Farming System Characterization and Analysis of East Wollega Zone, Oromia, Ethiopia

Degefa, Kifle; Biru, Getachew; Abebe, Galmessa

doi:10.11648/j.ijmfs.20200602.11

Cited by 3 publications

(1 citation statement)

References 27 publications

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“…It has an area of 12,579.77 Km 2 . Some of the major crops grown in the zone are Teff (Eragrostis tef ), barley (Hordeum vulgare), wheat (Triticum aestivum), faba bean (Vicia faba L), sesame, groundnut, field pea, maize, sorghum, finger millet, potato, tomato and hot pepper [20]. The zone was selected based on the popularity of the use of fermented porridge (Shameta) in the diets of lactating mothers.…”

Section: Description Of the Study Areamentioning

confidence: 99%

Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge

et al. 2022

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Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus Lactobacillus (74.85%), followed by Enterococcus (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures.

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Section: Description Of the Study Areamentioning

confidence: 99%