Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia

Zeinaba Nagesso; Addisu Tegegn

doi:doi:10.11648/j.ijfsb.20261101.15

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Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia

Zeinaba Nagesso

, Addisu Tegegn^*

Published in International Journal of Food Science and Biotechnology (Volume 11, Issue 1)

Received: 23 December 2025 Accepted: 14 January 2026 Published: 6 February 2026

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Abstract

Microbial fermentation has been an integral part of food processing for thousands of years. It helps preserve foods by enhancing their quality and safety, while also lowering the amount of energy needed for cooking and processing. It is a technique employed by humans to produce and preserve foods, improve their nutritional value, eliminate undesirable components, ensure product safety, enhance the appearance and taste of foods, and reduce the energy required for cooking. Shameta is a traditional Ethiopian beverage with low alcohol content, produced through overnight fermentation mainly of roasted barley flour, and it is commonly consumed as a meal replacement. In almost every part of the world, communities prepare and consume beverages that are unique to their local cultures. In Africa, fermented beverages are traditionally consumed during various social and cultural events such as marriage, naming, and rain-making ceremonies. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. Therefore, the objective of the present study is to assess the diversity of the nutritional composition and microbial quality of shameta in West Arsi, Oromia Regional State, Ethiopia. The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB.

Published in	International Journal of Food Science and Biotechnology (Volume 11, Issue 1)
DOI	10.11648/j.ijfsb.20261101.15
Page(s)	47-56
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), 2026. Published by Science Publishing Group

Keywords

Shameta, Microbial, Nutritional

1. Introduction

Microbial fermentation has been used in food processing for thousands of years and remains an important means of preserving foods by improving their quality and safety, while also lowering the energy needed for cooking

[1]

. Traditionally fermented beverages are generally inexpensive, as they are produced using simple, locally available equipment, and are therefore widely consumed by low-income populations

[2]

. These fermented products are often region-specific, reflecting differences in climate, cultural practices, consumption habits, and the availability of raw materials

[3]

. Such traditional processing methods continue to be widely practiced in developing countries, particularly among communities with limited economic resources

[4]

. Fermentation is an ancient and widely practiced technology, and fermented foods constitute an essential component of diets across the world

[5]

. It is a process employed by humans to produce and preserve foods, enhance their nutritional value, eliminate undesirable components, ensure product safety, improve the appearance and taste of foods, and reduce the energy required for cooking.

In nearly all regions of the world, locally prepared beverages form an integral part of traditional food cultures. In Africa, fermented beverages are widely consumed during various social and cultural events, including marriage ceremonies, naming rituals, and rain-making ceremonies

[6]

. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. These beverages are typically prepared on a small scale, mainly for household or local use. In Ethiopia, many traditional fermented drinks are cereal-based

[7]

. Common examples include high-alcohol beverages such as tella and korefe; low-alcohol beverages such as keribo, buqri, shameta, and borde; as well as tej, a wine-like beverage produced from honey

[8, 9]

. Shameta is traditional beverage of Ethiopia, which is low in alcohol content, made by overnight fermentation of mainly roasted barley flour and, consumed as meal-replacement

[10]

. It is produced by an over-night fermentation of certain cereals predominantly by LAB. It is low-alcohol products

[11]

. It is mainly prepared in central and southern Ethiopia, and consumed as meal replacement by low income groups

[12]

. It is, thick in consistency and has short shelf-life and the product turns too sour four hours after being ready for consumption. Usually, neither sugar nor malt is used for 'Shameta' fermentation

[13]

Barley is the major ingredient for shameta production. For shameta preparation; barley is dehulled, roasted and ground. Barley flour, salt, ground linseed and small amount of spices consisting of black cumin are added. Ground linseed is believed to ensure thick consistency of the product. A single preparation is usually made by thoroughly

[13]

. The microbial sources of shameta included ingredients, fermentation utensils, fermenting pot, and back slopping

[7]

1.1. Problem Justification

In Ethiopia especially in Oromia region there are different methods of shameta fermentation including ingredients they use. So in current study assessment of varies shameta fermentation method in some selected districts of Oromia region is very important because of no documented literature on this area.

1.2. Objective

Assessment of diversity of nutritional and microbial quality of shameta west Arsi Oromia Regional State, Ethiopia.

Specific Objective

To determine nutritional quality of shameta from some district of west Arsi zone.

To determine nutritional quality of shameta west from some district of Arsi zone.

2. Materials and Methods

2.1. Description of the Study Areas

The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. West Arsi Zone is located approximately at a distance of 250 km from Finfine and has elevations of ranging from 1500 to over 3300m; total area of Zone is 12767 km². Presently West Arsi Zone has 13 districts, 2 Urban Towns. The Astronomical location of West Arsi zone lies between 60 17’ 00’’ N to 70 42’ 35’’N Latitude and 380 3’ 42’’ E to 390 45’ 58’ E Longitude. Based on the 2007 Census conducted by the Central Statistical Agency of Ethiopia (CSA), this Zone has a total population of 1,964,038, of whom 973,743 are men and 990,295 women. The mean annual temperature of the zone is found between 20-25⁰ c in the high land and 10-16⁰ c in the low land area. On average, the zone gets annual mean rainfall of 1300mm

[14]

2.2. Sample Collection

Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins.

