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COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED

ENSET PRODUCT PREPARATION AND UTILIZATION PRACTICE IN GEDEO
ZONE

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 Journal of Biodiversity and Ecological Sciences Vol. 5, Issue 3
ISSN: 2008-9287
(JBES©) Summer 2015

Original Article

COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET

PRODUCT PREPARATION AND UTILIZATION PRACTICE IN GEDEO ZONE

Zerihun Tsegaye Brihanu*

ABSTRACT
Brihanu Gizaw Enset (Ensete ventricosum welw Chessman) is a crop of major economic and socio-
cultural importance for a wide range of smallholder households in Ethiopia. Enset
Microbial Biodiversity
supports more than 20 - 25% of Ethiopia's population as staple and co-staple food,
Directorate, Ethiopian and also used as a traditional medicine. Processing of Enset for food is based on
traditional indigenous knowledge of the people and varies among different Enset
Biodiversity Institute, Addis growing areas. The objective of this study was to assess and document indigenous
knowledge of traditional fermented enset products preparation and utilization
Ababa, Ethiopia techniques in Gedeo zone. Data was collected using structured, semi-structured
questionnaire, personal interview, direct observation, focus group discussion and key
* informant interview. Then a structured and semi-structured questionnaire was
Corresponding Author: designed to collect information across 23 group informants (132 listed elder
Email: zedmyco@ibc.gov.et informants) who involved in the study from six districts. The major enset processing
steps, including, selection of mature enset plants, preparation of surface fermentation,
pulverization and decortications, bulla extraction, the traditional tools used and starter
culture (Gamama) preparation were described. Among the respondents, 49.24% of
those in the study area were male and 50.56 % female and almost all study
participants were evolved from Gedeo ethnic groups that involved in enset plant
cultivation and traditional Kocho preparation. Enset clones which were dominant and
recognized by many farmers in Gedeo zone were Nifo, Toracho, Denbele, Shagne,
Dinke, Ado and Harame respectively used 100%, 36.6%, 35.6%, 34.09%, 26.51%,
17.42% and 7.57% utilized by farmers mainly due to its fast fermentation process and
quality of kocho. 100% of the study participants were used enset clones such as Kake,
Qarassie and Astara for its medicinal importance, for its fast fermentation purposes
and also for its kocho quality. 100% study participants were used Genticho variety for
its kocho yield, drought and diseases resistance. However every parts of enset were
exhaustively used by farmers for different purpose. Understanding these different
community traditional kocho and bulla preparation and utilization practices are very
important. In addition to understanding these practices, it is very important to
document this traditional community indigenous knowledge.
KEYWORDS: Bulla, Enset, Gedeo Zone, Indigenous knowledge, Kocho.

INTRODUCTION
Enset (Ensete ventricosum Welw) Cheesman,
is known to exist in Asia and Africa (Tariku
and Ashenafi, 2011) but it is cultivated as a
food source in Ethiopia and often called the
tree against hunger. Enset is a perennial
herbaceous root crop with long broad leaves
and bulky pseudo stem. Enset is a crop of
major economic and socio-cultural importance
for a wide range of smallholder households in
Ethiopia. Enset supports more than 20 - 25%
of Ethiopia's population as staple and co-staple
food, and also used as a traditional medicine.
According to Atnafu et al. (2008), Ethiopia
being the place where enset is domesticated for
diverse use, a significant level of intra-specific
variability is observed among the Sidama,
Gedeo, Gurage, Wolaita, Gamogofa, and
Kembata areas in south. Enset belongs to the
order Scitaminae, family Musaceae. The genus
ensete comprises of 5-7 species, half of which

