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.
Research Article
Traditional Fermented Drinks: Korefe, Borde, and Booka and their Safety, Nutritiousness, and Usefulness in Southern Ethiopia
https://doi.org/10.21203/rs.3.rs-3793503/v1
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In numerous corridor of Africa, townies prepare fermented potables from sludge, sludge, millet, barley or from colorful fusions of these cereals. There's some information on the turmoil of a variety of African potables similar as Pito, Burkutu and Obiolor from Nigeria, Kaffir or Bantu beer from southern Africa, Merissa from Sudan, Busaa from Kenya and Cheka, Shamita, Tella from Ethiopia( 1). It constitutes a major part of the diet in all corridor of the world in addition to their part in social functions (2).
In Ethiopia, indigenous processing styles of Ethiopian fermented libation are different from position to position or from product to product. Among the Ethiopian indigenous fermented potables, Tella, Areki, Borde, Keribo, Shamita, Booka, and Cheka are produced and consumed. The fermented libation similar as Teji, Tella, and Areki are considered alcoholic, whereas Cheka, Korefe, Shamita, Keribo, Borde, and Booka are considered as nonalcoholic potables (2). In Ethiopia, indigenous fermented potables constitute a major portion of the diet of traditional Ethiopian homes, besides also consumed in different occasions similar as vacation, marriage form, and Iqub ( a form of traditional revolving saving in which people freely join a group and make a obligatory donation every week or pay a month)( 3). Their relative stinginess has a picky effect by furnishing a cheap volition for the low income groups of consumers.
Gesho ”( Rhamnus PrinoidesL.), also known as “ canine wood ”, is the most common component used to prepare Ethiopian alcoholic potables, primarily as a seasoning and bittering agent. The substance β- sorigenin-8-O-β-D-glucoside( “ Geshoidin ”) is the naphthalene emulsion responsible for conducting bitterness. In addition to this, it's also a source of fermentative microorganisms and plays a significant part during turmoil in regulating the microbial dynamic (3).
Alcoholic turmoil marks in the product of ethanol and provocations are the major organisms. Lactic acid turmoil is produced by the presence of lactic acid bacteria (LAB) & Acetobacter species. Alkali turmoil constantly takes place through the turmoil of fish and seeds, popularly known as a seasoning (2). utmost of the Ethiopian original fermented potables are products of the acid- alcohol type of turmoil. The nature of the medication of fermented potables in Ethiopia isn't complex and doesn't bear precious outfit (3). The medication of numerous original fermented potables is still rehearsed at the ménage position under unbridled conditions, using rudimentary outfit similar as empty oil painting vats and earthen vessels, and the running and consumption frequently take place under conditions of poor hygiene (4).
The profitable goods related with fermented products have a special elevation during the product of these products in unindustrialized countries like Ethiopia. These goods redounded in dropped miss of raw accoutrements, minimized cuisine time, improvement of protein quality and carbohydrate insipidity, upgraded bioavailability of micronutrients and junking of poisonous andanti-nutritional factors (1). In addition, the probiotic goods and the low rate of pathogenic bacteria seen in fermented food and libation products are especially important when it comes to uninhabited countries where fermented foods and have been stated to reduce the inflexibility of diarrhea. therefore, a better understanding of the intestinal microbial populations will contribute to the development of new strategies for the expectation and/ or treatment of several conditions (5).
Vacuity of low cost foods produced using original knowledge and coffers could contribute to enhance salutary diversity, particularly in low income families. AlemuT. and AschalewN. 2022) indicated that, profitable capability is one of the major factors for lack of salutary diversity among lactating women in Aksum city of Northern Ethiopia (6).
For better salutary diversity, it's good to have scientific information about nutritive composition and health promoting factors of locally made foods. In this regard, several studies have been conducted to determine the nutritive compositions of different types of original fermented foods in Ethiopia (1, 2, 4). still, the physicochemical parcels, nutritive composition, bioactive contents, and antioxidant capacity of Korefe, Borde, Booka, Shameta ” generally consumed by lactating maters of Konso, Derash, Burji, Oromo community not yet scientifically addressed. thus, this study aimed to determine proximate compositions, minerals contents, andanti-nutritional factors. The information generated from this study can be used to guide the original community and other stakeholders on the salutary use of the product through farther optimization of constituents and turmoil conditions for better nutrition, strength (7)
Some Traditional Fermented Beverages in Ethiopia
Fermented potables constitute a major part of the diet of traditional African homes serving the fermented potables are consumed in different occasions similar as marriage, naming and rain making observances, at carnivals and social gatherings, at burial observances and settling controversies. They're also used as drugs for fever and other affections by adding dinghies or stems of certain shops (8).
