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

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.

Anchote, Coccinia Abyssinica, DebreZeit, Ethiopia, Preference

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.

Copyright © 2023 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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