Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review
Journal of Food and Nutrition Sciences
Volume 7, Issue 2, March 2019, Pages: 34-38
Received: Mar. 5, 2019; Accepted: Apr. 10, 2019; Published: Jun. 28, 2019
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Adugna Mosissa, Department of Food Science and Nutrition, Wollega University, Shambu, Ethiopia
Yetenayet Bekele, Department of Postharvest Management, Jimma University, Jimma, Ethiopia
Tarekegn Berhanu, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Root and tuber crops have potential contribution to the global food system in terms of food and nutrition security. They also contribute a major share in the traditional food systems of many people in Ethiopia. Anchote (Cocciniaabyssinica) is one of tuberous crops endemic in Ethiopia and originating from Southwestern parts of the country, particularly in East Wollega Zone of Oromia Region. The crop total yield is about 150-180 quintals per hectare. Nutritionally, anchote is a good source of carbohydrates, proteins, minerals and fibers. Its protein content is by far greater than other root crops and also contains adequate quality of essential amino acids. Despite its nutritional value and potential productivity, little attention is given to anchote to promote and develop as food crop. Furthermore, the crop has advantages in human nutrition, animal feed, medicinal, social/cultural, economic and industrial raw material; that makes it important food crop. Anchote is traditionally processed by boiling. When required, further processing (cooking) may also be applied prior to consumption. Except anchote stew (locally called “ittooancootee”), there is no value added commercial product produced from the crop. Therefore, the crop should be well adapted, promoted, researched and improved to support fo
Anchote (Cocciniaabyssinica), Food Security, Nutrition Security, Nutritional Composition
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Adugna Mosissa, Yetenayet Bekele, Tarekegn Berhanu, Food and Nutrition Security Potential of Anchote (Cocciniaabyssinica); A Tuberous Crop Indigenous to Ethiopia: A Review, Journal of Food and Nutrition Sciences. Vol. 7, No. 2, 2019, pp. 34-38. doi: 10.11648/j.jfns.20190702.12
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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