Improving qualities of Kocho fermentation using Mandillo [Crassocephalum macropappum (Sch.Bip. ex. A.Rich.) S.Moore] as a starter culture ingredient

Abstract

This study assessed the impact of adding Mandillo, an Ethiopian herbaceous plant, to the fermentation process of Kocho, a fermented food made from Enset plants. Mandillo has been traditionally used by the Shekacho people to enhance the quality and fermentation of Enset during Kocho production. Kocho samples were fermented with Mandillo stem (Kom) and without (Koki) for quality evaluation. Proximate composition, mineral content, water-holding capacity, phytic acid, tannin content, and sensory attributes were analyzed. Through comprehensive physicochemical and sensory analyses, we observed distinct improvements in Kocho quality. For Koki, the protein content increased from 5.1% to 6.0% with the use of LAB starter cultures, while Kom exhibited a 15% reduction in fermentation time (from 12 to 10 days). In terms of sensory evaluation, Koki had a 25% higher overall taste score compared to the control sample, whereas Kom demonstrated a 20% improvement in texture consistency. These findings indicate that tailored fermentation approaches can significantly enhance the nutritional and sensory qualities of both Koki and Kom. The results have important implications for improving and advancing traditional food fermentation practices in Ethiopia.