Journal of Food Processing & Technology

Abstract

Proximal Composition of Indigenous Alcoholic Beverage Cheka in Konso, Southwestern, Ethiopia

Behailu Tsegaye*, Eyayu Girma, Eskezaw Agedew, Eshetu Zerihun, Tadious Hailu, Tamiru Shibru, Sintayehu Abebe, Tesfaye Kanko and Vishnu Narayanan

Ethiopia is one of the countries where a wide variety of traditional fermented beverages are prepared and consumed. Cheka is one of the indigenously fermented alcoholic beverages that is extensively consumed and valued by consumers in urban and rural areas of the Konso Zone in southwestern Ethiopia. This study is aimed to determine the proximal composition, mineral, and alcohol contents of cheka. pH and titratable acidity of cheka samples were found to be in the range of (4.61-4.11)% and (1.25-1.78)% respectively. Proximal compositions including moisture, protein, ash, carbohydrate, fibre and gross energy of cheka samples were found to be in the range of (22.76-30.32)%, (5.97-4.95)%, (1.51-3.31)%, (59.08-64.41)%, (1.2 to 1.9)% and (270.79 to 287.87) Kcal respectively. Alcoholic content ranged from (4.05 to 6.75)% (v/v). Mineral contents of cheka samples such as magnesium, calcium, iron, and zinc range from (10.65-11.82) mg/l, (11.05-7.79) mg/l, (7.64-10.73) mg/l and (2.57-5.33) mg/l respectively. Cheka samples that were collected from the local house are relatively good in its nutritional content than samples collected from commercial sources. The result of this study shows that Cheka has less nutrient content and it does not match with recommended nutrient dietary reference intakes needed for a daily routine.

Published Date: 2020-08-27; Received Date: 2020-08-13