Revista de Nutrição e Ciências Alimentares
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Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food

Melese Temesgen Yirmaga

The experiment was carried out using factorial combination of two enset varieties, three fermentation time, and two processing methods with tree replication, to investigate the effects of fermentation time, variety and processing methods on physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho. In this study, kocho samples were prepared from Kinnare and Astare enset variety, and processed by modified and traditional Gurage kocho processing methods. The modifications were made by adding minimally boiled pulp of chopped pseudo stem in traditional processing methods of kocho. All processed kocho samples were then fermented for 10, 20 and 30 days. The results revealed that physicochemical qualities, chemical composition, microbial quality and sensory acceptance of kocho were affected by fermentation time, enset variety and processing methods. Kocho samples of Kinnare variety resulted in higher TTA and lower pH than those of Astare variety, which showed 0.55% LA and pH of 4.86. Modified Gurage kocho processing method resulted in lower TTA and higher pH value. As fermentation time increased, crude fiber, ash and carbohydrate contents decreased; moisture and crude protein contents increased; however, crude fat content of kocho samples did not show significant change. Higher crude protein, crude fat and carbohydrate contents were recorded for kocho samples from Kinnare variety, on the other hand, kocho samples from Astare variety resulted in higher crude fiber, total ash, and moisture content. Kocho of Kinnare variety had resulted in higher counts of LAB, yeast and mold, total aerobic bacterial and lower counts of coliform bacteria. Kocho samples processed by traditional Gurage processing method resulted in higher yeast and mold counts and coliform counts, while kocho samples prepared by modified Gurage processing method resulted in higher LAB, and total aerobic bacterial count. Sensory evaluation showed that kocho bread baked from kocho of Kinnare variety, prepared by modified Gurage processing, followed by fermentation, was the most liked than kocho breads from Astare variety in the study.