Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

Author:

Birhanu Ajanaw Maru12ORCID,Teferra Tadesse Fikre2ORCID,Lema Tesfu Bekele2ORCID

Affiliation:

1. Nifas Silk Technical and Vocational College, Addis Ababa, Ethiopia

2. School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia

Abstract

This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.

Funder

Nifas Silk Polytechnic College

Publisher

Hindawi Limited

Subject

Food Science

Reference20 articles.

1. Microbial profile of tella and the role of gesho (Rhamnus prinoides) as bittering and antimicrobial agent in traditional tella (beer) production;A. Berhanu;International Food Research Journal,2014

2. Uniqueness of Ethiopian traditional alcoholic beverage of plant origin, tella

3. Microbiology of Keribo Fermentation: An Ethiopian Traditional Fermented Beverage

4. Technology and microbiology of traditionally fermented food and beverage products of Ethiopia: a review;G. Mulaw;African Journal of Microbiology Research,2017

5. Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3