Journal of Biodiversity and Ecological Sciences

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 Z. T. Brihanu& B. Gizaw
are African, the other half Asian in origin. It
looks like a large thick, single–stemmed
banana plant.
Both enset and banana have an underground
corm, a bundle of leaf sheaths that form the
pseudo stem, and large leaves (Urga et al.,
2006). Enset, however, is usually larger than
banana, reaching up to 10 meters and with a
pseudo stem up to one meter in diameter. The
enset plant grows tall and robust, ranging from
4 to 11 meters in height; its pseudo stem
dilates at the base to a circumference of 1.5-3.0
meters, and the more it is dilated at the base,
the greater is its yield.
The pseudo stem length ranges from 2 to 5
meters depending on the clone and ecological
condition of its cultivation. Its pseudo stem
and leaf mid-rib color vary considerably; some
are purple to dark red but most are light green
with variegated brown patches. Leaves are
borne on the pseudo stem almost from the
same point and on short petioles, and are 5
meters long and 0.75-1.5 meters wide.
The underground portion of the plant consists
of a corm which is 0.70-1.8 meters long with a
circumference of 1.5-2.5 meters at maturity.
Enset is distributed at altitudes between 1600
and 3000 m asl and it is chiefly propagated
vegetative (Almaz et al., 2002).The plant does
not produce edible fruit, but its corm and
pseudo-stem are scraped to separate the
starchy pulp from the fiber, and the pulp is
made to ferment.
The pseudo stem is also excellent source of
fiber used for making ropes, gunny bags,
carpets and kocho squeezing fiber. Enset
leaves are used for many purposes: for lining
fermentation pits and wrapping kocho during
baking; for making mattress and cushion; for
animal feed and fuel (Mehtzun and Yewelsew,
1994). The plant is grown on a total of about
67,000 sq. km in Ethiopia and 60 mature plants
are estimated to provide sufficient food for 5 -
6 persons per year (Demeke, 1986).
MATERIALS AND METHODS
215
Volume 5, Issue 3
Enset provides year-round food, fiber, animal
feed and medicine (Tesfaye, 2002; Tariku and
Ashenafi, 2011). The main food types obtained
from enset are kocho, bulla and amicho
(Spring et al., 1996). Kocho is the fermented
starch that is obtained from decorticated
(scraped) leaf sheaths and grated corms. Bulla,
a starchy liquid, is obtained during scraping of
leaf sheaths and grating of corms. The thick
liquid is allowed to dry and this produces a
white powder rich in starch. In Ethiopia,
knowledge of the fermentation process is of
particular interest for proper utilization of the
crop. The fermented kocho is often stored in
pits that are lined with Enset leaves. The kocho
must be left in a storage pit for a minimum of a
month, but it can be stored for many months
and even for several years (Tariku and
Ashenafi, 2011).
The length of fermentation time varies from a
few weeks to several months, depending on
ambient temperatures of incubation. In the
cooler regions, it is kept in a pit for years, and
the quality is said to increase with increasing
fermentation time. In warmer regions,
fermentation is rapid and is therefore,
terminated within 15 to one month’s (Gash,
1987). After the fermentation is completed, a
portion is removed from the pit and the liquid
is squeezed out of it, resulting into a moist
fibrous kocho. However, there are many
constraints on kocho which influence quality
attributes due to the variation in variety
selection, duration of fermentation, and
method of processing. Amicho or boiled corm
pieces, is consumed in a similar manner to
other root and tuber crops (Tariku and
Ashenafi, 2011).however enset is staple and co
staple food for 20 million Ethiopian people
,there Processing for food and utilization are
based on traditional knowledge of the people
varies among different enset growing regions.
The objective of the present study was,
therefore, to assess and document indigenous
knowledge of traditional enset processing
method and utilization in Gedeo zone of
Ethiopia.
 Journal of Biodiversity and Ecological Sciences
(JBES©)
Study Area
Gedeo zone is one of the 13 zones in Southern
Nations, Nationalities and People's Regional
state (SNNPR) in Ethiopia. The zone is located
365 kms south to the capital of the country
Addis Ababa and 95 kms from regional
capital, Hawassa. The zones cover land area of
1,347 Square kilometers and it lies at an
altitude ranging from 1350 to 3000 m.a.s.1. It
shares borders in the north with Sidama zone,
in south, east and west with Oromia region.
According to the population projection from
the 2007 census, the zone has estimated
population of 843, 928, and (48%) male and
(52%) female (CSA, 2007).
Figure 1. Map of study area
Selection of participant households
Selection of individual household was made on
meeting with district agricultural experts and
key informants familiar to the enset crop. 23
Journal of Biodiversity and Ecological Sciences
JBES IAU of Tonekabon Branch
Tonekabon, Iran
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Vol. 5, Issue 3
ISSN: 2008-9287
Summer 2015
Regarding the agro- climatic zone of the
region, three-fourth out of the total area of
zone are Weyna-dega shares 67.53%, Dega
32.41%, and kola shares 0.6%. The mean
annual temperature of the zone ranges between
12.6-22.5°C and the mean annual rainfall
ranges between 1001-1800 mm. The zone is
sub divide in to six districts namely, Wonago,
Kocher, Dilla Zura, Bule, Gedeb and
Yirgacheffe, its latitude: 6° 7' 38 .17"
Longitude: 38° 16’ 37.78".
group informants having one hundred thirty
two enset producing households were selected
from the 6 districts of 14 kebels of Gedeo
zone. The study Kebeles (the smallest
 Journal of Biodiversity and Ecological Sciences
(JBES©)
administrative unit in Ethiopia) were selected
purposively based on their distribution,
production potential of enset. Elders (whose
age is 20 and above) were purposively used
Data collection
In order to document and assess the traditional
indigenous knowledge of Enset processing
techniques and utilization of Gedeo Zone both
primary and secondary data were used.
Primary data collection was done with the help
of structured and semi-structured
questionnaire, personal interview, direct
observation, focus group discussion and key
informant interview. Then a structured and
semi-structured questionnaire was designed to
collect information across 23 group informants
(132 listed elder informants). Both interviews
and questionnaires were filled during study
time. Secondary source of data was obtained
from the agricultural office of the district, from
different books, journal and research article.
The questionnaires mainly focused on
informants socio demographic characteristics
and experience on their traditional knowledge
of enset processing techniques and utilization,
equipment used for processing, period of
kocho and bulla fermentation, traditional use
of starter culture, starter culture preparation
techniques, traditional bulla extraction
techniques, type of enset variety for rapid
fermentation, productivity, disease resistance
and their medicinal importance. 3 group
informants were selected from 14 kebele,
Accordingly, about 10% (132) of elderly
traditional resourceful inhabitants (65 males
and 67 females) of the kebele/village were
identified and interviewed to solicit their local
knowledge on enset processing techniques and
utilization.
The sample size was determined by following
Daniel (1995) procedure and then a simple
Journal of Biodiversity and Ecological Sciences
JBES IAU of Tonekabon Branch
Tonekabon, Iran
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Vol. 5, Issue 3
ISSN: 2008-9287
Summer 2015
with different socioeconomic back grounds in
the study and their ages were listed with the
help of kebele leaders and local guiders.
random sampling was used to select and
interview the target of 23 group informants’
adult individuals from the purposively selected
967 total elder house hold heads.
RESULT AND DISCUSSION
Socio-economic characteristics of the tested
households
The study covered 23 group informants having
132 adult individuals in 6 districts of Gedeo
zone in SNNPRs particularly Wonago, Kocher,
Dilla Zura, Bule, Gedeb and Yirgachefe. From
all study participants 50.76% were females and
49.24% were males making the female to male
one to one ratio. 62.12 % of the population
involved in the study was the age in between
20-40 years old, while the rest of 24.99% were
the ages greater than 40- 60 years old. The
remaining 4.55 % of the respondents were age
above 61 years old. 73.48% of the study
participants were from rural area and the rest
from urban. With regard to ethnic group
majority of study participants (99.24%) are
Gedeo and the rest of study participants are
others ethnic group.
With regards to educational backgrounds
56.82% of the respondents were completed
primary school, 11.36% of the respondents
were completed secondary school, 2.72% of
the respondents were completed tertiary school
and 29.55% of the respondents were illiterate.
In relation to family size 48.48% of the
respondent has 0-3 family numbers, 34.08% of
the respondent has 4 to 7 family numbers,
3.03% of the respondent has 13 to 16 family
numbers and 1.52% of the respondent has
greater than 17 family numbers. In terms of
 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……

