Improving the Indigenous Processing of Kocho, an Ethiopian Traditional Fermented Food

Melese Temesgen Yirmaga^*

Department of Food Science and Post Harvest Technology, Institute of Technology, Haramaya University, Ethiopia

^*Corresponding Author: Melese Temesgen Yirmaga, Department of Food Science and Post Harvest Technology, Institute of Technology, Haramaya University, PO Box 1848 Dire Dawa, Ethiopia