Functional, physicochemical, and sensory attributes of enset (Ensete ventricosum) varieties as novel sources for starch-based foods

Abstract

Enset (Ensete ventricosum) is a climate-resilient but underutilized crop with considerable potential for starch-based food applications. This exploratory study evaluated three enset varieties (Ado, Madicha, and Midasho) to characterize their physicochemical composition, functional properties, and suitability for simple food products (porridge and chips). Proximate composition, mineral content, starch yield, water absorption capacity, and bulk density were determined using standard analytical methods. Sensory acceptability was assessed using a 7-point hedonic scale with a 50-member untrained consumer panel. Madicha exhibited the highest starch yield (10.8%) and comparatively higher mineral contents, including calcium (92.2 mg/100 g) and zinc (1.75 mg/100 g), whereas Midasho showed the highest dry matter content. Significant varietal differences (p < 0.05) were observed in functional properties and consumer acceptability scores for both porridge and chips. The sensory results provide preliminary indications of consumer preference and are interpreted as exploratory rather than definitive. Overall, the studied enset varieties exhibited distinct compositional and functional attributes that influence their potential suitability for different starch-based food applications. These findings provide baseline evidence to support the diversification and valorization of enset as a climate-resilient resource for food and agro-industrial development.