zerihun journal

Journal of Biodiversity and Ecological Sciences Vol. 5, Issue 3 ISSN: 2008-9287

Summer 2015

Journal of Biodiversity and Ecological Sciences

JBES IAU of Tonekabon Branch Tonekabon, Iran

[email protected]

(JBES©)

Original Article

COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET

PRODUCT PREPARATION AND UTILIZATION PRACTICE IN GEDEO ZONE

Zerihun Tsegaye Brihanu*

Brihanu Gizaw

Microbial Biodiversity

Directorate, Ethiopian

Biodiversity Institute, Addis

Ababa, Ethiopia

*Corresponding Author:

Email: [email protected]

ABSTRACT

Enset (Ensete ventricosum welw Chessman) is a crop of major economic and socio-

cultural importance for a wide range of smallholder households in Ethiopia. Enset

supports more than 20 - 25% of Ethiopia's population as staple and co-staple food,

and also used as a traditional medicine. Processing of Enset for food is based on

traditional indigenous knowledge of the people and varies among different Enset

growing areas. The objective of this study was to assess and document indigenous

knowledge of traditional fermented enset products preparation and utilization

techniques in Gedeo zone. Data was collected using structured, semi-structured

questionnaire, personal interview, direct observation, focus group discussion and key

informant interview. Then a structured and semi-structured questionnaire was

designed to collect information across 23 group informants (132 listed elder

informants) who involved in the study from six districts. The major enset processing

steps, including, selection of mature enset plants, preparation of surface fermentation,

pulverization and decortications, bulla extraction, the traditional tools used and starter

culture (Gamama) preparation were described. Among the respondents, 49.24% of

those in the study area were male and 50.56 % female and almost all study

participants were evolved from Gedeo ethnic groups that involved in enset plant

cultivation and traditional Kocho preparation. Enset clones which were dominant and

recognized by many farmers in Gedeo zone were Nifo, Toracho, Denbele, Shagne,

Dinke, Ado and Harame respectively used 100%, 36.6%, 35.6%, 34.09%, 26.51%,

17.42% and 7.57% utilized by farmers mainly due to its fast fermentation process and

quality of kocho. 100% of the study participants were used enset clones such as Kake,

Qarassie and Astara for its medicinal importance, for its fast fermentation purposes

and also for its kocho quality. 100% study participants were used Genticho variety for

its kocho yield, drought and diseases resistance. However every parts of enset were

exhaustively used by farmers for different purpose. Understanding these different

community traditional kocho and bulla preparation and utilization practices are very

important. In addition to understanding these practices, it is very important to

document this traditional community indigenous knowledge.

KEYWORDS: Bulla, Enset, Gedeo Zone, Indigenous knowledge, Kocho.

INTRODUCTION

Enset (Ensete ventricosum Welw) Cheesman,

is known to exist in Asia and Africa (Tariku

and Ashenafi, 2011) but it is cultivated as a

food source in Ethiopia and often called the

tree against hunger. Enset is a perennial

herbaceous root crop with long broad leaves

and bulky pseudo stem. Enset is a crop of

major economic and socio-cultural importance

for a wide range of smallholder households in

Ethiopia. Enset supports more than 20 - 25%

of Ethiopia's population as staple and co-staple

food, and also used as a traditional medicine.

According to Atnafu et al. (2008), Ethiopia

being the place where enset is domesticated for

diverse use, a significant level of intra-specific

variability is observed among the Sidama,

Gedeo, Gurage, Wolaita, Gamogofa, and

Kembata areas in south. Enset belongs to the

order Scitaminae, family Musaceae. The genus

ensete comprises of 5-7 species, half of which

Z. T. Brihanu& B. Gizaw Volume 5, Issue 3

215

are African, the other half Asian in origin. It

looks like a large thick, single–stemmed

banana plant.

Both enset and banana have an underground

corm, a bundle of leaf sheaths that form the

pseudo stem, and large leaves (Urga et al.,

2006). Enset, however, is usually larger than

banana, reaching up to 10 meters and with a

pseudo stem up to one meter in diameter. The

enset plant grows tall and robust, ranging from

4 to 11 meters in height; its pseudo stem

dilates at the base to a circumference of 1.5-3.0

meters, and the more it is dilated at the base,

the greater is its yield.

The pseudo stem length ranges from 2 to 5

meters depending on the clone and ecological

condition of its cultivation. Its pseudo stem

and leaf mid-rib color vary considerably; some

are purple to dark red but most are light green

with variegated brown patches. Leaves are

borne on the pseudo stem almost from the

same point and on short petioles, and are 5

meters long and 0.75-1.5 meters wide.

