Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia

Abstract

Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, increase the strength, and promote the recovery process of mothers after childbirth. This study investigated the effects of the fermentation time and blending ratio on the nutritional quality of “Shameta”. Three levels of blending ratio of ingredients (maize–barley–fava bean) and three levels of fermentation times were laid down in a completely randomized design (CRD). The study showed that lactic acid bacteria was the dominant group, followed by yeasts. Notably, the ingredient formulation ratio of Maize–barley–fava bean (81:5:5) had the highest LAB dominance with the highest crude fat (13.23 g/100g) content in all fermentation times (8, 10, and 12 days). However, the highest crude protein (16.56 g/100g) and mineral contents were observed in a ratio mix of 66:10:15 fermented for 12 days. The results of this study indicate that the nutritional quality of culturally prepared Shameta can be improved by optimizing the fermentation time and ingredient compositions for fast recovery, increased strength, and improved health of lactating mothers.

Description

© 2024 by the authors. cc-by

Keywords

blending ratio, fermentation time, formulated Shameta, lactating mothers

Citation

Kitessa, D.A., Bacha, K., Tola, Y.B., & Murimi, M.. 2024. Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia. Fermentation, 10(3). https://doi.org/10.3390/fermentation10030118

Collections