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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
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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8627356/ https://www.ncbi.nlm.nih.gov/pubmed/34845435 http://dx.doi.org/10.1155/2021/7083638 |
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author | Birhanu, Asamnew Maru Teferra, Tadesse Fikre Lema, Tesfu Bekele |
author_facet | Birhanu, Asamnew Maru Teferra, Tadesse Fikre Lema, Tesfu Bekele |
author_sort | Birhanu, Asamnew Maru |
collection | PubMed |
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 | Online Article Text |
id | pubmed-8627356 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-86273562021-11-28 Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition Birhanu, Asamnew Maru Teferra, Tadesse Fikre Lema, Tesfu Bekele Int J Food Sci Research Article 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. Hindawi 2021-11-20 /pmc/articles/PMC8627356/ /pubmed/34845435 http://dx.doi.org/10.1155/2021/7083638 Text en Copyright © 2021 Asamnew Maru Birhanu et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Birhanu, Asamnew Maru Teferra, Tadesse Fikre Lema, Tesfu Bekele Fermentation Dynamics of Ethiopian Traditional Beer (Tella) as Influenced by Substitution of Gesho (Rhamnus prinoides) with Moringa stenopetala: An Innovation for Nutrition |
title | 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_short | 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 |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8627356/ https://www.ncbi.nlm.nih.gov/pubmed/34845435 http://dx.doi.org/10.1155/2021/7083638 |
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