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

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 relat...