JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | AYALU, SEMAHEGN | |
| dc.date.accessioned | 2024-10-11T07:09:53Z | |
| dc.date.available | 2024-10-11T07:09:53Z | |
| dc.date.issued | 2022-01 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15996 | |
| dc.description.abstract | Alcoholic beverages are a part of human dietary culture and have an inseparable relationship with the life of mankind in history. Fermented beverages produced from cereals in Ethiopia usually referred as tella while those produced from honey are classified as tej. In Ethiopia, the traditional cereal based fermented beverages and foods are still prevailing in both rural and some urban communities. The ratios and the cereal types used is still different from region to region and even different from one house hold to the next households in the same region due to absence of well-organized procedures as well as lack of consideration to scientific scholars on the development of this well-known beverage. The objective of this study was to determine the effect of selective grain type and fermentation time on the quality of Tella. Tella and korefe (a malt beverage like tella) are made from a mixture of enkuro (a dark brawn toasted flour of barely, maize or sorghum), germinated wheat grain (bikil), gesho (Rhamnus prenoids) and water. In this experiment two factors are considered; type of cereal and fermentation time. The experiment was conduct in 5x3 factorial experiment with 3 replication having a total number of 45 treatments. Experimental results obtained from the analysis of tella sample studied confirms that the quality of tella in different cereals in different fermentation time were not uniform. From the experiment found that when the recipe and the fermentations time were changed the Physico chemical parameters were changed. There was a significant difference at 95 % confidence interval by using Tukey method (α <0.05) between cereal type and fermentation time. Based on the data, conclude that recipe four that is barley as malt (bikil), maize(corn) as derekot, sorghum as enkuro in four-day fermentation was comparatively the best tella prepared. The results are Alcohol content (V/V) 5.04 %, Alcohol content (W/W) 3.94 %, original extract 11.39 %, real extract 2.78%, apparent extract 1.92%, color 31.52, calories 171.3, pH 3.98 and specific gravity 1.009848 KEY WORDS: Alcohol content, Real extract, Apparent extract, Original extract, fermentation | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | EFFECT OF RECIPE COMPOSITION AND FERMENTATION TIME ON PHYSICOCHEMICAL QUALITY OF TELLA | en_US |
| dc.type | Thesis | en_US |
