Abstract

Cheka is a cereal and vegetable-based beverage which is commonly consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, the traditional processing methods, types and proportions of ingredients, equipments, and sources of energy, economic and socio-cultural importance of cheka were described. In the study areas, maize, sorghum and vegetables such as cabbage, moringa, decne and taro were reported to be utilized for cheka preparation. Informants described the characteristics of quality cheka as thick, smooth, effervescent, foamy, and bitter in taste. The processing methods as well as the raw materials utilized and their proportions seem to vary among households, villages and localities. Since the present study was the first of its kind, flow chart which shows the processing operations involved in cheka fermentation was constructed that might be used by those who want to scale-up the cheka processing in the future. Based on the finding of this survey, it is recommended to carry out further research on the nutritional and alcoholic contents of cheka and on optimizing the processes.

Highlights

  • Fermented alcoholic beverages have been widely consumed by people in almost all countries for millennia [1]

  • Owing to the heterogeneity of culture in Ethiopia, diverse indigenous fermented beverages exist in the country with tella, tej and arake being majorly consumed in the northern parts, as reported by Fite et al [4], borde, shamita as reported by Alemu et al [5], Ghebrekidan, [6] and cheka Abegaz et al being utilized in the southern and central parts

  • Cheka is a cereal and vegetable-based beverage which serves as source of nutrients for hundreds of thousands of people in Southwestern Ethiopia

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Summary

Introduction

Fermented alcoholic beverages have been widely consumed by people in almost all countries for millennia [1]. These fermented beverages are usually prepared from locally available materials using age-old techniques [2], and their art is believed to pass down by cultural and traditional values to subsequent generations with the processing being optimized through trial and error [3]. It can alter the texture of foods, enhance the digestibility of a food, preserve foods by production of acids or alcohol, or produce subtle flavours and aromas which increase the quality and value of raw materials [1,7]. Fermentation which is often considered as a low-input enterprise provides individuals with limited purchasing power, access to safe, inexpensive and nutritious foods [3]

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