The underground portion of the plant consists

of a corm which is 0.70-1.8 meters long with a

circumference of 1.5-2.5 meters at maturity.

Enset is distributed at altitudes between 1600

and 3000 m asl and it is chiefly propagated

vegetative (Almaz et al., 2002).The plant does

not produce edible fruit, but its corm and

pseudo-stem are scraped to separate the

starchy pulp from the fiber, and the pulp is

made to ferment.

The pseudo stem is also excellent source of

fiber used for making ropes, gunny bags,

carpets and kocho squeezing fiber. Enset

leaves are used for many purposes: for lining

fermentation pits and wrapping kocho during

baking; for making mattress and cushion; for

animal feed and fuel (Mehtzun and Yewelsew,

1994). The plant is grown on a total of about

67,000 sq. km in Ethiopia and 60 mature plants

are estimated to provide sufficient food for 5 -

6 persons per year (Demeke, 1986).

Enset provides year-round food, fiber, animal

feed and medicine (Tesfaye, 2002; Tariku and

Ashenafi, 2011). The main food types obtained

from enset are kocho, bulla and amicho

(Spring et al., 1996). Kocho is the fermented

starch that is obtained from decorticated

(scraped) leaf sheaths and grated corms. Bulla,

a starchy liquid, is obtained during scraping of

leaf sheaths and grating of corms. The thick

liquid is allowed to dry and this produces a

white powder rich in starch. In Ethiopia,

knowledge of the fermentation process is of

particular interest for proper utilization of the

crop. The fermented kocho is often stored in

pits that are lined with Enset leaves. The kocho

must be left in a storage pit for a minimum of a

month, but it can be stored for many months

and even for several years (Tariku and

Ashenafi, 2011).

The length of fermentation time varies from a

few weeks to several months, depending on

ambient temperatures of incubation. In the

cooler regions, it is kept in a pit for years, and

the quality is said to increase with increasing

fermentation time. In warmer regions,

fermentation is rapid and is therefore,

terminated within 15 to one month’s (Gash,

1987). After the fermentation is completed, a

portion is removed from the pit and the liquid

is squeezed out of it, resulting into a moist

fibrous kocho. However, there are many

constraints on kocho which influence quality

attributes due to the variation in variety

selection, duration of fermentation, and

method of processing. Amicho or boiled corm

pieces, is consumed in a similar manner to

other root and tuber crops (Tariku and

Ashenafi, 2011).however enset is staple and co

staple food for 20 million Ethiopian people

,there Processing for food and utilization are

based on traditional knowledge of the people

varies among different enset growing regions.

The objective of the present study was,

therefore, to assess and document indigenous

knowledge of traditional enset processing

method and utilization in Gedeo zone of

Ethiopia.

MATERIALS AND METHODS


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Study Area

Gedeo zone is one of the 13 zones in Southern

Nations, Nationalities and People's Regional

state (SNNPR) in Ethiopia. The zone is located

365 kms south to the capital of the country

Addis Ababa and 95 kms from regional

capital, Hawassa. The zones cover land area of

1,347 Square kilometers and it lies at an

altitude ranging from 1350 to 3000 m.a.s.1. It

shares borders in the north with Sidama zone,

in south, east and west with Oromia region.

According to the population projection from

the 2007 census, the zone has estimated

population of 843, 928, and (48%) male and

(52%) female (CSA, 2007).

Regarding the agro- climatic zone of the

region, three-fourth out of the total area of

zone are Weyna-dega shares 67.53%, Dega

32.41%, and kola shares 0.6%. The mean

annual temperature of the zone ranges between

12.6-22.5°C and the mean annual rainfall

ranges between 1001-1800 mm. The zone is

sub divide in to six districts namely, Wonago,

Kocher, Dilla Zura, Bule, Gedeb and

Yirgacheffe, its latitude: 6° 7' 38 .17"

Longitude: 38° 16’ 37.78".

Figure 1. Map of study area

Selection of participant households

Selection of individual household was made on

meeting with district agricultural experts and

key informants familiar to the enset crop. 23

group informants having one hundred thirty

two enset producing households were selected

from the 6 districts of 14 kebels of Gedeo

zone. The study Kebeles (the smallest


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administrative unit in Ethiopia) were selected

purposively based on their distribution,

production potential of enset. Elders (whose

age is 20 and above) were purposively used

with different socioeconomic back grounds in

the study and their ages were listed with the

help of kebele leaders and local guiders.

Data collection

In order to document and assess the traditional

indigenous knowledge of Enset processing

techniques and utilization of Gedeo Zone both

primary and secondary data were used.

