Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia

Microbial fermentation has been an integral part of food processing for thousands of years. It helps preserve foods by enhancing their quality and safety, while also lowering the amount of energy needed for cooking and processing. It is a technique employed by humans to produce and preserve foods, improve their nutritional value, eliminate undesirable components, ensure product safety, enhance the appearance and taste of foods, and reduce the energy required for cooking. Shameta is a traditional Ethiopian beverage with low alcohol content, produced through overnight fermentation mainly of roasted barley flour, and it is commonly consumed as a meal replacement. In almost every part of the world, communities prepare and consume beverages that are unique to their local cultures. In Africa, fermented beverages are traditionally consumed during various social and cultural events such as marriage, naming, and rain-making ceremonies. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. Therefore, the objective of the present study is to assess the diversity of the nutritional composition and microbial quality of shameta in West Arsi, Oromia Regional State, Ethiopia. The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB.