Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia

Abune Gudeta; Truayinet Mekuriaw

doi:doi:10.11648/j.aff.20231204.15

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Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia

Abune Gudeta, Truayinet Mekuriaw

Published in Agriculture, Forestry and Fisheries (Volume 12, Issue 4)

Received: 25 July 2023 Accepted: 11 August 2023 Published: 28 August 2023

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Abstract

Anchote [Coccinia abyssinica (Lam.) Cogn.] is a tuber crop cultivated for human consumption in the South-western areas of Ethiopia. The most economical part of anchote that is the tuberous root with diversified potentials for food, animal feed, medicinal and starch production, that will contribute towards food security, income generation, and resource base conservation. Despite its food and nutrition security and other functional potentials, anchote has not much studied and popularized well. The study was conducted to identify sensory preference of processed anchote food (Coccinia Abyssinica) tubers in order to develop preparation manuals of the most preferred anchote dish for information delivery services. The processed anchote dishes were served to consumers. Data was collected using questionnaire. The collected data was analyzed using Statistical Package for Social Science (SPSS) version23. Frequency and percentages were employed. Majority of the consumers (66%) preferred achote wot/stew prepared with pepper in terms of its taste and color followed by chips. The least preferred anchote dish was boiled/murmura. Almost all participants 96% indicated the importance of anchote for food. Based on the findings, the authors recommended that extension service delivery and information dissemination on the crop generally and more specifically for Central part of the Country is needed. Promotion and popularization anchote can contribute for food security improvement.

Published in	Agriculture, Forestry and Fisheries (Volume 12, Issue 4)
DOI	10.11648/j.aff.20231204.15
Page(s)	130-133
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Anchote, Coccinia Abyssinica, DebreZeit, Ethiopia, Preference

References

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Abune Gudeta, Truayinet Mekuriaw. (2023). Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agriculture, Forestry and Fisheries, 12(4), 130-133. https://doi.org/10.11648/j.aff.20231204.15

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ACS Style

Abune Gudeta; Truayinet Mekuriaw. Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agric. For. Fish. 2023, 12(4), 130-133. doi: 10.11648/j.aff.20231204.15

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AMA Style

Abune Gudeta, Truayinet Mekuriaw. Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agric For Fish. 2023;12(4):130-133. doi: 10.11648/j.aff.20231204.15

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@article{10.11648/j.aff.20231204.15,
  author = {Abune Gudeta and Truayinet Mekuriaw},
  title = {Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {12},
  number = {4},
  pages = {130-133},
  doi = {10.11648/j.aff.20231204.15},
  url = {https://doi.org/10.11648/j.aff.20231204.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20231204.15},
  abstract = {Anchote [Coccinia abyssinica (Lam.) Cogn.] is a tuber crop cultivated for human consumption in the South-western areas of Ethiopia. The most economical part of anchote that is the tuberous root with diversified potentials for food, animal feed, medicinal and starch production, that will contribute towards food security, income generation, and resource base conservation. Despite its food and nutrition security and other functional potentials, anchote has not much studied and popularized well. The study was conducted to identify sensory preference of processed anchote food (Coccinia Abyssinica) tubers in order to develop preparation manuals of the most preferred anchote dish for information delivery services. The processed anchote dishes were served to consumers. Data was collected using questionnaire. The collected data was analyzed using Statistical Package for Social Science (SPSS) version23. Frequency and percentages were employed. Majority of the consumers (66%) preferred achote wot/stew prepared with pepper in terms of its taste and color followed by chips. The least preferred anchote dish was boiled/murmura. Almost all participants 96% indicated the importance of anchote for food. Based on the findings, the authors recommended that extension service delivery and information dissemination on the crop generally and more specifically for Central part of the Country is needed. Promotion and popularization anchote can contribute for food security improvement.},
 year = {2023}
}

