Fermented and Distilled Beverages Tej and Areki (an ethnic, indegenous food of Ethiopia)

Abstract

Abstract Alcoholic beverages are a part of the human dietary culture. In Africa, fermented alcoholic beverages are consumed on different occasions. Beverage production depends on the type of food, fermentation process duration, and application of microbes utilized for fermentation. Ethiopia is one of the countries where many traditional fermented beverages are prepared and consumed. Tej, Areki, Tella, kribo, borde, and korfe are the most common. However, information regarding this indigenous product is limited. Most of the recipes and the preparation methods are not documented and studied. This study was undertaken to collect indigenous knowledge, practices, mode of preparation, and skills, as well as to generate data on the functional properties and chemical composition of Tej and Araki. The study includes information on ingredients, pH, electrical conductivity, specific gravity, methanol and ethanol content, total acidity, esters content, and acetaldehyde content. Previous research supports the findings, indicating consistency in the characteristics of Tej and Areki across studies.