Participatory Demonstration and Evaluation of Portable Enset Fermenting Implement in West Shawa Zone of Oromia Region, Ethiopia (Published)
The prime objective of the current demonstration activity was to demonstrate farmers and agricultural extension personnel improved enset fermenter then to collect feedback on the performance of the technology showcased. The research was undertaken in Toke kutaye and Dire enchini districts involving 45 farmers in the two districts with 98 percent women participation. The study used both quantitative and qualitative methods of analysis in which narration, explanation and simple descriptive statistics were applied. The result revealed that the variation in duration of fermentation was not statistically significant between the kocho fermentation methods of local and improved device. In the contrary the mean difference of kocho yield using fermentation methods of local and demonstrated device is significant at 5% significant level Furthermore FGDs were held among farmers, development agents, and woreda experts. They positively rated the device as compared to the traditional enset fermenting method and some farmers wondered if they could access the device. On the basis of the results, then it was concluded that the technology demonstrated was of improvement that can render a viable solution to an unaddressed problem faced by women farmers for years. Therefore, the technology would be recommended for wider promotion in pre scaling up/out form in other enset culture areas of Ethiopia.
Citation: Ajama G. and Husain A. (2022) Participatory Demonstration and Evaluation of Portable Enset Fermenting Implement in West Shawa Zone of Oromia Region, Ethiopia, European Journal of Food Science and Technology, ol.10, No.3, pp.39-46
Keywords: Enset, Farmer, Fermentation, kocho, traditional processing
Effect of fermentation duration on the nutritional and antinutritional content of watermelon seeds and sensory properties of their ogiri products (Published)
The proximate composition and antinutrients of fermented watermelon seeds (24-120h (1-5 days)) as well as the sensory attributes of soup prepared with the condiment (ogiri), produced from the fermented watermelon seeds were determined using standard methods. Protein increased from 11.79% in the fresh sample to 13.77% (96h fermented watermelon seeds) while the ash increased from 4.95% to 5.75% in the same sample. The comparative assessment of the proximate composition of the watermelon ogiri and commercial ogiri (control) showed that the watermelon ogiri had higher protein and fat content, 13.77% and 15.40% respectively than the commercial ogiri (9.98% and 7.96% respectively). The 96h fermented watermelon seeds had optimum increase in nutrients and was used as a condiment alongside with commercial ogiri from castor oil bean for oha soup preparation, both of which were subjected to sensory evaluation and they differed significantly (P<0.05). However, the control soup was most preferred by the panelists (7.68).
Keywords: Antinutrients, Fermentation, Ogiri, Sensory, Watermelon Seed