Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

1. Abegaz, K. (2007). Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage. African Journal of Biotechnology 6:1469–1478.Search in Google Scholar

2. Ali, A.A., Mustafa, M.M. (2009). Use of starter cultures of lactic acid bacteria and yeasts in the preparation of Kisra, a Sudanese fermented food. Pakistan Journal of Nutrition 8: 1349– 1353.10.3923/pjn.2009.1349.1353Search in Google Scholar

3. Andeta, A.F., Vandeweyer, D., Woldesenbet, F., Eshetu, F., Hailemicael, A. (2018). Fermentation of enset (Ensete ventricosum) in the Gamo Highlands of Ethiopia : Physicochemical and microbial community dynamics. Food Microbiology 73:342–350.10.1016/j.fm.2018.02.011Search in Google Scholar

4. AOAC (2000). Official Methods of Analysis of AOAC, 17th ed. AOAC International, Washington DC, U.S.A.Search in Google Scholar

5. Ashenafi, M. (2006). A review on the microbiology of indigenous fermented foods and beverages of Ethiopia. Ethiopian Journal of Biology 5:189–245.10.4314/ejbs.v5i2.39036Search in Google Scholar

6. Bosha, A., Lagibo, A., Tana, T., Mohammed, W., Tesfaye, B., Karlsson, L.M. (2016). Nutritional and chemical properties of fermented food of wild and cultivated genotypes of enset (Ensete ventricosum). Food Research International 89:806–811.10.1016/j.foodres.2016.10.016Search in Google Scholar

7. Brandt, A.S., Anita, S., Clifton, H., McCabe, J.T., Endale, T., Mulugeta, D., Gizachew, W., Gebre, Y., Masayoshi, S., Shiferaw, T. (1997). The “ Tree Against Hunger “ Enset-Based Agricultural Systems in Ethiopia. American Association for the Advancement of Science, Washington, DC.Search in Google Scholar

8. Chen, H., Donglin, M.A., Li, Y., Liu, Y., Wang, Y. (2016). Optimization the process of microencapsulation of bifidobacteriumbifidum bb01 by box-behnken design. Acta Universitatis Cibiniensis SeriesE: Food Technology 20: 17-28.10.1515/aucft-2016-0012Search in Google Scholar

9. Colmenero, F.J., Barreto, G., Mota, N., Carballo, J.(1995). Influence of protein and fat content and cooking temperature on texture and sensory evaluation of Bologna sausage. Lebensm-Wiss. U.-Technology 28:481–487.10.1006/fstl.1995.0081Search in Google Scholar

10. CSA (2017). Central statistical agency agricultural sample survey.Report on area and Production of Major Crops (Private peasant holding, Meher season). Addis Ababa.Search in Google Scholar

11. Deshpande, R.P., Chinnan, M.S., Mcwatters, K.H. (2008). Optimization of a chocolate-flavored, peanut – soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT 41:1485–1492.10.1016/j.lwt.2007.08.013Search in Google Scholar

12. Edward,V.A., Huch, M., Dortu, C., Thonart, P., Egounlety, M., Holzapfel, W.H., Franz C.M.A.P.(2010). Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations. Food Control 22:389-395.10.1016/j.foodcont.2010.09.008Search in Google Scholar

13. Ei-Gendy, N.S., Madian, H.R., Abu Amr, S.S. (2013). Design and optimization of a process for sugarcane molasses fermentation by Saccharomyces cerevisiae using response surface methodology. International Journal of Microbiology 2013: 1-910.1155/2013/815631381032024222769Search in Google Scholar

14. Einstein, M. A. (1991). Descriptive techniques and their hybridization. Sensory Science Theory and Applications in Foods, 317–338.Search in Google Scholar

15. Gallagher, E., O’Brien, C.M., Scannell, A.G.M., Arendt, E.K.(2003). Use of response surface methodology to produce functional short dough biscuits. Journal of Food Engineering 56:269–271.10.1016/S0260-8774(02)00265-0Search in Google Scholar

16. Gan, H.E., Karim, R., Muhammad, S.K.S., Bakar, J.A., Hashim, D.M., Rahman, R.A.(2007). Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT 40:611–618.10.1016/j.lwt.2006.05.005Search in Google Scholar

17. Gashe, B.A. (1987). Kocho fermentation. Journal of Applied Bacteriology 62:473–477.10.1111/j.1365-2672.1987.tb02679.xSearch in Google Scholar

18. Hunduma, T., Ashenafi, M. (2011). Effect of altitude on microbial succession during traditional enset (Ensete Ventricosum) fermentation. International Journal of Food, Nutrition and Public Health 4: 39–51.10.47556/J.IJFNPH.4.1.2011.4Search in Google Scholar

