Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia

Abstract

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.

Review on contribution of indigenous food preparation and preservation techniques to attainment of food security in Ethiopian

“…Worku, Woldegiorgis, and Gemeda (2015) indicated that most people particularly adults' start drinking it early on an empty stomach and people in Konso on average drink 3-5 L of cheka per day but in Dirashe adults can drink up to 8 L per day. In these areas, people of all ages including infants, pregnant, and lactating women drink cheka.…”

“…The ingredients and methods of preparation of cheka slightly differ from place to place (Hailemariam, F I G U R E 7 Flowchart for cheka preparation in most part of southern nations 2017; Worku et al, 2015). The ingredients and methods of preparation of cheka slightly differ from place to place (Hailemariam, F I G U R E 7 Flowchart for cheka preparation in most part of southern nations 2017; Worku et al, 2015).…”

Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using <i>CHNS</i> Elemental Analyzer and Specific Gravity <i>Methods</i>

“…Cheka is a cereal and vegetable based fermented beverage which is consumed in Southwestern parts of Ethiopia mainly in Dirashe and Konso [7]. The ingredients and methods of preparation of Cheka in different places has a slight difference [8].…”

“…For instance, Brewers in Dirashe use the root part of "taro", where as producers in Konso only from main ingredients. In some localities, few households also use dried edible left overs of "injera, kitta or kurkufa" [7]. Today Cheka is found almost in all parts of southern Ethiopia due to its high energy supply to do hard works, easily availability of its ingredients and low cost [8].…”

“…Today Cheka is found almost in all parts of southern Ethiopia due to its high energy supply to do hard works, easily availability of its ingredients and low cost [8]. People of all ages including infants, pregnant and lactating women drink Cheka [7].…”