Review Article - Journal of Primary Care and General Practice (2025) Volume 8, Issue 1

Revisit "injera" and "kocho" processing in view of food safety: A review.

Injera is fermented food which made from teff grain it has sponge like texture and high energy contents. It pass different steps during injera processing few of them are teff harvesting and transportation, field storage, threshing ground preparation, threshing, winnowing, cleaning, handling, sieving, milling, sieving, mixing, fermentation, backing, cooling, polyethylene warping and storage. From them some of unit operation shows food safety alarming physical hazard (soil particles, chaff, weed, other grains (barley, wheat, maize), stone (kichikichi), metals), microbial hazards (bacteria (Salmonella, E. coli and Listeria monocytogenes) and molds (fungal species (Aspergillus niger, Penicillium sp. and Rhizopus sp.) and aflatoxins)), and pesticide hazards (cypermethrin, permethrin, deltamethrin, chlorpyrifos ethyl, and DDT and its metabolites in teff grains), fertilizers, herbicides. Injera processors and researcher put good efforts in advancing injera processing techniques. Kocho is popular fermented food in Ethiopia. Kocho processing start by enset harvesting and transportation, storage, enset washing, leave sheath separation, decortication and grating, squeezing, fermentation, sedimentation, filter bag, drying, pulverizing, sieving, packaging and store. During enset processing certain food safety hazards appeared like insects, insect remains, soil, dusts and any unwanted impurities, Clostridium species, some mold species and certain bacteria. Kocho processing still handled by rural women no any processors or researchers trying to advance kocho processing unit operation.

Author(s):

Gidmwork Abera Nigatu*

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