Post
by Dama » 24 Dec 2024, 23:09
Nutrients in Kocho
Kocho, a fermented food from the enset plant, is high in carbohydrates, minerals, fibers, and phenolics, but low in protein, fat, and vitamins:
Carbohydrates: Kocho is made up of 95–98% carbohydrates per 100 g of dry matter. The variety of enset plant and the fermentation time can significantly affect the carbohydrate content.
Minerals: Kocho contains calcium, phosphorus, iron, thiamine, riboflavin, and niacin.
Fiber: Kocho contains 2.3–6.2 g of fiber per 100 g of dry matter.
Protein: Kocho contains 1.1–2.8 g of protein per 100 g of dry matter.
Kocho is a staple food in parts of Ethiopia, and is often eaten with stews, kitfo, gomen, and ayibe. Because it's low in protein, fat, and vitamins, kocho is typically eaten with other foods to supplement its nutritional value. For example, kocho can be mixed with soybean flour or okara to increase its protein and fat content.