Enset (Ensete ventricosum) is a drought tolerant food crop consumed in Ethiopia after fermentation into ‘kocho’. In most enset growing regions of Ethiopia, traditional starters are prepared in local households and added to the scraped enset mash to aid the fermentation. The preparation of the starters differs among ethnic groups. The aim of this study was preparation of starter culture for enset fermentation this work expected to reduce the work load of women and children in enset growing region, the sensory acceptance of enset increase in different regions, the market value increase as other cereals consumed in the country and expected to increase the level of foreign currency.
Meskerem Elfu Feleke
Meskerem Elfu Feleke is a researcher in Ethiopian biotechnology institute. Fantahun Woldesenbet (PhD) is a researcher in Ethiopian biotechnology institute.
Number of Pages:
LAP LAMBERT Academic Publishing
lactic acid bacteria, starter culture, Kocho, Enset, traditional fermentation
SCIENCE / Microbiology