Nutritional Composition of Anchote (Coccinia abyssinica (Lam.) Cogn.) and its Products: A Tip for Future Research and Development

Abstract

Anchote is one of the tuber crops which  belongs to the cucurbitaceae family and genus conccinia with over 30 species. This review was conducted with the objective to assess the knowledge gap and recommend further studies for generating and documentation of information related to anchote. It is an underutilized tuber crop with high nutritional compositions especially   protein [tuber (3.33-17.8%), leaves(34.5-53%)] and calcium contents [tuber (416.50, leaves 313.50)]. The methodology used were  literature review and case studies. Although anchote is rich  in  nutrients  and has special place in the social value of the society, it has been less addressed by research and development to enhance its contribution to food and nutrition security in Ethiopia. For instance, the available literature indicates wide variation in its protein (3.33 -17.8 %) and Calcium  (0.47-416.50 mg/100g) contents. The basis  for this high variation needs to be explored  through controlled studies for further improvement of the plant.  There are more than seven  food products that are  traditionally prepared from anchote but detailed information on their preparation methods, ingredients used,  consumption and nutritional significance are lucking. The protein content of anchote leaf is very high which makes it very important to use it as a food ingredient which is also another potential area of research. Therefore, it is necessary to conduct detailed assessement on the production, processing and utilization of anchote in the community for  further optimization and exploitation of the plant as a potential source of food in Ethiopia.