Primary data collection was done with the help

of structured and semi-structured

questionnaire, personal interview, direct

observation, focus group discussion and key

informant interview. Then a structured and

semi-structured questionnaire was designed to

collect information across 23 group informants

(132 listed elder informants). Both interviews

and questionnaires were filled during study

time. Secondary source of data was obtained

from the agricultural office of the district, from

different books, journal and research article.

The questionnaires mainly focused on

informants socio demographic characteristics

and experience on their traditional knowledge

of enset processing techniques and utilization,

equipment used for processing, period of

kocho and bulla fermentation, traditional use

of starter culture, starter culture preparation

techniques, traditional bulla extraction

techniques, type of enset variety for rapid

fermentation, productivity, disease resistance

and their medicinal importance. 3 group

informants were selected from 14 kebele,

Accordingly, about 10% (132) of elderly

traditional resourceful inhabitants (65 males

and 67 females) of the kebele/village were

identified and interviewed to solicit their local

knowledge on enset processing techniques and

utilization.

The sample size was determined by following

Daniel (1995) procedure and then a simple

random sampling was used to select and

interview the target of 23 group informants’

adult individuals from the purposively selected

967 total elder house hold heads.

RESULT AND DISCUSSION

Socio-economic characteristics of the tested

households

The study covered 23 group informants having

132 adult individuals in 6 districts of Gedeo

zone in SNNPRs particularly Wonago, Kocher,

Dilla Zura, Bule, Gedeb and Yirgachefe. From

all study participants 50.76% were females and

49.24% were males making the female to male

one to one ratio. 62.12 % of the population

involved in the study was the age in between

20-40 years old, while the rest of 24.99% were

the ages greater than 40- 60 years old. The

remaining 4.55 % of the respondents were age

above 61 years old. 73.48% of the study

participants were from rural area and the rest

from urban. With regard to ethnic group

majority of study participants (99.24%) are

Gedeo and the rest of study participants are

others ethnic group.

With regards to educational backgrounds

56.82% of the respondents were completed

primary school, 11.36% of the respondents

were completed secondary school, 2.72% of

the respondents were completed tertiary school

and 29.55% of the respondents were illiterate.

In relation to family size 48.48% of the

respondent has 0-3 family numbers, 34.08% of

the respondent has 4 to 7 family numbers,

3.03% of the respondent has 13 to 16 family

numbers and 1.52% of the respondent has

greater than 17 family numbers. In terms of

Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……

218 Journal of Biodiversity and Ecological Sciences

their enset farm size 58.33% of the respondent

has farm size less than one hectare, 41.65 % of

the respondent has farm size has one or more

than one hectare (Table. 1).

Table 1. Socio demographic data

Wote

Qonga

Dumers

o

Buno

Koche

re

sisota

Sede

Edid

o

AroBete

la

Chit

o

Oselmej

o

Basu

ra

Tumtic

ha

Gedeb

Gelch

a

Wonago

Mekons

a

%

sex male 1 0 7 5 4 0 26 2 0 6 1 1 7 5 65 49.2

4

female 9 3 8 2 4 5 9 3 1 4 7 5 3 4 67 50.7

6

total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13

2

Age 0-20 2 0 1 0 0 1 3 1 0 0 1 0 0 0 11 8.33

21-30 2 1 2 4 2 1 16 1 0 5 3 2 2 2 45 34.0

9

31-40 1 1 5 1 3 3 9 2 0 3 2 3 3 3 37 28.0

3

41-50 2 1 4 2 1 0 5 1 0 1 1 1 1 1 22 16.6

6

51-60 2 0 2 0 1 0 2 0 1 1 1 0 1 1 11 8.33

>61 1 0 1 0 1 0 0 0 0 6 0 0 3 3 6 4.55

Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13

2

Residance urban 0 0 0 0 0 0 35 0 0 0 0 0 0 0 35 26.5

2

rural 10 3 15 7 8 5 0 5 1 10 8 6 10 9 97 73.4

8

Ethnicity Gedeo 10 3 14 7 8 5 35 5 1 10 8 6 10 9 13

1

99.2

4

Other 1 1 0.75

Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13

2

Education Illiterat

e

7 0 2 3 2 3 7 0 1 2 5 0 3 4 39 29.5

5

10 1 3 11 2 6 2 20 3 0 7 2 6 7 5 85 56.8

2

20 1 0 2 1 0 0 8 1 0 1 1 0 0 0 35 11.3

6

30 1 0 0 1 0 0 0 1 0 0 0 0 0 0 33 2.72

Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13

2

Family

size

0-3 3 0 1 2 0 1 6 0 0 1 1 1 0 1 17 12.8

9

4-7 4 1 7 5 3 1 19 1 0 6 7 1 4 5 64 48.4

8

8-12 2 2 7 0 5 3 10 4 1 3 0 3 2 3 45 34.0

8

13-16 1 0 0 0 0 0 0 0 0 0 0 1 2 0 4 3.03

>17 0 0 0 0 0 0 0 0 0 0 0 2 0 2 4 1.52

Enset

Farm size

per

hectares

<1 8 2 11 5 3 1 22 2 0 6 3 2 6 6 77 58.3

3

>1 0 1 2 2 2 1 7 1 0 3 0 1 3 3 27 19.6

9

1 2 0 2 0 3 3 6 2 1 1 5 3 1 0 29 21.9

6


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Diversity of enset clones and enset selection