Fermented potables produced from cereals generally appertained to as beers while those produced from fruits are classified as wines. Microorganisms of colorful groups appear to be involved in the turmoil of potables indigenous to different corridor of the world. The sources of the microorganisms are generally the constituents and the traditional implements used for turmoil processes. originally, thus, a wide variety of microorganism are involved but utmost give way to further adaptive rubrics as the turmoil goes on (9). It may, therefore be said that the inauguration of turmoil of utmost traditional fermented potables may be accepted by different groups of microorganisms as far as sufficient fermentable sugars are available in the substrate. As the turmoil proceeds and the terrain becomes more and more acidic, provocations and lactic acid bacteria dominate the turmoil. These two groups of microorganisms generally determine the alcohol content and flavor of the final product (9).
Korefe is the name of the indigenous traditional fermented libation made in Begemder fiefdom among the Koumant ethnical group and in Guji Oromo in Ethiopia. Dehusked barley is left in water overnight and heated and mulled. It's mixed with water and dried Gesho leaves and instigated in a complexion vessel for 2–3 months. When the libation is demanded, a small volume of the admixture is taken, further water is added, and after a day’s turmoil, the libation is ready for consumption. provocations are organisms that are responsible for the turmoil process of Korefe. The behaverage alcoholic contents of Korefe ranged from 4.08–5.44 v/ v (7).
Borde is traditional fermented potables. It's a popular mess relief in Southern Ethiopia and western corridor of the country (10). Borde is considered to be a low alcoholic libation3.35 ± 0.64( v/ v) mean value. People believe that Borde enhances lactation, and maters are encouraged to drink substantial quantities of it after giving birth. It appears that the constituents for Borde turmoil vary among Borde- producing communities. sludge, wheat, barley, sludge, tef, were reported to be the major component of Borde medication in Southern Ethiopia. The major outfit used for the medication of Borde are earthenware pots and griddle, grinding monuments, coliseums, and wonnfit( a sieve with a mesh of simple lawn- fiber vestments at the bottom) still, the processing way aren't markedly different. For malt medication, barley is sanctified to remove dirt and extraneous accoutrements and steeped in water for about a day. redundant water is drained off, and the soaked barley is allowed to germinate for five days wrapped in tanks or banana leaves. latterly, germination barley can be sun- dried and base finely. The whole admixture is put into the earthen jar and further blended in valve water. The starter is added and sealed well with plastic flicks and cloth and allowed to raise at ambient temperature for 24 hours (11).
“ Booka ” is also an indigenous traditional fermented libation in South Ethiopia, particularly consumed in Guji communities. Booka is the first beast origin traditional fermented libation. It's a liquid slightly unheroic made of “ Booka ” from cow bladder, so the product is named as Booka. Booka is set up occasionally at the bottom of “ Buttee ”( a traditional instrument that's used to raise milk). still, the bone that's used to raise libation( Booka) is generally from cow bladder. outfit similar as rustic coliseum( Qorii), mug( Kookkii), vessel( Gan), and pollutants are used, whereas constituents similar as honey, sugar( occasionally), Booka from cattle bladder, and water are used. People of all periods including babies, pregnant, and lactating women drink Booka (12).
Substrates for Beverage
In the medication of wines from the stiff raw accoutrements similar as wheat, barley, rice, or sludge, the raw accoutrements must be degraded into sugars to raise them by provocations. therefore, traditionally fermented potables throughout the world could be grouped into two main orders grounded on the types of substrates used for their medication and product of ethyl alcohol. The first group of fermented alcoholic potables in which sugars are the top fermentable carbohydrates includes Ethiopian Teji, Borde, Booka, Korefe (13) and others similar as Indian jack fruit wine, Mexican pulque, and Kenyan urawaya. The alternate star fermentable carbohydrate is bounce. For the turmoil process to do, the bounce should be hydrolyzed into simple sugars. similar hydrolysis could be achieved by malting or by using amylolytic molds and provocations (14).
