Processing Methods, Physical Properties and Proximate Analysis of Fermented Beverage of Honey Wine Booka in Gujii, Ethiopia

Abstract

Consuming of alcoholic beverage from different sources or product have several injurious possessions like conceptual and intellectually, work suffering, loss of control, wrong conclusion in humans and undependable behaviours. Different areas alcoholic beverage of Ethiopia was chronicled regarding methanol and ethanol content. The Oromos traditional drinking are coffee (Bunaa) or Buna qalaa and Booka in Gujii Communities. Booka is more than a drink to the Gujii people, but a symbol of their culture and important aspects of their lives, such as their cattle, land and bees. The objective of this research was to identify the indigenous processing methods, physical characteristic and nutritional composition of Booka honey wine in Gujii communities. To complete the research, questionnaire were distributed to gather indigenous knowledge of preparation and samples of Booka were collected from Bule Hora and Dugda Dawwa. Regarding processing method the bladder were carefully removed, cleaned and filled with honey and water. Then, the supernatant ready to drink after 2-3 days. PH and proximate analysis were completed using pH meter and AOAC official methods. Booka drink pH content ranges between 2.903 to 3.123. The moisture, ash, Fat, protein and total carbohydrate were recorded as 82.18, 0.82, 1.43, 7.01 and 8.56% respectively. Except the moisture content all the proximate analyses were significantly higher than the previously documented alcoholic beverage of Ethiopia. Booka honey wine is the first animal origin fermented alcoholic beverage to be introduced scientifically. Further analysis will be required to enhance the Medical importance and toxicity of these traditional drinking.