purpose

According to key informants report, enset

clones are very diverse in the area ranging

from 2 to more than 90 clones. Each farmer

possessed various number of enset varieties in

his farm. Farmers give vernacular names for

each clone. They differentiated one from the

other phenol-typically by looking the color of

petiole, mid-rib, leaf sheath, angle of leaf

orientation, size and color of leaves and

circumference & length of pseudo stem.

Almost all the farmers in the area produce

many enset clones in mixtures that are used for

different purposes.

The number of Enset varieties grown in study

area of the farmers' field depended on the farm

size and economic status. Time of maturation,

and fermentation, product quality, yield,

purpose of a plant (medicinal or target

harvesting time), disease and drought tolerance

were criteria set by farmers in the study area

for Enset variety selection. Wealthier farmers

had large number of enset clones in their farm

(Tariku and Ashenafi, 2011). In this study, 20

different enset varieties were found to be

frequently grown by farmers for different

purpose. Enset varieties grown recorded based

on their vernacular names. The Sluf (2006)

report is also supported with these findings in

the fact that Gedeo agro forests were found to

harbor a wide range of farmer’s enset varieties

with a number of crop species.

The same variety may have different names in

different areas and languages and also different

varieties by the same name Endale (997and

Admassu (2002) also showed that duplication

of names were related to different utilization

purposes of variety and the changing of

vernacular names after exchange of clones

between communities. However, the clone

were one of the dominant variety of Enset that

all respondent requested 100% frequently used

for its high productivity yield for food,

diseases and drought resistance (Table 1).

The other Enset clones which were also

dominant and recognized by many farmers in

Gedeo zone were Nifo, Toracho, Denbele,

Shagne, Dinke, Ado and Harame respectively

used 100%, 36.6%, 35.6%, 34.09%, 26.51%,

17.42% and 7.57% utilized by farmers mainly

due to its fast fermentation process and quality

of kocho. 100% of the study participants were

used enset clones such as Kake, Qarassie and

Astara for its medicinal importance, for its fast

fermentation purposes and also for its kocho

quality. However every parts of Enset were

exhaustively used by farmers for different

purpose. Sluf (2006) identified and mentioned

about 15 different uses of Enset plant for

Gedeo people.

Table 2. Some local varieties or clones of enset in the area with their characteristic features

S/N Local name Local name Characteristic features mentioned

1 ASTAARA Red colored on all over the parts, about 2m tall, Corm is edible & tasty, disease

Intolerant, used for medicinal purposes, drought and disease intolerant.

2 NIPHO Green (spotted with black), about 3 m tall, fastly growing, ferment quickly, disease Intolerant, corm

edible, drought and disease intolerant.

3 DIMOYE Red parts, about 3 m tall, corm edible, disease intolerant.



4 FELELE Green (silvery white), about 2 m tall, disease and drought intolerant variety.

5 GANTICHO Black pseudo stem, above 3 m tall, produces much Kocho and fiber, disease and drought tolerant

6 KAKE Red parts, about 2.5 m tall, fast growing, medicinal use, fast fermentation

, drought and disease intolerant

7 MUNDo Extremely bloody red parts, about 2 m tall, high quality kocho, fast ferment and used as traditional

medicine, drought and disease intolerant.

9 QARASSE Green colored parts, 2 m tall, fast growing, corm is edible, ferments rapidly, drought and disease

intolerant

10 SHAAGNA White parts, about 1.5 m tall and trunk wider at the base, more kocho quality

producer but less to it in kocho quantity, drought and disease intolerant

12 QORQORRO Silvery white, about 2 m tall, disease intolerant and produces high quality kocho.

Kocho fermentation and its quality

Kocho fermentation and its quality depend on

enset variety, temperature and processing

techniques. The length of fermentation time

varies from a few weeks to several months,

depending on ambient temperatures of

incubation. In the cooler regions, it is kept in a

pit for years, and the quality is said to increase

with increasing fermentation time. In warmer

regions, fermentation is rapid and is therefore,

terminated within 15 to one month’s (Gash,

1987).

