foods Communication Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands Aditya Parmar 1,* ID , Bilatu Agza Gebre 2 ID , Addisu Legesse 3, Yoseph Demelash 3, Kirsten Fladung 4 and Oliver Hensel 1 1 Department of Agricultural and Biosystems Engineering, University of Kassel, D-37213 Witzenhausen, Germany; [email protected] 2 Ethiopian Institute of Agricultural Research, Head Office, P.O.Box 2003 Addis Ababa, Ethiopia; [email protected] 3 Department of Food Science and Nutrition, Ethiopian Public Health Institute, Gulele Sub City, Addis Ababa, Ethiopia; [email protected] (A.L.); [email protected] (Y.D.) 4 Institute of Applied Plant Nutrition, Georg-August University Goettingen, D-37075 Göttingen, Germany; kirsten.fl[email protected] * Correspondence: [email protected] Received: 20 July 2017; Accepted: 15 August 2017; Published: 22 August 2017 Abstract: Anchote (Coccinia abyssinica) is an indigenous tuber crop of the Ethiopian Highlands. It is popular in the western Oromia Region of the country. Apart from food, the crop is also used in traditional medicine. Anchote tubers possess two variations in its tissue colour, red and white. In this study, a small market survey and a nutritional comparison of red and white anchote were conducted. White tissue anchote seems to be more popular, due to its soft texture and ease of cooking. However, the red variant was considered for flour making (by dehydration), for use in porridge and soups for various medicinal and supplementary food applications. Red anchote tubers contained significantly higher protein content (16.85 mg/100 g dry matter basis) than the white variant. However, apart from the marginally higher protein content compared to other tropical root and tuber crops, anchote seems to remain a primary source of carbohydrates. In macro minerals, white anchote proves to be a more important source of Ca with 81 mg/100 g edible portion; however, on dry matter basis, the content was similar to the red variant (316 and 309 mg/100 g dry matter, white and red respectively). Further research on vitamin content (especially vitamin A in the red variant) would be useful to understand the full nutrition potential of the crop. Keywords: anchote; Coccinia abyssinia; Ethiopia; edible root and tubers; under-utilised crops 1. Introduction Ethiopia is a biodiversity hotspot, thanks to its highly diversified climate and edaphic conditions. More than 6000 flora species residing in 23 different vegetation types have been recognised in the country, of which 12% of the species are indigenous [1]. The indigeneity is particularly high on the highlands of southwestern and western regions. Coffee (Coffea arabica), safflower (Carthamus tinctorius), tef (Eragrostis tef ), noug (Guizotia abyssinica), and enset (Ensete ventricosum) are some of the examples of crops which have originated in Ethiopia. Apart from cereals and pulses, Ethiopian agroecosystems are highly suitable for the production of high-quality roots and tubers. Getahun [2] listed about 30 edible starchy root and tuber crops from Ethiopia. Coccinia abyssinica (Lam.) Cogn., commonly known by its vernacular name anchote (Figure1), is one of these root and tuber crops. Cultivation of anchote is Foods 2017, 6, 71; doi:10.3390/foods6080071 www.mdpi.com/journal/foods Foods 2017, 6, 71 2 of 8 Foods 2017, 6, 71 2 of 9 particularlysouthwestern widespread regions in of thethe westerncountry, at and varying southwestern elevations regions of 1300–2800 of the m country, with an annual at varying rainfall elevations of of 1300–2800762–1016 mmm with [3,4]. an annual rainfall of 762–1016 mm [3,4]. Figure 1. Anchote (Coccinia abyssinica) tuber and plant. (Pictures by Aditya Parmar). Figure 1. Anchote (Coccinia abyssinica) tuber and plant. (Pictures by Aditya Parmar). Anchote is the only plant in the Cucurbitaceae family which is known to produce edible starchy Anchotetubers [5,6]. is theCulturally, only plant in Oromia in the Cucurbitaceae region, womenfamily are responsible which is knownfor the tobreeding, produce cultivation, edible starchy tubersharvesting, [5,6]. Culturally, and processing in Oromia of the crop region, [7,8]. Anchote women is are not responsible only grown for for home the breeding,consumption, cultivation, but harvesting,also for andsale; processingapart from tubers of the as crop food, [ 7anchote,8]. Anchote seeds and is not seedlings only grown for propagation for home are consumption, some of the but also foritems sale; which apart are from marketed. tubers The as simplest food, anchote preparation seeds of and anchote seedlings is boiling for the propagation harvested tubers are some and of the peeling them, before eating with some salt and ground pepper. Other more complex preparations items which are marketed. The simplest preparation of anchote is boiling the harvested tubers and involve the addition of many spices and butter, made into a paste and eaten alone or with local peelingbread them, [3,9]. before eating with some salt and ground pepper. Other more complex preparations involve