RESUMEN
Enset (Ensete ventricosm) is a multipurpose crop serving millions of Ethiopians as an alternative food source. However, the traditional kocho preparation is labor-intensive and results in poor quality. This study evaluated Purdue improved crop storage (PICS) bag as an alternative to an underground pit for kocho fermentation. The experiment was arranged in a factorial design with two fermentation systems (underground pit and PICS bag) and three fermentation times (30, 45 & 60 days) with 5 replications. Physico-chemical, proximate composition, microbial, and sensory evaluations of kocho were conducted following standard procedures. The results have revealed that protein and moisture contents were increased with fermentation time while crude fiber, carbohydrate, and total energy were decreased regardless of fermentation systems. The microbial results have demonstrated a reduction with extended fermentation but no significant difference between PICS and the underground pit. The sensory results have shown that PICS bag-fermented kocho has better overall sensory acceptability regardless of fermentation time. Generally, PICS bag-fermented kocho for 60 days has shown overall better kocho quality. The finding revealed that PICS bags could be used as an alternative to the traditional underground pit for better kocho quality. Further validation of the PICS bag as a fermentation container with various enset varieties and seasons with extended fermentation time is needed.