Zewdu, Ashagrie (PhD)Binitu, Belay2021-01-272023-11-092021-01-272023-11-092015-06-05http://10.90.10.223:4000/handle/123456789/24860Cheka is a cereal and vegetable-based beverage which is commonly consumed in Southwestern parts of Ethiopia. A study of indigenous processing techniques and raw materials used for the production of cheka was carried out using an open-ended interview questionnaire. In this study, the traditional processing methods, types and proportions of ingredients, equipments, sources of energy, economic, socio-cultural and nutritional importance of cheka were described. Moreover, nine cheka samples were collected purposively from vending houses in Konso and Dirashe districts for the analysis of their nutritional and alcohol contents. Three of samples (coded K1, K2, and K3) were collected from Karat in Konso which were prepared mainly from yellow maize and were fermented for 31/2 days. The remaining six samples were collected from Gidole and Shelele villages in Dirashe district. These samples were prepared from a mixture of maize, sorghum and leafy vegetables such as moringa and leaf cabbage. Samples from Gidole (coded G1, G2, and G3) were fermented for about 7 days, whereas samples from Shelele were fermented at least for a month. One sample was prepared in the laboratory by the investigator following the Konso cheka preparation method. In the study areas, maize, sorghum and vegetables such as cabbage, moringa, decne and taro were reported to be utilized for cheka preparation. Informants described the characteristics of quality cheka as thick, smooth, effervescent, foamy, and bitter in taste. The processing methods as well as the raw materials utilized and their proportions seem to vary between localities. Since the present study was the first of its kind, flow charts which shows the processing operations involved in cheka fermentation were constructed that might be used by those who want to scaleup the cheka processing in the future. The pH and titratable acidity of the samples ranged from 3.53-3.99 and 0.80-1.11%, respectively with samples from Karat being the lowest in pH and the highest in titratable acidity. The total solids content of cheka samples varied between 21.05% (G2) and 26.87% (S3). The crude protein, crude fat, crude fibre, total ash, carbohydrate, and gross energy contents of the samples ranged from 3.12-4.44g/100g, 1.17-1.81g/100g, 0.94-1.27g/100g, 0.65-0.93g/100g, 14.16- 19.03g/100g, and 82.04-107.17Kcal, respectively. Samples from Karat had better fat, carbohydrate, and energy content, whereas samples from Dirashe had high protein and crude fiber. The dietary Ca, Fe, and Zn content of the samples were ranged from 8.31-19.60mg/100g, x 13.94-27.59mg/100g and 0.82-1.07mg/100g, respectively. Samples from Konso were relatively good in their zinc content; however, they were lower in their Ca and Fe contents than samples from Dirashe. The methanol and ethanol contents of the cheka samples ranged from 0.0163.1- 0.2380% and 3.04-8.96%v/v. One of the samples from Shelele (S1) had considerably high methanol (0.2385%v/v) content and was followed by sample K1 (0.163%v/v) from Karat and sample S2(0.1361%v/v) from Shelele. Samples from Karat had relatively high ethanol content (up to 8.96%v/v) followed by samples from Shelele (up to 8.02%v/v). The cheka sample prepared in the laboratory contained nutrient and alcohol contents comparable with some of the collected samples. The findings of this study indicated that cheka has low nutrient content and thus, suggests that people in Konso and Dirashe should not rely on it without eating solid foods as it is almost always diluted with significant amount of water. In conclusion, the longer fermentation time of cheka resulted in high methanol levels that can present adverse health effects to consumers.enChekaKonsoDirasheFermented BeverageIndigenous Processing TechniquesThesis