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Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts
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. F...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497836/ https://www.ncbi.nlm.nih.gov/pubmed/34646533 http://dx.doi.org/10.1002/fsn3.2527 |
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author | Desta, Derese Tamiru Kelikay, Gezhagn Nigusse Zekwos, Meskelu Eshete, Mesfin Reda, Hailu Hailemariam Alemayehu, Fikadu Reta Zula, Aemiro Tadesse |
author_facet | Desta, Derese Tamiru Kelikay, Gezhagn Nigusse Zekwos, Meskelu Eshete, Mesfin Reda, Hailu Hailemariam Alemayehu, Fikadu Reta Zula, Aemiro Tadesse |
author_sort | Desta, Derese Tamiru |
collection | PubMed |
description | 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 (p > .05). The titrable acidity of Kocho varied from 0.16% to 0.22%. It was shown that it increased in the first three months of fermentation. It was also found to be increased as the fermentation time is increasing. Aerobic mesophilic, lactic acid bacteria, yeast, and mold were highly observed in Kocho as compared to Enterobacteriaceae. The loads varied across the fermentation time. Enterobacteriaceae and yeast and mold count of Kocho decreased with increased fermentation time. In conclusion, agroecology did not affect crude protein percentage as the fermentation time is increased. However, it was shown that fermentation increases protein and fat percentages. The increment of the acidic contents may also suppress the microbial growth for better food safety of kocho products. |
format | Online Article Text |
id | pubmed-8497836 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-84978362021-10-12 Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts Desta, Derese Tamiru Kelikay, Gezhagn Nigusse Zekwos, Meskelu Eshete, Mesfin Reda, Hailu Hailemariam Alemayehu, Fikadu Reta Zula, Aemiro Tadesse Food Sci Nutr Original Research 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 (p > .05). The titrable acidity of Kocho varied from 0.16% to 0.22%. It was shown that it increased in the first three months of fermentation. It was also found to be increased as the fermentation time is increasing. Aerobic mesophilic, lactic acid bacteria, yeast, and mold were highly observed in Kocho as compared to Enterobacteriaceae. The loads varied across the fermentation time. Enterobacteriaceae and yeast and mold count of Kocho decreased with increased fermentation time. In conclusion, agroecology did not affect crude protein percentage as the fermentation time is increased. However, it was shown that fermentation increases protein and fat percentages. The increment of the acidic contents may also suppress the microbial growth for better food safety of kocho products. John Wiley and Sons Inc. 2021-08-16 /pmc/articles/PMC8497836/ /pubmed/34646533 http://dx.doi.org/10.1002/fsn3.2527 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Desta, Derese Tamiru Kelikay, Gezhagn Nigusse Zekwos, Meskelu Eshete, Mesfin Reda, Hailu Hailemariam Alemayehu, Fikadu Reta Zula, Aemiro Tadesse Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title | Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title_full | Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title_fullStr | Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title_full_unstemmed | Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title_short | Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agroecological districts |
title_sort | influence of fermentation time on proximate composition and microbial loads of enset, (ensete ventricosum), sampled from two different agroecological districts |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8497836/ https://www.ncbi.nlm.nih.gov/pubmed/34646533 http://dx.doi.org/10.1002/fsn3.2527 |
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