Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Muhialdin, Belal J.; Filimonau, Viachaslau; Qasem, Jamal M.; Ibrahim, Salam A.; Algboory, Hussein L.

doi:10.1186/s42779-022-00133-8

Cited by 10 publications

(5 citation statements)

References 51 publications

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“…These products also differ in their taste and their consistency, and they can be categorized into drinkable yogurt, spoonable yogurt, butter, and cheese (Appendix A). These products are made by fermenting raw milk at room temperature by using spontaneous fermentation, back-slopping fermentation, or a specific starter and/or rennet addition [10,11]. Fermentation is a simple process that does not require intensive labor; it extends shelf life and improves organoleptic features [12].…”

Section: Introductionmentioning

confidence: 99%

“…Traditional fermented products contain natural complex microbial communities that have various beneficial effects [11]. Fermentation imparts health benefits in association with the presence of probiotic bacteria (Lactobacillus, Bifidobacterium, Streptococcus, Leuconostoc, Propionibacterium, Bacillus, and Enterococcus) and their derived products with health benefits, such fatty acids, amino acids, minerals, and vitamins [6,10]. Fermented dairy products are generally considered microbiologically safe because they have a pH lower than 4.5 [13].…”

Section: Introductionmentioning

confidence: 99%

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Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Alemu,

Kuyu

2024

Food Science & Nutrition

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In Ethiopia, a diverse array of cereal‐based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal‐based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal‐based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

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“…Fermentation is a technique to improve functional and nutritional compounds, reduce toxigenic contents, and increase shelf-life (Adeyemo & Okoruwa, 2018;Annunziata et al, 2020;Lestari et al, 2019). Fermented Cassava is produced on a small scale usually in the home industry and local market, particularly in the traditional market covering Parung village (Djukic-Vuković et al, 2021;Muhialdin et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Community Service Activities: Discover the Unique Selling Proposition of Fermented Cassava from Different Packaging

Haryanto,

Rahmadona,

Putri

et al. 2023

IJCSL

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Waru Village has excellent business prospects for Fermented Cassava as a home industry product. The existing problems encountered by the producer were limited product shelf life, the absence of a unique selling proposition, and the lack of brand identity. This community service activity aimed to educate the importance of good packaging and provide training on the production and packaging of Fermented Cassava with various forms of material. It was conducted in March 2022, in Waru Village, Parung Sub-district, using two methods, i.e seminar and demonstration method. The type and research approach used was descriptive analysis with a qualitative approach. Data collection techniques were obtained from observation, interviews, and documentation. The technique applied to measure the profitability index and partners' perceptions was the R/C ratio and Likert scale. The R/C ratio is 1,37, while the simulation demonstrated that producers could increase profits by up to 375% and 416% by repackaging the product with bamboo buckets and plastic boxes. This study concludes that the production of Fermented Cassava is profitable and partners are aware of the product's unique selling propositions.

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Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Cited by 10 publications

References 51 publications

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

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

Community Service Activities: Discover the Unique Selling Proposition of Fermented Cassava from Different Packaging

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