liu.seSearch for publications in DiVA
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • oxford
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum)
Haramaya University, Ethiopia; Wolaita Sodo University, Ethiopia.
Swedish University of Agriculture Science, Sweden.
Haramaya University, Ethiopia.
Haramaya University, Ethiopia.
Show others and affiliations
2016 (English)In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 89, p. 806-811Article in journal (Refereed) Published
Abstract [en]

The multipurpose crop enset (Ensete ventricosum) has been traditionally cultivated in Ethiopia since ancient times. The main food product is the starch-rich fermented kocho made from the pseudostem and corm. There are many vegetatively propagated landraces utilised by farmers, but no concisions breeding have taken place, and there are requests for improved cultivars. There are also populations of wild ensets which propagate sexually, and the variation in characteristics among the wild is not studied. We suggest investigating the variation among the wild, in order utilise the most proper combinations of parent plants when breeding for different purposes. We analysed kocho, after 30 and 90 days of fermentation, from three wild genotypes and three cultivars, to compare how and how much they differ in components and perceived food quality. The three cultivars scored generally higher than all the three wild genotypes for protein, fat, sugar and minerals, while the wild had larger fraction of starch. On average, panellists rated all the cultivated significantly higher than all the wild regarding the investigated characteristics (colour, texture, taste and overall). However, there were nine out of 25 panellists who rated at least one wild genotype higher or equal to at least one cultivar regarding taste, showing that people can be open for unfamiliar kocho. Therefore, we conclude that further investigations of the variation among wild plants should be done, aiming to get a larger gene pool with improved characteristics as e.g. disease tolerance or superior mineral uptake; by careful selection of parent plants, desired combinations can be achieved. (C) 2016 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
ELSEVIER SCIENCE BV , 2016. Vol. 89, p. 806-811
Keyword [en]
Consumer perception; Drought tolerant crop; Ethiopia; Fermented food; Indigenous crop; Kocho
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:liu:diva-133392DOI: 10.1016/j.foodres.2016.10.016ISI: 000388775500088OAI: oai:DiVA.org:liu-133392DiVA, id: diva2:1060059
Note

Funding Agencies|Ethiopian Ministry of Education

Available from: 2016-12-27 Created: 2016-12-22 Last updated: 2017-11-29

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Search in DiVA

By author/editor
Karlsson, Laila
By organisation
Department of Physics, Chemistry and BiologyFaculty of Science & Engineering
In the same journal
Food Research International
Food Engineering

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 116 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • oxford
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf