Melaku Tafese Awulachew
Department of Food Science and Nutrition Research Directorate, Ethiopian Institute of Agricultural research, P.O. Box 2003, Addis Ababa, Ethiopia
Publications
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Mini Review Article
A Survey of Kocho Processing Practice and Challenges to Scientific Developments
Author(s): Melaku Tafese Awulachew*
Kocho is a food product made from the decortication and fermentation of enset parts. A quarter of Ethiopia’s population lived in the south and south-western parts of the country, where staples or co-staples were used as a food source. Kocho preparation consists of several steps, all of which are still carried out using indigenous knowledge and traditional practices. Despite its benefits, enset plant processing for food preparation is time consuming, unsanitary, requires a long fermentation period, is low in protein, and has a strong odor. The unusual sensory characteristics are the result of microbial spoilage caused by Kocho’s high moisture content. High moisture content encourages the growth of spoilage microorganisms, which produce unpleasant organic compounds. Kocho’s nutritional and organoleptic properties may thus be process-related. Nutrient loss and time-cons.. Read More»