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Effect of indigenous fermentation process and ensete variety on mineral composition of kocho, an Ethiopian traditional fermented food

Author: 
Azera Tsegay (PI), Getasile Assefa and Tesfaye H/Mariam
Subject Area: 
Life Sciences
Abstract: 

Ensete ventricosum (Welw Chessman), is a perennial, herbaceous, monocarpic and monocotyledonous crop in the family Musaceae (Westphal 1975). The experiment was carried out using different fermentation time (0, 30, 60 and 90 days) and two Enset varieties to check out the effects of fermentation time and enset variety on the nutritional composition of kocho. In this study, kocho samples had been prepared from yedbereye and Lemat enset variety, which are processed by using indigenous Gurage kocho processing methods. The outcomes revealed that, mineral composition of kocho were affected by fermentation time and Enset ventricosum variety. The outcomes of this study showed that the content of Ca, Mg, K, and Zn content was found higher in the unfermented kocho prepared from yedebreye (190.11 mg/100 g, 117.47 mg/100 g, 860.99 mg/100 g, and 3.87 mg/100 g respectively) than the content in unfermented prepared from Lemat (183.89 mg/100g, 112.68 mg/100g, 857.06 mg/100g and 2.17 mg/100g respectively). On the other hand, the content of Na, Fe, Cu and Mn was found higher in the unfermented kocho prepared from Lemat (27.94 mg/100 g, 3.58 mg/100 g, 3.30 mg/100 g and 2.95 mg/100 g respectively) than the content in unfermented kocho prepared from yedebreye (22.54 mg/100g, 2.66 mg/100g, 2.41 mg/100g and 1.56 mg/100g respectively). The Ca, Mg, Na and Fe content differ significantly (P <0.05), whereas, the K, Cu, Zn and Mn content does not differ significantly (P >0.05) among the two verities. As fermentation time increased, Ca, Mg, K, Na and Cu contents increased however Na, Fe and Zn contents decreased. The Fermentation time significantly (p<0.05) affects the calcium, iron, magnesium, manganese and zinc content in Kocho prepared from Lemat and Yedebreye enset variety while the potassium and sodium content was significantly (p<0.05) affected in kocho sample prepared from Yedebreye variety.

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