Fermentation Dynamics of Ethiopian Traditional Beer (Tella) As Influenced by Substitution of Gesho (<em>Rhamnus prinoides</em>) With Moringa Stenopetala as Innovation for Nutrition

• DOI: 10.20944/preprints202105.0773.v1
• Publication Date: 2021-06-01T07:38:03Z
• Authors: Ajanw Maru Birhanu; Tadesse Fikre Tef...; Tesfu Bekele lema
• Keywords: Moringa

This study was designed to improve Ethiopian traditional beer &amp;ndash; tella with the substitution of gesho by moringa leaves enhance micronutrients. Substation from 50 100% against biochemical dynamics, nutritional and sensorial profiles assessed. Incorporation suppressed activities yeast favored that lactic acid bacteria, which shifted property product mild alcoholic nature low acidic nature, revealing probiotic potential tella. Moringa at for resulted in least count compared other formulations. The storage samples over periods 10 days also strengthened drastically reducing cell counts (from 5 logs &amp;amp;lt;1). corresponded slow increase acidity (0.63 0.99%), indicating comparatively higher bacteria. best contents (dietary minerals) acceptance attained 50% moringa. implication present is ethnic foods beverages can be innovated meet needs community