Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia.

ABSTRACT: Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant in Ethiopia. More than 20 % of people in Ethiopia rely on enset for their subsistence livelihood. Its fermentation produces a starchy food named Kocho, which is yet poorly studied. In this study, physicochemical and microbial community dynamics of Kocho fermented from different enset varieties (Maziya, Genna, and Arkiya) were collected at Dawro Zone (Southern Ethiopia). Samples were collected at various fermentation times (days 1-60) for physicochemical and microbial (culture-dependent and culture-independent) characterization. Results showed that increasing fermentation time has a significantly strong positive (R² = 0.768, p = 0.004) correlation between titrable acidity,

SUBMITTER: Tadesse M 

PROVIDER: S-EPMC11165236 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature