Formulating the best Helbat: A Tigraian semi-liquid fasting condiment

Abstract

Helbat (hl'bət), a fasting semi-liquid condiment, is a popular indigenous traditional fermented product in Tigrai (a.k.a. Tigray), Ethiopia. It is formulated using Vicia faba flour prepared from mildly roasted dry beans. Despite its dietary, nutritional, religious, and cultural significance, the condiment is yet not exposed to scientific study. Hence, this research was carried out to: (a) ascertain the best faba bean variety for preparing high quality Helbat, (b) develop the formulation and preparation protocol of high quality Helbat, (c) determine the effects of fermentation and storage temperature and time on the physicochemical characteristics, proximate and mineral compositions, microbiological properties, and sensory qualities of Helbat, and (d) determine the shelf life of Helbat as the function of storage time and temperature. To this end, three faba bean varieties used in preparing Helbat as well as fermenting and stored Helbat products were studied using standard physicochemical, microbiological, and sensory evaluation procedures. Quantitative data were processed using inferential statistical methods and mean (±SD) values were compared at a priori set p-value of ≤0.05. The study showed that: (a) the best faba bean variety for making high quality Helbat was Megulat; (b) the best Helbat formulation constituted 400 wt units of bean flour, 7 wt units of garlic, 6 wt units of ginger, 5 wt units fenugreek, 5 wt units of corrorima, 8 wt units of red pepper, and 3 wt units of black mustard; (c) the best Helbat formulation was nutritionally rich to supplement fasting consumers with proteins, fats, and minerals; (d) the Helbat formulation remained safe for up to eight weeks while maintaining its attractive sensory qualities when stored at 11–15 °C, and (e) increasing the fermentation and storage times led to changes in its physicochemical properties (i.e., temperature, pH, total titratable acidity, and total soluble solute) and depletion of many nutritionally vital components such as fats, proteins, and minerals. Thus, unless production and storage conditions are somehow modified, Helbat needs to be consumed fresh after three to seven days of fermentation. But further research may be required to make this recommendation conclusively. Exploring into its antioxidant properties and lactic acid bacteria (LAB) may highlight its qualities further.