alexa Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

Belay Binitu Worku1, Ashagrie Zewdu Woldegiorgis2 and Habtamu Fekadu Gemeda2,3*

1Department of Food Process Engineering and Postharvest Technology, Ambo University, Ambo, Ethiopia

2Centre for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia

3Department of Food Technology and Process Engineering, Wollega University, P.O.Box: 395, Nekemte, Ethiopia

*Corresponding Author:
Habtamu Fekadu Gemeda
Centre for Food Science and Nutrition
Addis Ababa University, Addis Ababa, Ethiopia
Tel: +251917036924
E-mail: [email protected]

Received date: November 16, 2015; Accepted date: December 09, 2015; Published date: December 17, 2015

Citation:Worku BB, Woldegiorgis AZ, Gemeda HF (2015) Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia. J Food Process Technol 7:540. doi:10.4172/2157-7110.1000540

Copyright: © 2015 Worku BB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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.

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