Desta Derese Tamiru, Kelikay Gezhagn Nigusse, Zekwos Meskelu, Eshete Mesfin, Reda Hailu Hailemariam, Alemayehu Fikadu Reta, Zula Aemiro Tadesse
School of Nutrition, Food Science and Technology Academic Center of Excellence for Nutrition Hawassa University Hawassa Ethiopia.
Food Sci Nutr. 2021 Aug 16;9(10):5641-5647. doi: 10.1002/fsn3.2527. eCollection 2021 Oct.
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 ( > .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.
在埃塞俄比亚南部家庭中，科乔是主要食物之一，它可以保存较长时间，并利用当地制作的窖自然发酵。但是，关于不同时间和农业生态条件下科乔发酵对其近似成分和微生物负荷影响的证据有限。从埃塞俄比亚锡达马地区的高地和中部地区采集了不同发酵时间的发酵科乔样品。遵循AOAC（2005年）方法的标准程序。进行了四项微生物负荷分析。使用JMP 13进行了因子分析。在整个发酵时间内，总碳水化合物、灰分、粗蛋白和粗脂肪的含量分别为36%-40%、1.9%-3.2%、3%-4.3%和0.1%-0.3%。在中部和高地样品发酵的第一周观察到最高的总灰分含量。然而，在中部地区，发酵时间的增加显示总灰分百分比降低。中部和高地的粗蛋白和脂肪含量相似（P>0.05）。科乔的可滴定酸度在0.16%至0.22%之间变化。结果表明，在发酵的前三个月中它有所增加。还发现随着发酵时间的增加它也会增加。与肠杆菌科相比，科乔中需氧嗜温菌、乳酸菌、酵母和霉菌的含量很高。这些负荷在整个发酵时间内有所不同。科乔中的肠杆菌科以及酵母和霉菌数量随着发酵时间的增加而减少。总之，随着发酵时间的增加，农业生态条件不会影响粗蛋白百分比。然而，结果表明发酵会增加蛋白质和脂肪的百分比。酸性成分的增加也可能抑制微生物生长，从而提高科乔产品的食品安全。
