Preparation method and physicochemical characteristics of Tella: an Ethiopian fermented beverage

Abstract

Tella is a traditionally significant alcoholic beverage in Ethiopia, consumed as part of daily life, used to entertain guests at various social and cultural events, and serves as a source of income for livelihoods. This study aimed to provide an overview of preparation methods and physicochemical properties of tella, while also exploring its historical and cultural significance. Tella has a profound association with Ethiopia's traditions, heritage, and religious practices. It contains beneficial microbes that have probiotic properties that promote health benefits for the gut microbiome. The main ingredients for the tella preparations are malt, gesho (Rhamnus prinoides), water, and adjuncts. The preparation method is traditional, largely uncontrolled, and typically carried out at the household level. This review revealed that the physicochemical characteristics of tella, such as pH, alcohol content, titratable acidity, and turbidity, can vary depending on the raw material utilization and preparation method. This study offers a direction for future research outputs for producing tella toward expanding its production, standardizing, and commercializing for large markets.