Abstract
Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.
Subject
Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science
Reference65 articles.
1. An insight into the Ethiopian traditional alcoholic beverage: Tella processing, fermentation kinetics, microbial profiling and nutrient analysis
2. Diversity of fermented beverages and alcoholic drinks;Tamang,2010
3. Traditional Fermented Food and Beverages for Improved Livelihoods;Marshall,2011
4. Agricultural Sample Survey 2015/2016 (2009 E.C.). Volume I. Report on Area and Production of Major Crops (Private Peasant Holdings, Meher Season),2016
5. Global Status Report on Alcohol and Health 2018,2018
Cited by
20 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