Evaluation of Anchote ( <i>Coccinia abyssinica</i> ) Genotypes and Processing Methods for Nutritional Compositions

Anchote, a versatile root crop deeply ingrained in Ethiopian culture, plays a vital role in food, medicine, social gatherings, and the economy. Most predominant in Ethiopia's southern, and southwestern regions, anchote stands out as a high-yield crop with superior biochemical characteristics compared to other root vegetables. Despite its potential, the cultivation of anchote remains localized, prompting on-farm research to explore the nutritional content of different anchote genotypes and to find optimal cooking methods to preserve these essential elements. This study evaluated the proximate composition of three anchote genotypes, two local landraces (LV1, LV2) and an improved variety (Desta 01), under two cooking methods (boiled peeled vs. unpeeled roots) in a factorial arrangement on-farm trial across four sites. The results indicated no significant differences (<i>p</i> > 0.05) in most proximate compositions among genotypes and treatments, with the exception of ash content, which showed a significant difference. Moisture content ranged between 76% and 77%, while dry matter content varied from 23% to 24% across the genotypes. Crude protein levels ranged from 6.49% to 7.02%, with the improved variety Desta 01 exhibiting the highest value. Particularly ash content was significantly greater in boiled unpeeled roots (3.77%) compared to their peeled counterparts (2.89%), suggesting better mineral retention. Soluble sugar content varied from 3.94 mg/g DW in LV2 to 5.80 mg/g DW in Desta 01. The result indicates that boiling anchote roots without peeling proved more effective in preserving key nutritional components. Among evaluated genotypes, the Desta 01 genotype is a promising, nutrient-rich variety with strong potential to contribute to food security and dietary diversification. However, further research is recommended to explore its broader biochemical and pharmaceutical applications.