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TY - JOUR
T1 - Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia
AU - Abune Gudeta
AU - Truayinet Mekuriaw
Y1 - 2023/08/28
PY - 2023
N1 - https://doi.org/10.11648/j.aff.20231204.15
DO - 10.11648/j.aff.20231204.15
T2 - Agriculture, Forestry and Fisheries
JF - Agriculture, Forestry and Fisheries
JO - Agriculture, Forestry and Fisheries
SP - 130
EP - 133
PB - Science Publishing Group
SN - 2328-5648
UR - https://doi.org/10.11648/j.aff.20231204.15
AB - Anchote [Coccinia abyssinica (Lam.) Cogn.] is a tuber crop cultivated for human consumption in the South-western areas of Ethiopia. The most economical part of anchote that is the tuberous root with diversified potentials for food, animal feed, medicinal and starch production, that will contribute towards food security, income generation, and resource base conservation. Despite its food and nutrition security and other functional potentials, anchote has not much studied and popularized well. The study was conducted to identify sensory preference of processed anchote food (Coccinia Abyssinica) tubers in order to develop preparation manuals of the most preferred anchote dish for information delivery services. The processed anchote dishes were served to consumers. Data was collected using questionnaire. The collected data was analyzed using Statistical Package for Social Science (SPSS) version23. Frequency and percentages were employed. Majority of the consumers (66%) preferred achote wot/stew prepared with pepper in terms of its taste and color followed by chips. The least preferred anchote dish was boiled/murmura. Almost all participants 96% indicated the importance of anchote for food. Based on the findings, the authors recommended that extension service delivery and information dissemination on the crop generally and more specifically for Central part of the Country is needed. Promotion and popularization anchote can contribute for food security improvement.
VL - 12
IS - 4
ER -

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Author Information

Abune Gudeta

Agricultural Extension and Communication Research, Debrezeit Agricultural Research Center, Bishoftu, Ethiopia
Truayinet Mekuriaw

Agricultural Extension and Communication Research, Debrezeit Agricultural Research Center, Bishoftu, Ethiopia

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APA Style

Abune Gudeta, Truayinet Mekuriaw. (2023). Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agriculture, Forestry and Fisheries, 12(4), 130-133. https://doi.org/10.11648/j.aff.20231204.15

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ACS Style

Abune Gudeta; Truayinet Mekuriaw. Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agric. For. Fish. 2023, 12(4), 130-133. doi: 10.11648/j.aff.20231204.15

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AMA Style

Abune Gudeta, Truayinet Mekuriaw. Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia. Agric For Fish. 2023;12(4):130-133. doi: 10.11648/j.aff.20231204.15

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@article{10.11648/j.aff.20231204.15,
  author = {Abune Gudeta and Truayinet Mekuriaw},
  title = {Sensory Preference of Processed Anchote (Coccinia Abyssinica) Tubers in Debrezeit Agricultural Research Center, Bishoftu, Ethiopia},
  journal = {Agriculture, Forestry and Fisheries},
  volume = {12},
  number = {4},
  pages = {130-133},
  doi = {10.11648/j.aff.20231204.15},
  url = {https://doi.org/10.11648/j.aff.20231204.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20231204.15},
  abstract = {Anchote [Coccinia abyssinica (Lam.) Cogn.] is a tuber crop cultivated for human consumption in the South-western areas of Ethiopia. The most economical part of anchote that is the tuberous root with diversified potentials for food, animal feed, medicinal and starch production, that will contribute towards food security, income generation, and resource base conservation. Despite its food and nutrition security and other functional potentials, anchote has not much studied and popularized well. The study was conducted to identify sensory preference of processed anchote food (Coccinia Abyssinica) tubers in order to develop preparation manuals of the most preferred anchote dish for information delivery services. The processed anchote dishes were served to consumers. Data was collected using questionnaire. The collected data was analyzed using Statistical Package for Social Science (SPSS) version23. Frequency and percentages were employed. Majority of the consumers (66%) preferred achote wot/stew prepared with pepper in terms of its taste and color followed by chips. The least preferred anchote dish was boiled/murmura. Almost all participants 96% indicated the importance of anchote for food. Based on the findings, the authors recommended that extension service delivery and information dissemination on the crop generally and more specifically for Central part of the Country is needed. Promotion and popularization anchote can contribute for food security improvement.},
 year = {2023}
}

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