Fermentation and Importance of Microorganisms in Fermented Beverages
Improvement of Organoleptic Properties
Microbial turmoil makes the fermented libation palatable as there will be an enhancement on the organoleptic parcels, texture, aroma, and flavor. turmoil of Borde, Booka, Korefe relies on the microorganisms (LAB and incentive), and their metabolic products contribute to acidity and also add distinctive flavor and aroma to the stirring material. LAB insulated from colorful fermented foods produces organic acids and a high diversity of antimicrobial agents, which are responsible for the keep of quality and the delectability of fermented foods (15).
According to the finding by (16), after 10 days of turmoil, Tella becomes further acidic to consume due to the growth of Acetobacterspp., which converts ethanol to acetic acid under anaerobic conditions. The organoleptic parcels of the fermented libation make them more important, since it has wider acceptance.
Use as Probiotics
Probiotics are generally defined as microbial food supplements with salutary goods on consumers. Probiotics have a great eventuality for perfecting nutrition, soothing intestinal diseases, perfecting the vulnerable system, optimizing gut ecology, and promoting overall health because of their capability to contend with pathogens for adhesion spots, to envenom pathogens, or to modulate the host’s vulnerable response, pharmaceutical medications, and functional foods for the betterment of public health. In numerous communities around the world, there are traditional beliefs that some fermented foods or potables have medicinal value. Hence, pastoral communities are known to be consuming fermented potables similar as Borde, Booka, which they decide health benefits (16, 17).
utmost probiotic products contain LAB and molds that have been set up to produce antibiotics and bacteriocins. The LAB belongs to the rubrics Lactobacillus, Bifidobacterium, Enterococcus, Lactococcus, Streptococcus, and Leuconostoc, and Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149, innately present in fermented Borde and Shamita, have antimicrobial parcels against colorful foodborne pathogens overrunning the gastrointestinal tract (18).
Nutritive Rates of Booka, Borde and Korefe in Ethiopia
turmoil processes increase the insipidity and vacuity of nutrients. The enzymes similar as amylase, proteases, lipases, and phytates modify the primary food products through hydrolysis of polysaccharides, phytates, proteins, and lipids. The number of proteins, carbohydrates and the water-answerable vitamins increase, while the ant nutrient factors (ANFs) in the foods decline during turmoil. Palm wine in West Africa is high in vitamin B12, which is veritably important for people with low meat input and for who live primarily on a submissive diet, idli( a LAB instigated product consumed in India) is high in thiamine and riboflavin as mentioned by (19).
Lactic acid turmoil of cereals has been used as a strategy to drop the content of antinutrients, similar as phytate and tannins. This leads to increased bioavailability of micronutrients similar as zinc, calcium, phosphorous iron, and amino acids. The high microbial cargo of incentive and lactic acid bacteria qualify Borde as a good source of microbial protein (20).
Prospects of Ethiopian Traditional Fermented Beverage
Grounded on the important part played by the traditional African fermented potables, the consumers tend to fete these potables. turmoil may be the most simple and provident way of perfecting cereal nutritive value, sensitive parcels, and functional rates available at the original community position. In general, the fermented libation is a pledge in feeding fresh parts of the adding Ethiopian population in the future (21).
Objectives of the Study
thus, the ideal this study was to compare their organoleptic, microbial and nutritive parcels of alcoholic potables of original drinking, Koref, Booka and Borde.
Description of Study Area
This study was conducted in Bule Hora town which was the capital town of the West Guji zone in the Oromia region. It was located on the paved Addis Ababa-Moyale highway and was found 467 far apart from Addis Ababa. It is the largest town in this zone mainly inhabited by the Guji Oromo and currently has 8 (eight) kebeles namely “Ardaa Biyyaa”, “Burqituu Midhiddii”, “Bulee Qaanyaa”, “Gooroo Guddinaa”, “Ejersa Fooraa”, “Bulee Qilxaa”, “Qachaa Yaa’aa”, “Gooroo Abbayyii”. It has a latitude and longitude of 5°35′N 38°15′E and an altitude of 1716 meters above sea level (BHWAO, 2019).
