Processing Methods, Physical Properties and Proximate Analysis of Fermented Beverage of Honey Wine Booka in Gujii, Ethiopia

Elema, Teshome Bekele; Olana, Bikila Nagasa; Elema, Abite Bekele; Gemeda, Habtamu Fekadu

doi:10.4172/2155-9600.1000669

Cited by 6 publications

(13 citation statements)

References 4 publications

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“…Honey, "gesho" (R. prinoides) Oromia, Amhara, Tigray, Addis Ababa [18,39,40] Ogol honey, barks of native tree (Blighia unijungata L.) Gambella (Majangir) [19] Booka Honey, bladder of cow Oromia (Gujii) [20] SNNP-Southern Nations, Nationalities, and Peoples Region.…”

Section: Tejmentioning

confidence: 99%

“…After the fermentation process is completed, the filtrate is ready to be served to consumers as Booka. Good quality Booka is yellowish in color, sweet in taste, and attractive in odor [20].…”

Section: Bookamentioning

confidence: 99%

“…Total Nitrogen-7.01% -- [20] TP in gallic acid equivalent (GAE); AA in ascorbic acid equivalent (AAE); -values not available in the literatures.…”

Section: Tejmentioning

confidence: 99%

“…In Ethiopia, Tella [1], Borde [13], Shamita [14], Korefe [15], Keribo [16], Cheka [17], Tej [18], Ogol [19] and Booka [20] are very popular indigenous fermented alcoholic beverages. The total alcohol content of these beverage is in the range of 1.53-21.7% (v/v) [18,20]. All of these Ethiopian alcoholic beverages are produced at a small scale and sold by local alcohol venders from their homes.…”

Section: Introductionmentioning

confidence: 99%

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Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Fentie

Emire

Demsash

et al. 2020

Foods

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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.

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Section: Tejmentioning

confidence: 99%

Section: Bookamentioning

confidence: 99%

“…Total Nitrogen-7.01% -- [20] TP in gallic acid equivalent (GAE); AA in ascorbic acid equivalent (AAE); -values not available in the literatures.…”

Section: Tejmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Fentie

Emire

Demsash

et al. 2020

Foods

View full text Add to dashboard Cite

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“…In the end, though, it might depend on just what path one wants the nation to take. (Elema, 2015) agrees about the importance of outside practice, and says that this is also a problem for adult learners. Some of his students mention wanting to improve English to travel abroad or to help younger siblings who are studying the language, but many also refer to the need to find work.…”

Section: …………………………………………………………………………………………………… Introduction:-mentioning

confidence: 99%