2.3. Microbiological Analysis

Twenty-five ml of shameta was sampled aseptically and separately diluted in 225 ml of sterile water and processed for the following microbiological tests. Volumes of 0.1 ml of appropriate dilutions was spread-plated in duplicate on pre-dried surfaces of Plate Count Agar (PC; Merck). Colonies was counted after incubation at 30 to 32°C for 48 hrs. For the enumeration of Enterobacteriaceae volumes of 0.1 ml of appropriate dilutions was spread plated in duplicate on pre-dried surfaces of Violet Red Bile Glucose (VRBG) Agar (Oxoid) plates. The plates were incubated at 30°C to 32°C for 24 h. Purple red colonies was counted as members of Enterobacteriaceae. For counting lactic acid bacteria, volumes of 0.1 ml of appropriate dilutions was spread plated in duplicate on pre-dried surfaces of de man, Rogosa sharpe (MRS) agar (Oxoid) plates. Colonies was counted after incubation in an anaerobic jar (Oxoid) at 32°C for 48 h. For the enumeration of yeasts and molds, volumes of 0.1 ml of appropriate dilutions was spread plated in duplicate on pre-dried surfaces of chloramphenicol-bromophenol-blueagar (CBB) consisting of yeast extract, 5.0; glucose, 20.0; chloramphenicol, 0. 1; bromophenol blue, 0.01; agar, 15; pH, 6.0 to 6.4 (g/1 in distilled water). Yeast colonies was counted after incubating the plates at 25-27°C for 5 days. Flora assessment was done as follows. After colony counting, 10-15 colonies were selected at random from countable PC agar plates. The sub-cultures was further purified by repeated plating and differentiated into various bacterial groups. The morphological (microscopic) characteristics of each pure bacterium colony was studied with on the pigmentation, color, shape edge and elevation, optical characteristics that is opaque, translucent or transparent the colony surface and constancy. Gram staining reaction, spore stain reaction as well as motility test was also done. Biochemical tests employed in the identification of the bacterial isolates are catalase test, indole test, methyl red test, citrate utilization test, mannitol test, urease test, H₂S₂, coagulase and gas in glucose. These tests performed according to the methods described by

[15]

2.4. Determination of Physicochemical Characteristics

Moisture content was determined by drying a sample to constant weight in a ventilated thermostatic oven at 70°C. Shameta samples were stored at 4°C for further analyzed such as protein, fat and ash. To determine total protein content, sample was digested with 15 ml concentrated sulphuric acid for 45 min at 410°C. A solution of sodium hydroxide -sodium thiosulphate was added to the digest and distilled into a solution of boric acid and titrated with 0.2N hydrochloric acid according to

[16]

. Protein percentage was calculated by multiplying %N by 6.25. For fat determination a two gm sample was solubilized in alcohol (2 ml) and hydrolyzed with 10 ml concentrated hydrochloric acid at 70-80°C for 40 min. The hydrolyzed fat was extracted with petroleum ether. The ether was evaporated from the extract and the fat was dried to constant weight at 100°C for 90 min according to

[16]

Ash was determined by igniting a 5 gm sample in furnace at 550°C to constant weight according to

[16]

Protein availability was estimated by the in vitro disappearance of dry' matter after treating a sample with papain

[17]

3. Results

3.1. Microbial Quality

Among the oldest food processing; fermentation is one and it is almost applicable in all the country around the world. Shameta is the fermented beverage that is widely consumed as meal replacement in low income group in Ethiopia. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB. Total of fifty six shameta samples was collected from different kebeles of west Arsi zone of Oromia region such as (Shashamanne, Kella, Kuyera Nagelle 01 and Nagelle 03). Each of the samples was tested for their microbial quality (Total bacteria, total coliform, faecal coliform, Staphylococcus aureus, yeast and mold, Lactic acid bacteria and Ecolie) Were counted for each of the samples.

3.1.1. Standard Plate Count (log10 CFU/gm)

Analysis for standard plate count showed that a maximum mean value of 10.734^a±0.008 log10 CFU/gm was recorded in samples from Negelle 03 which was non significantly different from those samples of Negelle 01 (9.945^a±0.379) and Kuyera (9.954^a±0.323). However, variability has been found to be statistically significant from that of Kella (6.737^b±0.000) and Shashemene (4.943^c±2.340). The current finding is considerably higher than that of 20) in shameta samples collected from some districts of East Wollega Zone with the range of 3.18 ± 0.01 log10 CFU/gm to 4.58 ± 0.01 log10 CFU/gm. However, only mean values from Shashemene (4.943^c±2.340) were comparable with the report (Table 1).

