Abstract
Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.
Highlights
Fermented beverages are an essential part of diets in all regions of the world and comprise about one-third of the worldwide consumption of food and 20–40% of individual diets [1]
Among the Ethiopian indigenous fermented beverages, Tella, Areki, Borde, Keribo, Shamita, Booka, and Cheka [2,3,4,5] are produced and consumed. e fermented beverage such as Teji, Tella, and Areki are considered alcoholic, whereas Cheka, Korefe, Shamita, Keribo, Borde, and Booka are considered as nonalcoholic beverages [6]
In Ethiopia, indigenous fermented beverages constitute a major portion of the diet of traditional Ethiopian homes, besides consumed in different occasions such as holiday, wedding ceremony, and Iqub [7]. eir relative cheapness has a selective effect by providing a cheap alternative for the lowincome groups of consumers [8]. ere are four main fermentation processes which are alcoholic, lactic acid, acetic acid, and alkali fermentation [1]
Summary
Fermented beverages are an essential part of diets in all regions of the world and comprise about one-third of the worldwide consumption of food and 20–40% (by weight) of individual diets [1]. Indigenous processing methods of Ethiopian fermented beverage are different from locality to locality or from product to product. Among the Ethiopian indigenous fermented beverages, Tella, Areki, Borde, Keribo, Shamita, Booka, and Cheka [2,3,4,5] are produced and consumed. In Ethiopia, indigenous fermented beverages constitute a major portion of the diet of traditional Ethiopian homes, besides consumed in different occasions such as holiday, wedding ceremony, and Iqub (a form of traditional revolving saving in which people voluntarily join a group and make a mandatory contribution every week or pay a month) [7]. E sources of these microorganisms are usually raw ingredients, the traditional equipment used for the processes, and from back slopping using a small portion of beverage from a previous fermentation [10]. Some studies have been performed on traditional fermented beverages in Ethiopia, showing some aspects of these beverages. erefore, the purpose of this paper was to review studies made by various researchers on Ethiopian traditional fermented beverages regarding processing methods, microorganisms, and its contribution toward the nutritional value and safety of fermented beverages
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