Abstract
This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.
Highlights
Tella is an Ethiopian traditional fermented beer-like beverage made from varieties of cereals and a herb locally called gesho (Rhamnus prinoides)
A variant of tella known as karibo, which is made without the addition of the herb gesho and brief fermentation, is common among the Muslim families in Ethiopia [3]
The kitta preparation method resulted in higher acid production, which might be due to the differences in the degrees of heating and starch modification
Summary
Tella is an Ethiopian traditional fermented beer-like beverage made from varieties of cereals and a herb locally called gesho (Rhamnus prinoides). A variant of tella known as karibo, which is made without the addition of the herb gesho and brief fermentation, is common among the Muslim families in Ethiopia [3]. Tella is still widely consumed on special occasions like holidays and wedding ceremonies in urban areas [4]. It is part of the staple foods of rural families during the busy farming seasons as refreshing and energy drink among the rural communities. With the popularization of industrial beer and soft drinks, the consumption of tella and other traditional beverages is declining. A stigmatized view towards tella consumption is developing among urban youth, where people consuming tella are bullied, a sense that tella is a poor or rural peoples’ drink
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