Optimisation of enset fermentation: physicochemical and microbial dynamics and development of starter cultures

Promovendus/a: Addisu Fekadu Andeta

Promotor(en): Prof. dr. ir. Leni Van Campenhout; Prof. dr. ir. Karen Vancampenhout

Enset (Ensete ventricosum (Welw.) Cheesman, Musaceae) is a multipurpose crop widely cultivated in the southern, south-western and central parts of Ethiopia. The plant does not produce edible fruits, but its swollen pseudostem and corm are processed and fermented in soil pit or bamboo basket (or erosa) into a starch-rich food product, kocho. However, the fermentation process is mainly based on the knowledge of the local people and it has been practiced for generations without scientific inputs. This dissertation aims to provide fundamental knowledge on the physicochemical and microbial dynamics during enset fermentation, taking into account enset variety and fermentation system.

This PhD dissertation hence delivered new possibilities to optimize the traditional enset fermentation processing by two ways: (1) by introducing a new fermentation system, the sauerkraut jar, as an improved, safer and more practical alternative for the most commonly used traditional fermentation systems, the pit and erosa, (2) by obtaining three isolates, namely Lactobacillus plantarum (SAM 6 and FX 15) and Leuconostoc mesenteroides (HM 53), to be used as a (single) starter culture strain to ferment enset. Fermenting enset with each of these isolates enhanced the sensory characteristics of both unbaked and baked kocho, which is promising for the kocho market value and for commercialization of enset-based foods to the cities in and outside Ethiopia.