KOCHO (Indigenous Food Of Ethiopia): A Review On Traditional Practice To Scientific Developments

Abstract

Kocho is food product produced by decorticating and fermenting of enset parts. Quarter of Ethiopian population those were inhabited in south and south western part were used as staples or co-staples food source. Kocho preparation composed of many steps, these all steps are still performing with indigenous knowledge with traditional practices. Despite its advantages, enset plant processing for preparation of food is time consuming, unhygienic, need long fermentation period, low in protein, and have strong odor. Those of the uncommon sensory attributes are the results from microbial spoilage due to high moisture content of Kocho. High moisture content supports the growth of spoilage microorganisms which in turn produce unpleasant organic compounds. The nutritional and organoleptic qualities of Kocho could therefore, be process related. Nutrient loss and time taking fermentation processes are common and vary from place to place. Plus, accurate understanding and introduction of these processes in both enset growing and nongrowing regions can help to improve, standardize and increase the utilization of the process in order to contribute to food security of the country. However, limited research was reported on preservation of kocho by chemical ingredients and natural species, microbes involved in fermentation and spoilage. In addition, very fewer studies were reported on effect of biochemical and role of fermentation on anti-nutritional factors degradation. Similar to other fermented food it can inhibit growth of pathogenic bacteria, extending product shelf-life while ensuring consumer safety and it can be stored for years. However, scientific review to show the kocho traditional practice and scientific research undertaken in this area is found. In considering above all, this review is under taken with objective to review the traditional practice and scientific research reported on kocho preparation. Similarly, the document tries to give a brief description of its common Characteristics with in relation to microbial, biochemical and fermentation conditions.