Instant anchote product and a process for its manufacture

Abstract

The present invention relates to Instant Anchote product and its method of manufacture, developed to modernize the preparation and consumption of Anchote (Coccinia abyssinica) while preserving its nutritional value, sensory qualities, and cultural significance. Traditionally, Anchote tubers require more than six hours of cooking before consumption, resulting in ከ[9ከ fuel use, labour-intensive preparation, and limited utilization despite their recognized nutritional benefits. The invention provides 8 shelfstable, ready-to-hydrate (RtH) instant Anchote product that significantly reduces preparation time while maintaining the authentic taste and texture of traditionally prepared Anchote. The manufacturing process comprises cleaning, sorting, trimming, washing, pressure cooking, cooling, peeling, coarse shredding, controlled low-temperature dehydration, and packaging. Pressure cooking pre- gelatinizes the starch and softens the tuber tissue, while vacuum oven (low-temperature) drying preserves structural integrity and heat-sensitive nutrients. The dried product can be rapidly rehydrated in hot or cold water within less than 15 minutes, eliminating the need for prolonged cooking and substantially reducing energy consumption. After rehydration, it is incorporated into traditional sauce (kulet) prepared from onions, garlic, tomato, spices, kochikocha paste, salt, and other seasonings, with heated refined butter (nitir kibe) added before serving. The resulting dish retains the characteristic texture, flavour, nutritional quality, and cultural authenticity of conventional Anchote preparations. The invention addresses challenges related to long cooking times, postharvest losses, and limited market accessibility, while promoting value addition, sustainable agro-processing, and wider utilization of Anchote [በ modern food systems.