| 1 |
Ethiopia (Southern Ethiopia) |
Various |
Food Science & Fermentation / Biochemistry & Nutrition |
Nutritional (Kocho):?Crude fat 1.74% (higher than Lemat); Crude fiber 4.90% (higher than Lemat); Moisture 54.84% (higher than Lemat); Crude protein 4.57% (higher than Lemat); Total ash 3.14% (higher than Lemat); Carbohydrate (lower than Lemat).?Fermentation:?Evaluated at 30, 60, and 90 days fermentation periods.?Key Finding:?Higher crude fat, crude fiber, moisture, crude protein, and total ash content compared to Lemat; indigenous Gurage kocho processing method used. |
Azera et al. 2020 |