their enset farm size 58.33% of the respondent the respondent has farm size has one or more
has farm size less than one hectare, 41.65 % of than one hectare (Table. 1).

Table 1. Socio demographic data

Wote Qonga Dumers Buno Koche Sede Edid AroBete Chit Oselmej Basu Tumtic Gedeb Wonago
o re o la o o ra ha Gelch Mekons %
sisota a a

sex male 1 0 7 5 4 0 26 2 0 6 1 1 7 5 65 49.2

4
female 9 3 8 2 4 5 9 3 1 4 7 5 3 4 67 50.7
6
total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13
2
Age 0-20 2 0 1 0 0 1 3 1 0 0 1 0 0 0 11 8.33

21-30 2 1 2 4 2 1 16 1 0 5 3 2 2 2 45 34.0
9
31-40 1 1 5 1 3 3 9 2 0 3 2 3 3 3 37 28.0
3
41-50 2 1 4 2 1 0 5 1 0 1 1 1 1 1 22 16.6
6
51-60 2 0 2 0 1 0 2 0 1 1 1 0 1 1 11 8.33
>61 1 0 1 0 1 0 0 0 0 6 0 0 3 3 6 4.55
Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13
2
Residance urban 0 0 0 0 0 0 35 0 0 0 0 0 0 0 35 26.5
2
rural 10 3 15 7 8 5 0 5 1 10 8 6 10 9 97 73.4
8
Ethnicity Gedeo 10 3 14 7 8 5 35 5 1 10 8 6 10 9 13 99.2
1 4
Other 1 1 0.75
Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13
2
Education Illiterat 7 0 2 3 2 3 7 0 1 2 5 0 3 4 39 29.5
e 5

10 1 3 11 2 6 2 20 3 0 7 2 6 7 5 85 56.8
2
20 1 0 2 1 0 0 8 1 0 1 1 0 0 0 35 11.3
6
30 1 0 0 1 0 0 0 1 0 0 0 0 0 0 33 2.72
Total 10 3 15 7 8 5 35 5 1 10 8 6 10 9 13
2
Family 0-3 3 0 1 2 0 1 6 0 0 1 1 1 0 1 17 12.8
size 9
4-7 4 1 7 5 3 1 19 1 0 6 7 1 4 5 64 48.4
8
8-12 2 2 7 0 5 3 10 4 1 3 0 3 2 3 45 34.0
8
13-16 1 0 0 0 0 0 0 0 0 0 0 1 2 0 4 3.03
>17 0 0 0 0 0 0 0 0 0 0 0 2 0 2 4 1.52

