Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Abstract

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

“…Tella processing employs three basic fermentation stages: namely, tejet , tinsis , and difedef [ 1 , 12 , 14 ]. Three types of tejet were made by mixing 100 g of malt and 125 g of (i) gesho leaf powders, (ii) moringa leaf powders, and (iii) 50 : 50 gesho -moringa mixture and left to ferment for 96 hrs.…”

Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example

“…The role of microorganisms in alcoholic beverages cannot be underestimated, as microbial fermentation technology is required for the development of alcoholic beverages. Yeast and lactic acid bacteria are the main microorganisms in fermented beverages [ 141 ]. Fermentation typically involves Firmicutes bacteria, filamentous fungi, enzymes, and alcohol-producing yeasts [ 142 ].…”

Fermentation Dynamics of Ethiopian Traditional Beer (Tella) As Influenced by Substitution of Gesho (<em>Rhamnus prinoides</em>) With Moringa Stenopetala as Innovation for Nutrition

“…Tella processing employs three basic fermentation stages: namely tejet, tenses and difedef [1,12]. Three types of tejet were made by mixing 100 g of malt and 125 g of (i) gesho leaf powders (ii) moringa leaf powders (iii) 50:50 gesho -moringa mixtures and left to ferment for 96 hrs.…”