Table 3. Enset varieties cultivated by farmers with respect to quick fermentation and kocho quality

Table 4. Enset varieties cultivated by farmers with respect to its medicinal importance, diseases and

drought resistance

Enset cultivars (frequently used by

the farmers)

farmers frequently used enset

Kocho quality Quickly ferment

No of respondents % No of respondents

%

1 Nipho 132 100 132 100

2 Toracho 51 38.63 132 100

3 Denbele 47 35.60 132 100

4 Shagna

45 34.09 132 100

5 Dinke 35 26.51 132 100

6 Ado

23 17.42 132 100

7 Filele 11 8.33 132 100

8 Harame 51 38.63 132 100

9 Qoshe 10 7.57 132 100

10 Dine 10 7.57 132 100

11 Gosalo

8 6.06 132 100

12 Agana 6 4.54 132 100

13 Qorqoro 5 3.78 132 100

14 Dimoye 35 26.51 132 100

Enset

cultivars

No of respondent

Quickly

%

Kocho

quality

%

Medicinal

importance

%

Disease &

drought

%


221

Figure1: Different varieties of enset

Period for enset processing

Kocho quality and its potential yields depend

on seasons. That means quality affected by

seasonal variation. In this study 73.48% of

respondent informed that enset processing

mainly takes place during Dry season because

of enset plants increase their thickness, contain

less amount of water, soft and easily ferment

and gives as quality kocho and bulla. 26.51%

of respondent said there are no seasonal facts.

However most respondents reported, enset can

be processed throughout the year as long as

fresh enset leaves are available for use at some

critical steps during the processing. However,

rainy season is not preferred for processing as

the area becomes muddy and occasionally

flooded. However, under extreme situation,

like food shortage in the household, processing

is practiced during rainy season as well by

preparing surface fermentation carefully

covering the enset leaf and constructing shelter

water from entering.

ferment resistance

1 Astara 132 100 132 100 132 100 0 0

2 Kake 132 100 70 53 132 100 0 0

3 Qarassie 132 100 132 100 132 100 0 0

4 Nifo 132 100 132 100 132 100 0 0

5 Mundo 132 100 70 53 132 100 0 0

4 Genticho 0 0 132 100 0 0 132 100



Major steps of traditional enset processing

procedure in Gedeo zone

Identification of mature enset plant,

preparation of enset processing and

fermentation area, pulverization and

decortications, bulla preparation, preparation

of starter culture (Gamama), and continuous

mashing, changing of fresh leaves and check-

up of the fermenting mass were identified as

major steps of enset processing in Gedeo zone.

Identification of mature enset plants

The study showed that, 41.7% of the women

and 37.1% of the men who has participate in

the study Saied that enset plants reached

maturity between the age of four to five years,

6.8% of the women and 6.1% of men who has

participate in the study Saied that enset plants

reached maturity between the age of six to

seven year the rest of study participants Saied

that enset plants reached maturity less than or

equal three years (Table 1).

Table 5. Farmers’ response on harvest maturity

period of enset plant

Time to enset harvest

maturity

No. of respondents Percent of respondents

Female Male % %

1 ≤ 3 years 6 5 4.5 3.8

2 4 -5 years 55 49 41.7 37.1

3 6 -7 years 9 8 6.8 6.1

According to respondents, the duration of enset

maturity depends on soil fertility, amount and

pattern of rainfall and agricultural practices,

such as weeding, pest control, etc. Similarly,

Huffnagel (1961) showed that in addition to

the above mentioned factors, type of cultivar

and altitude also determines the length of time

for maturity.

Experienced women identified matured enset

plants by maturity indicators. These include

seizure of the central folded leaf shoot

(Muticho) followed by appearance of

inflorescence (Eyedago). The presence of

seizure of the central folded leaf shoot

indicated young immature plant while the

appearance of inflorescence confirmed the

maturity of the plant for immediate processing.

In addition partial exposure of the corm to the

surface (Beya) also indicated maturity.

Similarly, previous study in West Shewa zone

showed that farmers used the appearance of

inflorescence and an exposed corm as maturity

signs (Bacha and Taboge, 2003). Another

study in Masha Woreda (Southern Ethiopia)

indicated drying leaves and outer leaf sheaths

and appearance of inflorescence as signs of

maturity (Tadesse et al., 2003).

Preparation of Koch processing and

Fermentation area

Always enset processing procedures in Gedeo

zone was made by group of women on a well

shaded site within the enset farm on mated

fresh enset leaf. Women cut matured Enset

plant by knife and its leaf mat prepared for

Pulverization and decortications (Hasuwa).

Decortications and Pulverization

After completion of processing and

fermentation area preparation pseudo stem and

the corm was separated and also the corm was

splitted into 4-8 pieces based on their sizes,

surface cover of leaf sheath (shafa) was peeled,

and scraped by traditional equipment (Sisa).