Enset <1 8 2 11 5 3 1 22 2 0 6 3 2 6 6 77 58.3

Farm size 3
per >1 0 1 2 2 2 1 7 1 0 3 0 1 3 3 27 19.6
hectares 9
1 2 0 2 0 3 3 6 2 1 1 5 3 1 0 29 21.9
6

218 Journal of Biodiversity and Ecological Sciences

 Journal of Biodiversity and Ecological Sciences Vol. 5, Issue 3
ISSN: 2008-9287
(JBES©) Summer 2015

report is also supported with these findings in

the fact that Gedeo agro forests were found to
Diversity of enset clones and enset selection harbor a wide range of farmer’s enset varieties
purpose with a number of crop species.

According to key informants report, enset
clones are very diverse in the area ranging
from 2 to more than 90 clones. Each farmer
possessed various number of enset varieties in
his farm. Farmers give vernacular names for
each clone. They differentiated one from the
other phenol-typically by looking the color of
petiole, mid-rib, leaf sheath, angle of leaf
orientation, size and color of leaves and
circumference & length of pseudo stem.
Almost all the farmers in the area produce
many enset clones in mixtures that are used for
different purposes.
The number of Enset varieties grown in study
area of the farmers' field depended on the farm
size and economic status. Time of maturation,
and fermentation, product quality, yield,
purpose of a plant (medicinal or target
harvesting time), disease and drought tolerance
were criteria set by farmers in the study area
for Enset variety selection. Wealthier farmers
had large number of enset clones in their farm
(Tariku and Ashenafi, 2011). In this study, 20
different enset varieties were found to be
frequently grown by farmers for different
purpose. Enset varieties grown recorded based
on their vernacular names. The Sluf (2006)
The same variety may have different names in
different areas and languages and also different
varieties by the same name Endale (997and
Admassu (2002) also showed that duplication
of names were related to different utilization
purposes of variety and the changing of
vernacular names after exchange of clones
between communities. However, the clone
were one of the dominant variety of Enset that
all respondent requested 100% frequently used
for its high productivity yield for food,
diseases and drought resistance (Table 1).
The other Enset clones which were also
dominant and recognized by many farmers in
Gedeo zone were Nifo, Toracho, Denbele,
Shagne, Dinke, Ado and Harame respectively
used 100%, 36.6%, 35.6%, 34.09%, 26.51%,
17.42% and 7.57% utilized by farmers mainly
due to its fast fermentation process and quality
of kocho. 100% of the study participants were
used enset clones such as Kake, Qarassie and
Astara for its medicinal importance, for its fast
fermentation purposes and also for its kocho
quality. However every parts of Enset were
exhaustively used by farmers for different
purpose. Sluf (2006) identified and mentioned
about 15 different uses of Enset plant for
Gedeo people.

Table 2. Some local varieties or clones of enset in the area with their characteristic features

S/N Local name Local name Characteristic features mentioned

1 ASTAARA Red colored on all over the parts, about 2m tall, Corm is edible & tasty, disease
Intolerant, used for medicinal purposes, drought and disease intolerant.
2 NIPHO Green (spotted with black), about 3 m tall, fastly growing, ferment quickly, disease Intolerant, corm
edible, drought and disease intolerant.
3 DIMOYE Red parts, about 3 m tall, corm edible, disease intolerant.

Journal of Biodiversity and Ecological Sciences

JBES IAU of Tonekabon Branch
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 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……

4 FELELE Green (silvery white), about 2 m tall, disease and drought intolerant variety.
5 GANTICHO Black pseudo stem, above 3 m tall, produces much Kocho and fiber, disease and drought tolerant
6 KAKE Red parts, about 2.5 m tall, fast growing, medicinal use, fast fermentation
, drought and disease intolerant
7 MUNDo Extremely bloody red parts, about 2 m tall, high quality kocho, fast ferment and used as traditional
medicine, drought and disease intolerant.
9 QARASSE Green colored parts, 2 m tall, fast growing, corm is edible, ferments rapidly, drought and disease
intolerant
10 SHAAGNA White parts, about 1.5 m tall and trunk wider at the base, more kocho quality
producer but less to it in kocho quantity, drought and disease intolerant
12 QORQORRO Silvery white, about 2 m tall, disease intolerant and produces high quality kocho.

Kocho fermentation and its quality
Kocho fermentation and its quality depend on
enset variety, temperature and processing
techniques. The length of fermentation time
varies from a few weeks to several months,
depending on ambient temperatures of
incubation. In the cooler regions, it is kept in a
pit for years, and the quality is said to increase
with increasing fermentation time. In warmer
regions, fermentation is rapid and is therefore,
terminated within 15 to one month’s (Gash,
1987).

