Fermenter Technology Modification Changes Microbiological and Physicochemical Parameters, Improves Sensory Characteristics in the ermentation of Tella: An Ethiopian Traditional Fermented Alcoholic Beverage

Abstract

Tella is an indigenous, a home processed and commercially available traditional fermented alcoholic beverage in Ethiopia. It is a main source of income for low-income women in Ethiopia. Tella gets easily spoiled and causes economic loss, as result; brewed in small amount while there are many users. This study investigated effects of fermenter technology modification on microbiological, pshysicochemical parameters and sensory characteristic of tella brewed in modified and traditional fermenters. Experiments were conducted using modified and traditional fermenters. Microbiological analysis was done for the fermenting mashes at 12 h interval. The physicochemical parameters consisted of pH, TA, Mash and environmental temperatures, Total carbohydrate, reducing sugar and ethanol content were determined. Sensory evaluation was performed for tella brewed in modified and traditional fermenters using Sensory attributes such as appearance and color, aroma, taste, strength (alcoholic) and overall acceptability. The counts of lactobacillus, lactococcus, yeasts and aerobic mesophilic bacteria showed increment during the first two phases in both fermenters but gradually decreased at phase IV in both fermenters. The counts of Enterobacteriaceae were high at day zero and not detected at phase II in both fermenters. Acetic acid bacteria were detected at the beginning of phase II in traditional fermenter but at phase III in modified fermenter.Total carbohydrate was 26.4 mg/ ml and 25.7 mg/ml at day zero in modified and traditional fermenters respectively and reached 77 mg/ml at phase III in modified and 78.1 mg/ml in traditional fermenter and then has shown decrement in next phases. Ethanol was detected at phase II in both fermenters and showed gradual increment with fermentation period. Aroma, taste and alcoholic strength were superior for tella brewed in modified fermenter. Using appropriate fermenter technology is important to brew tella with preferable sensory attributes, to make its brewing continuous, and generate continuous income.

Characterization of Physicochemical and Rheological Properties on Qualities of “Tinsis” Culture and “Tella”: Ethiopian Traditional Fermented Beer.

“…prinoides) leaves, and through involvement of spontaneous microorganisms, aside from raw materials and utensils. Despite the fact that the volume of production and consumption is high, the fermentation process remains spontaneous, uncontrolled, unpredictable, and inconsistent in order to ensure quality (Eskindir Getachew, 2020), (Awraris Wolde, 2014). Tella is made from various cereals, the most common of which are teff and corn, though in some areas millet, barely, or sorghum may be used, and the method of preparation varies between ethnic groups and depends on tradition and economic situation (Getaye et al, 2018a).…”

“…Following that, equal parts sorghum, millet, and "teff" (E. tef) flour are blended with water to form dough. The dough is then baked to produce unleavened bread locally called as "ye Tella kita" (Awraris Wolde, 2014), which is chopped into small pieces and mixed into the previously produced "Tejet" The mixture is then tightly sealed and left to ferment anaerobically for 5 to 7 days to form "Tenses" (Andualem et al, 2017b). While the "Tenses" ferments, maize grain is soaked in water for about 3 days before being sun-dried, roasted, and ground to make "Asharo," a dark maize flour.…”

“…It is frequently served as is, with a slight separation of the solid-liquid mixture, and is perceived as tella's serving style. 1 kilo gram of "gesho" (R. prinoides) powder, 0.5 kilo gram of "Bikil", 5 kilo gram of "ye Tella kita", 10 kilo gram of "Asharo" and 30 Liter of water are required to produce 25 to 28 Liter of pure Tella (Awraris Wolde, 2014).…”