Collection and Preparation of Samples
Laboratory grounded trial was conducted from September 2023 to November 11/26/2023 to study microbial dynamics, nutritive values or parcels and organoleptic evaluation during turmoil of Korefe, Borde and Booka. 27 samples (1200 ml each) were collected in sterile bottles aimlessly from Korefe, Borde & Booka merchandisers at three points in Southern part of Ethiopia, West Guji city (Bule Hora), Konso and Burji. After transportation of the samples (1.5 to 9 h), microbiological analysis, pH and ethanol content, protein, vitamins, carbohydrates, tastes, aroma, flavors, colors were incontinently determined in the laboratory.
Experimental Methods and Design
Traditional Preparation of Korefe
The raw accoutrements employed for Korefe were barley, Gesho and water. The proportion of the malted andnon-malted barley and Gesho was different among Korefe merchandisers, but, the system was used in the laboratory for Korefe medication were; 15 kg ofnon-malted roasted barley (original name Derekot), 2.6 kg non- malted unroasted barley (Kita) and 1.5 kg malted non- roasted barley (Bikel, original name for malt) and 1 kg of Gesho greasepaint. Step 1 is called Tigit includes both I & II; In stage I, 4 g Gesho was mixed with 25 ml water and left at ambient temperature in a clean Erlenmeyer beaker for 72 h. This was an inauguration stage for the birth of the flavor, aroma, bitterness and antibiotic from Gesho. In stage II, 4 g Bikel greasepaint was added with 45 ml water and instigated for 12 h. This was the first step for the real turmoil process.. In stage III, 12 gnon-malted barley chuck (Kitta) and 30 ml water were added and instigated for 48 h. The circumfluous admixture formed at this stage is known as Tinsis. In stage IV, 75 g roastednon-malted barley greasepaint (Derekot) and 30 ml water was added and instigated for 72 h. The circumfluous admixture formed at this step is known as Liwes. Also (13 rate) of Korefe and water was mixed after the end of turmoil and froth was formed. conformation of froth indicates that the libation is ready for consumption (22).
Three phase turmoil of Korefe In stage I,4.5 g Gesho and4.5 g Bikel greasepaint was mixed with67.5 ml water and left at ambient temperature in a clean Erlenmeyer beaker for 72 h. This was the first turmoil process of Korefe and an inauguration stage for the birth of flavor, aroma, bitterness and antibiotic substances of Gesho. During the process a brown circumfluous admixture called Tinsis was formed. In stage II,13.5 gnon-malted barley chuck (Kitta) and 30 ml water was added and instigated for 72 h. The circumfluous admixture formed at this stage is known as Tinsis. In phase III,76.5 g roastednon-malted barley greasepaint( Derekot) and 30 ml water was added and instigated for 48 h. The circumfluous admixture formed during this stage is known as Liwes. also a small volume of the admixture was taken, water was added (13 rate) after the end of turmoil, froth was formed ( 23).
Traditional Preparation of Booka
For Booka preparation the researcher has investigated three-day period for observation and record of data in each district. On the first day the sample of Booka were observed carefully and according to the instruction from the elders the pure honey who’s purchased from local market were added then left for the coming day. On the second day the observation regarding the colour change, fermentation and progress were recorded within 6 hours interval. On the last day the supernatant of Booka was carefully removed and after two to three-time dilutions it was made ready for the consumers (22).
Traditional Preparation of Borde
Borde is prepared mainly from maize. 30 kg of maize flour is soaked in excess water and then deeply roasted in a hot flat metal pan. After cooling for about 30 min, about 250 g of malt is thoroughly mixed into clay container and blended in 30 L of boiling water. At this stage, 15 kg of ground barley whipped in hot water is added to it and allowed to ferment overnight. 2 L of Borde from a previous fermentation is usually added as starter. In the morning, the whole fermenting mixture is filtered using wire sieves and the filtrate is served for consumption. Depending on the preference of consumers, ground chili (Capsicum minimum) may be added to it at serving (Fig. 2). Borde is a very popular meal replacement which is consumed while at an active stage of fermentation. An average worker consumes about 3 L of borde in the morning. This is enough to keep him for most of the day without any additional meal (24).
