Preparation and Quality Evaluation on Local Beverage (Tella) Prepared with Clay Pot (Insira) and Plastic Jar in North-Eastern Ethiopia

Abstract

Tella is an indigenous traditional fermented alcoholic beverage in Ethiopia. Based on the ingredient used and ethnic group, tella has various vernaculars in the country. The common container to prepare tella has been clay pot (insira) even though plastic container is currently preferred with respect to availability and nonfragility. However, the quality of tella prepared using plastic container was observed to be different from that of clay container. In the present study, tella was prepared using clay pot container (insira) and plastic jar in two towns having different mean annual temperature. Ethanol level, pH, specific gravity, turbidity, and color were measured and found in the range of (5.91 - 6.41% v/v), (4.44 - 4.91), (1.00 - 1.01), (4.70-4.83), and (69.33 – 75.47), respectively. The result showed that Ethanol level (5.91%), pH (4.91), specific gravity (1.01), turbidity (4.83), and color (75.47) were found in tella prepared using clay pot in Dessietown. The difference in Ethanol level and pH value within tella samples in clay pot and plastic jar were significant (p≤0.05). Sensory evaluation was also performed using sensory attributes: bitterness, flavor, color, and turbidity. The analytical sensory test result showed that the overall acceptability of tella prepared using clay container in Dessie (3.43) > clay container in Kombolcha (3.27) > plastic jar in Dessie (3.19) > plastic jar in Kombolcha (2.97). According to our study based on the lowest ethanol level and most acceptability in sensory attributes of traditional beverage, clay pot is a convenient container for preparation of tella.