Nutritional and alcoholic contents of cheka: A traditional fermented beverage in Southwestern Ethiopia

Abstract

Cheka is a cereal and vegetable-based beverage which is consumed in Southwestern parts of Ethiopia particularly in Dirashe and Konso. In this study, nine cheka samples were collected from vending houses in Konso and Dirashe districts for the laboratory analysis of the nutritional profile and chemical properties of cheka. The pH and titratable acidity of the samples ranged from 3.53–3.99 and 0.80%–1.11%, respectively. The total solids, crude protein, crude fat, crude fiber, total ash, carbohydrate, and gross energy contents of the samples ranged from 21.05%–26.87%, 3.12–4.44 g/100 g, 1.17–1.81 g/100 g, 0.94–1.27, 0.65–0.93 g/100 g, 14.16–19.03 g/100 g, and 82.04–107.17 Kcal, respectively. The dietary Ca, Fe, and Zn content of the samples were ranged from 8.31–19.60 mg/100 g, 13.94–27.59 mg/100 g and 0.82–1.07 mg/100 g, respectively. The methanol and ethanol contents of the cheka samples ranged from 163.1–2,380 ppm and 3.04%–8.96% v/v, respectively. 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 a 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.