19. Karssa, T.H., Ali, K.A., Gobena, E.N. (2014). The microbiology of kocho : An Ethiopian traditionally fermented food from enset (Ensete ventricosum). International Journal of Life Science 8: 7–13.10.3126/ijls.v8i1.8716Search in Google Scholar

20. Li, Y., Shu, G., Li, Y., Liu, Y., Song, Y.(2018). Optimization of prebiotics and oxygen scavengers for bifidobacterium bifidum bb01 microcapsules by response surface methodology. Acta Universitatis Cibiniensis SeriesE: Food Technology 22: 3-12.10.2478/aucft-2018-0001Search in Google Scholar

21. Lim, S., Tingirikari, J.M.R., Seo, J.S., Li, L., Shim, S., Seo, J., Han, N. (2018). Isolation of lactic acid bacteria starters from Jeungpyun for sourdough fermentation. Food Science and Biotechnology 27:73-78.10.1007/s10068-017-0274-0Search in Google Scholar

22. Meilgaard, M., Civille, G.V., Carr, B.T. (1991). Sensory Evaluation Techniques, 2^nd edition., 135-235. CRC Press Inc, Boca Raton, Florida.Search in Google Scholar

23. Nurfeta, A., Tsegaye, M., Abebe, A. (2012). Effects of substituting maize with kocho on intake, digestibility, nitrogen utilization and body weight gain in sheep fed a basal diet of Rhodes grass hay. Ethiopian Journal of Applied Technology 3: 13–24.Search in Google Scholar

24. Olango, T.M., Tesfaye, B., Catellani, M., Pè ME. (2014). Indigenous knowledge, use and on-farm management of enset (Ensete ventricosum (Welw.) Cheesman) diversity in Wolaita, Southern Ethiopia. Journal of Ethnobiology and Ethnomedicine, 10: 1–18.10.1186/1746-4269-10-41Search in Google Scholar

25. Oyedeji, O., Ogunbanwo, S.T., Onilude, A.A. (2013). Predominant lactic acid bacteria involved in the traditional fermentation of Fufu and Ogi, Two Nigerian fermented food products. Food and Nutrition Science 4: 40–46.10.4236/fns.2013.411A006Search in Google Scholar

26. Stone, H., Sidel, J.L. (1985). Sensory evaluation practices (2^nd ed.). San Diego: Academic Press.Search in Google Scholar

27. Teamir, M., Shimelish, A., Ramaswamy, H.S., Workneh, T.S. (2018). Effect of feed components on quality parameters of wheat – tef – sesame – tomato based extruded products. Journal of Food Science and Technology 55: 2649-2660.10.1007/s13197-018-3187-xSearch in Google Scholar

28. Thakur, S., Saxena, D.C. (2000). Formulation of extruded snack food (Gum based cereal pulse blend): Optimization of ingredients levels using response surface methodology. Lebensm.-Wiss.u.-Technology 33:354–361.10.1006/fstl.2000.0668Search in Google Scholar

29. Tsegaye, A., Struik, P. C. (2000). Influence of repetitive transplanting and leaf pruning on dry matter and food production of enset (Ensete ventricosum Welw. (Cheesman)). Field Crops Research, 68: 61–74.10.1016/S0378-4290(00)00111-8Search in Google Scholar

30. Tsegaye, A., Struik, P.C. (2001). Enset (Ensete ventricosum (Welw.) Cheesman) kocho yield under different crop establishment methods as compared to yields of other carbohydrate-rich food crops. NJAS - Wageningen Journal of Life Science 49:81–94.10.1016/S1573-5214(01)80017-8Search in Google Scholar

31. Vatansever, S., Vegi, A., Garden-robinson, J., Iii, C.A. H. (2017). The effect of fermentation on the Physicochemical characteristics of dry-salted vegetables. Journal of Food Research 6: 32–40.10.5539/jfr.v6n5p32Search in Google Scholar

32. Yaakob, H., Ahmed, N.R., Daud, S.K., Malek, R.A. (2012). Optimization of Ingredient and Processing Levels for the Production of Coconut Yogurt Using Response Surface Methodology. Food Science and Biotechnology 21:933-940.10.1007/s10068-012-0123-0Search in Google Scholar

33. Yirmaga, M.T.(2013). Nutrition and Food Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food. Nutrition and Food Sciences 3:1–6.10.4172/2155-9600.1000182Search in Google Scholar

34. Zerihun, T., Brihanu, G. (2015). Community indigenous knowledge on traditional fermented enset product preparation and utilization practice in Gedeo zone. Journal of Biodiversity and Ecological Sciences 5:1-19.Search in Google Scholar