Table 1. Standard plate count (log10 cfu/g).

Kebele	Mean±Std	Minimum	Maximum
Shashemene	4.943^c±2.340	1.396	6.737
Kella	6.737^b±0.000	6.737	6.737
kuyera	9.954^a±0.323	9.398	10.519
Nagelle 01	9.945^a±0.379	9.270	10.411
Nagelle 03	10.734^a±0.008	10.708	10.737
CV (%)	14.0
Mean	8.490

3.1.2. Total Coliform Count (log10 CFU/gm)

A wider range of total coliform contamination level has been obtained from shameta samples from across the study areas. Total coliform count ranged from (10.727 log10 CFU/g -10.621 log10 CFU/g). The highest magnitude of contamination (10.473^a±0.237) was obtained from samples collected from Kuyera. Samples from Negelle 01 has shown a comparable total coliform level of 9.596^a±0.334 log10 CFU/gm (Table 2). However,

[18]

found a total coliform value ranging from < 2 to a maximum of 3.36 + 0.02 in shameta samples in East Wollega Zone. Whereas the least contaminated sample were those collected from Shashemene town with value of 3.283^b±2.403 log10 CFU/gm. However, a much lower total coliform count of < 2 log10 CFU/ml was reported by

[19]

in some Ethiopian fermented beverages, viz, “Girawa”, “Tej” and “Borde”. in a report on commercial Fura, Total coliform counts was ranged between 6.03 and 7.26 log cfu/g,

[20]

Table 2. Total colifrom count (log10 CFU/gm).

Kebele	Mean±Std	Minimum	Maximum
Shashemene	3.283^b±2.403	1.301	6.737
Kella	4.251^b±2.049	1.301	5.967
kuyera	10.473^a±0.237	10.030	10.737
Nagelle 01	9.596^a±0.334	9.089	10.503
Nagelle 03	10.727^a±0.033	10.621	10.737
CV (%)	18.1
Mean	7.766

3.1.3. Fecal Coliform Count (log10 CFU/gm)

Samples were relatively non significantly varied in terms of faecal coliform count across the sampling areas. However, a higher level of contamination was recorded in samples of Kella with 4.714^a±0.692 log10 CFU/g. The rest of the samples had a faecal coliform count less than 3.908^b±0.255 log10 CFU/g of shameta samples. A relatively higher facecal coliform value of 6.0 log10 CFU/ml was reported by

[21]

in homemade “Ergo” samples collected from Addis Ababa.

Table 3. Faecal coliform (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	3.805^b±0.430	3.462	4.556
Kella	4.714^a±0.692	3.973	6.041
kuyera	3.461^b±0.916	1.301	4.042
Nagelle 01	3.908^b±0.255	3.176	4.042
Nagelle 03	3.600^b±1.033	1.301	4.042
CV (%)	17.9
Mean	3.846

3.1.4. E. coli Count (log10 CFU/gm)

There was a no significant statistical variation among samples collected from the different sites in terms of E. coli. Nevertheless, higher value of 3.580^a±0.285 was recorded in samples of Kella. Whereas, the lowest E. coli contamination was detected in Negelle 01 samples.

Table 4. Escherichia coli (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	3.474^a±0.377	3.301	4.556
Kella	3.580^a±0.285	3.301	3.973
kuyera	-	-	-
Nagelle 01	2.972^a±1.123	1.301	4.042
CV (%)	19.5
Mean	3.361

3.1.5. Shigella Species Count (log10 CFU/gm)

Almost all the shameta samples have been tested for detection of Shigella spp. Samples from three sites, viz, Negelle 03, Negelle 01 and Kuyera had shown a minimum and maximum contamination levels of 9.953^a±0.203 and 10.627^a±0.132 log10 CFU/g, respectively. Samples from Shashemene and Kella had a value range of 4.562^b±2.524 to 4.889^b±2.454 with statistically significant variability with the previous group of samples. However, Shigella species had been reported at a lower level of 0.7 log10 CFU/g in homemade Ergo whereas non had been detected in commercial yohgurt of different brands

[21]

Table 5. Shigella species (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	4.562b±2.524	1.301	6.436
Kella	4.889b±2.454	1.301	6.436
kuyera	10.627a±0.132	10.388	10.737
Nagelle 01	10.160a±0.329	9.687	10.708
Nagelle 03	9.953a±0.203	9.649	10.244
CV (%)	21.8
Mean	7.753

3.1.6. Staphyloccocus Spp. Count (log10 CFU/gm)

Staphyloccocus spp. has been detected in a higher level ranging from 8.542^b±0.399 at Kella to 9.831^a±0.244 in samples of Negelle 01 with highly significant difference between the sampling sites. The current finding is considerably higher as compared to the level reported by

[19]

. ranged between 6.30 and 7.01 log cfu/g, had been recorded from samples of commercial Fura and 4.0 log10 CFU/g had been recorded from samples of homemade Ergo and a range of 0.7 to 3.7 log10 CFU/g from commercial yoghurt samples

