Evaluating the preparation, nutritional, physical, and microbial quality of ‘chuko’: a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia

Abstract

This study aimed to evaluate the traditional preparation practices and the proximate, physical, and microbial quality of chuko collected from the Hetosa district in the Arsi zone of Ethiopia. Chuko is a traditional snack food prepared from roasted barley flour, spice powders, and traditional ghees. In this study, 30 respondents from the Hetosa district were selected to assess the chuko preparation practices and cultural aspects of the chuko. Furthermore, 25 chuko samples were collected to determine physicochemical, proximate, and microbial quality. From the survey results, it is understood that chuko was mainly prepared for household consumption on special occasions, such as weddings, food for postnatal women, food in blessing ceremonies, food on holidays, and visiting relatives. The average moisture and ash contents of the collected chuko samples were observed as 2.52 ± 0.64% and 1.77 ± 68%, respectively. The mean fat, protein, fiber, and carbohydrate contents of the collected chuko samples were as 42.02 ± 9.89%, 5.82 ± 0.88%, 1.89 ± 0.72% & 45.98 ± 8.33%, respectively. The mean pH, water activity, and textural profile of the collected chuko were 5.11 ± 0.21, 0.22 ± 0.05 N, respectively. The total aerobic plate counts of the chuko samples ranged from 1.15 × 103 to 1.26 × 105 cfu/g, and the average coliform and yeast growth were 1.70 × 102 cfu/g and 4.90 × 101 cfu/g, respectively. This study concluded that Chuko preparation and consumption were traditionally performed. Chuko is a traditional low-moisture, high-fat, high-energy food product with a shelf life of one year. Furthermore, the value addition of Chuko, product diversification, and promotion of indigenous knowledge are recommended for future work.