The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho

Although Kocho is a traditional fermented food widely consumed in Ethiopia, improper fermentation conditions continue to pose a significant challenge. This study aimed to examine the impact of fermentation temperature and duration on kocho quality, utilizing a completely randomized design (CRD). Standard methodologies were employed to evaluate the physicochemical properties, microbial composition, and sensory characteristics of kocho. Data analysis was conducted using Minitab software version 19.2. The fermentation conditions had a significant effect (p < 0.05) on the physicochemical, microbial, and sensory attributes of kocho. Across all fermentation conditions, crude protein content ranged from 3.82 to 4.98%, crude fat content ranged from 0.76 to 1.18%, crude fiber content ranged from 1.71 to 3.18%, total ash content ranged from 1.86 to 2.32%, and carbohydrate content was between 85.74 and 87.86%. The recorded pH values were between 4.10 and 5.88, with titratable acidity (TA) ranging from 0.16 to 0.49%. Microbial analysis revealed varying levels of total mesophilic bacteria (TMB), yeast and mold, and lactic acid bacteria (LAB), which ranged from 4.96 to 8.48 log cfu/g, 2.43–6.05 log cfu/g, and 4.54–8.85 log cfu/g, respectively. The kocho sample fermented for 12 days at 32 °C achieved the highest mean scores in sensory attributes, including color (4.2), odor (4.1), taste (4.3), appearance (4.4), and overall acceptance (4.3). The optimal sensory quality of kocho was attained using a 2% fermented kocho starter culture at a fermentation temperature of 32 °C for 12 days.