Effect of varietal difference and fermentation on protein quantity and quality of ensete. [kocho, Ethiopia]

• Published in: Nutrition Reports International (USA) Vol. 20; no. 2
• Main Authors: Besrat, Abraham, Mehansho, Haile, Bezuneh, Taye
• Format: Journal Article
• Language: English
• Published: 01.01.1979
• ISSN: 0029-6635

Kocho, a fermented product prepared from ensete, constitutes the staple food for approximately one-sixth of the Ethiopian population. The protein content of kocho from 29 cultivars of ensete as a function of time of fermentation was investigated. Fermentation reduced the protein content of the relatively high-protein cultivars and had little or no effect on low-protein cultivars. The reduced protein content was attributed to leaching of the more soluble proteins and amino acids. The essential amino acid content of kocho from two ensete lines was also investigated; fermentation in general increased the essential amino acid content. Chemical score values established methionine and isoleucine as the most limiting essential amino acids