynamics in the microbial population and physicochemical parameters ensure the development of desirable qualities in kocho and enhance the acceptability of the final product. Organic acids (such as lactic acid, acetic acid, and propionic acid), bacteriocins, phenolic compounds, flavonoids, and tannins are bioactive compounds produced by microorganisms during Kocho fermentation. Further research is needed on the molecular identification of microorganisms during Kocho fermentation.
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Affiliation(s)
- Dereba Workineh Seboka
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Abay Tabor Bejiga
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Debela Jufar Turunesh
- Department of Chemistry, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Andualem Arimo Turito
- Department of Biology, College of Natural and Computational Science, Mizan-Tepi University, P.O. Box. 121, Tepi, Ethiopia
| | - Abayeneh Girma
- Department of Biology, College of Natural and Computational Science, Mekdela Amba University, P.O. Box. 32, Tuluawlia, Ethiopia
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Duguma HT, Mamuye M, Berecha G, Kolk JVD. Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset ( Ensete ventricosum). Heliyon 2023; 9:e19301. [PMID: 37681173 PMCID: PMC10480599 DOI: 10.1016/j.heliyon.2023.e19301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/09/2023] Open
Abstract
Enset (Ensete ventricosm) is a multipurpose crop serving millions of Ethiopians as an alternative food source. However, the traditional kocho preparation is labor-intensive and results in poor quality. This study evaluated Purdue improved crop storage (PICS) bag as an alternative to an underground pit for kocho fermentation. The experiment was arranged in a factorial design with two fermentation systems (underground pit and PICS bag) and three fermentation times (30, 45 & 60 days) with 5 replications. Physico-chemical, proximate composition, microbial, and sensory evaluations of kocho were conducted following standard procedures. The results have revealed that protein and moisture contents were increased with fermentation time while crude fiber, carbohydrate, and total energy were decreased regardless of fermentation systems. The microbial results have demonstrated a reduction with extended fermentation but no significant difference between PICS and the underground pit. The sensory results have shown that PICS bag-fermented kocho has better overall sensory acceptability regardless of fermentation time. Generally, PICS bag-fermented kocho for 60 days has shown overall better kocho quality. The finding revealed that PICS bags could be used as an alternative to the traditional underground pit for better kocho quality. Further validation of the PICS bag as a fermentation container with various enset varieties and seasons with extended fermentation time is needed.
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Affiliation(s)
- Haile Tesfaye Duguma
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
- School of Packaging, Michigan State University, USA
| | - Melkamu Mamuye
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
| | - Gezahegn Berecha
- College of Agriculture and Veterinary Medicine, Jimma University, Ethiopia
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Tamrat S, Borrell JS, Biswas MK, Gashu D, Wondimu T, Vásquez-Londoño CA, Heslop-Harrison PJS, Demissew S, Wilkin P, Howes MJR. Micronutrient composition and microbial community analysis across diverse landraces of the Ethiopian orphan crop enset. Food Res Int 2020; 137:109636. [PMID: 33233215 DOI: 10.1016/j.foodres.2020.109636] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 07/27/2020] [Accepted: 08/21/2020] [Indexed: 11/25/2022]
Abstract
Enset (Ensete ventricosum) is a major starch staple and food security crop for 20 million people. Despite substantial diversity in morphology, genetics, agronomy and utilization across its range, nutritional characteristics have only been reported in relatively few landraces. Here, we survey nutritional composition in 22 landraces from three enset growing regions. We present mineral characterization of enset corm tissue, free amino acid characterization of raw and processed (fermented) tissues and genomic analysis of the microbial community associated with fermentation. We show that compared to regionally important tubers and cereals, enset is high in calcium, iron, potassium and zinc and low in sodium. We report changes in free amino acid composition due to processing, and establish that the bacteria genera Acetobacter, Lactobacillus and Bifidobacterium, predominate during fermentation. Nutritional and microbial variation presents opportunities to select for improved composition, quality and safety with potentially significant impacts in food security and public health.
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Affiliation(s)
- Solomon Tamrat
- Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia; Department of Biology, Dilla University, SNNPR, Ethiopia
| | | | - Manosh K Biswas
- Department of Genetics and Genome Biology, University of Leicester, LE1 7RH, UK
| | - Dawd Gashu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Tigist Wondimu
- Department of Plant Biology and Biodiversity Management, Addis Ababa University, Addis Ababa, Ethiopia
| | | | | | - Sebsebe Demissew
- Department of Biology, Dilla University, SNNPR, Ethiopia; Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK; Gullele Botanic Garden, P.O. Box 153/1029, Addis Ababa, Ethiopia
| | - Paul Wilkin
- Royal Botanic Gardens, Kew, Richmond, Surrey, TW9 3AE, UK
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