Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

Abstract

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.

Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia

“…Besides, the higher counts of LAB and yeast's secondary metabolites might contribute to the lowering of pH through the conversion of high sugar content of honey to alcohol, organic acids, and, CO 2 by the action of microorganisms [ 40 ]. Titratable acidity and low pH have a direct reflection to the quality of alcoholic beverages or enhancing the overall characteristics and balance of the honey wine as maintaining good shelf stability as well as safety via inhibition to the growth of pathogenic microorganisms [ 28 , [41] , [42] , [43] ].…”

Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

“…Cheka is a bowl of cereal and vegetable-based fermented beverages which is consumed in southwestern parts of Ethiopia mainly in Dirashe and Konso. People of all ages including infants, pregnant, and lactating women drink Cheka [ 14 ]. Cheka is mainly prepared from cereals such as sorghum ( Sorghum bicolor ) and maize ( Zea mays ) and vegetables such as leaf cabbage ( Brassica spp.…”

“…The dough balls are cooked for about 45 minutes to 1½ hours depending on the number of balls and intensity of the fire. The cooking of the dough balls in water would be expected to gelatinize cereal starch granules and, thereby, increase the efficiency of starch degradation by amylase [ 14 ]. The process of gelatinization occurs over a temperature range depending on the type and size of granules and starch to water ratio.…”

“…The study by [ 14 ] reveals that the pH and titratable acidity of the samples ranged from 3.53 to 3.99 and 0.80%–1.11%, respectively. The crude protein, crude fat, total ash, and carbohydrate contents of the samples ranged from 3.12 g/100 g to 4.44 g/100 g, 1.17 g/100 g to 1.81 g/100 g, 0.65 g/100 g to 0.93 g/100 g, and 14.16 g/100 g to 19.03 g/100 g, respectively.…”

Physicochemical Changes of Commercial “Kounou” During Short Term Storage at Room and Refrigerated Temperatures

“…Traditional cereal-based fermented beverages, particularly those made from maize (Zea mays L.) and sorghum (Sorghum bicolour L. Moench), are among the most popular and commonly consumed traditional drinks in Sub-Saharan Africa and other sub-tropical countries (Blandino et al, 2003). These cereal grains, as well as finger (Eleusine coracana) and pearl millet (Pennisetum glaucum L.) are used to make a diversity of traditional alcoholic and non-alcoholic concoctions, including Ethiopian "cheka" (Binitu et al, 2018), Tanzanian "togwa" (Mugula et al, 2003), Ivorian "tchapalo" (Egue et al, 2018), Beninese "gowé" (Fellows et al, 2014) and "mawe" (Hounhouigan, 1994), Ghanaian "pito" (Ebbah et al, 2015) , Ugandan "bushera" (Muyanja et al, 2003), "kwete" (Muyanja & Namugumya, 2009), "malwa" (Muyanja et al, 2010), Zimbabwean "mahewu" (Pswarayi & Gänzle, 2019), Nigerian "ogi" (Praise et al, 2020) and Cameroonian red "té" and white "mpedli" Bayoï et al, 2016;Ronald & Roger, 2017). Traditional beverages are extensively drunk and preferred to industrial drinks by individuals from low-income areas due to cheaper producing costs, perceived better nutritional value, and availability of Physicochemical Changes of Commercial "Kounou" During Short Term Storage at Room and Refrigerated Temperatures these beverages in local markets (Ezekiel et al, 2015).…”