The upper half of the leaf sheath was then

turned upside down, for scraping. Fibers were

extracted as a bi-product through repeatedly

scraping of the soft leaf sheath. Scraping from

sitting position is very common in the country,

it is chopped by knife, and the corm was

pulverized by traditional equipment called

Cheko. Then chopped scraped leaf sheath and

pulverized corm was mixed together and


223

tightly packed on the surface by wrapping with

fresh and dry enset leave. Then loaded with

heavy material such as stones to create airtight

conditions and facilitate the fermentation

process. This is supported by other investigator

(Gashe, 1987 and Ashenafi, 2006). Kept at

ambient conditions at the site until mashed and

sometimes changed by fresh leaf kept for

either 15 day or 30 days according to the need

of consumption.

Fig2. Enset pseudo stem (leaf sheath) decortications (a) and corm pulverization (b)

The traditional surface fermentation of enset

processing has two Phases in Gedeo zone

namely: PhaseI (Qote stage), where starter

culture( Gamama ) is added immediately and

stay for about 15 days for immediate

consumption and Phase II (uro stage ), addition

of starter culture was started at the 15th days

of decortication and pulverization, within 3

days interval mashed and stay for a minimum

of one month .During uro stage preparation

process 15th days of decorticated and

pulverized partially fermented kocho was

mixed together with newly scraped leaf sheath

and pulverized corm. Starter culture was added

and tightly packed on the surface by wrapping

with fresh and dry enset leaves. Then loaded

with heavy material such as stones to create

airtight conditions and facilitate fermentation,

within 3 days interval for 4-6 times mashed

and changed fresh leaves in order to prevent

spoilage and allow for at least 30 days until

fully ferment and ready for utilization

.



Fig 3. Kocho preparation flow chart

Fig 4. Fermented Kocho ready for house consumption and market

Traditional Bulla preparation

Bulla is the permissive food product of enset

extracted from freshly decorticated pseudo

stem mass and extracted from fully fermented

Kocho. Bulla extraction is commonly practiced

in Gedeo zone. The freshly decorticated mass

was squeezed by hands to extract bulla. The

fresh extract was drained down into a pit lined

with a fresh Enset leaves. Alternatively, some

processors in the study area had squeezed the

mass using a plastic sieve in a bucket to collect

the extract possibly to improve the sanitary

conditions. The extract was allowed to stand

for about one to three days or weeks resulting

in a thick paste with some water on the


225

surface. Fully fermented Kocho was warped

with nylon or enset fiber and squeezed by

hands. The extract was collected into a pit

lined with a fresh Enset leaves or bucket. The

extract was allowed to stand for about many

days or weeks until prepared in to porridge and

soup. The water was decanted and used as

animal feeds.

Bulla is an unfermented and fermented

product which can be dehydrated to powder

form and prepared into several recipes.

Although bulla was consumed as unfermented

product in the study sites, Urga et

al.(1997)indicated that it might as well be

fermented.

Fig5. bulla preparation flow chart

Traditional Starter Culture (Gamama)

Preparation

The corms of selected mature enset plants were

used as major raw material for the preparation

of starter culture (Gamama) in Gedeo zone.

After removing the soil and other unwanted

parts of the corm, it is splited into 4-6 pieces

and smoothens by knife (Shula), it was slightly

pulverized and chopped with a serrated and

sharp-edged tool made from animal bone

(scapula) and iron (Cheko) to make it ready for

fermentation (Dasa).

Inner side of corm was smoothening by knife

and polished with old starter culture (Gamama)

or rotten banana or rotten pseudo stem in order

to faster fermentation time. All the prepared

corms were wrapped with dry enset leaves

(Ashuba) and also wrapped with fresh enset

leaves and leftover of enset leaf heap over it

and left at ambient temperature for about 10-20

days. At the 5-7th day, it was exposed to the

sun for 5 to 12 hours and again wrapped with

fresh enset leaves and allowed to further

ferment for 3 to 5 days.


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Fig 6. Gamama preparation flow chart


227

Fig7. Starter culture (Gamama)

Traditional equipment used for enset

processing and kocho preparation

Meta

It is a flat locally prepared wooden board about

2 m long and 25-30 cm wide (Figure 1a). Meta

is inclined against a standing enset plant at

about 45- 60oC. A pseudo stem to be

decorticated is placed on the slanted Meta and

fixed at the middle by the raised heel of a

decorticating woman.

Cheko

It is wooden equipment prepared locally with

two ends of different functions (Figure 1b).