Nutritional Analysis of Korefe, Booka and Borde Sample
During the fermentation process, Korefe, Booka and Borde sample were taken aseptically at 24 h intervals and analyzed for nutritional analysis characteristics. The proximate composition of samples like moisture content, ash content, crude protein, crude fat, and crude fiber was analyzed on dry weight basis according to American Association of Cereal Chemists (2000) (25).
Microbiological Analysis of Korefe, Booka and Borde Sample
During the fermentation process, Korefe, Booka and Borde sample was taken aseptically at 24 h intervals and analyzed for microbiological load in each phase for three samples separately. The pH was measured using a digital pH meter after calibration at 25°C using buffers of pH 4 and 7. The pH of thick sample was measured after blending with distilled water at a 1:1 ratio (w/v) into thick slurry at 24 h interval in each phase of fermentation. For titratable acidity, 5 ml sample was mixed with 20 ml of distilled water. From the mixture, 3–5 drops of phenolphthalein indicator was added. The solution was titrated against 0.5 N NaOH for each of Korefe, Borde and Booka samples separately (7).
An hydrometer was used to determine the alcoholic content (ethanol) of Koref, Booka and Borde standardized by using the alcohol determination of samples of known alcohol content. The liquid is poured into a tall jar, and the hydrometer is gently lowered into the liquid until it floats freely. This had conducted by taking a sample of National alcohol product found in the laboratory of National Alcohol and Liquor Factory (23, 26).
In this study, identification of E. coli, LAB, S. aurous, Bacillus Spp. were carried out using the following procedures. The E. coli, LAB, S. aurous, Bacillus Spp. isolates were characterized using a microscope. All isolates under examination were separately cultured twice in de Man-Rogosa-Sharpe (MRS) broth and an overnight culture was used for all tests and incubated. Each sample was initially examined for colony and cell morphologies, cell grouping and motility as well as gram reaction using microscope test was undertaken. Growth at different temperatures was observed in MRS broth after incubation at 5, 15, 20, 35 and 45 oC for 120 h – 240 h. Growth in the presence of 4%, 8% and 9.6% NaCl was performed in MRS broth and incubated at 30 0C for 120 h. The growth of E. coli, LAB, S. aurous, Bacillus Spp. on acidic and basic media was checked by MRS broth media using HCl and NaOH (27). The ability of fermentation by each isolate was evaluated by looking for the formation of gas (CO2) in Durham’s tube (28).
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Organoleptic Analysis of Korefe, Booka and Borde Sample
A questionnaire was distributed for a total 10 (ten) elder people whose had indigenous knowledge on Korefe, Borde and Booka preparation and whose had consumed them for at least three consecutive years. As well as 30 participants was selected to provide information on characteristics of them those available during data collection at market place. In addition to ten ender people three mothers whose prepared Booka, Koref and Borde for at least two years were added as study participants to explain the preparation of them (29).
Organoleptic properties were analyzed using five-point Hedonic scale (5-Excellent, 4-Good, 3-Average, 2-Fair, 1-Poor). The samples prepared from each were presented in coded form. The order of presentation of samples to the panel was randomized. Tap water was provided to rinse the mouth between evaluations. The panelists were instructed to evaluate the coded samples for color, taste, aroma, bitters, flavors, and overall acceptability (29).
Statistical Analysis
Data were analyzed using SPSS version 16.0. Means and standard deviations of the triplicates analysis were calculated using analysis of variance (ANOVA) to determine the significant differences between the means followed by Duncan’s Multiple range test (p < 0.05) when the Ftest demonstrated significance. The statistically significant difference was defined as p < 0.05.
Nutritional composition, microbial activities and organoleptic analysis of fermented Borde, Korefe and Booka were presented in Tables 1, 2 and 3. All the measurements for each parameter are measured by employing triplicate measurement and evaluated statistically by one-way ANOVA. The statistical data mostly obtained in this current study had shown better consistent results with permissible limits. Similarly, most of the Nutritional composition, microbial activities and organoleptic analysis of fermented Borde, Korefe and Booka had significant differences, evident through p < 0.05 as shown in tables below.
