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

Kocho is food product produced by decorticating and fermenting of enset parts. Quarter of Ethiopian population those were inhabited in south and south western part were used as staples or co-staples food source. Kocho preparation composed of many steps, these all steps are still performing with indigenous knowledge with traditional practices. Despite its advantages, enset plant processing for preparation of food is time consuming, unhygienic, need long fermentation period, low in protein, and have strong odor. Those of the uncommon sensory attributes are the results from microbial spoilage due to high moisture content of Kocho. High moisture content supports the growth of spoilage microorganisms which in turn produce unpleasant organic compounds. The nutritional and organoleptic qualities of Kocho could therefore, be process related. Nutrient loss and time taking fermentation processes are common and vary from place to place.