Natural fermentation of Enset (Ensete ventricosum) for the production of Kocho

Abstract

Abstract:

Biochemical changes of fermenting enset were studied. After seven weeks fermentation, total protein, ash and total carbohydrates decreased by 15%, 16% and 34%, respectively. Significant (p<0.05) reduction in iron (15%), phosphorus (29%), calcium (51%), starch (23%), soluble sugars (93%), reducing-sugars (84%) and available carbohydrates (51%) were recorded. Free amino acids and non-protein nitrogen increased by 6- and 1.6-fold, respecively. The pH of the fermented mash fell from an initial value of 5.7 to 3.8 with a concomitant sharp rise in titratable acidity resulting in accumulation of organic acids. The predominant organic acids were lactic, iso-valeric and n-butyric acids followed by n-valeric and acetic acids. Other volatile fatty acids and ethanol were formed in lesser quantities. Fermentation of enset also resulted in significant reductions in tannins and trypsin inhibitors whereas oxalic acid remained unaffected. [Ethiop. J. Health Dev. 1997;11(1):75-81]