Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporat...

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Autores principales:	Ajanaw Maru Birhanu, Tadesse Fikre Teferra, Tesfu Bekele Lema
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi Limited 2021
Materias:	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/54b0a023b5e94225ac2348aef90f1166
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spelling	oai:doaj.org-article:54b0a023b5e94225ac2348aef90f11662021-11-29T00:57:01ZFermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition2314-576510.1155/2021/7083638https://doaj.org/article/54b0a023b5e94225ac2348aef90f11662021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/7083638https://doaj.org/toc/2314-5765This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.Ajanaw Maru BirhanuTadesse Fikre TeferraTesfu Bekele LemaHindawi LimitedarticleNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENInternational Journal of Food Science, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Ajanaw Maru Birhanu Tadesse Fikre Teferra Tesfu Bekele Lema Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
description	This study was designed to improve Ethiopian traditional beer (tella) with the substitution of gesho by moringa leaves to enhance micronutrients. Substitution of gesho by moringa from 50 to 100% against the biochemical dynamics and nutritional and sensorial profiles of tella was assessed. Incorporation of moringa suppressed the activity of yeast and favored those of lactic acid bacteria, which shifted the properties of the product from a mild alcoholic nature to a low alcoholic and mild acidic nature, revealing the probiotic potential of tella. Moringa leaves at 100% substitution for gesho resulted in the least yeast count compared to the other formulations. The storage of tella samples over periods of 10 days also strengthened the probiotic nature of tella by drastically reducing the yeast cell counts (from 5 logs to <1). This corresponded to the slow increase in the acidity (0.63 to 0.99%), indicating comparatively higher activity of lactic acid bacteria. The best nutritional contents (dietary minerals) and sensorial acceptance of the product were attained at the 50% substitution of gesho by moringa. The implication of the present study is that ethnic foods and beverages can be innovated to meet the nutritional needs of the community.
format	article
author	Ajanaw Maru Birhanu Tadesse Fikre Teferra Tesfu Bekele Lema
author_facet	Ajanaw Maru Birhanu Tadesse Fikre Teferra Tesfu Bekele Lema
author_sort	Ajanaw Maru Birhanu
title	Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
title_short	Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
title_full	Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
title_fullStr	Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
title_full_unstemmed	Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition
title_sort	fermentation dynamics of ethiopian traditional beer (tella) as influenced by substitution of gesho (rhamnus prinoides) with moringa stenopetala: an innovation for nutrition
publisher	Hindawi Limited
publishDate	2021
url	https://doaj.org/article/54b0a023b5e94225ac2348aef90f1166
work_keys_str_mv	AT ajanawmarubirhanu fermentationdynamicsofethiopiantraditionalbeertellaasinfluencedbysubstitutionofgeshorhamnusprinoideswithmoringastenopetalaaninnovationfornutrition AT tadessefikreteferra fermentationdynamicsofethiopiantraditionalbeertellaasinfluencedbysubstitutionofgeshorhamnusprinoideswithmoringastenopetalaaninnovationfornutrition AT tesfubekelelema fermentationdynamicsofethiopiantraditionalbeertellaasinfluencedbysubstitutionofgeshorhamnusprinoideswithmoringastenopetalaaninnovationfornutrition
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Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition

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