ArticleFood science & nutrition2021
Influence of fermentation time on proximate composition and microbial loads of Enset, (
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 18 citations in OpenAlex.
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Single-step bioconversion of cow rumen-based agroindustrial waste to bioethanol via enzyme-assisted processes.Scientific reports · 2026Article
- Comprehensive Review on Bulla: Uses and Nutritional, Cultural, and Processing Perspectives of an Enset-Derived Food in Ethiopia.International journal of food science · 2026Review
- Evaluating food safety of traditionally fermented kocho: microbial profiling through classical methods and PacBio SMRT sequencing technology.Antonie van Leeuwenhoek · 2025Article
- In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues.Scientific reports · 2024Article
- Nutrition profile and rumen fermentation ofJournal of advanced veterinary and animal research · 2024Article
- Purdue improved crop storage bag forHeliyon · 2023Article
- Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia.Heliyon · 2023Article
- Agroecology influencesHeliyon · 2022Article
- Influence of fermentation time on proximate composition and microbial loads of Enset, (Food science & nutrition · 2021Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In southern Ethiopian households, kocho is one of the staple foods which can be kept longer and fermented naturally using locally prepared pits, but evidence about the influences of fermentation of kocho at a different time and agroecology on proximate compositions and microbial loads are limited. Fermented kocho samples at different fermentation times were collected from highland and midland districts of Sidama region of Ethiopia. The standard procedure of AOAC (2005) method was followed. Four microbiological load analyses were conducted. Factorial analysis using JMP 13 was conducted. Across the fermentation time, total carbohydrate, ash, crude protein, and crude fat ranged 36%-40%, 1.9%-3.2%, 3%-4.3%, and 0.1%-0.3%, respectively. The highest total ash content was observed in week one of fermentation both in midland and highland samples. However, in midland, the increment of fermentation time showed a reduction of total ash percentage. Crude protein and fat were observed similar both in midland and highland (
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