Developmental Anatomy of Tubers of Anchoté: A Potential Dryland Tuber Crop

Getahun, Addisu

doi:10.17660/actahortic.1973.33.6

Cited by 8 publications

(7 citation statements)

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“…The simplest preparation of anchote is boiling the harvested tubers and peeling them, before eating with some salt and ground pepper. Other more complex preparations involve the addition of many spices and butter, made into a paste and eaten alone or with local bread [ 3 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…Anecdotal evidence suggests that red tissue anchote is more valued among the local population for its medicinal properties. In the Oromo region (especially in the Wellega zone) soups and juice made of red anchote are frequently recommended to individuals suffering from fractures and displaced joints, as well as to lactating mothers [ 2 , 3 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands

Parmar

Gebre

Legesse

et al. 2017

Foods

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands

Parmar

Gebre

Legesse

et al. 2017

Foods

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show abstract

“…Anchote is also planted in other areas where other wastes such as wood ash and green manure are available in addition to cow dung (Getahun 1973). Abera and Gudeta (2007) recommended 5-8 tons per ha of farm yard manure or 46/20 kg per ha N/P to obtain high yield of anchote and to enhance soil structure and its nutrient content.…”

Section: Propagation Of Anchotementioning

confidence: 99%

“…Anchote is mainly cultivated at an altitudinal range between 1300 and 2800 m a.s.l. (Getahun 1973). The western Ethiopian highland is mainly characterized by alfisols soil type and located at an altitude of 1800 m a.s.l.…”

Section: Ecological Requirementsmentioning

confidence: 99%

“…In Ethiopia, anchote is commonly cultivated at an altitude that ranges from 1300 to 2800 m a.s.l. with an average rainfall of 762-1016 mm (Getahun 1973) in the western and southwestern parts of the country (Aga & Badada 1997). According to anchote germplasm collection records of Ethiopian Institute of Biodiversity, the majority of anchote accessions were collected from Oromia Regional State, mainly from Wellega, western Ethiopia, that has a long history of cultivation and diversified tradition of consumption (Getahun 1973;Hora 1995).…”

Section: Introductionmentioning

confidence: 99%

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Coccinia abyssinica (Lam.) Cogn. (Anchote) Biology, Productivity, and Prospects of Genetic Improvement Using Biotechnological Tools

Feyissa

2020

Journal of Horticultural Research

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Coccinia abyssinica (Lam.) Cogn. (local name anchote) is a tuber crop that belongs to the family Cucurbitaceae and it is cultivated for food and medicinal uses. It has relatively high quality of nutrient composition compared to other tuber crops, and is considered as the leading proteinous root crop with a high calcium content. Therefore, cooked anchote tubers are highly recommended for patients with broken or fractured bones. Anchote also contains alkaloids, phenols, tannins, flavonoids, and saponins. Although anchote is principally cultivated for its tubers, farmers prefer propagation by seeds as they are easy to store. Farmers select high-quality fruits for future seeds, based on the size of fruits and tubers. Since diseases and pests rarely affect the tubers, protection is not common. However, the fruit fly can damage the fruits, which predisposes them to decay. Although anchote has very high potential as a food security crop, it is neglected and underutilized and has received very limited research attention. Research published so far covers its ethnobotany, nutritional and anti-nutritional composition, traditional methods of reproduction, in vitro reproduction, somatic embryogenesis, anther breeding, and morphological and molecular genetic diversity. This article includes an analysis of previous and current research achievements, presents findings in a comprehensive way, and suggests future direction in crop improvement using biotechnological tools.

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Genetic diversity of anchote (Coccinia abyssinica (Lam.) Cogn.) from Ethiopia as revealed by ISSR markers

Bekele

Feyissa

Tesfaye

2014

Genet Resour Crop Evol

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Developmental Anatomy of Tubers of Anchoté: A Potential Dryland Tuber Crop

Cited by 8 publications

References 0 publications

Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands

Nutritional Comparison of White and Red Coccinia Abyssinica (Lam.) Cong. Accessions: An Under-Utilised Edible Tuber of the Ethiopian Highlands

Coccinia abyssinica (Lam.) Cogn. (Anchote) Biology, Productivity, and Prospects of Genetic Improvement Using Biotechnological Tools

Genetic diversity of anchote (Coccinia abyssinica (Lam.) Cogn.) from Ethiopia as revealed by ISSR markers

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