Aschalew Nega

Department of Chemistry, Debark University, Ethiopia

Publications

• Review Article   
  Preparations and Types of Local Traditional Alcoholic Beverage (Tella) in Amhara Region, Amhara, Ethiopia
  Author(s): Alemu Talema* and Aschalew Nega
  
  A historically fermented alcoholic beverage in a one of a kind location of Ethiopia has a protracted record and might range in alcohol contents, flavor taste, and kinds of color. The most common locally fermented alcohols in the country are Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo. Tella is a plant foundation indigenous conventional fermented alcoholic beverage and the maximum fed on a conventional fermented alcoholic beverage in Ethiopia. Raw substances like barley (Hordeum vulgare), wheat (Triticum aestivum), maize (Zea mays), millet (Eleusine coracana), sorghum (Sorghum bicolor), tef (Eragrostis tef), gesho (hops) (Rhamnus prinoides) are typically applied in Tella training relying upon the vicinity. Based on these raw material rations, alcohol contents, flavor taste and kinds of color is one of.. Read More»
  DOI: 10.4303/jdar/236173

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