Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using <i>CHNS</i> Elemental Analyzer and Specific Gravity <i>Methods</i>

Birhane Hidug Desta; Girma Mengesha Melese

doi:doi:10.11648/j.ajac.20190706.13

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Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods

Birhane Hidug Desta, Girma Mengesha Melese

Published in American Journal of Applied Chemistry (Volume 7, Issue 6)

Received: 10 April 2019 Accepted: 16 July 2019 Published: 6 December 2019

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Abstract

Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.

Published in	American Journal of Applied Chemistry (Volume 7, Issue 6)
DOI	10.11648/j.ajac.20190706.13
Page(s)	168-174
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Cheka, Errorota, Shurkuta, Pulla, Alcohol Content, Protein Value, CHNS Analyser

References

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[2]	Berihu Tekluu Gebreyohannes and Gidey Gebregziabher Welegergs (2015). Determination of Alcoholic Content and Other Parameters of Locally Prepared Alcoholic Beverages (Korefe and Tej) at Different Stages in Gondar Town. International Journal of integrative Sciences, Innovation and Technology (IJIIT). 4(6), pp 01-04.
[3]	Hunduma T., (2013) Research Trends in Modern Food Fermentation Biotechnology and Ethiopian Indigenous Traditional Fermented Foods and Beverages Research Achievements: A Review. Journal of Science and Sustainable Development (JSSD). 1(2), pp 71-86.
[4]	Fekadu A., Alem A., and Hanlon C., (2007) Alcohol and drug abuse in Ethiopia; past, present and future. Africa, Journal of Drug & alcohol studies. 6(1), pp 39-53.
[5]	Abegaz K., Beyene F., Langsrud T., and Judith A. N., (2002). Parameters of processing and microbial changes during fermentation of borde, a traditional Ethiopian beverage. The Journal of Food Technology in Africa. 7(3), pp. 85-92.
[6]	Gelgelo K., Animu, G., and Urge M., (2017). Feed intake, digestibility, body weight change and carcass parameters of black head Somali sheep supplemented with local brewery by-product (Tata) and concentrate mix. Livestock Research for Rural Development. 29, Article #77.
[7]	Worku BB, Woldegiorgis AZ, Gemeda HF (2015) Indigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia. J Food Process Technol 7: 540. doi:10.4172/2157-7110.1000540.
[8]	Gebresilassie A, (2017). Chemical Characterization and Estimation of Cheka: A Traditional Food and Drink. American Journal of Applied Chemistry. Vol. 5, No. 5, 2017, pp. 73-83. doi: 10.11648/j.ajac.20170505.12.
[9]	Yohannes T., Melak F., and Siraji K., (2013) Preparation and Physicochemical analysis of some Ethiopia traditional alcoholic beverages. Glob. J. Food Sci. Technol. 1(1), pp 86-90.
[10]	Urga K., Fite A., and Biratu E., (1997). Effect of natural fermentation on nutritional and ant nutritional factors of tef (Eragrostistef). Ethiop. J. Health Dev. 11:61-66.
[11]	Abegaz K., Beyene F., Langsrud T., and Judith A., (2004) The effect of technological modifications on the fermentation of borde, an Ethiopian traditional fermented cereal beverage. The Journal of Food Technology in Africa. 9 (1), pp 3-12.
[12]	Bulent Kabak and Alan D. W. Dobson (2011) An Introduction to the Traditional Fermented Foods and Beverages of Turkey, Critical Reviews in Food Science and Nutrition, 51:3, 248-260, DOI: 10.1080/10408390903569640.
[13]	Tekluu B., Gebremariam G., Aregai T., and Ramaprasad H., (2015) Determination of Alcoholic Content and Other Parameters of Local Alcoholic Beverage (Tella) at Different Stages in Gondar, Ethiopia. International Journal of IT, Engineering and Applied Sciences Research (IJIEASR) ISSN: 2319-4413. 4 (6), pp 37-40.
[14]	Jones D. B., (1931) Factors for converting percentages of Nitrogen in Foods and Feeds into percentages of proteins. U. S. department of Agriculture. Circular No. 183, pp 1-22.
[15]	Fraenkel H. C, and Harold S. O., (1945) Esterification of Proteins with Alcohols of low molecular weight. J. Biol. Chem. 161, pp 259-268.

