Anchote (Coccinia abyssinica): a tuber crop with enhanced potential for innovative food products and sustainable packaging

Abstract

Anchote (Coccinia abyssinica) is an underutilized tuber crop native and grows only in Ethiopia. It is primarily cultivated for food in the western and southwestern regions, including Jimma, Illu Abba Bora, Wollega, Gondar, Gojam, and Bale. It is traditionally consumed by the Oromo people during cultural celebrations. This review explores anchote’s nutritional and anti-nutritional content, emphasizing its potential in food product development and edible packaging. Rich in proteins, minerals, and starch, anchote is valuable for enhancing the nutritional content of various food products. However, it contains anti-nutrients like phytate, tannin, oxalic acid, and cyanide, which require proper processing to improve nutritional benefits. Anchote flour has been used to boost the nutritional value of bread, biscuits, and cookies, and its high starch content is utilized in edible films and as a stabilizer in juices. Despite its nutritional and cultural significance, it remains underutilized and under-researched which limits it’s potential in food and sustainable packaging. Therefore this review is relevant as it units existing knowledge on its nutritional, food and edible packaging. By highlighting its potential in different area of usage, this review encourages further research and investment to enhance its utilization.

Keywords

• Anchote
• nutritional content
• anti-nutritional factors
• edible packaging
• food product development
• Food Additives & Ingredients