Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.

Abstract

Background: Traditional fermented foods and beverages are essential sources of nutrients in western Ethiopia.

Objective: The objective of this study is to investigate the microbial safety, nutritional characterization (proximate and mineral content, and vitamin content) of selected traditional fermented food and beverages in East Wollega Zone, Nekemte Town.

Methods: A total of 150 samples of five different fermented food and beverages, namely, Cabbage Shamita, Borde, Anchote, Chumbo, and Bukuri, each consisting of 30 samples, were collected and analyzed for their proximate and mineral content, vitamin content, and microbial quality, including total aerobic bacteria, lactic acid bacteria (LAB), yeasts and molds, total coliforms, and E. coli, using standard laboratory procedures.

Results: Borde, a cereal-based food, had the highest counts of LAB (6.5 log CFU/g) and total aerobic bacteria (7.0 log CFU/g). The vegetable- and tuber-based foods, Cabbage Shamita and Anchote, were rich in vitamins A and C, calcium, potassium, and magnesium, while Cabbage Shamita was rich in iron, zinc, and B vitamins. Anchote had the highest protein content, while Borde had the highest content of calcium, and Borde and Cabbage Shamita were rich in protein and energy content.

Conclusion: The traditional fermented foods and beverages in Nekemte Town are nutritionally diverse, microbiologically safe, and functionally important for the population, especially the vulnerable groups, including children and women of reproductive age, as they are rich in energy, protein, vitamins, minerals, and fiber, while the antinutrients were reduced during the fermentation process.