[21]

Table 6. Staphyloccocus species count (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	8.613^b±0.332	7.936	9.135
Kella	8.542^b±0.399	7.936	9.019
kuyera	9.516^a±0.506	9.056	10.474
Nagelle 01	9.831^a±0.244	9.357	10.111
CV (%)	3.9
Mean	9.189

3.1.7. Yeast and Mold Count (log10 CFU/gm)

Yeast and molds were detected in all the samples across the sampling sites. Shameta samples from Kella had relatively higher level of yeast and mold count of 5.152a±0.062 log10 CFU/g which was significantly higher than the rest of the sites. Samples from Kuyera shown the least level of yeast and mold count of 4.463b±0.416 log10 CFU/g. This report is in agreement with that of

[21]

who reported 5.4 and 4.0 log10 CFU/g in homemade Ergo and similarly a maximum of 5.0 log10 CFU/g in one of the brands of commercial yoghurt,

[22]

report 4.96 ± 0.60 (log CFU/ml) in Keribo from open markets and households in the Jimma zone, and The microbial load observed in the present study was lower than that reported by

[23]

who documented a mean value of 6.31 ± 0.63 CFU/mL. and

[24]

report (< 7 log CFU/ml) in tej from an indigenous Ethiopian honey wine,

[19]

report range of 6.31 ± 0.63–8.43 ± 0.72 (log CFU ml−1) Teji indicate,

[7]

report 8.1 in borde,

[19]

report 6.91 ± 0.04 log CFU/ml. The counts of yeasts were >4 log cfu/g in almost all samples, and the counts of molds in more than half of the samples fell between log cfu/g. 5.152 log10 CFU/g and 4.463 log10 CFU/g. The presence of molds in shameta samples may be attributed to high moisture content, poor handling practices, and exposure to contaminants from humans, utensils, and water

[18]

Table 7. Yeast and mold count (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	4.794^ab±1.011	1.301	5.199
Kella	5.152^a±0.062	5.017	5.199
kuyera	4.463^b±0.416	3.888	5.016
Nagelle 01	4.792^ab±0.314	3.936	5.183
CV (%)	13.1
Mean	4.783

3.1.8. Lactic Acid Bacteria (log10 CFU/gm)

A maximum of 8.146^a±0.393 log10 CFU/g of lactic acid bacteria has been detected in samples from Kella and with non significant variation, samples of Shashemene had shown a lactic acid bacteria load of 8.076^a±0.309. Whereas, a significantly lower count of 5.715^b±0.306 was recorded from samples of Kuyera. A comparable level of 8.13 ± 0.67, 6.09 ± 0.53 and 6.87 ± 0.67 log10 CFU/g, 7.74+0.01 log10 CFU/g in Grawa, Tej, Borde and shameta respectively LAB count was reported by 21, 20) and 7.33 ± 0.07 log CFU/ml, by

[21]

. A study in North-East Nigeria showed that the total LAB counts (log cfu/g) in commercial Fura ranged from 4.37 to 6.18

[22]

which is a lower range than the present study. Whereas a little higher count (9.6 log10 CFU/g) of LAB was recorded by

[23]

in homemade Ergo. Similarly and 10.1 log CFU g-1 LAB was reported by

[24]

. in borde from open markets at five localities in southern Ethiopia LAB, 10.1 by

[7]

in borde.

Table 8. Lactic acid bacteria (log10 CFU/gm).

Kebele	Mean	Minimum	Maximum
Shashemene	8.076^a±0.309	7.357	8.527
Kella	8.146^a±0.393	7.357	8.527
kuyera	5.715^b±0.306	5.382	6.086
CV (%)	4.5
Mean	7.384

3.2. Nutritional Analysis

About fifty six shameta sample was collected from different kebeles of West Arsi zone and laboratory analysis of ash, moisture, crude protein and fat content was undergone.

3.2.1. Moisture Content

Moisture content of all Shameta sample collected ranged from (76.4318±0.502-84.514±0.68). Shameta sample collected from Shashamanne has highest mean of moisture (81.10892) and that collected from kuyera has lowest moisture content with the mean value of (78.54627). there is no significant difference of moisture content among shameta sample collected from Shashamanne but there is significant difference between the sample collected from kuyera, Nagelle 01and 03. these variation may be due to variation in ingredient used and volume of water added. Foods with high water content, such as meat, milk and seafood, are easily spoiled by bacteria, unlike foods with low water content. Spoilage of staple foods is usually initiated by molds or yeasts

[25]

. The moisture contents (MC) of samples ranged between 78.93±1.95-81.33±1.75g the variation might be associated with the ingredient used, the volume of water added, and fermentation duration of the product. When the average moisture content is compared with many other traditional fermented Ethiopian beverage; it is lower than that of Borde (87.29 3.21), koreffe (96-98%) tella (96%)

[19, 26, 27]

but greater than that of Azo (79.4 g/100 g), teff Injera (59.9%) and Bubugn (45.79 +1.35)

