Cheka is a cereal and vegetable-based beverage which is commonly consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, the traditional processing methods, types and proportions of ingredients, equipments, and sources of energy, economic and socio-cultural importance of cheka were described. In the study areas, maize, sorghum and vegetables such as cabbage, moringa, decne and taro were reported to be utilized for cheka preparation. Informants described the characteristics of quality cheka as thick, smooth, effervescent, foamy, and bitter in taste. The processing methods as well as the raw materials utilized and their proportions seem to vary among households, villages and localities. Since the present study was the first of its kind, flow chart which shows the processing operations involved in cheka fermentation was constructed that might be used by those who want to scale-up the cheka processing in the future. Based on the finding of this survey, it is recommended to carry out further research on the nutritional and alcoholic contents of cheka and on optimizing the processes.

Cheka is a cereal and vegetable‐based beverage which is consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, nine cheka samples were collected from vending houses in Konso and Dirashe districts for the laboratory analysis of the nutritional profile and chemical properties of cheka. The pH and titratable acidity of the samples ranged from 3.53–3.99 and 0.80%–1.11%, respectively. The total solids, crude protein, crude fat, crude fiber, total ash, carbohydrate, and gross energy contents of the samples ranged from 21.05%–26.87%, 3.12–4.44 g/100 g, 1.17–1.81 g/100 g, 0.94–1.27, 0.65–0.93 g/100 g, 14.16–19.03 g/100 g, and 82.04–107.17 Kcal, respectively. The dietary Ca, Fe, and Zn content of the samples were ranged from 8.31–19.60 mg/100 g, 13.94–27.59 mg/100 g and 0.82–1.07 mg/100 g, respectively. The methanol and ethanol contents of the cheka samples ranged from 163.1–2,380 ppm and 3.04%–8.96% v/v, respectively. The findings of this study indicated that cheka has low nutrient content and thus, suggests that people in Konso and Dirashe should not rely on it without eating solid foods as it is almost always diluted with a significant amount of water. In conclusion, the longer fermentation time of cheka resulted in high methanol levels that can present adverse health effects to consumers.