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

Abstract

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.

A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

“…Often, Shamita is made by grinding roasted barley and mixing it with salt, ground linseed, and spices to enhance its flavor. Figure 6 illustrates the steps or flow chart of CCP Shamita beverage preparation (Kitessa, Bacha, Tola, Murimi, Gershe, & Guta, 2022 ; Kitessa, Bacha, Tola, Murimi, Smith, & Gershe, 2022 ; Wedajo Lemi, 2020 ). Unlike other varieties, Shamita is a fermented porridge with differences in fermentation time, preparation methods, utilization, and ingredient composition.…”

“…Before being served, Shamita is mixed with salt, kochkocha (traditionally milled chili or pepper), and refined butter to enhance its appeal and taste. According to Kitessa, Bacha, Tola, Murimi, Smith, and Gershe ( 2022 ); Kitessa, Bacha, Tola, Murimi, Gershe, and Guta ( 2022 ), Shamita is a significant traditional beverage source of nutritional value, including moisture, crude protein, crude fat, ash content, fiber content, carbohydrates, and energy. Their report particularly suggests that the consumption of this beverage is crucial for expectant and breastfeeding mothers; its preparation is illustrated in Figure 6 .…”

“…Traditional fermented cereal beverages have been fundamental staples in various ancient civilizations. The methods for preparing these traditional beverages have been passed down from generation to generation (Kitessa, Bacha, Tola, Murimi, Smith, & Gershe, 2022 ; Kitessa, Bacha, Tola, Murimi, Gershe, & Guta, 2022 ; Muhialdin et al., 2022 ). During the medieval era, both alcoholic and non‐alcoholic fermented beverages were produced.…”

“…The inclusion of cereals in the human diet marked a significant development, requiring remarkable technical and culinary skills to transform grains into staple foods. People have been searching for more affordable beverages that balance their economy, leading to fermentation primarily for safety reasons (Kitessa, Bacha, Tola, Murimi, Gershe, & Guta, 2022 ; Kitessa, Bacha, Tola, Murimi, Smith, & Gershe, 2022 ).…”

“…It is prepared from various cereals and their malt, with maize, barley, and wheat being the primary ingredients. Borde holds special significance for lactating mothers, as its consumption post-childbirth is believed to boost lactation, as highlighted byKitessa, Bacha, Tola, Murimi, Smith, and Gershe (2022);Kitessa, Bacha, Tola, Murimi, Gershe, and Guta (2022). The preparation of Borde involves a series of steps, as illustrated in Figure4and detailed in the work ofNemo and Bacha (2020).3.3.2 | Microbiology of Borde fermentationVarious microorganisms are involved in the fermentation of Borde, as noted byMulaw et al (2019).…”