Some microbiological and nutritional properties of Borde and Shamita, traditional Ethiopian fermented beverages

Abstract

Abstract: Borde and Shamita are two popular fermeated beverages of thick consistency drunk in the southern part of Ethiopia. They are prepared from maize and barely, respectively. The pH values of borde and shamita were 4.1 and 4.2, respectively and counts of aerobic mesophilic bacteria and lactic acid bacteria were high in both products (around 109 cfu/ml). The counts of Enterobacteriaceae was around 106 cfu/ml whereas yeast count ranged between 107 and 108 cfu/ml for both products. In all counts variations within samples were markedly low (coefficient of variation, 5-11 %). Both beverages had comparable protein and fat contents. A third of the borde was soluble. Compared to the raw ingredients, fermentation has resulted in increase in protein, fat and ash contents of the finished products.[Ethiop. J. Health Dev. 1995;9(1):105-110]