• Aytenew Getaye
• Debela T
• Abel Z
• Fitfte M

ABSTRACT — This study sought to elucidate the scientific and technological approaches of Ethiopian traditional fermented beverage tella, through optimization and characterization. The aim of this study was to evaluate three different mix ratios for the processing of traditional Ethiopian beverage ‘tella’, namely small proportion of bikil(malt) to gesho(hope) (1:3), equal ratio of gesho(hope) and bikil(malt) (1:1), and tella with maximum bikil(malt) to gesho(hope) ratio (3:1). Sensory, PH, alcohol content and fermentation time were major criterion for comparison. Optimization conditions were carried by optimizing the mix ratio of raw materials, fermentation time, PH and temperatures. The sensory evaluation was compared the color, aroma, taste, and general acceptability. It was found that the tella production were similar to beer in terms of sugar and acidity. The optimum fermentation temperature ranges from 20-25°C, the average alcohol concentration was 8.24%v/v, the PH value was 4.78, fermentation time 5 to 7 days and malt to hop ratio of 1:3 was optimal for tella production. The sensory evaluation also showed that production of tella with malt to hope ratio of (1:3) had more acceptances, 90% panelists select this ratio.

"Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 4, page no.797-799, April-2018, Available :http://www.jetir.org/papers/JETIR1804162.pdf

"Production, Optimization and Characterization of Ethiopian Taraditional Fermented Beverage ‘Tella’ From Barley", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 4, page no. pp797-799, April-2018, Available at : http://www.jetir.org/papers/JETIR1804162.pdf