Fermentation Conditions and Blending Ratios Effect on Nutritional Composition of Kocho-Fababean Blended Product

Abstract

A study was conducted at Wolaita zone SNNPR, Ethiopia with the objective of evaluating the effect of fermentation conditions and blending ratios on nutritional composition of kocho- fababean blended product. The experiment consisted of a completely randomized design in factorial arrangements with 25, 15 and 5% fababean blending ratios in kocho and 30 day fermentation conditions. The fermentation conditions included (co-fermentation of fababean and kocho for 30 days, fababean added on the 15^th day and fababean added after 30 days kocho fermentation). Fababean at 25% kocho showed a significant effect (p<0.001), that resulted in an increased protein, lipid, fiber and ash content from 1.95, 0.39, 2.15, 1.92% to 12.50, 5.04, 2.88, 2.37% but reduced moisture and carbohydrate content from 9.74, 82.31% to 9.64, 67.57%, respectively. All fermentation conditions improved the nutritional value. The moisture, protein, fat, fiber, ash, carbohydrate  content of this products (15% fababean per100 g kocho blend subjected to fababean added on the 15^th day of kocho fermentation) were 9.59, 8.71, 3.07, 2.67, 2.11, 73.85 %, respectively. Thus, 15% fababean per 100 g kocho blend subjected to fababean added on the 15^th day of kocho fermentation produce acceptable kocho-based bread enhanced by protein.

Keywords: Kocho, Fababean, Blending ratios, Fermentation conditions, Nutritional compositions