Proximate analysis and mineral contents of atella from traditional tella brewers in Jimma City, Ethiopia

Abstract

Atella is a by-product of Tella, a local brewed beverage. It is used as a food source to promote weight gain, development, and milk yield in cattle and sheep. The aim of this study was to analyze the physicochemical properties, nutritional composition, and mineral content of Atella. The samples of Atella were purposively collected from 25 Tella vendors in Jimma City, Ethiopia. The physicochemical properties and proximate analyses were performed using the AOAC method. The mineral contents of the samples were measured using flame atomic absorption spectrometry (FAAS). The results showed that the pH value was between 3.36 - 4.23, temperature (19.27 - 20.20 °C), conductivity (124.10 - 153.50 μS/cm), dry matter content (15.87 - 20.17%), crude protein content (16.47 - 18.72%), crude fat content (3.73 - 5.43%), crude fiber content (15.52 - 19.73%), total ash content (3.58 - 4.47%), carbohydrate content (35.02 - 40.50%), and gross energy (247.42 -271.13 kcal/g). The average concentrations of Ca, Mg, Fe, Cu, Cr, and Pb were 656.71, 274.74, 79.16, 7.73, 1.55, and 0.41 mg/kg, respectively. The results of the study show that Atella is a nutrient-rich source of essential nutrients, minerals, and energy. KEY WORDS: Tella, Atella, Physicochemical properties, Proximate analysis, Mineral content Bull. Chem. Soc. Ethiop. 2024, 38(4), 825-837.                                                          DOI: https://dx.doi.org/10.4314/bcse.v38i4.1