ArticleFood science & nutrition2025
Evaluation of Anchote (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Evaluation of Anchote (Food science & nutrition · 2025Article
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Authors and funding
7 authors.
Funding
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Abstract
Anchote, a versatile root crop deeply ingrained in Ethiopian culture, plays a vital role in food, medicine, social gatherings, and the economy. Most predominant in Ethiopia's southern, and southwestern regions, anchote stands out as a high-yield crop with superior biochemical characteristics compared to other root vegetables. Despite its potential, the cultivation of anchote remains localized, prompting on-farm research to explore the nutritional content of different anchote genotypes and to find optimal cooking methods to preserve these essential elements. This study evaluated the proximate composition of three anchote genotypes, two local landraces (LV1, LV2) and an improved variety (Desta 01), under two cooking methods (boiled peeled vs. unpeeled roots) in a factorial arrangement on-farm trial across four sites. The results indicated no significant differences (
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