[28-30]

Moisture-related microbial growth is a key factor contributing to food spoilage

[31]

3.2.2. Crude Protein

The crude protein contents of samples ranged between 1.18±2.89-5.129±1.39. the highest mean crude protein content was recorded on shameta sample from Nagelle 03 with the mean value of 3.91 and the minimum mean was that of shameta samples from Shashamanne (2.71). there is significant difference among shameta sample from all kebeles. Variations may be due to variation in terms of ingredients used and duration of fermentation. The high level of protein content (3.91 g/100g) from Nagelle 03 might be linked with the protein of different spices used. The average value in the present finding was lower than other types of fermented products in Ethiopia like Azo (4.5 g/100g) and Borde (9.6 g/100g)

[13, 29]

. and comparable to that of cheka (3.8 g/100g) A traditional fermented beverage in Southwestern Ethiopia, 3.12– 4.44 g/100 g)

[32]

3.2.3. Ash Contents

The Ash contents of samples ranged between (0.11±0.057- 0.67±0.06) the highest ash mean was recorded on shameta samples of kuyera with the mean of value of (0.24) and the lowest ash mean was (0.19) from shameta samples of Shashamanne. there is no significant difference among shameta samples collected from nagelle 01 nevertheless there is significant difference among shameta sample collected from the left of kebeles.

3.2.4. Fat Contents

The Fat contents of samples ranged between (0.03±0.02- 1.14±0.51). the highest fat mean was recorded on shameta samples of Nagelle 03 with the mean of value of (0.66) and the lowest Fat mean was (0.49) from shameta samples of Nagelle 01. there is significant difference with in shameta samples from all kebeles. Variations may be due to variation in terms of ingredients used and duration of fermentation. The high level of protein content (5.13g/100g) from Nagelle 03 might be linked with different spices used however; the lowest value (1.18g/100 g) was from the Shashamanne samples.

The present study has higher crude protein, crude fat and total ash than that of A traditional fermented beverage in Southwestern Ethiopia which indicate crude protein, crude fat and total ash contents of ranged from, 1.17–1.81 g/100 g and 0.65–0.93 g/100 g, respectively

[33]

but lower than that of korefe, which had Crude fat 7.01% and ash content of 4.73%,

[27]

Borde Total fat, 6.88%, and ash content of 3.66%

[34]

. Shamita total protein, 10.37%, fat, 3.46%, and ash of 6.85%,

[34]

. low alcoholic beverages such as Ethiopian koreffe, borde and shamita have been reported to have a high nutritional value

[27]

Table 9. Some proximate analysis of shameta sample of shashamanne.

Location/Kebeble	Parameters
Location/Kebeble	Moisture	Ash	Protein	Oil
shashamanne	84.51±0.68^a	0.25±0.12^b	2.51±0.10^ab	0.69±0.10^b
Shashamanne	82.89±1.20^a	0.3±0.02^d	2.55±0.33^ab	0.42±0.02^ed
Shashamanne	81.37±0.19^a	0.159±0.01^c	2.34±0.03^ab	0.66±0.07^bc
Shashamanne	81.35±0.28^a	0.14±0.02^c	2.42±0.09^ab	0.87±0.06^a
Shashamanne	80.82±0.84^a	0.25±0.15^b	2.45±0.07^ab	0.34±0.01^ef
Shashamanne	80.82±0.84^a	0.15±0.01^c	2.43±0.05^ab	0.69±0.10^b
Shashamanne	80.30±0.19^a	0.16±0.01^c	3.09±0.06^a	0.42±0.02^ed
Shashamanne	80.43±0.60^a	0.62±0.09^bc	3.13±0.05^a	0.82±0.01^a
Shashamanne	80.93±0.52^a	0.15±0.00^c	3.29±0.09^a	0.54±0.00^cd
Shashamanne	81.79±0.21^a	0.20±0.02^bc	3.09±0.02^a	0.13±0.01^g
Shashamanne	79.81±0.59^a	0.19. ±0.01^bc	1.18±2.89^ab	0.59±0.21^bc
Shashamanne	79.95±0.241^a	0.22±0.01^e	2.91±0.95^a	0.39±0.02^e
Shashamanne	80.56±23.76^a	0.35±0.04^a	3.21±0.71^a	0.42±0.02^ed
Shashamanne	79.98±21.93^a	0.22±0.02^bc	3.3±0.60^a	0.22±0.024^gf
Mean	81.11	0.19	2.71	0.51
CV	10.68	27.97	21.63	14.78
LSD	14.49	0.09	1.43	0.13

Means with the same letter are not significantly different

Table 10. Some proximate analysis of shameta sample of kuyera.