One end is serrated and used to pulverize the

corm and to macerate the contents of bulla

gamma during gamma preparation. The flat

end is about 10 to15 cm wide and 50 to 70 cm

long, and is pointed at the apex. This end of

cheko, is used to smash the lower piece of the

pseudo stem and to make kocho and Gamama.

The total length of Cheko is about 1m, and is

handled between the serrated and the flattened

ends.

Sisa

It is a longitudinally split bamboo, and made of

steel about 50 cm in length (Figure 1c), and is

used to scrap the fleshy part of enset leaf

sheath. Sisa is handled at both ends while

scrapping the leaf sheath.

Hable/Nato

Knife made of iron used to cutting of pseudo

steam and corm.

Meta Sisa Cheko

Fig 7.Use of enset plants in Gedeo Zone

Use of enset plants for medicine

The enset plant and its parts contribute to

indigenous traditional medicinal values of the

Gedeo. Although all the respondents in the

study area know and believe that enset is

medicinally important, only a few people use it

for medicinal purpose. Traditional healers in

the area confidentially keep ethno- medicinal

knowledge of enset varieties. Mostly

administered in the form of food products,

traditional enset medicines include (i) porridge

made of Bulla from Astara and Nifo varieties,



for strengthening women after delivery, and

healing bone fractures in humans respectively.

Enset products contain more calcium than

most cereals, tuber and root crops (Taye,

1984). This may be the reason why enset

products are used for healing fractured bones

(Taye, 1984; Mehtzun and Yewelsew, 1994).

There are also other traditional medicinal

values of the products (Mehtzun and

Yewelsew, 1994): Gruel or porridge made of

bulla is fed to new mothers to clean out the

uterus, for milk production and for making

them strong.

Bulla gruel or porridge is given to newly

circumcised children to speed up healing of the

wound. (ii)Squeezed water, fruit, boiled corm

of Keressie variety used as traditional

medicine for abdominal pain, malaria, Hepatite

and eye disease. (iii) Squeezed water of Kake

enset variety also important medicine for

fractured bone, tonsil, abdominal pain and

cough.(iv) squeezed water of Mundo variety

used as traditional medicine for preventing

skin scabies.(v) Over-fermented kocho in its

dry form is also used to treat amoebiasis and

cramp (Ashenafi, 2006).

Table.6. Medicinal importance of enset products.

Use of enset plants for food

Enset foods are served as staple daily diet for

Gedeo people, hence enset foods have

nutritional, and cultural values for the society.

Enset foods are relatively high in carbohydrate

and energy, but are poor in protein (EHNRI,

1997). Taye (1984) showed that the content of

the various nutrients decreased during

fermentation, possibly due to excessive

leaching following the peak of microbial

activity. Abraham et al. (1980b) also reported

that fermentation resulted in a slight decrease

of protein content but, at the same time,

improved the quality of the protein as

determined by amino acid profiles. They found

the kocho protein was generally higher in

lysine than most cereals.

Enset foods are relatively high in carbohydrate

and energy, but are poor in protein (EHNRI,

1997). Taye (1984) showed that the content of

the various nutrients decreased during

fermentation, possibly due to excessive

Enset variety Part used Used for

1 Astara Bulla, bone fractures and joint displacement, back pain ,

For woman give born ,

Corm Bone fracture

2 Kerese Squeezed water, fruit, boiled corm Abdomenal pain, malaria, Hepatite , for Eba and

aye disease

3 Nipho

Bulla back pain, bone fractures and joint displacement,

For woman give born

4 Mundo Squeezed water Preventing skin scabies

5 kake Leaf petiol Bone fracture, tonsil, Abdominal pain, back pain,

coughing,


229

leaching following the peak of microbial

activity. Abraham et al. (1980b) also reported

that fermentation resulted in a slight decrease

of protein content but, at the same time,

improved the quality of the protein as

determined by amino acid profiles. They found

the kocho protein was generally higher in

lysine than most cereals.

In the study area 92.42 % of study participants

are Saied that uses Koch and bulla as staple

food, with meat and cabbage. 7.58%

respondent mostly living at cold climate,

especially Bulle Districts where above 2400 m

above sea level in addition to kocho and bulla

they farm and use some crops like barley, pea,

and bean. During study time we identified 4

recipes of dishes derived from primary enset

products (Kocho and Bulla). Talta, Bite,

Kunchisa, Kofo and woramo, are obtained

after processing, whereas the amicho or corm

is a cooking type boiled and eaten directly

without any processing. Soft enset varieties are

preferred.

Fig8.Traditional feeding style A, kocho bread (Bite) with meat B, Kocho injera and bread (Kunchisa and Talta)

with meat

Reason for spoilage of kocho and bulla

during preparation time

During processing of kocho fermentation,

people face a problem of spoilage in quality,

taste, color ,flavored of kocho due to various

reason, however there is scientific back ground

for the spoilage, but people in Gedeo zone

traditionally put their own believes, according

to this study the following table reviles

(Table.7.). According Berhanu (1987b)

reported that kocho became easily

contaminated with microorganisms when

removed from the fermenting pits and the

major spoilage fungi belonged to Penicillium,

Trichoderma and Chaetomium species. In

addition, bacterial species belonging to

Leuconostoc, Pseudomonas, Bacillus and

Erwinia were isolated from slimy kocho.

Microbial spoilage was manifested in the form

of discoloration. When these products were

stored at room temperature in a loosely

wrapped condition, both products had

undesirable odor, slimy surface and dark

discoloration after eight days (Ashenafi and

Yewelsew, 1996b).

Spoiled kocho and bulla had very high counts

of aerobic mesophilic bacteria (about 1010

cfu/g) and Micrococcus and Bacillus species

dominated the spoilage flora. Psychrophilic

microorganisms consisting of bacteria and

molds were isolated at levels of >104 cfu/g and

mold spores caused dark discoloration.

Bacteria and fungus active in starch hydrolysis,

proteolysis and lipolysis were encountered in

the products at varying frequencies (Ashenafi,

2006).

Table.7. Kocho and bulla spoilage



CONCLUSION AND

RECOMMENDATION

Enset provides year-round food, fiber, animal

feed and medicine (Brandt etal., 1997 and

Tesfaye, 2002.). The main food types obtained

from enset are kocho, bulla and amicho

(Spring etal., 1996). Harvesting and processing

of enset for extracting kocho, bulla and fibers

is probably one of the most laborious

household responsibilities of women in study

area. Selection of appropriate varieties,

processing techniques and recommended

fermentation time were good practice for

preparation of traditional fermented enset

products, such as kocho. This finding also

supported by previous work of (Zewdie, 1993;

Tedla and Abebe, 1994).The extending of

fermentation time, difference in processing

methods and different enset variety had

resulted differences in chemical composition,

physic-chemical characteristics, microbial

proliferation and sensory attributes of kocho.

Kocho fermented for short period of time,

prepared from Nifo, Karessie, Astare, and

Harame varieties, resulted difference in

chemical composition, microbial quality and

sensory acceptance. Therefore, fermentation

played a significant role in kocho preparation

Spoilage agent Spoilage type Some traditional solution

1 Eye evil person see during kocho

preparation

Kocho bring Bad smell Prevent human interference

2 A person committing sex and immediately

coming and see during kocho preparation

area (Harfa)

Kocho bring Bad smell,

burning and souring taste,

produce foam

Prevent male interference

Some traditional means hang

over near to preparation

area(Fig 3)

3 When Spider urinate Kocho become black color Cover by coffee leaf inside the

wrapped of enset leaf, Matured

kocho water will be sprinkeled

on the surface

4 Shortage of starter culture (Gamama) Kocho become moldy Add starter Gamma at

appropriate amount

More matured starter culture (Gamama)

added

Kocho bring Bad smell Add starter Gamma at

appropriate amount

5 When exposed too much sun Bad smell Prevent exposure

6 When there is opening and not properly air

tighten or not properly wrapped by enset

leave

Bad smell and color change Prevent air passage

7 While corm was spoiled by insect Many larva appear on

kocho

Spoiled part

8 When psedostem or corm scraped on

previous enset leave mat.

Bad smell and color change Isolate from spoiled leaves

When the enset is grown near to sooty

kitchen

Kocho bring color change Kocho processed far from

kitchen


231

by enrichment of the product through

development of flavors, aromas, and textures,

by slightly enhancing protein content and

preserving the product through production of

natural preservative. The length of

fermentation time varies from a few weeks, to

several months depending on ambient

temperatures of incubation and immediate

addition of starter culture after completion of

decortications and pulverization. This was

reported to be attributed to rapid proliferation

of microorganisms due to temperature and

immediate application of starter culture. Other

differences in microbial dynamics and changes

in some physico-chemical parameters during

fermentation were documented by Hunduma

and Ashenafi (2010). The following

recommendation has been made to possibly

minimize the existing problems:-.Enset

preparation process is tedious, labour-

intensive, and an age-old practice which

requires the concerted effort of food

microbiologists and food processing

technologists to mitigate the burden on

women, to minimize fermentation time and to

avoid spoilage during fermentation in order to

produce a wholesome product. The result of

this and other studies can be used as baseline

information to improve, standardize and scale-

up the process for industrial production of one

of the most important and dominant staple

foods of Ethiopia, thus guaranteeing food

security in the country.

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