Abstract

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

Highlights

  • Fermented kocho product is referred to as the kocho food which have been subjected to the action of micro-organisms or enzymes so that desirable biochemical changes cause significant modification to the food or fermented as a form of energy-yielding microbial metabolism in which an organic substrate, usually a carbohydrate is incompletely oxidized, and an organic carbohydrate act as the electron acceptor

  • Regions where enset is used as staple food are usually less affected by the recurrent drought periods that occur in Ethiopia [9]

  • The intestinal microbiota has been recognized as a vital asset for health and neurodevelopment and is established in the first three years of life so that its modification during this period has the potential to affect host health and development [33] as been shown that shifts in microbiota composition towards more favourable taxa and combinations of taxa leads to better health, for instance by a better functioning immune system and protection against invasion of pathogenic bacteria via the intestine [13]. this way, a healthy gut microbiota with good nutrition helps to prevent disease

Read more

Summary

Introduction

Fermented kocho product is referred to as the kocho food which have been subjected to the action of micro-organisms or enzymes so that desirable biochemical changes cause significant modification to the food or fermented as a form of energy-yielding microbial metabolism in which an organic substrate, usually a carbohydrate is incompletely oxidized, and an organic carbohydrate act as the electron acceptor. Kocho is a traditional fermented food product in Ethiopia and is produced by fermentation of parts of the ‘false banana’ (Enseteven-tricosum). It is prepared from the pseudostem and corm which is scraped and fermented in solid state fermentation [29]. Enset is a multipurpose crop and provides food for more than 13 million people in Ethiopia (Guzzon and Muller, 2016). It's one of the fourth agricultural systems in Ethiopia [9]. Its cultivation and fermentation tradition are unique and important food sources for Ethiopia. The quarter of Ethiopian population those were inhabited in south and south western part were used as staples or costaples food source

Objectives
Discussion
Conclusion

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.