Abstract
Kocho, a nutritionally poor food product of enset, is prepared from the bulk of starch obtained from a mixture of decorticated leaf sheaths and grated corm of enset. This study was intended to formulate flat bread from kocho blended with broad bean and Quality Protein Maize (QPM) and evaluate its nutritional and sensory quality. Flat bread samples were prepared from blends of kocho, broad bean and quality protein maize flours at different ratios: 50:35:15, 50:30:20, 50:25:25 and 50:20:30 respectively. Control flat bread was prepared from 100% kocho. Consumer-oriented sensory evaluation of the formulated flat breads was conducted using 5 point hedonic scale. Proximate composition, selected minerals’ and anti-nutrients’ contents were analyzed. It was found that crude protein content was increased from 1.72% (control flat bread) to 11.35% (flat bread prepared from blends of 50:35:15 kocho, broad bean and QPM respectively); the crude fat content was increased from 0.83% to 3.06%. All of the formulated flat breads were accepted for the sensory attributes; the 50%:25%:25% blending ratio showed the highest overall acceptability, 3.92. It was concluded that blending kocho with broad bean and QPM could improve the nutritional value of flat bread with acceptable sensory quality.
Highlights
Kocho is the bulk of starch obtained from the mixture of the decorticated leaf sheaths and grated corm of Enset and fermented underground for long periods of time without spoiling [1]
This study has demonstrated that broad bean could be used to substitute kocho up to 35% level
It proved that blending kocho with broad bean and Quality Protein Maize (QPM) improves nutritional value of bread without reducing the sensory quality of the flat bread
Summary
Kocho is the bulk of starch obtained from the mixture of the decorticated (scrapped) leaf sheaths and grated corm of Enset and fermented underground for long periods of time without spoiling [1]. Enset has the potential to improve nutrition and boost food security [5] It is a major crop for peoples indigenous to southern Ethiopia and mainly consumed as kocho, bulla, and amicho [6]. Quality Protein Maize (QPM) is nutritionally superior cereals grain that has a higher proportion of two key amino acids, lysine, and tryptophan, than which is found in normal maize. It contains nearly twice as much usable proteinthan other maize (or corn) grown in the tropics and yields 10% more grain than traditional varieties of maize [8,9].
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