Nutritional Value of the Alcoholic Beverage “Parshot” as a Staple and Total Nutrition Food in Dirashe Special Worenda, Sounthern Ethiopia
Journal Title: Journal of Food Processing & Beverages - Year 2017, Vol 5, Issue 1
Abstract
The global incidence of malnutrition has seen a decreasing trend. However, it continues to remain a serious concern in Africa, where people are dependent on rain-fed agriculture and suffer from unstable climate that governs the crop yield. To prevent malnutrition, it is a prerequisite to consume proteins and amino acids, major components of the human body, in addition to grains as an energy source. Nevertheless, the Dirashe people in the semiarid region in Africa manage to maintain health, despite the fact that they are almost entirely dependent on local liquor made of sorghum (Sorghum bicolor) and maize (Zea mays) for their nutritional intake. I conducted a participant observation study and an investigation of the content of the meals and amount and frequency of intake; I also obtained samples of sorghum, maize, and alcoholic beverages. The analysis showed that the amount of amino acids in the alcoholic beverage was higher than that in the grains. In addition, the results of the observation study showed that the Dirashe people drink a lot of alcoholic beverages and increase the nutritional value of sorghum and maize by using them to make alcoholic beverages. Most people in Africa improve the nutrient quality of their food intake by cultivating beans; however, the Dirashe people obtain nutrients efficiently by cooking and consuming a limited number of crops.
Authors and Affiliations
Yui Sunano
Keywords
Related Articles
- EP ID EP485921
- DOI 10.13188/2332-4104.1000018
- Views 86
- Downloads 0
Nanotechnology in Oenology
Nanotechnology’s era has begun with its broader range ofapplicability in science and technology. It’s stepping into the oenology would be a game changer because of the global wine market. The involvement of nanomaterials...
Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin
The influence of high-density inulin addition at different concentrations upon the yogurt characteristics and on the growth of the lactic acid bacteria of low-fat yogurt during cold storage at 5 °C for 14 days was invest...
Evaluating the use of preservatives and the effect of carbonation on the physicochemical and microbiological stability on coconut water
Consumers usually appreciate coconut (Cocos nucifera) water due to its refreshing qualities and isotonic properties. However, these characteristics are difficult to preserve once the water is extracted from the coconut,...
A Sustainable Role of Keratin Biopolymer in Green Chemistry: A Review
A great deal of environmental concerns, oil price hike, and rapid oil consumption with finite nature of oil reserves in addition to consumer demand is driving research into renewable, biodegradable, inexpensive, and abun...
Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates
Sorghum and cowpea flour mixes (90:10, 80:20 and 70:30 ratios respectively) were extruded at 20%, 22.5% and 25% moisture levels and 120 °C, 140 °C and 160 °C barrel temperatures using a singlescrew extruder. A central co...