Table 3. Enset varieties cultivated by farmers with respect to quick fermentation and kocho quality

Enset cultivars (frequently used by farmers frequently used enset

the farmers) Kocho quality Quickly ferment
No of respondents % No of respondents %

1 Nipho 132 100 132 100

2 Toracho 51 38.63 132 100
3 Denbele 47 35.60 132 100
4 Shagna 45 34.09 132 100

5 Dinke 35 26.51 132 100

6 Ado 23 17.42 132 100

7 Filele 11 8.33 132 100

8 Harame 51 38.63 132 100
9 Qoshe 10 7.57 132 100
10 Dine 10 7.57 132 100
11 Gosalo 8 6.06 132 100

12 Agana 6 4.54 132 100

13 Qorqoro 5 3.78 132 100
14 Dimoye 35 26.51 132 100

Table 4. Enset varieties cultivated by farmers with respect to its medicinal importance, diseases and
drought resistance
Enset No of respondent

cultivars Kocho Medicinal Disease &

Quickly % quality % importance % drought %

220 Journal of Biodiversity and Ecological Sciences

 Z. T. Brihanu& B. Gizaw Volume 5, Issue 3

ferment resistance
1 Astara 132 100 132 100 132 100 0 0

2 Kake 132 100 70 53 132 100 0 0

3 Qarassie 132 100 132 100 132 100 0 0

4 Nifo 132 100 132 100 132 100 0 0

5 Mundo 132 100 70 53 132 100 0 0

4 Genticho 0 0 132 100 0 0 132 100

Figure1: Different varieties of enset

Period for enset processing
Kocho quality and its potential yields depend
on seasons. That means quality affected by
seasonal variation. In this study 73.48% of
respondent informed that enset processing
mainly takes place during Dry season because
of enset plants increase their thickness, contain
less amount of water, soft and easily ferment
and gives as quality kocho and bulla. 26.51%
of respondent said there are no seasonal facts.
However most respondents reported, enset can
be processed throughout the year as long as
fresh enset leaves are available for use at some
critical steps during the processing. However,
rainy season is not preferred for processing as
the area becomes muddy and occasionally
flooded. However, under extreme situation,
like food shortage in the household, processing
is practiced during rainy season as well by
preparing surface fermentation carefully
covering the enset leaf and constructing shelter
water from entering.

221
 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……
Major steps of traditional enset processing
procedure in Gedeo zone
Identification of mature enset plant,
preparation of enset processing and
fermentation area, pulverization and
decortications, bulla preparation, preparation
of starter culture (Gamama), and continuous
mashing, changing of fresh leaves and check-
up of the fermenting mass were identified as
major steps of enset processing in Gedeo zone.
Time to enset harvest No. of respondents
maturity Female
1 ≤ 3 years
2 4 -5 years
3 6 -7 years
According to respondents, the duration of enset
maturity depends on soil fertility, amount and
pattern of rainfall and agricultural practices,
such as weeding, pest control, etc. Similarly,
Huffnagel (1961) showed that in addition to
the above mentioned factors, type of cultivar
and altitude also determines the length of time
for maturity.
Experienced women identified matured enset
plants by maturity indicators. These include
seizure of the central folded leaf shoot
(Muticho) followed by appearance of
inflorescence (Eyedago). The presence of
seizure of the central folded leaf shoot
indicated young immature plant while the
appearance of inflorescence confirmed the
maturity of the plant for immediate processing.
In addition partial exposure of the corm to the
surface (Beya) also indicated maturity.
Similarly, previous study in West Shewa zone
showed that farmers used the appearance of
inflorescence and an exposed corm as maturity
signs (Bacha and Taboge, 2003). Another
study in Masha Woreda (Southern Ethiopia)
indicated drying leaves and outer leaf sheaths
and appearance of inflorescence as signs of
maturity (Tadesse et al., 2003).
222
Identification of mature enset plants
The study showed that, 41.7% of the women
and 37.1% of the men who has participate in
the study Saied that enset plants reached
maturity between the age of four to five years,
6.8% of the women and 6.1% of men who has
participate in the study Saied that enset plants
reached maturity between the age of six to
seven year the rest of study participants Saied
that enset plants reached maturity less than or
equal three years (Table 1).
Table 5. Farmers’ response on harvest maturity
period of enset plant
Percent of respondents
Male % %
6 5 4.5 3.8
55 49 41.7 37.1
9 8 6.8 6.1
Preparation of Koch processing and
Fermentation area
Always enset processing procedures in Gedeo
zone was made by group of women on a well
shaded site within the enset farm on mated
fresh enset leaf. Women cut matured Enset
plant by knife and its leaf mat prepared for
Pulverization and decortications (Hasuwa).
Decortications and Pulverization
After completion of processing and
fermentation area preparation pseudo stem and
the corm was separated and also the corm was
splitted into 4-8 pieces based on their sizes,
surface cover of leaf sheath (shafa) was peeled,
and scraped by traditional equipment (Sisa).
The upper half of the leaf sheath was then
turned upside down, for scraping. Fibers were
extracted as a bi-product through repeatedly
scraping of the soft leaf sheath. Scraping from
sitting position is very common in the country,
it is chopped by knife, and the corm was
pulverized by traditional equipment called
Cheko. Then chopped scraped leaf sheath and
pulverized corm was mixed together and
Journal of Biodiversity and Ecological Sciences
 Z. T. Brihanu& B. Gizaw
tightly packed on the surface by wrapping with
fresh and dry enset leave. Then loaded with
heavy material such as stones to create airtight
conditions and facilitate the fermentation
process. This is supported by other investigator
(Gashe, 1987 and Ashenafi, 2006). Kept at
ambient conditions at the site until mashed and
Fig2. Enset pseudo stem (leaf sheath) decortications (a) and corm pulverization (b)
The traditional surface fermentation of enset
processing has two Phases in Gedeo zone
namely: PhaseI (Qote stage), where starter
culture( Gamama ) is added immediately and
stay for about 15 days for immediate
consumption and Phase II (uro stage ), addition
of starter culture was started at the 15th days
of decortication and pulverization, within 3
days interval mashed and stay for a minimum
of one month .During uro stage preparation
process 15th days of decorticated and
.
223
Volume 5, Issue 3
sometimes changed by fresh leaf kept for
either 15 day or 30 days according to the need
of consumption.
pulverized partially fermented kocho was
mixed together with newly scraped leaf sheath
and pulverized corm. Starter culture was added
and tightly packed on the surface by wrapping
with fresh and dry enset leaves. Then loaded
with heavy material such as stones to create
airtight conditions and facilitate fermentation,
within 3 days interval for 4-6 times mashed
and changed fresh leaves in order to prevent
spoilage and allow for at least 30 days until
fully ferment and ready for utilization
 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……

Fig 3. Kocho preparation flow chart

Fig 4. Fermented Kocho ready for house consumption and market

Traditional Bulla preparation
Bulla is the permissive food product of enset
extracted from freshly decorticated pseudo
stem mass and extracted from fully fermented
Kocho. Bulla extraction is commonly practiced
in Gedeo zone. The freshly decorticated mass
was squeezed by hands to extract bulla. The
fresh extract was drained down into a pit lined
with a fresh Enset leaves. Alternatively, some
processors in the study area had squeezed the
mass using a plastic sieve in a bucket to collect
the extract possibly to improve the sanitary
conditions. The extract was allowed to stand
for about one to three days or weeks resulting
in a thick paste with some water on the

224 Journal of Biodiversity and Ecological Sciences

 Z. T. Brihanu& B. Gizaw
surface. Fully fermented Kocho was warped
with nylon or enset fiber and squeezed by
hands. The extract was collected into a pit
lined with a fresh Enset leaves or bucket. The
extract was allowed to stand for about many
days or weeks until prepared in to porridge and
soup. The water was decanted and used as
animal feeds.
Fig5. bulla preparation flow chart
Traditional Starter Culture (Gamama)
Preparation
The corms of selected mature enset plants were
used as major raw material for the preparation
of starter culture (Gamama) in Gedeo zone.
After removing the soil and other unwanted
parts of the corm, it is splited into 4-6 pieces
and smoothens by knife (Shula), it was slightly
pulverized and chopped with a serrated and
sharp-edged tool made from animal bone
(scapula) and iron (Cheko) to make it ready for
fermentation (Dasa).
225
Volume 5, Issue 3
Bulla is an unfermented and fermented
product which can be dehydrated to powder
form and prepared into several recipes.
Although bulla was consumed as unfermented
product in the study sites, Urga et
al.(1997)indicated that it might as well be
fermented.
Inner side of corm was smoothening by knife
and polished with old starter culture (Gamama)
or rotten banana or rotten pseudo stem in order
to faster fermentation time. All the prepared
corms were wrapped with dry enset leaves
(Ashuba) and also wrapped with fresh enset
leaves and leftover of enset leaf heap over it
and left at ambient temperature for about 10-20
days. At the 5-7th day, it was exposed to the
sun for 5 to 12 hours and again wrapped with
fresh enset leaves and allowed to further
ferment for 3 to 5 days.
 Journal of Biodiversity and Ecological Sciences Vol. 5, Issue 3
ISSN: 2008-9287
(JBES©) Summer 2015

Fig 6. Gamama preparation flow chart

Journal of Biodiversity and Ecological Sciences

JBES IAU of Tonekabon Branch
Tonekabon, Iran
info@jbes.ir
 Z. T. Brihanu& B. Gizaw Volume 5, Issue 3

Fig7. Starter culture (Gamama)

