Abstract
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.
Highlights
Ethiopia is a country rich in cultural diversity. e variety of foods and beverages, processed and consumed among the various ethnic groups are indicators of this diversity
Traditional fermented beverages are those which are indigenous to a particular area and have been developed by people of that area themselves using age-old techniques from locally available raw materials. e traditionally fermented products are manufactured using only rudimentary equipment such as earthen vessels, and handling and consumption often takes place under conditions of poor hygiene [4]
Ethiopian local fermented foods and beverages are products of acid-alcohol type of fermentation. ese include “injera,” “ergo,” “ititu,” “ayib,” “qibe,” “arrera,” “kocho,” “tella,” “siljo,” “datta,” “awaze,” “borde,” “tej,” “areki,” “cheka,” “azo,” “keribo,”and “korefe.” Of these “tella,” “cheka,” “tej,” “borde,” “areki,” “keribo,”and “korefe” are among the varieties of fermented beverages consumed in Ethiopia, while “awaze,” “datta,” “siljo,” and “azo” are among the varieties of traditionally fermented condiments known in Ethiopia. erefore, the aim of this paper was to review microbiological studies made by various researchers on fermentation, other processing methods, and microbial safety of traditional Ethiopian beverages and condiments
Summary
Ethiopia is a country rich in cultural diversity. e variety of foods and beverages, processed and consumed among the various ethnic groups are indicators of this diversity. Ethiopia is one of the countries where a wide variety of traditional fermented foods and beverages are prepared and consumed. Traditional fermented condiments are among the various traditional fermented foods, which are produced by microbial fermentations under highly variable conditions in different parts of the world [6]. Such food products are not consumed alone, but are added as a condiment to make the food more tasty and enjoyable [7]. Ethiopian local fermented foods and beverages are products of acid-alcohol type of fermentation. ese include “injera,” “ergo,” “ititu,” “ayib,” “qibe,” “arrera,” “kocho,” “tella,” “siljo,” “datta,” “awaze,” “borde,” “tej,” “areki,” “cheka,” “azo,” “keribo,”and “korefe.” Of these “tella,” “cheka,” “tej,” “borde,” “areki,” “keribo,”and “korefe” are among the varieties of fermented beverages consumed in Ethiopia, while “awaze,” “datta,” “siljo,” and “azo” are among the varieties of traditionally fermented condiments known in Ethiopia. erefore, the aim of this paper was to review microbiological studies made by various researchers on fermentation, other processing methods, and microbial safety of traditional Ethiopian beverages and condiments
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