The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.
| Published in | American Journal of Engineering and Technology Management (Volume 6, Issue 4) |
| DOI | 10.11648/j.ajetm.20210604.12 |
| Page(s) | 72-75 |
| 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), 2021. Published by Science Publishing Group |
Fermented Datta, Traditional, Pepper, Ingredients
| [1] | Jozsef, D., Zoltan, M. and Gyula T. (1996). Carotenoid Composition in the Fruits of Capsicum annum. Journal of Agricultural and Food Chemistry, 44: 711-716. |
| [2] | Matsufuji Hoshi, Nakamura Hiromichi, Chino Makoto and Takeda Mitsuharu. (1998) Antioxidant Activity of Capsanthin and Fatty Acid Ester in Paprika (capsicum annum). Journal of Agriculture and Food Chemistry, 46: 3468-3472. |
| [3] | Grubben, G. J. H. and Tahir, I. M. El. (2004). Capsicum annuumL. in PROTA 2: Vegetables/Legumes, (Grubben, G. J. H. and Denton, O. A. Eds.), PROTA Foundation, Wageningen, The Netherlands. |
| [4] | Idris A., Mehari T. and Ashenafi M. (2001). Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments, International Journal of Food Sciences and Nutrition, 52: 1, 5-14. |
| [5] | Shimelis and Rakshit. (2008). Influence of natural and controlled fermentations ongalactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.) International Journal of Food Science and Technology .43, 658–665. |
| [6] | Dawit, (2018) Product development and Evaluation of Fermented hot pepper (Capsicum annuum L.), Datta. |
| [7] | Tsgaye, M., Ephraim, E. and Ashenafi, M. 2004. Behaviour of Escherichia coli O157:H7 during the fermentation of Datta and Awaze, traditional Ethiopian fermented condiments, and during product storage at ambient and refrigeration temperatures. Food Microbiology 21: 743-751. |
| [8] | Hesseltine CW, Wang WL (1980). The importance of traditional fermented foods. BioScience 30: 402-404. |
| [9] | Tadesse, G., Ephraim, E. and Ashenafi, M. 2005. Assesment of the antimicrobial activity of lactic acid bacteria isolated from Borde and Shameta, traditional Ethiopian fermented beverages, on some foodborne pathogens and effect of growth medium on the inhibitory activity. Internet Journal of Food Safety 5: 13-20. |
| [10] | Klayraung, S., Viernstein, H., Sirithunyalug, J. and Okonogi, S. 2008. Probiotic properties of lactobacilli isolated from thai traditional food. Scientia Pharmaceutica 76: 485-503. |
| [11] | Tesfaye, A., Mehari, T. and Ashenafi, M. 2011. Evaluation of the in vitro and in vivo probiotic qualities of Lactic Acid Bacteria (LAB) recovered from locally fermented products. International Journal of Probiotics and Prebiotics 6: 1-8. |
| [12] | Al-Allaf, M., Al-Rawi, A. and Al-Mola, A. 2009. Antimicrobial activity of lactic acid bacteria isolated from minced beef meat against some pathogenic bacteria. Iraqi Journal of Veterinary Science 23: 115- 117. |
| [13] | Bacha, K., Mehari, T. and Ashenafi, M. 2009. In vitro probiotic potential of some Lactic Acid Bacteria (LAB) isolated from Wakalim, a traditional Ethiopian fermented beef sausage. Ethiopian Journal of Health Sciences 19: 21-27. |
| [14] | Dessalegn, A. and Ashenafi, M. 2010. Evaluation of the Probiotic Properties and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Awaze, Qotchqotch and Teff dough, traditional Ethiopian fermented foods. Internet Journal of Food Safety 12: 187-191. |
| [15] | Kumar, S. and Rai, M. (2005). Chile in India. Chile Pepper Institute Newsletter (XXII), pp. 1-3 Latta and Eskin (1980). Determination of Phytate. Journal of Cereal chemistry. |
| [16] | Nadeem, M., Muhammad, F., Anjum, Khan, A. M. R., Saed, M. and Riaz, A (2011). Antioxidant Potential of Bell Pepper (Capsicum annum L.). Pakistan Journal of Food Science, 21 (14): 45-51. |
| [17] | Norman, J. C. (1992). Tropical vegetable crops. Pp. 78-87. |
| [18] | Simonne, A. H., Simonne, E. H., Eitenmiller, R. R., Mills, H. A. and Green, N. R. (1997). Ascorbic acid and provitamin A contents in unusually colored bell peppers (Capsicumannuum L.). Journal of Food Composition Analysis, 10 (4), 299–311. |
