Original article - Ethiopian Review

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sugars consumption can be observed. In the first case, there was an increase in sugars in the firstthree weeks of fermentation. In the second case, the accumulation of sugars is not observed. Afterseven weeks of fermentation period, the concentrations of total and reducing sugars declined toabout 0.3%. The changes in starch and sugars resulted in a significant loss of availablecarbohydrate (51%) (p
to increased activity of native or microbial amylases which hydrolysed starch into sugars (22). Thedecrease in sugar levels thereafter is probably due to the metabolism of these sugars to glycolyticend products such as lactic acid and other volatile organic acids. Similar trends were observedduring the fermentation of cassava (23, 24).Table 4: Effect of fermentation on minerals and antinutritional factors of kocho (dry weight basis)PeriodCamg/100gIronmg/100gPmg/100gTanninmg/100gTIATIU/gOxalic acid mg/100g0 288.0±23 3.4±0.1 154.3±11 676±41 8356±11 230±321 283.7±23 2.8±0.3 149.0±10 644±34 8137±120 228±232 271.7±17 2.5±0.4 140.7±12 440±23 7954±177 225±243 210.0±13 2.4±0.0 133.3±9 430±31 6520±123 224±224 186.3±21 2.4±0.0 131.7±11 422±30 5184±130 220±215 157.3±20 2.2±0.3 131.3±7 390±32 4288±137 224±19Enset fermentation into kocho, like cassava, is primarily a lactic fermentation (25). This isindicated by the sharp drop in pH and rapid rise in titratable acidity. The fall of pH into the acidrange could be attributed to an increased amylolytic activity of enzymes causing liberation of acidsand possibly other acidic end products of carbohydrates fermentation (26, 27). Amund et al (22)similarly reported that the available sugars were transformed into acid during the naturalfermentation of cassava.Fermented enset, kocho, has a characteristic penetrating butyrous smell. Although these minoracids contribute only a small amount to the total organic acids, they make significant contributionto the flavour of the kocho because of their characteristic odours.Various parallels may also be drawn between lactic acid fermentation of cassava and enset. Incassava fermentation, lactic and acetic acids comprise most of the total organic acids while otherminor volatile fatty acids (propionic, iso-and n-butyric acids) contribute less (25). However, thepresence of iso-valeric and n-butyric acids in fermenting enset which may impart the peculiararoma to kocho, in appreciable amounts is a difference.The bases and corms of enset show enzymic browning reactions when cut and exposed to the air.This can occur with the corm in the fresh state, after storage or when physiologically damagedwhich can be associated with the reactions of phenolic substances. The diminishing effect ontannins during enset fermentation may be due to the activity of polyphenoloxidase enzyme infermenting enset. Dhankher and Chauhan (28) also reported decreases in the polyphenols ofrabadi with an increase in fermentation time.Trypsin inhibitor activity was significantly (p
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Observation of blood microfilariae
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perstans distinguished from those o
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AcknowledgementThis work has receiv
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around 20-25% of the total populati
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Catholic 13 (1.7) 25 (2.7) 5 (2.2)O
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Table 2: Distribution of knowledge
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Original articleCommunity-based Fam
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Condom 4.0(2) 22.8(8) -Injectable 2
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Original articleThe human trypanoso
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the majority of which were found in
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Species identified Male Female Tota
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