Vol. 9(3), pp. 92-103, June 2021
DOI: 10.14662/ARJASR2021.095
Copyright 2021
Author(s) retain the copyright of this article
ISSN: 2360-7874
http://www.academicresearchjournals.org/ARJASR/Index.htm
 

Research paper

Physicochemical Properties of Traditional Fermented Beverages in Adis Ababa, Ethiopia

 

Seferu Tadesse Wubie

 

Ethiopian Institute of Agricultural Research,Sebeta National Fishery and Aquatic Life Research Center, P.O. Box: 64, Sebeta, Ethiopia. Email:seferutadesse5@gmail.com.

 

Accepted 3 June 2021

Abstract

Five brands of Ethiopian traditional fermented alcoholic beverages namely ‘tella’, ‘tej’, ‘shameta’, ‘bordie’ and ‘korfie’ were collected from Addis Ababa, the capital city of Ethipoia were analyzed for their ethanol, methanol, acidity, solidity, pH, conductivity and salnity contents. The alcohol contents of all types of alcholic beverages were analyzed by using fractional distillation method according to the the standared East African method. The average pH values of ‘tella’, ‘shameta’, ‘korfie’, ‘bordie’, ‘tej’ were 3.8, 3.8, 3.7, 3.5 and 3.6, respectively. The average ethanol content (%v/v) of the traditional fermented alcoholic beverages were found to be 5.2, 3.2, 34.0, 3.0 and 12.0, for ‘tella’, ‘sahmeta’, ‘korfie’, ‘bordie’ and ‘tej’ respectively. Methanol content of beverges was determined by GC - MS. All kinds of tradtional fermented alcholic beverages have no ditectabel methanol content. So all types of trdational fermented alcohols has not arisk on human’s health after drinks, eventhouth they are varying with quality each other.

 

Key words: traditional fermented alcoholic beverages, Methanol, Ethanol, Acidity

 

How to cite this article (APA Style): Seferu, T.W. (2021). Physicochemical Properties of Traditional Fermented Beverages in Adis Ababa, Ethiopia. Acad. Res. J. Agri. Sci. Res. 9(3): 92-103