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Background <p>Kocho, a traditional fermented staple food in southern Ethiopia, is rich in carbohydrates but low in protein, vitamins, and fats, and has limited sensory qualities. Incorporating locally produced pulses and sweet potatoes can help fill these nutritional gaps, while spices can improve palatability. This study explored the patterns of incorporation of pulses, sweet potatoes, and spices into kocho-based foods among rural households in three districts of the Sidama region.</p> Methods <p>A cross-sectional survey was conducted among 384 households using questionnaires to assess socio-demographics, household food practices, and the incorporation of pulses, sweet potatoes, and spices into kocho-based foods. Complementary qualitative data were collected from 12 focus group discussions exploring cultural perceptions, barriers, and facilitators. Quantitative data were analyzed using SPSS Version 22, and qualitative data were thematically analyzed.</p> Results <p>Households commonly prepared traditional kocho-based dishes such as <i>Omolcho</i>, <i>Kofame</i>, <i>Chukame</i>, <i>Burisame</i>, and <i>Tima</i>, with <i>Omolcho</i> and <i>Kofame</i> being the most frequently consumed. Faba beans (53.9%) and kidney beans (41.4%) were the most commonly used pulses; however, their incorporation into kocho-based foods was generally infrequent: 46.35% of households incorporated them occasionally, 26.57% once a week, and only 4.9% three times a week. Only 28.65% of households incorporated white-fleshed sweet potatoes into kocho dishes. Spices such as white cumin, black cumin, cardamom, garlic, flax seeds, and fenugreek were also used, though infrequently, with 56.25% of households adding them only occasionally.</p> Conclusions <p>Although the incorporation of pulses, sweet potatoes, and spices remains limited due to cultural preferences, health beliefs, and economic constraints, when used, these ingredients improve the nutritional quality and acceptability of kocho-based foods. Promotion and culturally appropriate nutrition education could enhance these benefits at the household level.</p>

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Assessment of incorporation of pulses, sweet potatoes, and spices into kocho-based traditional food products in three districts of Sidama region, Ethiopia

  • 期刊论文

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  • 发表日期：

    2026年2月1日

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  • Abayneh Agena,
  • Kebede Abegaz,
  • Engida Dessalegn

摘要

Background

Kocho, a traditional fermented staple food in southern Ethiopia, is rich in carbohydrates but low in protein, vitamins, and fats, and has limited sensory qualities. Incorporating locally produced pulses and sweet potatoes can help fill these nutritional gaps, while spices can improve palatability. This study explored the patterns of incorporation of pulses, sweet potatoes, and spices into kocho-based foods among rural households in three districts of the Sidama region.

Methods

A cross-sectional survey was conducted among 384 households using questionnaires to assess socio-demographics, household food practices, and the incorporation of pulses, sweet potatoes, and spices into kocho-based foods. Complementary qualitative data were collected from 12 focus group discussions exploring cultural perceptions, barriers, and facilitators. Quantitative data were analyzed using SPSS Version 22, and qualitative data were thematically analyzed.

Results

Households commonly prepared traditional kocho-based dishes such as Omolcho, Kofame, Chukame, Burisame, and Tima, with Omolcho and Kofame being the most frequently consumed. Faba beans (53.9%) and kidney beans (41.4%) were the most commonly used pulses; however, their incorporation into kocho-based foods was generally infrequent: 46.35% of households incorporated them occasionally, 26.57% once a week, and only 4.9% three times a week. Only 28.65% of households incorporated white-fleshed sweet potatoes into kocho dishes. Spices such as white cumin, black cumin, cardamom, garlic, flax seeds, and fenugreek were also used, though infrequently, with 56.25% of households adding them only occasionally.

Conclusions

Although the incorporation of pulses, sweet potatoes, and spices remains limited due to cultural preferences, health beliefs, and economic constraints, when used, these ingredients improve the nutritional quality and acceptability of kocho-based foods. Promotion and culturally appropriate nutrition education could enhance these benefits at the household level.