S/N	Location/Kebeble	S. code	Parameters
S/N	Location/Kebeble	S. code	Moisture	Ash	Protein	Oil
1	kuyera	01	79.75±0.48b	0.25±0.00b	2.92±0.3148bc	0.59±0.21ab
2	kuyera	02	81.68±0.23^a	0.26±0.00^b	3.1±0.37^a	0.03±0.02^c
3	kuyera	03	81.54±0.65^a	0.26±0.00^b	3.15±0.34^bc	0.59±0.03^ab
.4	kuyera	04	78.6±0.34^c	0.28±0.00^a	3.78±0.16^a	0.42±0.02^bc
5	kuyera	05	78.11±0.09^c	0.28±0.00^a	3.75±0.21^a	0.66±0.07^a
6	kuyera	06	78.20±0.02^c	0.28±0.00^a	3.83±0.20^a	0.42±0.02^bc
7	kuyera	07	76.59±0.08^d	0.19±0.02^c	3.30±0.21^abc	0.59±0.021^ab
8	kuyera	08	76.43±0.50^d	0.18±0.01	3.74±0.39^a	0.42±0.02^bc
9	kuyera	09	76.01±0.06^d	0.19±0.00^c	3.52±0.54^ab	0.60±0.07^ab
Mean of samples			78.55	0.24	3.45	0.51
CV			0.44	4.38	9.37	24.46
LSD			0.60	0.02	0.56	0.22

Means with the same letter are not significantly different.

Table 11. Some proximate analysis of shameta sample of nagelle 01.

S/N	Location/Kebeble	S. code	Parameters
S/N	Location/Kebeble	S. code	Moisture	Ash	Protein	Oil
1	Nagelle 01	01	81.93±0.22^a	0.16±0.04^b	5.13±1.39a	0.42±0.02^ecd
2	Nagelle 01	02	79.63±0.26^d	0.12±0.08^b	4.16±0.52abc	0.29±0.05^e
3	Nagelle 01	03	79.18±0.06^e	0.13±0.07^b	4.20±0.29abc	0.37±0.06^ed
.4	Nagelle 01	04	80.605±0.2946^b	0.21±0.04^b	4.01±0.71abc	0.34±0.02^ed
5	Nagelle 01	05	80.158±0.0409^c	0.20±0.01^b	3.76±0.37bc	0.34±0.12^ed
6	Nagelle 01	06	80.1986±0.039^c	0.19±0.24^b	3.34±0.68bc	0.43±0.06^ecd
7	Nagelle 01	07	81.709±0.119^a	0.12±0.00^b	4.09±0.56abc	0.46±0.23^ecd
8	Nagelle 01	08	81.775±0.155^a	0.15±0.10^b	3.59±0.20bc	1.14±0.51^a
9	Nagelle 01	09	81.955±0.287^a	0.22±0.16^b	4.50±0.45ab	0.88±0.34^ab
10	Nagelle 01	10	77.81±0.21^g	0.13±0.07^b	3.14±0.37c	0.42±0.01^ec
11	Nagelle 01	11	78.55±0.21^f	0.27±1.95^a	3.18±0.50c	0.39±0.00^ed
12	Nagelle 01	12	77.73±0.21^g	0.15±0.02^b	3.87±1.75bc	0.69±0.10^bc
13	Nagelle 01	13	79.16±0.18^e	0.15±0.04^b	3.2±0.13c	0.59±0.07^bcd
14	Nagelle 01	14	78.77±0.10^f	0.67±0.06^b	3.53±0.18bc	0.43±0.11^ecd
15	Nagelle 01	15	78.80±0.14^f	0.35±0.05^b	3.10±0.62c	0.22±0.10^e
	Mean		79.87	0.22	3.79	0.49
	CV		0.23	28.3	19.07	36.67
	LSD		0.31	0.85	1.20	0.30

Means with the same letter are not significantly different

Table 12. Some proximate analysis of shameta sample of Nagelle 03.

S/N	Location/Kebeble	S. code	Parameters
S/N	Location/Kebeble	S. code	Moisture	Ash	Protein	Oil
1	Nagelle 03	01	79.14±0.18^c	0.17±0.08^ab	5.13±1.39^a	0.47±0.03^ab
2	Nagelle 03	02	81.24±0.71^a	0.11±0.03^b	4.16±0.52^abc	0.66±0.07^cd
3	Nagelle 03	03	81.1±0.00^a	0.11±0.06^abc	4.20±0.29^b	0.92±0.01^ab
.4	Nagelle 03	04	80.83±0.02^a	0.13±0.04^b	4.01±0.71a^bc	1.00±0.01^a
5	Nagelle 03	05	81.22±0.1^a	0.13±0.08^b	3.76±0.37^bc	0.82±0.09^bc
6	Nagelle 03	06	77.22±0.17^ed	0.13±0.10^b	3.34±0.68^bc	0.59±0.20^df
7	Nagelle 03	07	75.99±0.04^e	0.41±0.06^b	4.09±0.56^abc	1.03±0.22^a
8	Nagelle 03	08	77.38±0.21^d	0.63±0.95^a	3.59±0.20^bc	0.34±0.01^g
9	Nagelle 03	09	77.03±0.18^ed	0.25±0.21^ab	4.50±0.45a^b	0.69±0.10^cd
10	Nagelle 03	10	76.88±0.13^e	0.21±0.00^ab	3.14±0.37^c	0.42±0.021^gf
11	Nagelle 03	11	79.24±0.30^c	0.15±0.00^ab	3.17±0.50^bc	0.59±0.07^de
12	Nagelle 03	12	79.91±0.13^b	0.15±0.00^ab	3.87±1.75^abc	0.42±0.02^gf
Mean			78.93	0.18	3.91	0.66
CV			0.32	155.49	20.04	14.85
LSD			0.43	0.48	1.32