theAnchote addition produces of many one or spices two tubers and per butter, plant made on average, into aand paste stems and are eaten vines which alone can or grow with local breadup [3 to,9 ].2 m in height [7]. Regarding genetic diversity, the crop has been found to be highly diversified Anchotein its characteristic produces (tuber one or length, two tubers diameter, per and plant yield on per average, plant) and[4,5,10]. stems Based are on vines the whichunderlying can grow up to(tissue) 2 m in colours, height [two7]. Regarding anchote accessions genetic are diversity, well known the crop among has the been farmers, found locally to be highlycalled (in diversified the in itsOromo characteristic language) (tuber as dimma length, (red or diameter, deep orange) and and yield addi per (white) plant) [3,11]. [4,5 From,10]. the Based outside, on theboth underlying types (tissue)look colours, similar, twoand the anchote only way accessions to discover are the well tissue known colour among (red or the white) farmers, is to remove locally the called corky (in the skin. Despite limited research on anchote, certain recent studies have presented its nutritional and Oromo language) as dimma (red or deep orange) and addi (white) [3,11]. From the outside, both types anti‐nutritional factors [6,12,13]. However, in all these publications there is no mention of the tissue look similar, and the only way to discover the tissue colour (red or white) is to remove the corky colour. Anecdotal evidence suggests that red tissue anchote is more valued among the local skin.population Despite limited for its medicinal research properties. on anchote, In certainthe Oromo recent region studies (especially have in presented the Wellega its zone) nutritional soups and anti-nutritionaland juice made factors of red [6 ,anchote12,13]. are However, frequently in allrecommended these publications to individuals there suffering is no mention from fractures of the tissue colour.and Anecdotal displaced evidencejoints, as well suggests as to lactating that red mothers tissue anchote [2,3,9]. is more valued among the local population for its medicinalThe objective properties. of this Inpaper the was Oromo to make region a comparison (especially of in the the macro Wellega‐nutritional zone) soups composition and juice for made of redred anchote and white are anchote frequently accessions, recommended to verify the to individualsanecdotal hypothesis suffering that from red fracturesaccessions andare more displaced joints,nutritious, as well as and to to lactating present a mothers potential [ 2of,3 the,9]. crop as a functional and supplementary food. Apart from that, a short survey among various value chain actors was conducted to understand the involved The objective of this paper was to make a comparison of the macro-nutritional composition for actors, the cooking process, what all kind of anchote dishes are available in the market and what the red and white anchote accessions, to verify the anecdotal hypothesis that red accessions are more various medicinal uses of the tuberous crop are. nutritious, and to present a potential of the crop as a functional and supplementary food. Apart from that,2. a Materials short survey and Methods among various value chain actors was conducted to understand the involved actors, the cooking process, what all kind of anchote dishes are available in the market and what the various2.1. medicinal Survey, Collection, uses of and the Sample tuberous Preparation crop are. A short survey of the fresh anchote market, farmers (visiting to sell their products at the 2. Materialsmarket), andand Methods local restaurants which serve various anchote‐based dishes was conducted in Nekemte, Oromia, Ethiopia (the location is presented in Figure 2). In total, about three farmers, 2.1. Survey, Collection, and Sample Preparation A short survey of the fresh anchote market, farmers (visiting to sell their products at the market), and local restaurants which serve various anchote-based dishes was conducted in Nekemte, Oromia, Foods 2017, 6, 71 3 of 8 Foods 2017, 6, 71 3 of 9 Ethiopia (the location is presented in Figure2). In total, about three farmers, seven anchote chefs, andseven two retailersanchote (whochefs, selland processed two retailers anchote (who flour sell processed for medicinal anchote purposes) flour for were medicinal interviewed purposes) using a semi-structuredwere interviewed questionnaire. using a semi‐structured questionnaire. ◦ ◦ FigureFigure 2. 2.Study Study site site (Nekemte (Nekemte Coordinates: Coordinates: 9.0893° 9.0893 N,N, 36.5554° 36.5554 E;E; Elevation Elevation 2,088 2,088 m). m). FifteenFifteen tubers tubers (five (five tubers tubers per per replica) replica) ofof eacheach anchote tuber tuber accession accession (red (red and and white) white) were were collectedcollected randomly randomly from from a a one-day-old one‐day‐old harvestharvest at a a local local vegetable vegetable market market in in Nekemte Nekemte and and a a neighbouringneighbouring town town (Negassa).