Nutritional Properties of Borde, Korefe and Booka
The moisture contents of borde, korefe and booka were 78.9 ± 0.2, 92.1 ± 0.2 and 83.4 ± 0.2 which were higher than in study reported in Kappes S. M, 2007) indicated that the mean values of retail dry sausages moisture content values ranged from 35 to 41% (30). Mean value of crude fat, ash, moisture, protein, carbohydrates and energy were tabulated in (Table 1) of Korefe, borede and booka samples. Their chemical and nutritional properties were compared statistically and there was no significance (P < 0.05) difference for crude fat, ash, of all samples. The nutritional values of current traditional alcoholic beverages can be seen in two ways. In low alcoholic beverages, the nutritional values are higher than their respective raw materials. The main justification forwarded by authors is the live microorganisms present in these beverages. In high alcoholic beverages, the nutritional values are lower than that of low alcoholic traditional beverages (31).
As shown in Table 1, Borde, Shamita and Cheka have a good nutritional value compared to that of high alcoholic beverages like Tella and Teji. As the fermentation continues, from the fermentation dynamics point of view, only limited microorganisms withstand the adverse environmental effect of the growth medium. Thus, the microorganisms that do not cope with the new environment will be lysed and become a source of protein for cell maintenance for the surviving species. This analysis works even better in natural, spontaneous and uncontrolled fermentation systems. Hence, this competition in return decreases the nutritional value of the beverages while increasing secondary metabolites like ethanol (32).
But, significantly higher concentration of CO2 affects the growth and multiplication of yeast due to the formation of carbonic acid (HCO3 - ions) that reduce the pH of the yeast medium, that make significantly low loads of yeast in Kochi than Merkato tella (30, 31, 33). In this study, contents of CO2 in collected tella were in range of EBC and Beddelle beer recommended.
|
Nutritional values |
Borde |
Korefe |
Booka |
|---|---|---|---|
|
Moisture (%) |
78.9 ± 0.20 |
92.1 ± 0.25 |
83.4 ± 0.22 |
|
Ash (%) |
3.32 ± 0.21 |
4.8 ± 0.26 |
0.97 ± 0.24 |
|
Protein (%) |
9.75 ± 0.2 |
7.3 ± 0.20 |
8.8 ± 0.24 |
|
Fat (%) |
6.71 ± 0.23 |
6.99 ± 0.21 |
2.33 ± 0.2 |
|
Carbohydrates (%) |
4.64 ± 0.1 |
2.31 ± 1.00 |
5.47 ± 0.24 |
|
Energy (Cal) |
125.95 ± 0.2 |
101.35 ± 1.00 |
78.05 ± 2.00 |
| Values are Mean ± SD, triplicate analysis | |||
Borde had low pH values (< 4.2) with insignificant variation within samples (Coefficient of variation, CV, 5–11%) (Table 1). A total of 322 isolates were obtained from countable PC plates in this study. The aerobic mesophilic flora was dominated by a variety of bacterial genera (Table 3). The major genera that dominated borde were Bacillus, Micrococcus and Lactobacillus spp. Over a third of the total protein in both fermented beverages was soluble.
Microbial Activities of Borde, Korefe and Booka
The result of microbial activities such as E. Coli, Enterobacteriaceae, Lacobacillus and coliforms in borde, korefe and booka drink were 0.51, 1.67 ×101, 1.2 ×104, 3.67 ×105 respcetivly. According to Kebede et al. (2002) report samples of tella from open markets at five localities in southern Ethiopia showed average aerobic Lactobacillus, bacillus and yeast counts of 9.9, 10.1, and 8.1 log cfu/g respectively, which was higher in current study (35).
Mean microbial count values (log cfu/g) ranged from 4.87 to 5.18 for AMB, 2.02 to 2.50 for Enterobacteriaceae, 1.73 to 2.24 for coliforms, 2.46 to 3.04 for enterococci, 3.09 to 3.76 for staphylococci, 5.31 to 5.68 for LAB and 3.28 to 3.87 for yeasts (36).
The fermenting organisms were composed of Lactobacillus spp. (mostly Lactobacillus pastorianumi). The yeasts dominated the fermenting flora after the end of the first stage till the completion of fermentation. Increase in alcohol content was accompanied by yeast growth and decrease in reducing sugars and total carbohydrates. Therefore, this study shows that the alcoholic contents Booka (1.53 ± 0.2) < Korefe (4.21 ± 0.2) < Borede (4.67 ± 0.2), this is due to the fermenting time during preparation. The pH and ethanol content are in the range of 3.01–4.10 and 1.53–4.67% (v/v) respectively, the study stated in Getachew T. (2015) (37) for tella is considered to range was 3.93–4.20 and 4.33–5.20% v/v after ten days of fermentation, tella becomes too sour to consume due to the growth of Acetobacter spp. which convert ethanol to acetic acid under aerobic conditions, but in this study less Acetobacter spp was happened. According to Alemu Fite et al. (1991) (38), tella collected from Debre Berhan, Ataye and Addis Ababa had alcohol content of 2.4–3.3%, 2.1–2.7% and 1.6–2.8%, respectively, which were less than in these study. Belachew Desta (1977), in his survey of alcoholic content of some traditional beverages of Ethiopia, found that the ethanol content of tella ranged from 5.65–6.56% (39).
Low availability of oxygen inside the tank; may be oxidized ethanol to acetic acid, due to the growth of Acetobacter, which convert ethanol to acetic acid (Ethanoic acids) under aerobic condition as in reaction below (40).
The average pHvalues of teji and araki (4.53–4.76 and 5.3–6.23) reported in Tadele Y., et al, 2013) was slightly higher thanin current study (3.01–4.1). Whereas, alcholic contents tej and araki (12.98 and 36.99) were far higher than I this study (4.67). However, the alcoholic contents reported in was 4.34 for ajip which is slightly similar in this study (41).
Titratable acidity and pH indications of microbial growth, but in current study both are low i.e. acidic and TA was lower compared to other study. Decrement of TA was continued to the end and finally, TA was reached to 1.21 ± 0.2 to 0.29 ± 0.2% lactic acid. The pH value was dropped from a value of 4.1 ± 0.2 to 3.01 ± 0.2 at the end of first stage of fermenting Korefe. Other study suggests the indicated that the mean pH values of retail dry sausages ranged from 6.09 to 6.33, which is lower than in current study.
The aerobic mesophilic bacterial flora of retail in this study was dominated by Gram-positive bacteria. E. coli and LAB was isolated from two all samples. Spoilage of all samples after the package was opened, was detected within 3 to 4 days for borede but for booka and korefe 6 to 10 days during aerobic storage at ambient temperature (22°C on average) and within 4 to 5 days for borede and 15 to 30 days for booka and korefe at refrigeration storage (4°C). Generally, the majority of retail in all sample showed the presence of microbial load, which indicated contamination during or after processing of the products (Table 2).
Safety is the most preriquesting criteria for all drinking. Most study lacks this criteria, but in current study all samples borede, korefe and booka were properly prepared and no effects on human consumptions because of less fermentation time. Therefore, all parameters such as time, temperature, moisture content, pH and TA changes were monitored during the spontaneous fermentation of Korefe, borede and booka at every 3 h intervals.
|
Parameters and microbes |
Borde |
Korefe |
Booka |
|---|---|---|---|
|
pH |
3.9 ± 0.10 |
4.1 ± 0.20 |
3.01 ± 0.25 |
|
Titratable Acidity (TA) |
0.29 ± 0.20 |
0.34 ± 0.33 |
1.21 ± 0.20 |
|
Alcoholic Contents, % (v/v) |
4.67 ± 0.22 |
4.21 ± 0.2 |
1.53 ± 0.24 |
|
E. Coli (CFU/ml) |
0.51 ± 0.20 |
0.11 ± 0.21 |
0.41 ± 0.20 |
|
Enterobacteriaceae (CFU/ml) |
1.67 ×101 |
0.34×103 |
0.13 ×102 |
|
Lactobacillus (CFU/ml) |
1.2 ×104 |
0.22×103 |
0.07 ×103 |
|
Coliforms (CFU/ml) |
3.67 ×105 |
0.02×103 |
1.67 ×101 |
The values in the table are the mean of triplicates with standard deviation (±) for (TA, pH and Alcoholic content). Mean values in the column are not significantly different (P ≤ 0.05).
