Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages.

Debebe Worku Dadi,Jae-Ho Shin,Hundessa Dessalegn Demsash,Shimelis Admassu Emire,Eskindir Getachew Fentie

doi:10.3390/foods9121781

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.

Highlights

Worldwide production and consumption of fermented beverages has a long history, and is believed to have started around 6000 BC [1,2]
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
These traditional alcoholic beverages are classified under the category of acid-alcohol fermentation systems [21]

Summary

Introduction

Worldwide production and consumption of fermented beverages has a long history, and is believed to have started around 6000 BC [1,2]. 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. These traditional alcoholic beverages are classified under the category of acid-alcohol fermentation systems [21]. Due to the absence of standardized processes, back-slopping, and starter culture, Ethiopian beverages often have poor quality and failure to achieve their objective [28] Preparation of these fermented alcoholic beverages is time-consuming and laborious [29]. The raw materials, processing methods, physicochemical properties, nutritional values, functional properties, responsible fermenting microorganisms, fermentation microbial dynamics and storage stability of Ethiopian alcoholic beverages are the key points reviewed in the paper

Cereal-Based Traditional Alcoholic Beverages

Concluding Remarks

Shamita

Korefe

Keribo

Fruit-Based Traditional Alcoholic Beverages

Findings

Conclusions and Future Perspectives