Evidence map›Paper›PMID 42337647›Full record

ArticleBMC nutrition2026

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

Tadele Amente, Desalegn Amenu, Desalegn Wirtu, Diriba Chewaka, Tesfaye Abera, Sidise Debelo, Haile Bikila, Tolesa Gemeda

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Article in BMC nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Tadele AmenteInstitute of Health Sciences, School of Public Health, Wollega University, Nekemte City, Ethiopia.
Desalegn AmenuFood Safety and Anthropology Division, Ethiopian Public Health Institute, Addis Ababa, Ethiopia. wadadesalegn@gmail.com.
Desalegn WirtuInstitute of Health Sciences, School of Public Health, Wollega University, Nekemte City, Ethiopia.
Diriba ChewakaCollege of Engineering and Technology, School of Food Processes and Engineering Technology, Wollega University, Nekemte City, Ethiopia.
Tesfaye AberaInstitute of Health Sciences, School of Nursing and Midwifery, Wollega University, Nekemte City, Ethiopia.
Sidise DebeloInstitute of Health Sciences, School of Public Health, Wollega University, Nekemte City, Ethiopia.
Haile BikilaInstitute of Health Sciences, School of Public Health, Wollega University, Nekemte City, Ethiopia.
Tolesa GemedaDépartement of Sociology, College of Socially Science and Humanity, Wollega University, Nekemte City, Ethiopia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundTraditional fermented foods and beverages are essential sources of nutrients in western Ethiopia.

objectiveThe 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.

methodsA 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.

resultsBorde, 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.

conclusionThe 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.

Indexed as

EthiopiaLactic acid bacteriaMicrobiological qualityMicronutrientsNekemte and Traditional fermented foodsProximate composition

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PMID42337647

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