Physicochemical and microbial community dynamics of Kocho fermented from different enset varieties in South West Ethiopia
M Tadesse, FO Ajibade, M Minale, A Mekonnen… - Heliyon, 2024 - cell.com
Abstract Enset (Ensete ventricosum (Welw.) Cheesman) is an indigenous multipurpose plant
in Ethiopia. More than 20% of people in Ethiopia rely on enset for their subsistence …
in Ethiopia. More than 20% of people in Ethiopia rely on enset for their subsistence …
The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho
A Melaku, N Satheesh, SJ Awol, MG Kassa - Discover Food, 2024 - Springer
Although Kocho is a traditional fermented food widely consumed in Ethiopia, improper
fermentation conditions continue to pose a significant challenge. This study aimed to …
fermentation conditions continue to pose a significant challenge. This study aimed to …
The Effects of Mandillo (Crassocephalum Macropappum) on the Physico-chemical Profile and Microbial Dynamics during Enset (Ensete Ventricosum Welw.) …
Fermentation of Enset has been known for a long time to produce a starchy and nutritionally
enriched food product referred as Kocho. However, due to uncommon sensory attributes for …
enriched food product referred as Kocho. However, due to uncommon sensory attributes for …
[PDF][PDF] Discover Food
A Melaku, N Satheesh, SJ Awol, MG Kassa - 2024 - researchgate.net
Although Kocho is a traditional fermented food widely consumed in Ethiopia, improper
fermentation conditions continue to pose a significant challenge. This study aimed to …
fermentation conditions continue to pose a significant challenge. This study aimed to …