Traditional equipment used for enset
processing and kocho preparation
Meta
It is a flat locally prepared wooden board about
2 m long and 25-30 cm wide (Figure 1a). Meta
is inclined against a standing enset plant at
about 45- 60oC. A pseudo stem to be
decorticated is placed on the slanted Meta and
fixed at the middle by the raised heel of a
decorticating woman.
Cheko
It is wooden equipment prepared locally with
two ends of different functions (Figure 1b).
One end is serrated and used to pulverize the
corm and to macerate the contents of bulla
gamma during gamma preparation. The flat
end is about 10 to15 cm wide and 50 to 70 cm
long, and is pointed at the apex. This end of
cheko, is used to smash the lower piece of the
pseudo stem and to make kocho and Gamama.
The total length of Cheko is about 1m, and is
handled between the serrated and the flattened
ends.
Sisa
It is a longitudinally split bamboo, and made of
steel about 50 cm in length (Figure 1c), and is
used to scrap the fleshy part of enset leaf
sheath. Sisa is handled at both ends while
scrapping the leaf sheath.
Hable/Nato
Knife made of iron used to cutting of pseudo
steam and corm.

Meta Sisa Cheko

Fig 7.Use of enset plants in Gedeo Zone

Use of enset plants for medicine
The enset plant and its parts contribute to
indigenous traditional medicinal values of the
Gedeo. Although all the respondents in the
study area know and believe that enset is
medicinally important, only a few people use it
for medicinal purpose. Traditional healers in
the area confidentially keep ethno- medicinal
knowledge of enset varieties. Mostly
administered in the form of food products,
traditional enset medicines include (i) porridge
made of Bulla from Astara and Nifo varieties,

227
 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……
for strengthening women after delivery, and
healing bone fractures in humans respectively.
Enset products contain more calcium than
most cereals, tuber and root crops (Taye,
1984). This may be the reason why enset
products are used for healing fractured bones
(Taye, 1984; Mehtzun and Yewelsew, 1994).
There are also other traditional medicinal
values of the products (Mehtzun and
Yewelsew, 1994): Gruel or porridge made of
bulla is fed to new mothers to clean out the
uterus, for milk production and for making
them strong.
Table.6. Medicinal importance of enset products.
Enset variety Part used
1 Astara Bulla,
Corm
2 Kerese Squeezed water, fruit, boiled corm
3 Nipho Bulla
4 Mundo Squeezed water
5 kake Leaf petiol
Use of enset plants for food
Enset foods are served as staple daily diet for
Gedeo people, hence enset foods have
nutritional, and cultural values for the society.
Enset foods are relatively high in carbohydrate
and energy, but are poor in protein (EHNRI,
1997). Taye (1984) showed that the content of
the various nutrients decreased during
fermentation, possibly due to excessive
leaching following the peak of microbial
activity. Abraham et al. (1980b) also reported
228
Bulla gruel or porridge is given to newly
circumcised children to speed up healing of the
wound. (ii)Squeezed water, fruit, boiled corm
of Keressie variety used as traditional
medicine for abdominal pain, malaria, Hepatite
and eye disease. (iii) Squeezed water of Kake
enset variety also important medicine for
fractured bone, tonsil, abdominal pain and
cough.(iv) squeezed water of Mundo variety
used as traditional medicine for preventing
skin scabies.(v) Over-fermented kocho in its
dry form is also used to treat amoebiasis and
cramp (Ashenafi, 2006).
Used for
bone fractures and joint displacement, back pain ,
For woman give born ,
Bone fracture
Abdomenal pain, malaria, Hepatite , for Eba and
aye disease
back pain, bone fractures and joint displacement,
For woman give born
Preventing skin scabies
Bone fracture, tonsil, Abdominal pain, back pain,
coughing,
that fermentation resulted in a slight decrease
of protein content but, at the same time,
improved the quality of the protein as
determined by amino acid profiles. They found
the kocho protein was generally higher in
lysine than most cereals.
Enset foods are relatively high in carbohydrate
and energy, but are poor in protein (EHNRI,
1997). Taye (1984) showed that the content of
the various nutrients decreased during
fermentation, possibly due to excessive
Journal of Biodiversity and Ecological Sciences
 Z. T. Brihanu& B. Gizaw
leaching following the peak of microbial
activity. Abraham et al. (1980b) also reported
that fermentation resulted in a slight decrease
of protein content but, at the same time,
improved the quality of the protein as
determined by amino acid profiles. They found
the kocho protein was generally higher in
lysine than most cereals.
In the study area 92.42 % of study participants
are Saied that uses Koch and bulla as staple
food, with meat and cabbage. 7.58%
respondent mostly living at cold climate,
Fig8.Traditional feeding style A, kocho bread (Bite) with meat B, Kocho injera and bread (Kunchisa and Talta)
with meat
Reason for spoilage of kocho and bulla
during preparation time
During processing of kocho fermentation,
people face a problem of spoilage in quality,
taste, color ,flavored of kocho due to various
reason, however there is scientific back ground
for the spoilage, but people in Gedeo zone
traditionally put their own believes, according
to this study the following table reviles
(Table.7.). According Berhanu (1987b)
reported that kocho became easily
contaminated with microorganisms when
removed from the fermenting pits and the
major spoilage fungi belonged to Penicillium,
Trichoderma and Chaetomium species. In
addition, bacterial species belonging to
Leuconostoc, Pseudomonas, Bacillus and
Erwinia were isolated from slimy kocho.
Table.7. Kocho and bulla spoilage
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Volume 5, Issue 3
especially Bulle Districts where above 2400 m
above sea level in addition to kocho and bulla
they farm and use some crops like barley, pea,
and bean. During study time we identified 4
recipes of dishes derived from primary enset
products (Kocho and Bulla). Talta, Bite,
Kunchisa, Kofo and woramo, are obtained
after processing, whereas the amicho or corm
is a cooking type boiled and eaten directly
without any processing. Soft enset varieties are
preferred.
Microbial spoilage was manifested in the form
of discoloration. When these products were
stored at room temperature in a loosely
wrapped condition, both products had
undesirable odor, slimy surface and dark
discoloration after eight days (Ashenafi and
Yewelsew, 1996b).
Spoiled kocho and bulla had very high counts
of aerobic mesophilic bacteria (about 10 10
cfu/g) and Micrococcus and Bacillus species
dominated the spoilage flora. Psychrophilic
microorganisms consisting of bacteria and
molds were isolated at levels of >104 cfu/g and
mold spores caused dark discoloration.
Bacteria and fungus active in starch hydrolysis,
proteolysis and lipolysis were encountered in
the products at varying frequencies (Ashenafi,
2006).
 Summer 2015 COMMUNITY INDIGENOUS KNOWLEDGE ON TRADITIONAL FERMENTED ENSET……