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APA Style

Birhane Hidug Desta, Girma Mengesha Melese. (2019). Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. American Journal of Applied Chemistry, 7(6), 168-174. https://doi.org/10.11648/j.ajac.20190706.13

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ACS Style

Birhane Hidug Desta; Girma Mengesha Melese. Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. Am. J. Appl. Chem. 2019, 7(6), 168-174. doi: 10.11648/j.ajac.20190706.13

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AMA Style

Birhane Hidug Desta, Girma Mengesha Melese. Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. Am J Appl Chem. 2019;7(6):168-174. doi: 10.11648/j.ajac.20190706.13

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@article{10.11648/j.ajac.20190706.13,
  author = {Birhane Hidug Desta and Girma Mengesha Melese},
  title = {Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods},
  journal = {American Journal of Applied Chemistry},
  volume = {7},
  number = {6},
  pages = {168-174},
  doi = {10.11648/j.ajac.20190706.13},
  url = {https://doi.org/10.11648/j.ajac.20190706.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20190706.13},
  abstract = {Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.},
 year = {2019}
}

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TY  - JOUR
T1  - Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods
AU  - Birhane Hidug Desta
AU  - Girma Mengesha Melese
Y1  - 2019/12/06
PY  - 2019
N1  - https://doi.org/10.11648/j.ajac.20190706.13
DO  - 10.11648/j.ajac.20190706.13
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 168
EP  - 174
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20190706.13
AB  - Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.
VL  - 7
IS  - 6
ER  -

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Author Information

Birhane Hidug Desta

Department of Chemistry, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia
Girma Mengesha Melese

Department of Chemistry, College of Natural Sciences, Arba Minch University, Arba Minch, Ethiopia

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APA Style

Birhane Hidug Desta, Girma Mengesha Melese. (2019). Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. American Journal of Applied Chemistry, 7(6), 168-174. https://doi.org/10.11648/j.ajac.20190706.13

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ACS Style

Birhane Hidug Desta; Girma Mengesha Melese. Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. Am. J. Appl. Chem. 2019, 7(6), 168-174. doi: 10.11648/j.ajac.20190706.13

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AMA Style

Birhane Hidug Desta, Girma Mengesha Melese. Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods. Am J Appl Chem. 2019;7(6):168-174. doi: 10.11648/j.ajac.20190706.13

Copy | Download

@article{10.11648/j.ajac.20190706.13,
  author = {Birhane Hidug Desta and Girma Mengesha Melese},
  title = {Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods},
  journal = {American Journal of Applied Chemistry},
  volume = {7},
  number = {6},
  pages = {168-174},
  doi = {10.11648/j.ajac.20190706.13},
  url = {https://doi.org/10.11648/j.ajac.20190706.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20190706.13},
  abstract = {Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - Determination of Protein Value and Alcoholic Content in Locally Prepared Different Types of Cheka at Different Stages Using CHNS Elemental Analyzer and Specific Gravity Methods
AU  - Birhane Hidug Desta
AU  - Girma Mengesha Melese
Y1  - 2019/12/06
PY  - 2019
N1  - https://doi.org/10.11648/j.ajac.20190706.13
DO  - 10.11648/j.ajac.20190706.13
T2  - American Journal of Applied Chemistry
JF  - American Journal of Applied Chemistry
JO  - American Journal of Applied Chemistry
SP  - 168
EP  - 174
PB  - Science Publishing Group
SN  - 2330-8745
UR  - https://doi.org/10.11648/j.ajac.20190706.13
AB  - Cheka, Errorota, Shurkuta and Pulla are a cereal and vegetable based beverages and foods which are typically consumed in south western parts of Ethiopia particularly in Derashe and Konso. In this article the qualitative tests of alcohol, protein and carbohydrate have investigated for different types of Cheka. The result obtained for all tests is positive result confirming the presence of alcohol, protein and carbohydrate in different types of Cheka. In addition to this quantitative analysis of nitrogen content, acidity and alcoholic content of traditionally prepared fresh and matured Cheka have determined using different methods including distillation with specific gravity methods for alcoholic content determination and CHNS elemental analyzer for protein content determination. CHNS elemental analyzer (also known as a carbon hydrogen nitrogen and sulphur analyzer) is a scientific instrument which is used to measure carbon, hydrogen, nitrogen and sulphur elemental concentrations in a given samples with accuracy and precision. The level of alcoholic content as well as level of acidity increases with the prolonged time of storage while specific gravity have shown to decrease with time of storage. Moreover, it has found that the level of protein is higher in Shurkuta and Pulla than that of Cheka and Errorota. To have all sorts of benefit from all types of Cheka it is better to consume it in its fresh stage. Finally the experimental results of the research have presented in tabular form.
VL  - 7
IS  - 6
ER  -

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