Means with the same letter are not significantly different

4. Conclusion and Recommendation

Due to the traditional brewing, unhygienic processing material and the illiteracy level of processing personnel's involved in shameta production it expose for contamination. In current study shameta is highly exposable and suitable for the growth of microorganisms. This might be due to the short fermentation period which make unable to extract chemical substances which inhibit potentially pathogenic microorganisms. The traditional brewing technology of shameta is exposed for contamination the investigated samples of shameta, from the five kebelle of west Arsi zone were characterized by presence of indicator microorganisms, Shigella, and S. aureus. This could be matter of serious concern. The presence of high microbial loads was an indication of poor hygienic of the processes, producers, raw materials and also utensils improper sanitation condition during processing and unhygienic water supply. The raw materials may contain a high level of microbial impurities and could be source of spoilage and potentially pathogenic microorganisms. spices added to improve taste and flavor may be source of spoilage. High counts of total mesophilic aerobic bacteria may trigger health problem which provides that there are potential pathogenic strains such as Shigelle

[35]

. Shigella species cause diarrhea and the presence of this pathogen even in small number could render beverage unsuitable for human consumption. Contamination by this pathogen could have occurred during processing and hawking do not take necessary protections, and as such contamination could be very prominent

[35]

. The detection of Enterobacteriaceae in same samples collected from households with counts on the borderline of safety requirements is good indication of poor handling practices and post-production contamination. Analysis of SPC showed that all the samples had a substandard level of hygienic quality for which the consumers should be well aware of Most of the samples from the different kebele were also not entirely free of pathogenic and spoilage microorganisms to the level safe for human consumption. Microbial profile and microbial contaminants of traditional beverage studies must be extended. This calls for awareness development among the consumers to avoid possible proliferation of the potentially pathogenic microorganisms during processing for consumption. The detection of Staphylococcus spp. in samples collected from households Shameta calls for proper hygienic practices, such as switching to controlled fermentation of the product using defined starter cultures. Proper selection of bacteria and yeast for fermentation will lower the risk of infection and diseases.

Production should be carried out in aseptic condition in order to avoid environmental contaminants. Fermentation technique should be further developed to enhance safety production.

From the result of this research, it is possible to say that the physicochemical property of shameta is almost similar to other Ethiopian beverages like koreffe, borde, shamita and tella.

Limitation of the study

Limitation of the present study is the sample was collected from specific area doe to scarcity of the production.

Abbreviations

CBB	Chloramphenicol-Bromophenol-Blueagar
CV	Coefficient of Variance
CSA	Central Statistical Agency of Ethiopia
CFU/gm	Colony Forming Unit per Gram
E. coli	Escherichia coli
H₂S₂	Hydrogen Peroxide
LAB	Lactic Acid Bacteria
LSD	Least Significant Differences
MC	Moisture Contents
N	Nitrogen
PC	Plate Count Agar
SPC	Standard Plate Count
VRBG	Violet Red Bile Glucose Agar
MRS de	Man, Rogosa Sharpe Agar

Conflicts of Interest

There is no conflicts of interest.

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Nagesso, Z., Tegegn, A. (2026). Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. International Journal of Food Science and Biotechnology, 11(1), 47-56. https://doi.org/10.11648/j.ijfsb.20261101.15

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Nagesso, Z.; Tegegn, A. Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. Int. J. Food Sci. Biotechnol. 2026, 11(1), 47-56. doi: 10.11648/j.ijfsb.20261101.15

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Nagesso Z, Tegegn A. Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. Int J Food Sci Biotechnol. 2026;11(1):47-56. doi: 10.11648/j.ijfsb.20261101.15

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@article{10.11648/j.ijfsb.20261101.15,
  author = {Zeinaba Nagesso and Addisu Tegegn},
  title = {Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {11},
  number = {1},
  pages = {47-56},
  doi = {10.11648/j.ijfsb.20261101.15},
  url = {https://doi.org/10.11648/j.ijfsb.20261101.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20261101.15},
  abstract = {Microbial fermentation has been an integral part of food processing for thousands of years. It helps preserve foods by enhancing their quality and safety, while also lowering the amount of energy needed for cooking and processing. It is a technique employed by humans to produce and preserve foods, improve their nutritional value, eliminate undesirable components, ensure product safety, enhance the appearance and taste of foods, and reduce the energy required for cooking. Shameta is a traditional Ethiopian beverage with low alcohol content, produced through overnight fermentation mainly of roasted barley flour, and it is commonly consumed as a meal replacement. In almost every part of the world, communities prepare and consume beverages that are unique to their local cultures. In Africa, fermented beverages are traditionally consumed during various social and cultural events such as marriage, naming, and rain-making ceremonies. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. Therefore, the objective of the present study is to assess the diversity of the nutritional composition and microbial quality of shameta in West Arsi, Oromia Regional State, Ethiopia. The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB.},
 year = {2026}
}