Spoilage agent Spoilage type Some traditional solution

1 Eye evil person see during kocho Kocho bring Bad smell Prevent human interference
preparation
2 A person committing sex and immediately
Kocho bring Bad smell, Prevent male interference
coming and see during kocho preparation
burning and souring taste, Some traditional means hang
area (Harfa) produce foam over near to preparation
area(Fig 3)
3 When Spider urinate Kocho become black color Cover by coffee leaf inside the
wrapped of enset leaf, Matured
kocho water will be sprinkeled
on the surface
4 Shortage of starter culture (Gamama) Kocho become moldy Add starter Gamma at
appropriate amount
More matured starter culture (Gamama) Kocho bring Bad smell Add starter Gamma at
added appropriate amount
5 When exposed too much sun Bad smell Prevent exposure

6 When there is opening and not properly air Bad smell and color change Prevent air passage
tighten or not properly wrapped by enset
leave
7 While corm was spoiled by insect Many larva appear on Spoiled part
kocho
8 When psedostem or corm scraped on Bad smell and color change Isolate from spoiled leaves
previous enset leave mat.
When the enset is grown near to sooty Kocho bring color change Kocho processed far from
kitchen kitchen

preparation of traditional fermented enset

CONCLUSION AND
RECOMMENDATION
Enset provides year-round food, fiber, animal
feed and medicine (Brandt etal., 1997 and
Tesfaye, 2002.). The main food types obtained
from enset are kocho, bulla and amicho
(Spring etal., 1996). Harvesting and processing
of enset for extracting kocho, bulla and fibers
is probably one of the most laborious
household responsibilities of women in study
area. Selection of appropriate varieties,
processing techniques and recommended
fermentation time were good practice for
products, such as kocho. This finding also
supported by previous work of (Zewdie, 1993;
Tedla and Abebe, 1994).The extending of
fermentation time, difference in processing
methods and different enset variety had
resulted differences in chemical composition,
physic-chemical characteristics, microbial
proliferation and sensory attributes of kocho.
Kocho fermented for short period of time,
prepared from Nifo, Karessie, Astare, and
Harame varieties, resulted difference in
chemical composition, microbial quality and
sensory acceptance. Therefore, fermentation
played a significant role in kocho preparation

230 Journal of Biodiversity and Ecological Sciences

 Z. T. Brihanu& B. Gizaw
by enrichment of the product through
development of flavors, aromas, and textures,
by slightly enhancing protein content and
preserving the product through production of
natural preservative. The length of
fermentation time varies from a few weeks, to
several months depending on ambient
temperatures of incubation and immediate
addition of starter culture after completion of
decortications and pulverization. This was
reported to be attributed to rapid proliferation
of microorganisms due to temperature and
immediate application of starter culture. Other
differences in microbial dynamics and changes
in some physico-chemical parameters during
fermentation were documented by Hunduma
and Ashenafi (2010). The following
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