| [19] | Olanrewaju OO., Victor OO. and Titilayo TA. (2009). Safety of Small-Scale Food Fermentations in Developing Countries. Internet Journal of Food Safety 11 (2009): 29-34. Oladele A. K. and Aina J. O. (2007). Chemical composition and functional properties of flour. |
| [20] | Agarry OO., Nkama I. and Akoma O. (2010). Production of Kunun-zaki (A Nigerian fermented cereal beverage) using starter culture. International Research Journal of Microbiology 1 (2): 18-25. |
| [21] | Tanganurat, W., Quinquis, B., Leelawatcharamas, V. and Bolotin, A. (2009). Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables. Journal of Basic Microbiology, 49, 377-385. |
| [22] | Valšíková, M., Kralova, J. and Barkoci, S. (2006). Study of some characteristics of vegetable pepper varieties. Horticultural Science. (Prague), 33 (4), 153–157. |
| [23] | Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B. (2000). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum spp.) as influenced by maturity. Journal of Agriculture and Food Chemistry, 48, 1713-1720. |
| [24] | Martinez S, Lopez M, Gonzalez-Raurich M, Alvarez AB. (2005). The effects of ripening stage and processing systems. |
| [25] | Bosland, P. W. and Votava, E. J. (2000). Peppers: Vegetable and Spice Capsicums. CAB International, Wallingford, UK Latham, E. (2009). The colorful world of chillies.Stuff.co.nz. |
| [26] | Rehima, Mussema (2006). Analysis of Red Pepper Marketing. The case of Alaba and Siltie in SNNPRS of Ethiopia. A Thesis submitted to Department of Agricultural Economics School of Graduate studies Haramaya University. |
APA Style
Bikila Fikadu Gemechu. (2021). Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. American Journal of Engineering and Technology Management, 6(4), 72-75. https://doi.org/10.11648/j.ajetm.20210604.12
ACS Style
Bikila Fikadu Gemechu. Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. Am. J. Eng. Technol. Manag. 2021, 6(4), 72-75. doi: 10.11648/j.ajetm.20210604.12
AMA Style
Bikila Fikadu Gemechu. Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia. Am J Eng Technol Manag. 2021;6(4):72-75. doi: 10.11648/j.ajetm.20210604.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ajetm.20210604.12,
author = {Bikila Fikadu Gemechu},
title = {Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia},
journal = {American Journal of Engineering and Technology Management},
volume = {6},
number = {4},
pages = {72-75},
doi = {10.11648/j.ajetm.20210604.12},
url = {https://doi.org/10.11648/j.ajetm.20210604.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajetm.20210604.12},
abstract = {The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals.},
year = {2021}
}
TY - JOUR T1 - Review on Traditional Processing of Fermented Datta (Qotchqotcha) in Ethiopia AU - Bikila Fikadu Gemechu Y1 - 2021/08/18 PY - 2021 N1 - https://doi.org/10.11648/j.ajetm.20210604.12 DO - 10.11648/j.ajetm.20210604.12 T2 - American Journal of Engineering and Technology Management JF - American Journal of Engineering and Technology Management JO - American Journal of Engineering and Technology Management SP - 72 EP - 75 PB - Science Publishing Group SN - 2575-1441 UR - https://doi.org/10.11648/j.ajetm.20210604.12 AB - The aim of this review paper was to reviewed the traditional fermented datta (qotqotcha) in Ethiopia. Datta is one of the among traditional food found in Ethiopia. It consumed with other items due to enhance the desirable aromas and flavors. The Spiced chili paste (Datta) is a traditional food in the southern part of Ethiopia, consumed mainly with raw meat and known to improve appetite. The ingredient of datta is green pepper, fresh sweet basil, garlic, ginger, seeds of rue. The main ingredient of datta is small chili pepper at it is green stage. Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. The mixing of vegetable-spice can be result of microbial fermentation. Fermentation is biological process, which has the potential to improve the nutrient availability in foods, and the breakdown of some sugars and starches makes for easy digestibility of fermented foods and increase in the availability of vitamins and minerals. VL - 6 IS - 4 ER -
Information
Email: