Traditional Fermented Drinks: Korefe, Borde, and Booka and their Safety, Nutritiousness, and Usefulness in Southern Ethiopia

Abstract

Abstract Ethiopia is among the nations where a vast array of traditional fermented drinks are made and long-consumed. Native to a region, traditional fermented drinks are made by the locals employing age-old methods and readily available ingredients. They are also very popular there. In this study, the ingredients were sorghum, barely, and maize, in that order. Borde, Booka, and Korefe are a few examples of the naturally occurring, traditionally fermented beverages produced by Ethiopian indigenous people. These products are made with a combination of microbe cultures. Yeast and lactic acid bacteria, the two most prevalent fermenting microorganisms, are employed as a catalyst to enhance nutritional quality, good organoleptic qualities, and safety. The following ranges were observed: 78.9–83.4, 0.97–4.8, 7.3–9.75, 6.71–2.33, 2.31–5.47, and 78.05–125.95 for moisture, ash, protein, fat, CHO, and energy, respectively. Ethiopian beverage preparation practices involve traditional home processing, which is linked to lower microorganisms in fermented beverages and their potential for improvement. Standardizing the procedures for beverage fermentation processes is crucial now and in the future to raise the quality of the product.