Assessment of incorporation of pulses, sweet potatoes, and spices into kocho-based traditional food products in three districts of Sidama region, Ethiopia

Key Points

• Incorporating pulses increased the nutritional value of kocho-based products, enhancing their overall quality.
• Specific pulses and spices significantly improved the taste and acceptance among local consumers, highlighting community preferences.
• Assessment utilized standardized methods to evaluate food products across three districts, ensuring reliable data collection.
• Findings suggest that integrating these ingredients may promote healthier eating, though further studies are needed to confirm sustained benefits.