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Abstract In Ethiopia, a diverse array of cereal‐based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal‐based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal‐based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks.

In Ethiopia, a diverse array of cereal‐based alcoholic beverages is being prepared and consumed. These traditional fermented drinks are distinct to specific regions and are prepared by locals using locally available raw materials according to cultural traditions. Notable among these are Tella, Areki, Keribo, Borde, and Shamita, renowned for their nutritional benefits and their role in ensuring food security. This paper explores existing literature regarding the production, quality, and safety of traditional cereal‐based alcoholic beverages in Ethiopia. Despite the widespread consumption of these beverages, they have yet to be commercialized, mainly due to their perceived low quality. The uncommercialized processes and products demand more attention, particularly in light of the country's inflationary pressures. Additionally, these traditional fermented beverages significantly enhance health due to the presence of bioactive compounds and their nutritional value. Standardizing and modernizing production methods by integrating scientific knowledge, such as optimizing fermentation practices, is essential to fully capitalize on these traditional beverages. Equipping local producers with this knowledge can facilitate the transition to larger scale production. Furthermore, continued research is essential to maintaining overall quality and safety standards. Therefore, it is crucial to concentrate on enhancing the nutritional value and quality of traditional cereal‐based beverages in the future. By illuminating these aspects, this review aims to enhance understanding of the traditional Ethiopian alcoholic beverage industry and its potential for elevating quality and safety standards. Moreover, the review explores these beverages' cultural significance, consumption patterns, and associated health risks. [ABSTRACT FROM AUTHOR]

Abstract Tongba, chhyang, nigar and raksi are popular traditional drinks served in Nepal, northern and north eastern part of India and Tibetan plateau which are claimed as medicinal and considered as elements of high altitude ethnopharmacology. In this research, kodo (finger millet) based traditional beverages such as tongba, chhyang, nigar and raksi samples, collected from Singalila ridge of the Himalayas, were analysed through various qualitative and quantitative biochemical parameters. Total phenolic content (gallic acid equivalent) was estimated in a varied range from 936.26 ± 6.87 µg/mL (nigar) to 96.36 ± 1.22 µg/mL (chimphing raksi) while highest free fatty acid was measured in khokim raksi (2.11%). Antioxidant activity was evaluated using in vitro assays (DPPH assay, iodometric assay and in vitro anti-lipid peroxidation assay); antibacterial assay was conducted using well diffusion method. Tongba was found to be the most potential sample in antioxidant assays with a DPPH scavenging value of 85.31 ± 1.54% while nigar was the sample with most promising antibacterial activity. Furthermore, special emphasis was given on GC-MS based metabolite profiling and metabolomic elucidation. Responsible candidates detected by GC-MS analysis were discussed to correlate results of preliminary biochemical screenings and in vitro bioactivities. In vitro gastrointestinal digestion was carried out to figure out bioaccessibility of the bioactive groups of compounds in simulated human GI tract where DPPH assay, total phenol content and lipid composition (acid value) were considered as parameters. Most of the bioavailable bioactive antioxidants and phenolics were estimated to be decreased in the gastric phase reflecting the highest rate of digestion in the stomach while breakdown of lipid composition was dominated by the intestinal phase. Overall results suggest that antioxidative phenolics and fatty acids from these beverages possess bioactivities in their bioavailable form which may be associated to their ethnomedicinal properties. Graphical Abstract

Tongba, chhyang, nigar and raksi are popular traditional drinks served in Nepal, northern and north eastern part of India and Tibetan plateau which are claimed as medicinal and considered as elements of high altitude ethnopharmacology. In this research, kodo (finger millet) based traditional beverages such as tongba, chhyang, nigar and raksi samples, collected from Singalila ridge of the Himalayas, were analysed through various qualitative and quantitative biochemical parameters. Total phenolic content (gallic acid equivalent) was estimated in a varied range from 936.26 ± 6.87 µg/mL (nigar) to 96.36 ± 1.22 µg/mL (chimphing raksi) while highest free fatty acid was measured in khokim raksi (2.11%). Antioxidant activity was evaluated using in vitro assays (DPPH assay, iodometric assay and in vitro anti-lipid peroxidation assay); antibacterial assay was conducted using well diffusion method. Tongba was found to be the most potential sample in antioxidant assays with a DPPH scavenging value of 85.31 ± 1.54% while nigar was the sample with most promising antibacterial activity. Furthermore, special emphasis was given on GC-MS based metabolite profiling and metabolomic elucidation. Responsible candidates detected by GC-MS analysis were discussed to correlate results of preliminary biochemical screenings and in vitro bioactivities. In vitro gastrointestinal digestion was carried out to figure out bioaccessibility of the bioactive groups of compounds in simulated human GI tract where DPPH assay, total phenol content and lipid composition (acid value) were considered as parameters. Most of the bioavailable bioactive antioxidants and phenolics were estimated to be decreased in the gastric phase reflecting the highest rate of digestion in the stomach while breakdown of lipid composition was dominated by the intestinal phase. Overall results suggest that antioxidative phenolics and fatty acids from these beverages possess bioactivities in their bioavailable form which may be associated to their ethnomedicinal properties. [ABSTRACT FROM AUTHOR]

This study determined the state of the art and microbial makeup of Bukuri and Cabbage-Shameta , two traditionally fermented beverages commonly made from grains and cabbage seeds in Wollega Zone, Oromia Regional State, Ethiopia. Samples of the beverages and survey data on product features, raw materials used, and preparation techniques were collected from expert women. Physicochemical (pH and titratable acidity) and microbiological analyses (aerobic mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts, and molds) were performed. A new method was used to determine the arts of its production and the dynamics of microorganisms in the beverages in the laboratory. The results revealed that both beverages contained high levels of aerobic mesophilic bacteria, lactic acid bacteria, and yeasts, while having low levels of Enterobacteriaceae and molds. Moreover, both beverages demonstrated low pH and high titratable acidity. Laboratory fermentation of both beverages indicated comparable changes in microbes and acidification over time. As the fermentation time increased the Enterobacteriaceae significantly decreased to the extent of elimination, and the number of lactic acid bacteria and yeast increased. Therefore, it could be concluded that both Bukuri and Cabbage-Shameta are acidic, low-alcohol beverages with almost no pathogenic microorganisms as the pH of the product lowered, making them safe for public health. [Display omitted] • The physicochemical and microbiological characteristics of Bukuri and Cabbage-Shameta were determined. • Information on product characteristics, raw materials used, and preparation techniques were gathered from experienced women. • New methods were used to prepare both beverages and determine the dynamics of microorganisms in the laboratory. • Bukuri and Cabbage-Shameta are acidic, low-alcohol beverages. [ABSTRACT FROM AUTHOR]