Chemical Analysis and Documentation of an Ethnic Indigenous Beverage, Tej and Areki of Ethiopia

Abstract

 Alcoholic beverages have been a part of human dietary culture for a long time. In Africa, people consume fermented alcoholic beverages on different occasions, and the production of these beverages depends on the type of food, the fermentation process duration, and the microbes used for fermentation. Ethiopia is one of the countries where many traditional fermented beverages, such as Tej, Areki, Tella, kribo, borde, and korfe, are prepared and consumed. However, there is limited information available regarding these indigenous products. Most of the recipes and preparation methods are not documented or studied. To address this, a study was conducted to analyze the chemical characteristics and documentation of indigenous knowledge of Tej and Araki. The results showed that the mean pH of Tej was 3.63, the mean pH of Araki was 4.26, and the mean electrical conductivity value of the Tej sample was 535.1µS/cm. The average electrical conductivity of the Areki sample was 18.89µS/cm. In Tej, the mean ethanol content at 15.56°C was 5.12 % (v/v), ranging from 1% to 12%. For Areki, the mean ethanol content at a temperature of 15.56°C was found to be 34.9% (v/v), with a range of 14% (v/v) to 51% (v/v). Tej exhibited an acidic nature with a low pH, which is essential for microbial inhibition and product preservation. However, paying attention to sensory properties is important to avoid undesirable effects. As for Areki, participants reported using diverse ingredients, with maize, wheat, and Gesho being the most common. Areki had a lower acidity and higher pH than Tej, influencing its flavor and shelf life.