Anchote [Coccinia abyssinica (Lam.) Cogn] is one of the indigenous annual trailing vines belonging to the cucurbitaceae family. It is cultivable in the south southwestern parts of Ethiopia. The crop is rich in nutritional, major and minor trace elements and comparatively less amount of anti-nutritional than other roots and tuber crops. However, the crop is neglected and there is less awareness and scientific information regarding the nutritional and anti-nutritional composition of the crop. Thus, this review paper is aimed to pinpoint highlight cultural utilization practices, nutritional contents viz. protein content, fat, fiber, ash, moisture, carbohydrate and energy, and anti-nutritional factors such as (phytate, oxalate, tannin and cyanide). Traditional practices to make anchote more palatable, digestible, to inactivate enzyme inhibitors, and other anti-nutritional factors to qualify it for human consumption were also mentioned. The crop has tremendous nutritional qualities and safe anti-nutritional components. Even though, anchote has such attractive nutritional and socio-economic importance less attention is given to maintain processing quality, reduction of anti-nutrition and standardizing the indigenous knowledge of processing. Thus, the review confirmed that as anchote is untapped food crop to fill foods gaps and feed alarmingly increasing population growth in Ethiopia.
| Published in | International Journal of Nutrition and Food Sciences (Volume 11, Issue 5) |
| DOI | 10.11648/j.ijnfs.20221105.12 |
| Page(s) | 116-121 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Anchote, Boiling, Calcium, Root Crops, Phytate
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APA Style
Megersa Daba Regessa. (2022). Cultural Practices, Nutritional and Anti-nutritional Composition of Anchote (Coccinia abyssinica). International Journal of Nutrition and Food Sciences, 11(5), 116-121. https://doi.org/10.11648/j.ijnfs.20221105.12
ACS Style
Megersa Daba Regessa. Cultural Practices, Nutritional and Anti-nutritional Composition of Anchote (Coccinia abyssinica). Int. J. Nutr. Food Sci. 2022, 11(5), 116-121. doi: 10.11648/j.ijnfs.20221105.12
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Download@article{10.11648/j.ijnfs.20221105.12,
author = {Megersa Daba Regessa},
title = {Cultural Practices, Nutritional and Anti-nutritional Composition of Anchote (Coccinia abyssinica)},
journal = {International Journal of Nutrition and Food Sciences},
volume = {11},
number = {5},
pages = {116-121},
doi = {10.11648/j.ijnfs.20221105.12},
url = {https://doi.org/10.11648/j.ijnfs.20221105.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20221105.12},
abstract = {Anchote [Coccinia abyssinica (Lam.) Cogn] is one of the indigenous annual trailing vines belonging to the cucurbitaceae family. It is cultivable in the south southwestern parts of Ethiopia. The crop is rich in nutritional, major and minor trace elements and comparatively less amount of anti-nutritional than other roots and tuber crops. However, the crop is neglected and there is less awareness and scientific information regarding the nutritional and anti-nutritional composition of the crop. Thus, this review paper is aimed to pinpoint highlight cultural utilization practices, nutritional contents viz. protein content, fat, fiber, ash, moisture, carbohydrate and energy, and anti-nutritional factors such as (phytate, oxalate, tannin and cyanide). Traditional practices to make anchote more palatable, digestible, to inactivate enzyme inhibitors, and other anti-nutritional factors to qualify it for human consumption were also mentioned. The crop has tremendous nutritional qualities and safe anti-nutritional components. Even though, anchote has such attractive nutritional and socio-economic importance less attention is given to maintain processing quality, reduction of anti-nutrition and standardizing the indigenous knowledge of processing. Thus, the review confirmed that as anchote is untapped food crop to fill foods gaps and feed alarmingly increasing population growth in Ethiopia.},
year = {2022}
}
TY - JOUR T1 - Cultural Practices, Nutritional and Anti-nutritional Composition of Anchote (Coccinia abyssinica) AU - Megersa Daba Regessa Y1 - 2022/09/16 PY - 2022 N1 - https://doi.org/10.11648/j.ijnfs.20221105.12 DO - 10.11648/j.ijnfs.20221105.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 116 EP - 121 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20221105.12 AB - Anchote [Coccinia abyssinica (Lam.) Cogn] is one of the indigenous annual trailing vines belonging to the cucurbitaceae family. It is cultivable in the south southwestern parts of Ethiopia. The crop is rich in nutritional, major and minor trace elements and comparatively less amount of anti-nutritional than other roots and tuber crops. However, the crop is neglected and there is less awareness and scientific information regarding the nutritional and anti-nutritional composition of the crop. Thus, this review paper is aimed to pinpoint highlight cultural utilization practices, nutritional contents viz. protein content, fat, fiber, ash, moisture, carbohydrate and energy, and anti-nutritional factors such as (phytate, oxalate, tannin and cyanide). Traditional practices to make anchote more palatable, digestible, to inactivate enzyme inhibitors, and other anti-nutritional factors to qualify it for human consumption were also mentioned. The crop has tremendous nutritional qualities and safe anti-nutritional components. Even though, anchote has such attractive nutritional and socio-economic importance less attention is given to maintain processing quality, reduction of anti-nutrition and standardizing the indigenous knowledge of processing. Thus, the review confirmed that as anchote is untapped food crop to fill foods gaps and feed alarmingly increasing population growth in Ethiopia. VL - 11 IS - 5 ER -
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