Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2020 Dec 1;9(12):1781.
doi: 10.3390/foods9121781.

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Eskindir Getachew Fentie  1   2 , Shimelis Admassu Emire  3 , Hundessa Dessalegn Demsash  3 , Debebe Worku Dadi  4 , Jae-Ho Shin  2
Affiliations
Review

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

Eskindir Getachew Fentie et al. Foods. .

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.

Keywords: Ethiopia; fermentative microorganisms; physicochemical; processing; traditional alcoholic beverage.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Borde processing flow chart [29].
Figure 2
Figure 2
Korefe production process flow diagram: (1) mixer, (2) baking oven, (3) primary fermentation tank, (4) secondary fermentation tank.
See this image and copyright information in PMC

References

    1. Tekle B., Jabasingh S., Fantaw D., Gebreslassie T., Rao S., Baraki H., Gebregziabher K. An insight into the Ethiopian traditional alcoholic beverage: Tella processing, fermentation kinetics, microbial profiling and nutrient analysis. LWT Food Sci. Technol. 2019;107:9–15. doi: 10.1016/j.lwt.2019.02.080. - DOI
    1. Tamang J. Diversity of fermented beverages and alcoholic drinks. In: Tamang J., Kailasapathy K., editors. Fermented Foods and Beverages of the World. Taylor and Francis Group; New York, NY, USA: 2010. pp. 86–117.
    1. Marshall E., Mejia A. Traditional Fermented Food and Beverages for Improved Livelihoods. FAO; Rome, Italy: 2011.
    1. CSA . Agricultural Sample Survey 2015/2016 (2009 E.C.). Volume I. Report on Area and Production of Major Crops (Private Peasant Holdings, Meher Season) Addis; Ababa, Ethiopia: 2016.
    1. WHO . Global Status Report on Alcohol and Health 2018. World Health Organization; Geneva, Switzerland: 2018.

LinkOut - more resources