Processing Methods, Physical Properties and Proximate Analysis of Fermented Beverage of Honey Wine Booka in Gujii, Ethiopia

Teshome Bekele Elema^1,2*, Bikila Nagasa Olana³, Abite Bekele Elema⁴ and Habtamu Fekadu Gemeda¹

¹Centre for Food Science and Nutrition, College of Natural Science, Addis Ababa University, Ethiopia, E-mail: teshome.bekele@arsiun.edu.et

²Food Science and Postharvest Technology, College of Agriculture and Environmental Science, Arsi University, Ethiopia, E-mail: teshome.bekele@arsiun.edu.et

³Ethiopian Public Health Institute, Addis Ababa, Ethiopia, E-mail: teshome.bekele@arsiun.edu.et

⁴Plant Science, College of Agriculture, Bule Hora University, Ethiopia, E-mail: teshome.bekele@arsiun.edu.et

^*Corresponding Author: Teshome Bekele Elema, Centre for Food Science and Nutrition, College of Natural Science, Addis Ababa University, P.O. Box: 0193, Ethiopia, Tel: +251911543975