Institutional Repository

Cultivation, preparation and consumption of ensete (ensete ventricosum) in Ethiopia

Show simple item record

dc.contributor.author Pijls,Loek,T. J.
dc.contributor.author Timmer,Arnold A. M.
dc.contributor.author Wolde-Gebriel,Zewdie
dc.contributor.author West,Clive E.
dc.date.accessioned 2022-11-28T05:58:55Z
dc.date.available 2022-11-28T05:58:55Z
dc.date.issued 01/1995
dc.identifier.uri http://172.21.6.100:8080/xmlui/handle/123456789/441
dc.description.abstract In Ethiopia almost 10 million people are dependent on ensete (Ensete ventricosum (Welw) Cheesrnan), also known as ‘false banana’. In the Gurage area in Central Ethiopia, agronomic and nutritional aspects of ensete were studied in 60 households in six villages. Ensete is propagated vegetatively and has a 6-year growing cycle during which it is transplanted three or four times. Men harvest the plants; women scrape the pseudo stem in order to separate the starchy pulp from the fibre, and pulverise the corm. The pulp is fermented and stored for up to 5–7 years in earthen pits. The yield of ensete food (ko'cho) was found to be 34 kg per plant or 9.5 tons ha −1 per year. Compared with other foods grown in Ethiopia, the energy yield of ensete (6.1 MJ m −2 per year) was higher than that of all cereals, Irish potato, sweet potato and banana, but lower than that of cassava. The protein yield of ensete was higher (11 ± 4gm−2 per year) than all of the crops mentioned above, except for banana and Irish potato. To make ensete bread, fermented pulp is squeezed to make it drier, chopped to shorten the fibres and a 2 cm layer is baked for 15 min. Unfermented freshly harvested corm is also eaten after boiling. All foods have a low protein content (4–22 gkg−1). Bu'lla, white desiccated juice collected from the pulp, is more energy rich (8.5 MJ kg−1) than ko'cho (6.5 MJkg−1). A dietary survey, conducted in 39 households comprising 237 persons, showed that the average daily intake of 0.55 kg ensete provided 68% of total energy intake, 20% of protein, 28% of iron but no vitamin A. Energy intake from all food consumed was very low, being only 60% of requirements, while protein intake at 107% was ample. Since ensete can be stored for years, is readily available throughout the year and can withstand dry periods, its cultivation can significantly improve household food security in highland areas prone to drought and famine.
dc.format.extent 1-111
dc.subject PREPARATION
dc.subject CONSUMPTION
dc.subject ENSETE
dc.title Cultivation, preparation and consumption of ensete (ensete ventricosum) in Ethiopia
dc.type Journal Article
ep.identifier.status Open Access
ep.identifier.status Open Access
ep.identifier.doi https://doi.org/10.1002/jsfa.2740670102
ep.journal Journal of the Science of Food and Agriculture
ep.issue 1
ep.volume 67


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace


Advanced Search

Browse

My Account