Organoleptic Properties of Borde, Korefe and Booka
The results of this study showed that biscuits produced from SFPC had very high acceptable values of all the sensory attributes comparing with biscuit control, even though biscuit prepared from wheat flour had slightly higher scores in terms of flavor (9.00). All the sensory attributes were non-significant difference (p ≥ 0.05) compared to wheat control biscuit as well as among inclusion levels.
|
Organoleptic |
Borde |
Korefe |
Booka |
|---|---|---|---|
|
Color |
1.56 ± 0.5a |
6.66 ± 0.9b |
5.72 ± 0.9c |
|
Flavors |
2.42 ± 0.7b |
2.09 ± 0.4a |
3.03 ± 0.4c |
|
Odors |
3.02 ± 1.0b |
2.17 ± 0.1a |
3.00 ± 0.54c |
|
Test |
3.25 ± 2.0c |
2.78 ± 0.7b |
4.00 ± 0.5a |
|
Bitter |
1.44 ± 0.7b |
4.44 ± 0.6a |
3.56 ± 0.7a |
|
Sour |
1.99 ± 0.8c |
1.82 ± 0.6b |
2.79 ± 1.0a |
The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same letter in the column are not significantly different (P ≤ 0.05).
Addition of sorghum to wheat flour improved all organoleptic characteristics of borede, booka and korefe. Booka and Korefe samples slightly higher mean scores in terms of color 5.72 ± 0.9, 6.66 ± 0.9, while borede samples had slightly lower scores in terms of color (1.56 ± 0.5), bitter (1.44 ± 0.7). From this data, it can be noticed that, incorporating of honey had slightly lower score on color of booka comparing with korefe and borede by flavors and taste as in Table 3 above; that could be due to protein and fat content differences.
Total Carbohydrate content of Booka; lower content of were recorded for Booka but the differences were not statistically different from carbohydrate content of Cheqa (in Derashe), Booka and Korefe in Guji and Borana and Bordaa (in Burji) p = 0.547 and p = 0.207 respectively. Alongside that of mean variation there is a significant difference of mean in comparison to the other locally consumed traditional drinking. Whereas for Overall acceptability content of Booka was significantly different for other type of traditional drinking documented in different areas of Ethiopia. Adjacent to that, it is known that the booka might indicate that the presence of minerals in food sample. This might support the generation of hypothesis to be developed further because of supported by indigenous knowledge of Gujii elders that believed the consumption of Booka, korefe and bored increase the strength of Bone and in all other parts.
Among the oldest food processing; fermentation is one and it is almost applicable in all the country around the world. Among the fermented food alcoholic beverage processing had been widely consumed starting from prehistoric times. Traditional fermented alcoholic and non-alcoholic beverages are those that are an indigenous to specific location and also developed by the locally indigenously skilled man using primitive techniques. The raw materials also from the locally available and the cheapest. In the world a big assortment of fermented foodstuffs and beverages with old-fashioned (cultural) and traditional value. The multiplicity of such fermented food products derives from the heterogeneity of traditions found in the world, ethnic predilection, different topographical areas where they are created, and the indispensable and/or by-products used for fermentation.
Recommendations
But this indigenous knowledge does not have focuses from the scientist or researcher. Further analysis will be required to enhance the Medical importance like glycaemic index and toxicity of these traditional drinking. Nutritional profile also required by researchers and physicochemical analysis (methanol, ethanol level and turbidity of traditional alcoholic drinks) will also require further analysis. Antioxidant capacity and ant-nutrient potential also of “Booka” has not been determined. And lastly, determination of microbiological properties also recommended for further investigation.
Author Contribution Statement: Authors conceived and designed the experiments; performed the experiments; analyzed and interpreted the data; wrote the paper, contributed reagents, materials, analysis tools or data and finalized in current form.
Ethics Approval: ethical approval clearance was obtained by the institutional review boards. Permission was also sought from each zone during field work. The author requested and officially received approval to use exact information’s.
Funding Statement: This work was supported by Bule Hora community by preparation this all traditional drinks and prepared materials.
Authors’ Contributions: HGH conceived the study, and analyzed the data, interpreted the results, drafted, and finalized the manuscript to the present form.
Acknowledgements: This research summarizes an oral presentation done at Natural and Computational Science College in Bule Hora University 2023 in November. The author thanks the organizing staff Research and Publication Directorate for their encouragement. The authors greatly acknowledge lactating mothers who shared samples for the study, health extension workers involved during samples collection and Industrial Chemistry department for provision of laboratory facilities.
Data Availability Statement: Data included in article/supplementary material/referenced in article.
Conflict of Interest; there are no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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The authors declare no competing interests.