IJCRAR is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCRAR Articles.

INDEXED IN INDEX COPERNICUS - ICI Journals Master List 2016 - IJCRAR--ICV 2016: 81.15 For more details click here

Abstract                 Volume:7  Issue-5  Year-2019          Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Review on Ethiopian Traditional Fermented Foods, its Microbial Ecology and Nutritional Value
Chala Dandessa*
1Jimma Teachers College, Department of Biology, P.O.Box 95, Jimma Ethiopia
*Corresponding author

Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Yoghurt is one of a fermented dairy product, having several health benefits. Yoghurt starter culture consists of a blend of Streptococcus thermophilus and Lactobacillus delbrueckii subsp Bulgaricus. Yoghurt is mainly of two types i.e. set yoghurt and stirred yoghurt. Yoghurt properties can be enhanced by the addition or treatment with various additives. Alternative methods to improve quality of low-fat yoghurt become an area of considerable research interest. Soymilk and maize steep water were used as alternative raw materials to cow milk and commercial starter, respectively, for production of yoghurt. Ayib, a traditional Ethiopian cottage cheese, is a popular milk product consumed by the several local groups of the country. It is prepared from sour milk after the butter is removed by churning. Injera is made using teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains very little gluten (which makes it poorly suited for the making of raised bread). However, it still takes advantage of the inherent properties of yeast, as fermentation lends it an airy, bubbly texture. Injera may be made solely from teff, as it most commonly is in Ethiopia, or it may be made using a combination of teff, wheat, and other substitute flours. Wakalim is a spiced traditional Ethiopian fermented beef sausage. Early stages (0–12 h) of wakalim fermentation were dominated by lactic acid bacteria and aerobic mesophilic bacteria including staphylococci and members of Enterobacteriaceae. Gram-negative bacteria were below detectable level after day 4 of fermentation. Tella is popular Ethiopian traditional beverages, which is made from diverse ingredients. It is, by far, the most commonly consumed alcoholic beverage in Ethiopia. It is assumed that over two million hectoliters of tella to be brewed annually in households and drinking houses in Addis Ababa alone. Some of them consider as local beer. It is traditionally drunk on major religious festivals, saint’s days and weddings.

Keywords: Ayib, Ethiopian Traditional Fermented Foods, Injera, Tella, Wakalim
Download this article as Download

How to cite this article:

Chala Dandessa. 2019. Review on Ethiopian Traditional Fermented Foods, its Microbial Ecology and Nutritional Value.Int.J.Curr.Res.Aca.Rev. 7(5): 13-27
doi: https://doi.org/10.20546/ijcrar.2019.705.004