DOI: 10.11648/j.fem.20251102.14 ISSN: 2469-8067

Microbiological and Nutritional Analysis of Borde <i>“USHA” an</i> Ethiopian Traditional Fermented Beverage in Yem Zone Central Ethiopia

Addisu Mengesha
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Usha is a lightly white and thick consistency a traditional cereal-based fermented beverage commonly prepared from a mixture of locally available cereals and low alcoholic beverage consumed locally by native people Yem zone of central Ethiopia. However, scientific findings on the beverage regarding its fermentation process, microbial quality, and physicochemical and nutritional analysis are studied. This study aimed to investigate the microbiological, physicochemical, and nutritional status of Usha. A cross-sectional and laboratory-based experimental study design was followed by socio-demographic information related to traditional preparation techniques and socio-economic significances of the product. Microbiological safety analytical techniques of the samples, microbial succession due to the course of controlled fermentation of Usha, nutritional dynamics for the isolation, characterization of the microorganisms, and physicochemical and nutritional parameters were evaluated under laboratory conditions following standard microbiological techniques Total of 30 Usha samples were collected from Yem zone. Data analyses were performed using the Statistical Package for Social Sciences, version 27. T vending sites market and (houses) at the study site. The results indicated that approximately 96.36% of the producers of Usha are young-aged women, with 79.09% engaged in farmer. Microbial analysis showed that yeasts dominated Usha with a mean count (Log CFU/mL) of 6.74±0.1, followed by lactic acid bacteria (6.54±0.1). A total of 250 bacteria and 150 yeast isolates were characterized and grouped into genera. Fortunately, Salmonella was not detected. The early fermentation time of Usha was dominated by aerobic mesophilic bacteria, Enterobacteriaceae, and Staphylococci, with the highest mean counts (Log CFU/ml) of 6.09 ±0.01, 3.88±0.01, and 4.2±0.01, respectively. At the end of fermentation, the lactic acid bacteria and yeasts had the highest mean counts (Log CFU/mL) of 7.6±0.04 and 7.5±0.09, respectively, with significant differences (p>0.05) in counts. During Usha fermentation, the pH dropped (4.09 ±0.01 to 3.41±0.06). The bacterial profiles of Usha samples were dominated by (mean log cfu/ml) Yeast (6.74±0.04) LAB (6.54±0.70). The Usha samples had mean values for pH (3.90±0.5), titratable acidity (0.5±0.11), alcohol content (3.54±0.01), moisture content (78.03±0.9), ash (2.74±0.3), fat (1.54±0.2), protein (15.99±1.5), carbohydrates (3.5±0.3) undesirable microbes exceeded the permitted limits, highlighting the need for improved hygiene practices and the use of starter cultures to enhance both the safety and overall quality of Usha fermentation Detection of some food borne pathogens in Usha samples calls for improvement of handling practice as the detected pathogens could be post production contaminants as the physicochemical properties of the ready to consume Usha are stringent for most microbe.

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