Determination of Methanol, Ethanol, Solid, Acid Content and Other Quality Parameters of Ethiopian Traditional Fermented, Distilled and Factory Produced Alcoholic Beverages
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Date
2018-10-05
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Addis Ababa University
Abstract
The Ethiopian traditional fermented alcoholic beverages including (‘Tella’, ‘Tej’,
‘Shameta’,‘Bordie’ and ‘Korefie’), traditional distilled alcohols (‘Wheat Berkrakie Areki,
‘Wheat Sharata Areki’, ‘Dagusa Arefa Areki’, ‘Dagussa Sharata Areki’, ‘Dagim Areki’, ‘Gibto
Areki’, ‘Wheat Arefa Areki’, ‘Mixed Areki’, ‘Koso Areki’ and ‘Yemar Areki’) and factory
produced alcoholic beverages (‘Vodka Areki’, ‘Lomie Areki’, ‘Ananas Areki’, ‘Ouzo Areki’ and
‘Dry Gin Areki’) were collected from Addis Ababa, Ethiopia for the measurement of their
ethanol, methanol, solid, salinity contents, acid value, pH value and electrical conductivity. The
overall average values of pH value, ethanol% (v/v), acidic content (g/L), solid content (mg/L),
conductivity (μS/cm) and salinity (%) found in all of the beverages studied were in the range of
4.6 - 7.5, 2.80 - 51.2, 0.02 - 105, 0.00 - 20328, 5.87- 8391 and 0.1 - 4.6, respectively. The
methanol contents of the beverages were determined using GC-MS. The results showed that the
level of methanol in some of the studied traditional and factory alcoholic beverages were found
in the range between 0.867 - 0.979% (v/v). No methanol was observed in all of the analyzed
traditional fermented beverages. Hence, contrary to the general assumptions, the levels of
methanol observed in the analyzed drinks do not pose any health threat to the human. However,
the normal alcohol health risk associated with high consumption remains a problem.
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Keywords
Alcoholic Beverages, Methanol, Ethanol, Acids, GC-MS, Ethiopia