Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.

Cassava is a drought-tolerant, crop grown in tropical and subtropical areas. For decades the communities of Africa have developed their process to ferment and use cassava. Ikivunde, Inyange, kivunde, Mokopa, Chikwangue, Meduame-M-bong, Cossette, Gari, Attiéké, and Agbelima are the main indigenous fermented cassava based food products from east, west and central Africa respectively. Lactic acid bacteria, yeast, and molds are the main microorganism involve in the fermentation of cassava-based food products and contribute to the production of biochemical compounds such as folates, several organic acids, volatiles organics compound, and others compounds. Role of different microorganisms in food preservation, increase in protein content, aroma, flavor enhancement, decreases in anti-nutrients, and cyanogen reduction as the elevated impact of the fermentation process.

The major challenge of modern agriculture is to satisfy actual and future global food demands efficiently. This great challenge requires combined efforts to preserve natural resources to support intensive agriculture while limiting detrimental impacts on the environment. One of these efforts is using nanobiotechnology. Nanobiotechnology is the application of nanotechnology in biological science. Nanotechnology is the science of manipulating materials at the nanoscale (1 nm = 10ˉ⁹ m). This review summarizes the potential of nanobiotechnology for its importance in increasing yield in agriculture and providing consumers with quality and contamination-free food. In the agriculture sector, nanobiotechnology is necessarily used as fertilizers (nanofertilizers) for crop yield improvement, pesticides (nanopesticides) for crop protection, and nanobiosensors for the detection of crop pathogens, soil conditions, and vegetation conditions, Similarly, intelligent food packaging, and detection of pathogens, adulterants, and toxins in food are its importance in the food sector.

Background: Cassava is a potential energy-rich food crops to make different food products in developing countries but limited by a shortage of protein content and the presence of toxic cyanogenic glycosides.Methods: Cassava-teff flour fermented with three pure starter cultures of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus coryneformis. Two different inoculum levels (0.5 and 1.5 ml) were used. 300 g of cassava-teff flour were fermented with each of single starter cultures at 24 and 48 h. Results: The analysis of pH, crude protein and cyanide content indicates fermentation samples with Lactobacillus plantarum and Lactobacillus coryneformis for 48 h with 1.5 ml inoculums resulted in highest pH reduction. Similarly, highest reduction cyanide was recorded with 1.5 ml inoculums of Lactobacillus coryneformis and Lactobacillus plantarum, while the least cyanide reduction was recorded in fermentation samples of Saccharomyces cerevisiae at 24 h of 1 ml of inoculum level, but this value is higher when compared upon boiling (47.77 mg/kg). The highest levels of crude protein were observed fermentation samples with 1.5 ml inoculum of Saccharomyces cerevisiae for 48 h. Regarding palatability, the panelist preferred that fermentation sample with 1.5 ml inoculums of Lactobacillus plantarum and Lactobacillus coryneformis at 48 h having the best taste with the score of 4.90 ± 0.17 and 4.87 ± 0.23 respectively over the control, while sample fermented with Saccharomyces cerevisiae was preferred in terms of flavor, texture and overall acceptability with score of 4.87 ± 0.23, 4.73 ± 0.11 and 4.67 ± 0.12 respectively over the control. Conclusions: Therefore, microbial fermentation is a promising candidate for improving nutritional and safety value of cassava- based food and suggested as a choice of the processing method, as this method significantly reduced cyanide content, increased protein content and improved sensory properties of injera.