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TY - JOUR
T1 - Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia
AU - Zeinaba Nagesso
AU - Addisu Tegegn
Y1 - 2026/02/06
PY - 2026
N1 - https://doi.org/10.11648/j.ijfsb.20261101.15
DO - 10.11648/j.ijfsb.20261101.15
T2 - International Journal of Food Science and Biotechnology
JF - International Journal of Food Science and Biotechnology
JO - International Journal of Food Science and Biotechnology
SP - 47
EP - 56
PB - Science Publishing Group
SN - 2578-9643
UR - https://doi.org/10.11648/j.ijfsb.20261101.15
AB - Microbial fermentation has been an integral part of food processing for thousands of years. It helps preserve foods by enhancing their quality and safety, while also lowering the amount of energy needed for cooking and processing. It is a technique employed by humans to produce and preserve foods, improve their nutritional value, eliminate undesirable components, ensure product safety, enhance the appearance and taste of foods, and reduce the energy required for cooking. Shameta is a traditional Ethiopian beverage with low alcohol content, produced through overnight fermentation mainly of roasted barley flour, and it is commonly consumed as a meal replacement. In almost every part of the world, communities prepare and consume beverages that are unique to their local cultures. In Africa, fermented beverages are traditionally consumed during various social and cultural events such as marriage, naming, and rain-making ceremonies. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. Therefore, the objective of the present study is to assess the diversity of the nutritional composition and microbial quality of shameta in West Arsi, Oromia Regional State, Ethiopia. The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB.
VL - 11
IS - 1
ER -

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Zeinaba Nagesso

Food Science Research Directorate, Oromia Agricultural Research Institute, Addis Ababa, Ethiopia

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http://orcid.org/0009-0006-0032-0399
Addisu Tegegn

Food Science Research Directorate, Oromia Agricultural Research Institute, Addis Ababa, Ethiopia

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http://orcid.org/0000-0001-7116-5521

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Nagesso, Z., Tegegn, A. (2026). Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. International Journal of Food Science and Biotechnology, 11(1), 47-56. https://doi.org/10.11648/j.ijfsb.20261101.15

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Nagesso, Z.; Tegegn, A. Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. Int. J. Food Sci. Biotechnol. 2026, 11(1), 47-56. doi: 10.11648/j.ijfsb.20261101.15

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Nagesso Z, Tegegn A. Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia. Int J Food Sci Biotechnol. 2026;11(1):47-56. doi: 10.11648/j.ijfsb.20261101.15

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@article{10.11648/j.ijfsb.20261101.15,
  author = {Zeinaba Nagesso and Addisu Tegegn},
  title = {Assessment of Nutritional and Microbial Quality of Shameta; Ethiopian Fermented Beverage in West Arsi Zone, Ethiopia},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {11},
  number = {1},
  pages = {47-56},
  doi = {10.11648/j.ijfsb.20261101.15},
  url = {https://doi.org/10.11648/j.ijfsb.20261101.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20261101.15},
  abstract = {Microbial fermentation has been an integral part of food processing for thousands of years. It helps preserve foods by enhancing their quality and safety, while also lowering the amount of energy needed for cooking and processing. It is a technique employed by humans to produce and preserve foods, improve their nutritional value, eliminate undesirable components, ensure product safety, enhance the appearance and taste of foods, and reduce the energy required for cooking. Shameta is a traditional Ethiopian beverage with low alcohol content, produced through overnight fermentation mainly of roasted barley flour, and it is commonly consumed as a meal replacement. In almost every part of the world, communities prepare and consume beverages that are unique to their local cultures. In Africa, fermented beverages are traditionally consumed during various social and cultural events such as marriage, naming, and rain-making ceremonies. Ethiopia is among the countries with a rich diversity of traditional fermented beverages that are widely produced and consumed. Therefore, the objective of the present study is to assess the diversity of the nutritional composition and microbial quality of shameta in West Arsi, Oromia Regional State, Ethiopia. The study was carried out in west Arsi Oromia region, Ethiopia based on its familiarity of shameta production. Sample collection was done from April to May 2021. A total of 56 samples (250ml) of ready to consume shameta was collected from selected household brewers using sterilized flasks and brought to laboratory for microbial as well as nutrition analysis. Samples were kept in a refrigerator (around 4°C) till the analysis begins. The results of the present study indicated that the sample collected was dominated by Total coliform, shigella spp, Staphyloccocus aureus, Standard plate count and LAB.},
 year = {2026}
}

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