Synergetic Effects Of Mandillo Crassocephalum Macropappum (sch. Bip. Ex. A. Rich.) S. Moore During Enset Fermentation Chemical Nature And Efficiency

Enset (Ensete ventricosum (Welw.) Cheesman) is an ornamental plant in Asia, widely distributedrnin Africa and cultivated only in some regions of Ethiopia. Enset plant withstands prolongedrnperiod of drought and known for its high yielding potential. Fermentation of Enset produces arnstarchy food named Kocho, however, it is not practiced extensively. The principal reasons forrnlow popularity of Enset are its uncommon sensory attributes among non-Enset consumingrnpeople, short shelf-life, nutrient losses, long fermentation period and lack of awareness. InrnEthiopia, the Shekacho society adds Mandillo (Crassocephalum macropappum (Sch. Bip. ex. A.rnRich.) S. Moore) stem during traditional Enset fermentation without knowing its scientificrnsignificance to the fermentation processes. Thus, the present study was initiated with the mainrnpurposes of investigating the indigenous knowledge of Shekacho society in Enset cultivation,rnKocho consumptions, bioactive components of Mandillo parts and to determine its effects inrnEnset fermentation processes. The study was conducted using standard methods. To evaluate thernindigenous knowledge of Shekacho society, analytical data were collected using semi-closedrnquestionnaire, field observations, interviews and discussion with key informants with localrnannotations review. Enset plant physical structures were assessed. Phytochemical composition ofrnMandillo was evaluated. Its DNA damage protective and antioxidant activities were analyzed.rnAntimicrobial activity of Mandillo was tested against standard bacterial and yeast strains.rnCytototoxicity of Mandillo was also evaluated. Fermentation process was carried out from 0-90rndays. The pH value, titratable acidity, lactic acid and acetic acid contents were measured.rnMicrobial counts were made on their respective agar media. Lactic acid bacteria (LAB) and yeastrnisolates were identified using morphological, biochemical and molecular techniques. Proximaterncomposition, mineral contents, phytic acid, tannin, water holding capacity, and sensory attributesrniiirnof Kocho were evaluated and the main findings are described as follows. The descriptive analysisrnof the data and the corresponding results indicated the existence of a high degree of consistencyrnamong the respondents with regard to Enset histories, fermentation processes, productivity,rnshelf-life of Kocho and food preparation. About 115 Enset cultivars were identified.rnPhytochemical analysis of Mandillo showed the presence of saponins, tannins, anthraquinones,rnsteroids, terpenoids and flavonoids. Total phenolic and flavonoid contents of the aerial partrncalculated as 101.48 mg GAE (Gallic acid equivalent)/g and 293.25 mg QE (Quercetinrnequivalent)/g, respectively. Mandillo showed strong 2, 2-diphenyl-1-picryl hydrazyl (DPPH)rnscavenging potential with IC50 ≤ 50 μg/mL. The stem of Mandillo showed promising protectivernactivity against oxidative DNA damage. The minimum inhibitory concentration of stem againstrnE. coli KCTC 1682 and Candida utilizes KCCM 11355 was ≥ 15.62 μg/mL. The final pH ofrnKocho fermented with starter culture but no Mandillo (Koki) and with Mandillo (Kom)rndecreased to 4.49 and 4.10; respectively, which are significantly different and didn’t allow therngrowth of spoilers in Kom. Titratable acidity, lactic acid and acetic acid contents of Komrnincreased by 64.34%, 103.90% and 40.04%, respectively when compared to Koki. Koki andrnKom samples had LAB counts of 1.16×107 and 2.83×108 CFU/g, respectively, on the day 37.rnTreatments with Mandillo stem significantly (p < 0.05) lowered counts of aerobic mesophilicrnbacteria, aerobic spore formers and coliforms. Staphylococci were below detectable level. Thern16S rRNA gene sequences analysis and phylogenetic tree reconstruction identified LAB speciesrnas Lactobacillus plantarum (69.37%), Leuconostoc mesenteroides (9.91%), Lac. paracaseirn(9.01%), Lac. brevis (3.60%) and other rare species. Lac. paracasei and Lac. brevis wererndominantly found in Kom during the final days of fermentation. An 18S rRNA gene sequencesrnevaluation identified yeast isolates as Candida boidinii (30%), Wickerhamomyces sp. ES22S03rn(16%), Pichia fermentans (16%), Williopsis sp. (10%) as dominate species and others minorrnstrains. Kocho composition analysis showed significant (p < 0.05) differences between Koki andrnKom in moisture contents (8.34 to 8.80%) and (9.14 to 7.95%), fiber (7.92 to 5.56%) and (6.25rnto 3.96%), protein (3.24 to 3.68%) and (3.59 to 3.95), phytic acid (5.83 to 4.11 mg/g) and (4.95rnto 4.33 mg/g), water holding capacity (8.55% and 6.37%); respectively. Mineral contents of Kokirnand Kom also calculated as Ca (9.84 mg/100 g and 10.08 mg/100 g), Fe (2.12 mg/100 g and 2.08rnmg/100 g), Zn (1.99 mg/100 g and 1.77 mg/100 g) and Cu (0.12 mg/100 g and 0.16 mg/100 g);rnrespectively. Sensory evaluation revealed overall acceptability values of 73.27% (Koki) andrnivrn97.20% (Kom). Cytotoxicity evaluation of Mandillo stem against Raw Cells 264.7 showed norntoxicity at ≤ 4 μg/mL. From the results of the descriptive analysis of the data and therncorresponding results suggested by the respondents, it is understood that Enset is very importantrnfor food security and environmental protection. Phytochemical contents and activities ofrnMandillo revealed consistency with the starter culture role played by the addition of the stem partrnof the plant. The effect of adding Mandillo during Enset fermentation showed significantrndifferences in all of the measured Kocho quality parameters, food composition, microbialrndynamics and diversities and sensory attributes of experimental Kocho product compared to therncontrol sample. In general, improvements of the basic components of Kocho dough arernresponsible for the enhancement of its shelf-life, safety and sensory attributes of the food as arnresult of good fermentation processes. In the light of the current finding, extensive investigationrnare required to qualify Mandillo as food preservative and shelf-life enhancer for its applicationrnin food sectors.

Get Full Work

Report copyright infringement or plagiarism